Wine Wizard

Well, it’s tough to say what would make one cloudy and the other clear, except for the fact that they may not have been identical coming from your fermenters. If you did

You got a chuckle out of me. Indeed, how dare you introduce vinegar to your wines! I’m actually very happy that you’re writing so you can learn how not to introduce vinegar

Because cantaloupes have high pH, my guess is that the red speckles you’re seeing in a layer on top of your wine are bacteria colonies and no, they are not to be

It certainly sounds like you are getting into the dryness zone. Specific gravity is the ratio of the density of a liquid in relation to the density of water, calibrated at a

I really applaud you for keeping such detailed records and testing regularly. This really helps me when diagnosing issues and coming up with ways to help. I want to start off by

Hey, I see you, I hear you, and I’m so here for you! The average price for a French oak barrel has really become very high in the last couple of years

I’m glad that you are attuned to your yeast and realize that some strains are “killer factor positive” and one is “sensitive.” I really wish that the yeast industry had come up

Hey, it happens to me too. But fear not, we’re going to impart some information that’ll give you the confidence to pick even if you don’t know the Brix number. Many winemakers

Many thanks to you for being a WineMaker magazine reader! We love being a source of helpfulness in the sometimes difficult-to-navigate world that is international small-scale winemaking. Uneven vineyard ripening is indeed

Since you can’t measure your free and total SO₂, let’s do some numbers to see what kind of a potential problem you might be facing. First off, let’s talk about your bottle-rinsing

Winemaking is always a learning process and even those of us that have been doing this for a long time still learn a lot every harvest and all year-round! However, that being

Wow, looks like you’ve got a serious case of “Ring Around the Carboy.” Thanks for sending in the picture, I always love it when readers do that because, especially in cases like

Well, the first thing I always say is, “A full barrel is a happy barrel.” That means that the barrel is best stored with wine in it! The acidity of the wine

For those readers who are not familiar with the article referenced, I talk about how it was likely a reader’s malolactic fermentation would pick back up again when the weather warmed up

Indeed, after using most fining agents there will be a layer of sediment generated and you’ll need to rack the wine off of it accordingly. Fining agents, by definition, are introduced into

As I explain in my book, The Winemaker’s Answer Book, oxygen can be a friend of wine (especially during active primary fermentation) but is more often its enemy. One of the biggest

If you’ve got a carbonation setup at home that you use for your homebrew, cider, mead, or kombucha, you certainly can fizzy up some wine products for yourself. I like your idea

Ah yes, the classic “I sunk a bunch of pennies in my carboy” tale. Forgetting for a moment that modern pennies contain very little copper, there’s a reason that most winemakers I

That is a great question and I’m really glad you asked. Sometimes when those of us who have been making wines for quite some time write about some technique, process, or concept

Excluding oxygen by gassing headspaces and purging containers is one of the most important winemaking jobs we have. Oxygen exposure during aging can create all sorts of problems from premature oxidation and

Well, your grape or juice source really put you in a bind. Those are some of the most unbalanced initial numbers I’ve ever seen, and I would seriously consider getting your juice

To quote one of my vineyard colleagues who always likes to give multiple sides to every answer, “It depends” (thanks, Rich). And so it is with pectic enzymes in winemaking. Pectic enzymes

Indeed, that flavor you’re after is primarily caused by the malolactic bacteria, which impart that buttery, dairy, or creamy taste in many Chardonnays. This is because these bacteria, depending on the strain,

I always think it’s wonderful when people can do a “natural” cold stabilization over the winter months. It’s an incredibly intuitive and very old-fashioned, non-interventionist way to accomplish a key winemaking task.

Winemakers typically add sorbate (aka sorbic acid, often purchased as potassium sorbate) when they want to bottle a wine with a little residual sugar. It is often added right before backsweetening and