Topic: Wine-Wizard
Understanding Bentonite
Wine, as I’ve often written, is a complex chimerical soup. Wine naturally contains lots of different amino acids and some of those amino acids are in long-chain form and actually are proteins.
Wine Press Mold Growth
Ah, yes, the joys of wood. We use wood in the winery for barrels and barrel-alternatives of course but, especially for the small-scale winemaker, wooden presses are still often part of our
Magnesium Sulfate Vineyard Sprays
Magnesium Sulfate (MgSO4), AKA Epsom salts, is a very common vineyard amendment. It can be applied as a foliar spray during the growing season to provide vines with magnesium and sulfur. Magnesium,
First-Time Oak Barrel Soaking
Your pictures of the barrel you made are very impressive and I applaud both your ambition and skill! The artistry it takes to cut, shape, curve, and toast wood so it will
Carbonic Maceration
Carbonic maceration is a 19th-century technique (which was probably practiced in some amount, or in a hybrid style, much earlier) currently enjoying an en vogue resurgence in some parts of the US
Submerge Those Oak Chips
I love your innovation. A “chip sock” can be a real boon to winemakers. In fact, I mention using one in The Winemaker’s Answer Book where I suggest using a nylon stocking
Using Essential Oils In Wine
You can certainly experiment with essential oils in your winemaking if you remember the old adage that “oil and water don’t mix.” Essential oils are the natural distilled volatile aroma compounds from
Reductive Resolutions
Your question about how to avoid a swampy, reductive odor in your Chardonnay after bottling is an interesting one. For readers who may not be aware, “reductive” is a non-exact sensory term
Wine Yields From a Vineyard
As one of my vineyard manager co-workers famously says just about every other day whenever he answers a question like this, “It depends.” However, before I dive into all of the prevarications
What’s This?
Thanks so much for sending over the pictures, they are very helpful. Even though it’s impossible for me to diagnose down to the organism just based on images, I’d wager you’ve got
Wine Flower
I agree with your local winery supply store employee; it’s most likely a surface yeast or “flor” yeast of some kind, forming a floating plaque on top of your wine. Sometimes referred
One Step Cleaning
One Step is a proprietary cleaning (and somewhat sanitizing) solution that is a secret formula; even the Wine Wizard will never know exactly what it’s made out of. From what I can
Refractometer vs. Hydrometer
That is a great question. The “simple” answer is that no, hydrometry and refractometry are not interchangeable and that you shouldn’t try to use a refractometer during active fermentation. Refractometry relies on
Blending Stuck Wine
That’s too bad that you had some stuck fermentations. It’s probable that your yeast died out due to alcohol toxicity resulting from those high brixes. Next time make sure you’re adding enough
Drinking From Brass
There certainly is something historically appealing about hoisting an overflowing chalice of one’s own homemade vinous deliciousness. In ancient times metal was a common material from which to fashion drinking cups. From
Reducing Acidity of Wine
That’s great that you are already planning ahead for this upcoming harvest. Indeed, a TA of 10.0 g/L is very high and I would certainly plan on de-acidifying for style as well
Making Acidity Adjustments Post-Fermentation
You certainly can adjust acidity after fermentation is complete, but many winemakers feel that the acid is better-integrated, as well as less-detectable, the earlier it is added. That being said, by all
Brown (Instead of Red) Wine
There’s the old saw about the sow’s ear and the silk purse. It reminds me of my old adage of “never blend a loser,” which admonishes readers against blending bad wine into
Clearing A 23-Year-Old Concord Wine
Since 1992 (over 20 years) is quite a long time to store bottled wine. If you go to a supermarket or liquor store, you’ll notice that most red wines currently on the
Re-Fermentation Issues
Let me put on my thinking cap. Indeed I think you are facing a re-fermentation and I’d bet that it is due to your 1% residual sugar, but perhaps secondarily to a
Understanding “Degree Days”
The “Winkler Scale” or “UC Davis Heat Summation Scale,” which measures what are dubbed “degree days,” is only a rough guide to which varietals will thrive in which areas and is solely
Expire Dates
Of course the best thing you can do is check expiration dates on packages, boxes and vials. If you buy bulk loose powders (like tartaric acid in baggies from a larger sack)
Japanese Beetles
Wow, that’s quite something! Though you seem to have been able to identify the insects on sight, your picture definitely shows the tell-tale “lacy” cutout pattern on the leaves that are the
High Alcohol Wine
From personal experience I can tell you that red grapes from the warm (sometimes downright hot!) and dry region of Paso Robles always seem to “soak up” to a higher Brix then
Sweetening Wine Without Refermentation
Unfortunately, there are only so many options for preventing fermentation in sweet wines and they all involve some degree of sacrifice or difficulty. The list of “cons” is long compared with the