Wine Wizard

Wine-wizard

I’ve read you can use bananas to give body to thin wines. Can you please explain why this works and any impact on flavor?

Wine-wizard

Is it better to separate free-run wine from the pressed wine during fermentation and should they be blended before bottling if you are making Zinfandel?

Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and

Wine-wizard

I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?

Wine-wizard

What does toasting add to oak flavor? Can I use a blowtorch on an oak plank to toast it, cut it in thin strips and add to my wine?

Wine-wizard

There is a yellow ring around the top of the wine in my carboy, but the wine tastes and smells fine. What’s with the yellow ring?

Wine-wizard

What is the shelf life for dry yeast? Is there anything I can do to revive it and will it work?

Wine-wizard

Can you give me some guidelines on whether or not to add sulfite to my wine?

Wine-wizard

Do you know why my blackberry wine’s color precipitates out?