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Using Tartaric Acid

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Stuck Fermentations, Using Tartaric Acid, and Cooking With Wine

I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly

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Hybrid Grapes Winemaking

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Over-Sulfited Wine

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Free SO₂ Levels

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“Fruit Floaties”, Sweetening Wine, Free SO₂ levels

Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO₂ and the two hopef

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Stuck Fermentations

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Pomace Compost

Article

Alternative Sweeteners, Pomace Compost, and Stuck Fermentations

If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re

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Ring Around The Carboy

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Empty Airlocks, Calculating ABV, and Transplanting Vines

Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel.

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Transplanting Vines

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Calculating ABV

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Why the Tiny Bubbles?

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Softened Water, High Alcohol Wine, and Tiny Bubbles

Water softeners add another wrinkle, namely because they tend to add a lot of sodium.

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Adjusting Acid In An Aged Wine

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Freezing Grape Must

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Over-Sulfited My Wine

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Sulfite Question When Blending Wine

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Japanese Beetles, Freezing Grapes, and Adjusting Aged Wine

A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizin

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Fermentation Troubles, Natural Fining, and Get Your Swirl On

Some home winemakers cool down must ferments by freezing gallon water jugs and tossing them (closed tightly) into fermenting totes, bins or

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Get Your Swirl On

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Natural Fining For White and Rosé Wines

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Glass vs. Wood

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Refermentation Questions