Wine Wizard

Wine-wizard

Blending and testing: Wine Wizard

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Wine Wizard Revealed & Top 10 Winemaking Questions

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How can I locate a specific variety of grapes to buy?

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How long should I age wines made from fruit other than grapes?

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How do you prepare ahead for topping up your barrels with wine? Do you set aside wine in a carboy to use later in the barrels?

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Bulk vs. Bottle Aging

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Do you know anyone who has used non-fermentable sweeteners like stevia for adjusting a wine post-fermentation?

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Is there any way to save a flat and watery wine I made?

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I made 15 gallons (57 L) of wine in my basement and it won’t finish fermenting. Help!

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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 rotton sewer smell.

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Are there basic rules when it comes to choosing bottle color and shape for different styles of wines?

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I added grape concentrate to boost the sweetness of a dry wine at bottling and added sorbate. The flavor is good, but there is some kind of gas in the wine. Any thoughts on what happened?

I made a Muscadine wine this year that ended up very dry with harsh flavor. I wanted it to have more of a grape flavor so I added some grape

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Is it possible for a plastic fermenter to impact the effectiveness of isinglass as a fining agent?

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I’ve noticed crystals forming inside my Zinfandel bottles. Do you have an explanation?

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Can Lambrusco wine be refrigerated for several months and then safely kept on a wine rack?

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Is it possible for the potassium metabisulfite powder I use for sanitizing to lose its strength over time?

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Why does red wine give me a headache, but white wine doesn’t (assuming I haven’t had too much of either)?

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Can I use a fish aquarium as a fermenter?

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Can I add yeast to Mountain Dew or Sprite to make it into a “wine”?

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What is your opinion of enzymes added to wine to improve color, mouthfeel, and flavor?

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Is there a way to stop corks from leaking?

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I was thinking of adding oak chips in cheesecloth to a gallon carboy of red Zinfandel for one month; any experience with this?

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Do you have any suggestions for a wine that came out too “hot” with a higher than expected alcohol content?

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Can I add grape juice in place of acid blend to my country fruit wine?

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What can I do to make my wine more dry and less sweet?