Wine Wizard

What’s with the fizz? I bottled an Amarone from juice about six months ago. I have been trying it every couple of months to see how it is coming along. I opened

I have to hand it to you for doing such complete analysis on your must. If every winemaker were as conscientious as you are, we’d have fewer stuck fermentations, sluggish malolactic fermentation

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

Nip in the bud? I purchased and planted a few Nero d’Avola vines last December and have been carefully taking care of them ever since. I read that in order for the

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

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

The Wine Wiz would first examine the press (especially the pressure-bearing bits, like the wooden side slats, the floor and any metal joiners) for wear and tear to make sure that, being

First, let’s look at your question about the pH of water. We all learned in high school chemistry that water has a pH of 7.0, which is totally neutral, neither acidic nor

No commercial wineries that I’ve worked with soak their corks before bottling because it’s not necessary for larger-scale businesses. Commercial wineries buy corks by the thousands from reputable companies with high turnover.

Corks seem to be on everyone’s mind as of late — it must be bottling time! As I think I’ve mentioned before in this column, it’s impossible to sterilize corks and it’s

It is absolutely critical to have good winery sanitation as dirty equipment does nothing but invite bad-guy bacteria and unwanted yeast beasties to munch on our wine. However — there is a

You’re on the right track — it’s not a good idea to mix chlorine bleach with winemaking because free chlorine molecules can, if the conditions are right, contribute to appreciable levels of

The most general guidelines the Wine Wiz can give you for aging wines from fruits, vegetables and herbs are these: Always cellar any wine at least six months before opening the first

Ah, the timeless pairing of American oak and Zinfandel. It’s a taste combination that’s got more than 100 years of history in U.S. winemaking and if the number of Zin labels that

Dear Wine Wizard, I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a

For those of our fellow grape nuts who don’t know, bulk aging refers to aging wines in vessels other than the final bottle whereas bottle aging refers to wines aged in their

Norton is a fun variety of red wine to make and certainly is a big favorite in the Midwest. I’ve tried some good Nortons over the years and I can share your

It’s hard to say “what went wrong” in this situation as the life of every wine is a fog of carefully guarded secrets that even my scrying glass can’t penetrate. However, the

Dear Wine Wizard, Our local winemaker (at Galena Cellars) can detect potassium sorbate in wine, after it is used to prevent refermentation in sweetened-back wines. I’d like to substitute a non-fermentable sweetener

Though making fruit-based wine is a little different from making grape-based wine, you always want to make sure you’ve got enough sugar, acid, tannin and aromatic and flavor compounds to result in

Coffee wine, eh? I’ve heard of using strong black tea as a tannin additive and of using coffee in brewing recipes for a super-charged stout but I’ve never heard of making coffee

Congrats on embarking on the ever-fascinating and (just as often) maddening adventure of using oak in home winemaking! You’ve discovered what many of your predecessors already have — that it is sometimes

Dear Wine Wizard, I made 15 gallons (57 L) of wine in my basement and it won’t finish fermenting. Now I am left with a wine that is carbonated, which I do

Dear Wine Wizard, How do I get copper sulfate in accurate diluted food grade form? I would like to treat 5 gallons (19 L) of stinky fruit wine to get rid of