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Wine Wizard

Sensing Ripeness in Grapes

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


Uneven Ripening Of Grapes

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


Cures To An Oversulfited Wine

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


Advice For A Beginning Winemaker

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


Remove A White Film on Carboy

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


Steps To Preserve Your Oak Barrel

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


Achieving Cold Stable Wines

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


Rules Of Fining

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


Topping My Wines Off

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


Adding Carbonation To A Dessert Wine

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


Properly Adding Copper

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


Properly Measuring Wine Cap Temperature

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


Protecting Your Wine From Oxygen During Racking

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


Trying to Work With Grape Juice That is Amiss

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


Using Pectic Enzymes In A Red Wine

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


Crafting a Buttery-style of Chardonnay

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,


Malolactic Fermentation After Cold Stabilizing

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.


Adding Sorbate After MLF

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


Volatile Acidity Fixes

A Sadly, blending VA levels downward remains the only option available for reducing VA content in small lots. Larger commercial wineries, with big lots and bigger pocketbooks, can afford the expense of


Oxygen Ingression

Don’t worry, it’s happened to the best of us! If you can, check your pH and your VA (volatile acidity) to try to get a handle on whether or not this air


Reducing Oak Flavor In Wine

I’m so pleased you’ve done some oak trials! If you’ve read my column over the years you know that I’m always advising our intrepid readers to do small-scale trials (sometimes I call


Is Oak Sanitation Necessary?

I never boil or rinse my chips because, you’re right, that’ll strip them of the valuable flavor and aroma right off the bat. The one thing you need to do first, either


Recommended First SO2 Addition

Thanks, Bob, for joining fellow columnists and me for our first ever virtual WineMaker Harvest Boot Camp this past September! This question didn’t get answered in my Q&A session held at the


Wine Bottle Deposits

I’ll assume you’re going to do red (not rosé) — that’s the easiest for small-volume winemaking. I’ll also assume you’ll hand-destem, so you really don’t need a de-stemmer. Just get out as


Testing For Free SO2

Good for you for investing in a way to track your free SO2 (FSO2) levels. It’s one of the most important ways we can keep our wines safe. You can buy something