Wine-wizard

Color Problems In My Pinot Noir

Wine-wizard

Transporting Wine

Wine-wizard

Harvesting Decision Making

Article

Fun With Filtration, When To Harvest, and Transporting Wine

. . . a lot of sediment we find in wines actually forms after the wine is bottled, and is nothing that filtration can control.

Wine-wizard

Growing Grapes In Albuquerque

Wine-wizard

Sluggish Fermentation Woes

Wine-wizard

Hangover Myths Revealed

Article

Brett in the Winery, Hangover Myths, and Grapes In Albuquerque

Brettanomyces is often an ambient microbe in the air we breathe, but that’s no reason to go inviting concentrated and healthy sto

Wine-wizard

Cooking With Wine

Wine-wizard

Using Tartaric Acid

Article

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

Wine-wizard

Hybrid Grapes Winemaking

Wine-wizard

Over-Sulfited Wine

Wine-wizard

Free SO₂ Levels

Article

“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

Wine-wizard

Stuck Fermentations

Wine-wizard

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

Wine-wizard

Ring Around The Carboy

Article

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.

Wine-wizard

Transplanting Vines

Wine-wizard

Calculating ABV

Wine-wizard

Why the Tiny Bubbles?

Article

Softened Water, High Alcohol Wine, and Tiny Bubbles

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

Wine-wizard

Adjusting Acid In An Aged Wine