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Topic: Wine-Wizard

371 result(s).

Cloudy Chardonnay & Lambrusco Grapes: Wine Wizard

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QAfter I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup (used beans), and

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Adding Sugar & Wine Kit Chemicals: Wine Wizard

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QHow can I increase the sugar content and body of my juice without using refined sugar? I am looking for cheaper alternatives. Please point me to specific recipes. Azubuike OgalaOxford, New Jersey

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Sugar Content & Malolactic Fermentation: Wine Wizard

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QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed

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The Solera System & Copper Caution: Wine Wizard

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QA few years ago I toured some wineries on a trip through Michigan and found one that was quite unique. One of the methods of this winery was called “solera.” This method

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Killer Bacteria & pH: Wine Wizard

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QI own a small store in Yellowknife, Northwest Territories. I have two customers with the same problem and I have no solution. Both batches were made with a four-week wine kit. The

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Adding Oak & Rehydrating Yeast: Wine Wizard

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QI make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon

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Locating Grapes & Cleaning Presses: Wine Wizard

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Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho

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Feeding Your Yeast & Elderberries: Wine Wizard

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Dear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as

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A Corker Conundrum, Barrel Questions, MLF Testing, and Troubleshooting

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Fresh off her winemakermag.com Live Chat, the Wiz continues to dish out advice on a wide array of topics including a misbehaving corker, barrel size considerations, malolactic advice, and troubleshooting off-odors in a Viognier.

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5 Do’s and 5 Don’ts: Wine Wizard

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Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.

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Cork Questions: Wine Wizard

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Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight

Pressing Cherries & Yeast Life: Wine Wizard

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QI have made 2.5-gallon batches of pin cherry wine. Without a recipe to go by, I used my old standby: Chokecherry recipe of 20 plus years. It makes excellent wine with a

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Sediment Fallout & Off-odors: Wine Wizard

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Dear Wine Wizard, I made a Concord wine about nine months ago and bottled it for Christmas. I put gelatin in it twice to remove sediment and to clear up my wine.

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Flat & Sweet: Wine Wizard

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, QMy pear wine is watery and flat, I have already bottled it. Is there anyway to save it? It was my first attempt at winemaking and I don’t know what went

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Determining Ageability, Wine Chemistry, Decanting Advice, and Knocking Down Rot

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QI’ve got a red Bordeaux-style blend with the following stats: Aged 28 months in French and American oak, with these numbers: Alcohol — 13.8%; Free SO2 — 37 mg/L; Total SO2 —

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Screw Caps and Fruit Wines: Wine Wizard

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Cap recycling QCan I reuse bottles with screw on caps for bottling wine? Jim Neumeistervia email AWhat you describe, reusing commercial screwcap wine bottles for subsequent bottlings, is something no commercial winery

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Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard

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QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very

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Chardonnay Choices, Fruit Wines: Wine Wizard

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I have 7 gallons (26 L) of 2009 Chardonnay made from home-grown grapes. This was my first year of production from these vines and I did not use oak or MLF. Fermentation

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Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard

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Barrel tests QCan you tell me what I really need to handle one to one and a half barrels of juice annually? The TA and pH kits that I have seen are

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Grape requirements, bentonite and yellow ring: Wine Wizard

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QHow many pounds of grapes will make five gallons (19 L) of wine? Are there guidelines for reds and whites and varieties within each of those groups? How much does vintage affect

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Sugar Conversion Tables, Making Wine from Sugar Cane: Wine Wizard

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Sugar solution I am fairly new to home winemaking having only made a few kits and three batches of Muscadine wine. I have been using Daniel Pambianchi’s book Techniques in Home Winemaking

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Softening The Wine, Using Gum Arabic, and Avoiding a Persistent Sediment

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QI am planning to try a new product on some older cabernet wine (2015 vintage) that has not yet been bottled. It has a harshness that might be related to tannins. It

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Reconfiguring the Palate & Properly Adding Acid to a Barrel

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The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages of aging; in order to be a better judge of a wine’s character when finished. Also, a reader has a question about properly adding acid to a barrel.

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Copper Sulfate Solutions: Wine Wizard

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Q How do I get copper sulfate in accurate diluted food grade form? I would like to treat 5 gallons (19 L) of stinky fruit wine to get rid of the rotten

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Gum Arabic, Chilled Reds, and Pinot Noir Advice

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A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and downs of Pinot Noir, and increasing mouthfeel in your wines.

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