Wine Wizard
Dealing With Acid Issue on a Raspberry Wine
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
Barrel Alternatives: Matching quality grapes with oak
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
Effects Of Using Killer Yeast In My Winery?
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
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