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Wine Wizard
Posts
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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?
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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
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Wine-wizard
I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?
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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?
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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?
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Wine-wizard
What is the shelf life for dry yeast? Is there anything I can do to revive it and will it work?
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Wine-wizard
Can you give me some guidelines on whether or not to add sulfite to my wine?
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Wine-wizard
Do you know why my blackberry wine’s color precipitates out?