Wine Wizard

To address your first question: A chemistry teacher in high school once mentioned that since distilled water was free of minerals and many dissolved gasses, it behaved differently in osmotic equilibrium situations

I had this exact problem happen to me this year with one of my lots of Russian River Pinot. Thankfully, the original brick-red color disappeared and was replaced by bright red once

When moving wine, the main thing to be concerned about is temperature change and since you’ve got carboys, spillage! For the first factor, any kind of moving truck where the back payload

That is indeed a situation I face every year and is part of the delicate dance of being a winemaker. As many of my readers know, I believe that picking is the

I’m thrilled for your new move because Albuquerque is just about as far north in New Mexico as you want to be planting traditional wine grapes of Vitis vinifera. Many grape types

Hmmm, it sounds like you’ve got a little bit of sugar left there. I would start, however, with a quick check of your numbers to be sure. A °Brix of -1.0 (0.995

I just read the article you refer to, which seems to claim that “natural wine” (an ill-defined term, which in the article seems to mean “minimal sulfites added except at bottling” or

Making a red wine reduction is a great way to create a concentrated, flavorful sauce! I do it frequently myself when I’m cooking and it works great with red, white or sweet

I absolutely recommend that you bring your TA up and your pH down after MLF is complete. This is best accomplished by tartaric acid, because wine bacteria will not consume tartaric acid;

Good for you for planting a nice selection of grapes! You’re absolutely right, that with Utah’s higher latitude, often-high altitude, and warmer summers, you get a bit more extreme growing season than

Oh boy, oh boy, oh boy. Sounds like you have a lot of sulfur dioxide in that wine! Assuming standard FSO2 for bottled wine being around 25 ppm, am I correct in

It seems that you and Craig are going through many of the same issues (see this question and answer). Like I mentioned to Craig, it’s really impossible to add enough sulfur dioxide

Before you start going crazy with a fermentation restart protocol, are you sure that it is really stuck? The first thing that I would advise you to do is to taste and

Pomace, which is the skins, seeds and stems leftover from wine processing and pressing, can indeed be returned to the field as a soil amendment. You deposit it in a thin layer

The short story — and the good news — is that no one will get sick from this batch because no human pathogen can survive in wine. Alcohol and acidity will kill

Depending on the age of the grapevine, and it sounds like it could still be young since you say it’s “small,” it is indeed possible to transplant grapevines. It takes a lot

This is a great question. Luckily the answer is simple. You still only calculate potential alcohol based on the original Brix reading. “Negative Brixes,” or when the density of your fermented solution

There are so many microbes that can produce tiny bubbles in new wines that perhaps your question should be, what microbes will not produce tiny bubbles in dry must? Everything from (of

You can absolutely adjust acidity in a wine when it is one year old. Though I often say that it’s best to do major adjustments early on in a wine’s life (since

If you have the freezer space I say freeze, freeze away! It’s actually somewhat common (for those grape producers who specialize in it like Brehm Vineyards, Vino Superiore, or Wine Grapes Direct)

I’m not sure if in the above question you are referring to having over-added to grape juice or to finished wine. Regardless, adding 45 grams of potassium metabisulfite, which is about 58%

You bring up a very good question. For the compound you’re talking about, sulfur dioxide, you’ll probably come pretty close to what you would predict based on knowing the volume and the

I say Toe-may-toe, you say toe-mah-toe . . . this sounds like a bizarre wine myth in the making that we should just quash right here. Though undoubtedly, swirling your wine glass

Well, an old-timer winemaker I used to work with would say, “The most natural fining agent for any wine is time.” What he meant was that with time, solids fall out, proteins

Home winemakers tend to ferment in glass carboys (big 5-gallon/19-L jars, essentially) because they are usually better-sized and more convenient to a home hobbyist than larger vessels like a 59-gallon (223-L) barrel.