Topic: Wine-Wizard

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

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

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

See my response here regarding general information about stuck and sluggish fermentations. Your wine is a lot closer to dryness (essentially 0 °Brix) than the previous reader’s sweetest lot, so I don’t

It sounds like you took the right approach. A VA (volatile acidity) of 0.70 is not “out of this world” high, though it is a little elevated. Especially if this was a

Certainly feel free to experiment with food coloring in your strawberry wine but be sure to keep it food-grade and keep it modest to maintain the color within the realm of believability.

Cane sugar, or sucrose, derived from the sugar cane plant, has a chemical structure of C12H22O11, is a di-saccharide comprised of the mono-saccharides glucose and fructose and is found in many plant

First, make sure that the portion left over, i.e. the portion you are not bottling now and will be adding more oak to, will be stored in a completely full (or “topped

Your question about metatartaric acid is a good one and one that brings to mind similar confusion and questions many of us have when faced with a litany of fining agents (and

So you want to put some chocolate flavor, texture and aroma into your wines, eh? My approach would definitely be to use the chocolate grace-notes as an ending treatment to your wine,

As you’ve probably read in my columns and in the Winemaker’s Answer Book, though I like to “let wine be what it will be,” when it comes to potentially toxic things like

Regarding ammonia (chemical formula NH3), I’m glad you brought the subject up. There’s a reason why we don’t use ammonia for sanitation in the winery and one acronym says it all: DAP.

You are making me thirsty! I am a huge fan of cider and perry (pear cider), especially when it’s tart, dry-ish and has a sparkling finish. Yummy yum yum! I applaud you

Absolutely, I would lower your pH prior to aging. No matter how high the TA is, if you’ve got a high pH as well, you are putting your wines at risk for

I certainly wouldn’t throw the baby out with the bathwater or the crush equipment out with the sanitizing solution in this case. A little accumulated mold on a wooden basket press or

So sorry to hear you had a bad year with the powdery mildew. Many growers in California were challenged by 2011, as the cooler weather left lots of us battling botrytis, rot

Since I don’t know what your “recommended” number was it’s impossible for me to know what a double addition is in this case. Therefore, you should definitely exercise caution before drinking and

I have to commiserate with you on the Sangiovese and oxidation dance. For some reason, this grape varietal seems to be especially prone to color (and related oxidation) issues. Much like Pinot

If your primary fermentation (sugar to alcohol) is complete you shouldn’t have to add any potassium sorbate to your wine. In fact, adding sorbate to wine after performing malolactic fermentation (ML) can

I wouldn’t worry too much about anyone getting sick from your wines as long as the water you use is clean and the alcohol is above 10%. As a professor of enology

Before you set about making any major changes to this wine, make sure that when you taste you are not tasting a sample that has a lot of dissolved carbon dioxide gas

Egg whites are an ancient, traditional and natural additive and are sometimes used to pull excessive tannins out of wine in a gentle treatment process known as “fining.” Practiced for centuries all

Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites? Bob McKee Tucker, Georgia Egg whites are an ancient, traditional and natural additive and are sometimes

  Wine barrel testing My barrels are American oak, repeatedly used for wine, and about five years old. When empty, I fill them with water containing a strong solution of potassium metabisulfite

Here’s a simple rule of thumb to keep handy when using any kind of enzyme in winemaking. Enzymes are proteins and proteins don’t mix well with bentonite or with sulfur dioxide. Always