Wine-wizard

Reducing quercetin levels in red wine

I am looking for strategies to reduce quercetin in red wine. Does using PVPP help with this and if so, are there thoughts on how to best use

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When and ways to adjust acidity

How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a

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Homogenization Prior To Bottling

Why and how to to homogenize your wine prior to bottling.

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American vs. French Oak

Can you summarize the differences between French and American oak in winemaking?

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Creating California-Style Chardonnay

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Press timing for rosé wines

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Aging in Small Oak Barrels

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Unwanted secondary fermentation

There’s nothing quite like popping open a bottle you meant to be still and finding it has turned into a sparkling version of itself.

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“Natural” fermentations

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Cold stabilization

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Curing an over-oaked Chardonnay

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Choosing Yeasts

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Dealing With Hard Water

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Stuck Syrah Fermentation

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Maximizing Color Extraction

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What temperature is too cold to age wine?

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Do tannins soften over time?

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Why does my wine require long decanting times?

I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?

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Red Wine Lost Its Color

I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.

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Using Swing-Top Bottles

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Dealing With Bottle Shock

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Can I make non-alcoholic wine?

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Adding body to wine

I heard about a trick for home winemakers where bananas are used to add body and mouthfeel. So, my question now, is how many bananas would I

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Taming Tartness

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Racking by the Light of the Moon