Topic: Wine-Wizard

Sulfite-Free Wine & A Cool Quandry: Wine Wizard

QI am a beginning winemaker. I have yet to make my first batch, but I just got a kit that contains Pinot Noir juice. I want to make a sulfite-free wine because

Cooking Corks & Mead “Demustified”: Wine Wizard

QI’ve been brewing beer for about 10 years, so I’m pretty well acquainted with the cleaning process. This is my third year making wine, and I recently received some corking advice that

Choosing Yeast, Boosting Alcohol: Wine Wizard

QI recently inadvertently added the wrong yeast to a new batch of frozen Chardonnay juice. I had planned on using Lallemand’s ICV-D47 but picked up Red Star’s Côte des Blancs, it was

Stench of Sulfur & Excess CO2: Wine Wizard

QHere’s one problem you may have been asked about before. My finished wine has an aroma and taste of rubber and burnt toast, a bit like burnt rubber. Since I will be

Fizzy Wine & Gravity Readings: Wine Wizard

QI have just made my first batch of wine, a white one. Funny things have been happening to it. Everything seemed to go well with the fermentation of the wine. When it

Wrecked Riesling & Adding Oak: Wine Wizard

QI had a great Riesling going this vintage, but now I’ve stuffed it up. I nursed it along until the last racking, when I seem to have put in an overload of

Cloudy Chardonnay & Lambrusco Grapes: Wine Wizard

QAfter I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup (used beans), and

Adding Sugar & Wine Kit Chemicals: Wine Wizard

QHow can I increase the sugar content and body of my juice without using refined sugar? I am looking for cheaper alternatives. Please point me to specific recipes. Azubuike OgalaOxford, New Jersey

Sugar Content & Malolactic Fermentation: Wine Wizard

QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed

The Solera System & Copper Caution: Wine Wizard

QA few years ago I toured some wineries on a trip through Michigan and found one that was quite unique. One of the methods of this winery was called “solera.” This method

Killer Bacteria & pH: Wine Wizard

QI own a small store in Yellowknife, Northwest Territories. I have two customers with the same problem and I have no solution. Both batches were made with a four-week wine kit. The

Adding Oak & Rehydrating Yeast: Wine Wizard

QI make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon

Locating Grapes & Cleaning Presses: Wine Wizard

Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho

Feeding Your Yeast & Elderberries: Wine Wizard

Dear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as

A Corker Conundrum, Barrel Questions, MLF Testing, and Troubleshooting

Fresh off her winemakermag.com Live Chat, the Wiz continues to dish out advice on a wide array of topics including a misbehaving corker, barrel size considerations, malolactic advice, and troubleshooting off-odors in a Viognier.

5 Do’s and 5 Don’ts: Wine Wizard

Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.

Cork Questions: Wine Wizard

Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight

Pressing Cherries & Yeast Life: Wine Wizard

QI have made 2.5-gallon batches of pin cherry wine. Without a recipe to go by, I used my old standby: Chokecherry recipe of 20 plus years. It makes excellent wine with a

Sediment Fallout & Off-odors: Wine Wizard

Dear Wine Wizard, I made a Concord wine about nine months ago and bottled it for Christmas. I put gelatin in it twice to remove sediment and to clear up my wine.

Flat & Sweet: Wine Wizard

, QMy pear wine is watery and flat, I have already bottled it. Is there anyway to save it? It was my first attempt at winemaking and I don’t know what went

Determining Ageability, Wine Chemistry, Decanting Advice, and Knocking Down Rot

QI’ve got a red Bordeaux-style blend with the following stats: Aged 28 months in French and American oak, with these numbers: Alcohol — 13.8%; Free SO2 — 37 mg/L; Total SO2 —

Screw Caps and Fruit Wines: Wine Wizard

Cap recycling QCan I reuse bottles with screw on caps for bottling wine? Jim Neumeistervia email AWhat you describe, reusing commercial screwcap wine bottles for subsequent bottlings, is something no commercial winery

Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard

QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very

Chardonnay Choices, Fruit Wines: Wine Wizard

I have 7 gallons (26 L) of 2009 Chardonnay made from home-grown grapes. This was my first year of production from these vines and I did not use oak or MLF. Fermentation

Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard

Barrel tests QCan you tell me what I really need to handle one to one and a half barrels of juice annually? The TA and pH kits that I have seen are

322 result(s) found.