Wine Wizard

Article

Malolactic Problems and Cleaning with Chlorine

Some of the SO₂ gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.

Article

Wine Press Mold Growth and Magnesium Sulfate Vineyard Sprays

It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.

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Dealing With High Brix Grapes

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Is Potassium Sorbate In A Port Necessary?

Article

First-Time Barrel Soaking, Wine Flower and High Brix Grapes

It is entirely normal for the first soaking of a barrel to produce a dark-colored water.

Article

Sniffing The Cork, Screwcap Closures and the Facts About Wine Headaches

Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below

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The Facts About Wine Headaches

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Screwcap Closures

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Sniffing The Cork

Article

What’s This? and Calculating Proper Yeast Pitching

To quote one of my favorite UC-Davis professors, the newly-retired Dr. Linda Bisson, “No human pathogen can survive in wine.”

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Yeast Pitching Rates

Article

Submerge Those Oak Chips, Wine Yields and a Copper Problem

I actually prefer using a sock or some kind of bag rather than just having chips float loose on the surface.

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Dealing With A Copper Problem

Article

Some Reductive Resolutions, Using Essential Oils, and Residual Sugar

You might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resil

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Calculating Residual Sugar

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Making White Zinfandel

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Dealing With Volatile Acidity

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Testing for MLF Completion

Article

Red Wine Stabilization and Making White Zinfandel

Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cau

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Red Wine Stabilization

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Evaporation Clarification

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Oak Barrel Seepage

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Allergic To Sulfites

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Can Lysozyme Arrest MLF?

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Late Malolactic