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Wine Wizard

My cherry wine has a bitter/tart taste. Is there any way to remove this?

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Stop right there! Don’t pour your wine down the drain. Your problem is both curable, and most important for future batches, preventable. It seems you’ve got an overload of tannins in your wine, the bitter and astringent compounds found in the skins and seeds of all fruits and vegetables. Usually these compounds add a nice

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What is the best way for a home winemaker to make fortified wines?

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Let me start answering your multi-part question by breaking it down. For starters, “fortified” wines are just that. They’ve had alcohol (usually in the form of neutral grape spirits (brandy without the

What is the shelf life for dry yeast? Is there anything I can do to revive it and will it work?

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Your yeast packet is almost guaranteed to be past its prime. Yeast cells, even those that have been freeze-dried, certainly do have an expiration date. Using yeast that is more than six to eight months old greatly enhances your chances for encountering such problems as stuck fermentations and off-odors down the road. So it’s recommended

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Can you give me some guidelines on whether or not to add sulfite to my wine?

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Wine Wizard replies: To sulfite or not to sulfite: That is the question. It’s one that fires hot debates in the cellars of wineries worldwide. Sometimes seen as a personal choice, the use of sulfites in winemaking requires a delicate sense of balance and a light (though judicious) hand. Otherwise, your wine can be irreparably

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Do you know why my blackberry wine’s color precipitates out?

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Wine Wizard replies: Even though I’d have to see the recipe and an outline of what you do every step of the way to truly diagnose the cause, I can, however, tell you the problem. What we’re looking at here is a classic example of what happens to all wine eventually, precipitation of solids. Even

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How can I make homemade sparkling wine?

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First let this Wine Wizard ruminate over the techniques mentioned above. Adding a little sugar (called priming sugar in the beer trade, dosage in the wine business) to newly fermented wine and