Article

Matching Quality Grapes With Oak And The Complexities Of Raspberry Wine

When a winemaker gets their hands on some highly coveted Cabernet Sauvignon grapes, he wants to make sure that the oak quality matches the g

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Dealing With Acid Issue on a Raspberry Wine

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Barrel Alternatives: Matching quality grapes with oak

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Effects Of Using Killer Yeast In My Winery?

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Sensing Ripeness in Grapes

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Uneven Ripening Of Grapes

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Uneven Ripening, Sensing Ripeness, and Killer Yeast

It’s hard to get universal ripening of your grapes in a small vineyard with lots of variability. The Wizard provides some pointers as well

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Cures To An Oversulfited Wine

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Advice For A Beginning Winemaker

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Remove a White Film on Carboy

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Preserving Oak Barrels, Oversulfited Wine, Film on a Carboy, and Beginner Tips

What is the best way to store oak barrels that don’t have wine in them? Get the answer from the Wine Wizard, as well as her advice for a c

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Steps to Preserve Your Oak Barrel

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Achieving Cold Stable Wines

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Rules of Fining

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Topping My Wines Off

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Top Me Off, Rules of Fining, and Achieving Cold Stable Wines

Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers que

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Adding Carbonation To A Dessert Wine

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Properly Adding Copper

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Properly Measuring Wine Cap Temperature

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Protecting Your Wine From Oxygen During Racking

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Protecting Your Wine, Cap Temperature, Copper Sulfate Additions, and Carbonation Help

Oxidation is one of the most common faults among homemade wines. The Wiz has some tips for minimizing exposure during racking along with adv

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More Butter, Please; Caveats with Pectic Enzymes; and Wonky Grape Numbers

Not everyone loves a buttery Chardonnay but for those that seek out this characteristic the Wine Wizard has some sage fermentation advice to

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ATrying to Work With Grape Juice That is Amiss

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Using Pectic Enzymes in a Red Wine

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Crafting a Buttery-Style of Chardonnay