Topic: Wine-Wizard

Wine and gluten allergy Can you tell me if typical wines in the store contain gluten or if certain yeasts contain gluten? Gluten is a protein in wheat, barley, rye and oats.

Heavy pressure I’m so pleased you’re paying such attention to detail in your winemaking. Absolutely we need to be concerned about extracting bitter seed tannins in our wines and during pressing we

I myself don’t suffer from Celiac Disease, nor am I gluten sensitive so I’ve never had to even think about this issue, though I know a lot of other people do. For

Freezing kit juice Will freezing affect the juice I get in a 5-gallon (19-L) kit? I am concerned about the variations that occur in home winemaking. My 6-gallon (23-L) primary fermenter works

Since these two questions are related I will answer them together. Layering ones’ containers with argon or CO2 gas may seem like an easy, pat solution to un-topped containers. It’s heavier than

Argon gas My carboys are 6 1⁄4 gallons (24 L). I am making mostly heavy reds and want to bulk age in glass carboys for up to twelve months before bottling. I

A little fizzy I have had rosé and white wines with very low levels of CO2. They are not sparkling wines, nor as fizzy as a Vinho Verde. The wineries must inject

Bottle quest I have a few batches of wine under my belt. I have been plagued with either cheap, flat bottom bottles or stuck collecting and cleaning out empties. Where do wineries

Shellfish and chitosan We’ve all heard of comments about sulfites or phenolic compounds causing headaches, but I use chitosan and kielsosol for clarifying agents. Chitosan is made from shellfish byproducts — could

High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH

Visual MLF? I’ve got about 5 gallons of Baco Noir that just finished fermentation. I live in the Finger Lakes region of New York and I understand that both the region and

Since you report the wine “has become carbonated,” it sounds like it was still when you put it in the bottle and you wanted it to stay that way. It also sounds

What’s with the fizz? I bottled an Amarone from juice about six months ago. I have been trying it every couple of months to see how it is coming along. I opened

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

Nip in the bud? I purchased and planted a few Nero d’Avola vines last December and have been carefully taking care of them ever since. I read that in order for the

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

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

The most general guidelines the Wine Wiz can give you for aging wines from fruits, vegetables and herbs are these: Always cellar any wine at least six months before opening the first

Dear Wine Wizard, I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a

For those of our fellow grape nuts who don’t know, bulk aging refers to aging wines in vessels other than the final bottle whereas bottle aging refers to wines aged in their

Dear Wine Wizard, Our local winemaker (at Galena Cellars) can detect potassium sorbate in wine, after it is used to prevent refermentation in sweetened-back wines. I’d like to substitute a non-fermentable sweetener

Though making fruit-based wine is a little different from making grape-based wine, you always want to make sure you’ve got enough sugar, acid, tannin and aromatic and flavor compounds to result in

Dear Wine Wizard, I made 15 gallons (57 L) of wine in my basement and it won’t finish fermenting. Now I am left with a wine that is carbonated, which I do

Dear Wine Wizard, 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