Writer: Alison Crowe

341 result(s).

Flat & Sweet: Wine Wizard

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, QMy pear wine is watery and flat, I have already bottled it. Is there anyway to save it? It was my first attempt at winemaking and I don’t know what went

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Knocking Down Rot On Grapes

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That’s a great question as we approach the harvest season. Though I don’t expect 2019 harvest to be like 2011 or 1998, many of us all over the country, from Oregon to

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Decanting Advice

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Those are a great couple of questions. Decanting, or the pouring of a wine out of its bottle into another, larger container (usually made of clear glass or crystal), is something that

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Affects of Acid

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In general, I think of how TA (titratable, or total acidity) and pH impact flavor and mouthfeel in this simple (and yes, perhaps simplistic) way: TA determines how tart or sour a

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Determining A Wine’s Ageability

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I’ll answer your last questions first and then give you my thoughts on the age-worthiness of your wine. RS (residual sugar) “Dry” (no sugar remaining) is usually considered 0.2% or less (2

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Determining Ageability, Wine Chemistry, Decanting Advice, and Knocking Down Rot

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QI’ve got a red Bordeaux-style blend with the following stats: Aged 28 months in French and American oak, with these numbers: Alcohol — 13.8%; Free SO2 — 37 mg/L; Total SO2 —

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Screw Caps and Fruit Wines: Wine Wizard

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Cap recycling QCan I reuse bottles with screw on caps for bottling wine? Jim Neumeistervia email AWhat you describe, reusing commercial screwcap wine bottles for subsequent bottlings, is something no commercial winery

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Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard

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QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very

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Chardonnay Choices, Fruit Wines: Wine Wizard

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I have 7 gallons (26 L) of 2009 Chardonnay made from home-grown grapes. This was my first year of production from these vines and I did not use oak or MLF. Fermentation

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Yeast choice for a fruit wine

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You want to know what my standard, go-to, never-fail, keeps-most-wines-happy yeast is? It’s called Prise de Mousse, EC1118, Davis 796 or Premier Cuvee. Why all the names? I guess so a lot

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Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard

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Barrel tests QCan you tell me what I really need to handle one to one and a half barrels of juice annually? The TA and pH kits that I have seen are

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Grape requirements, bentonite and yellow ring: Wine Wizard

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QHow many pounds of grapes will make five gallons (19 L) of wine? Are there guidelines for reds and whites and varieties within each of those groups? How much does vintage affect

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Cane Juice Wine

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That’s coming is a long answer but I hope it will speak to the many possible country wine situations in which you may find yourself. A good number of our readers choose

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Sugar Conversion Tables, Making Wine from Sugar Cane: Wine Wizard

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Sugar solution I am fairly new to home winemaking having only made a few kits and three batches of Muscadine wine. I have been using Daniel Pambianchi’s book Techniques in Home Winemaking

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Sugar Conversion Tables

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For the Answer Book I referenced the Table 1-2, Appendix 1, from Wine Analysis and Production, Zoecklein et al, 1995 for the Specific Gravity to Brix tables. Note that this conversion is

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Softening The Wine, Using Gum Arabic, and Avoiding a Persistent Sediment

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QI am planning to try a new product on some older cabernet wine (2015 vintage) that has not yet been bottled. It has a harshness that might be related to tannins. It

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Dealing With Persistant Sediment

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AGoodness, you’ve got a persistent sediment source in your wines that’s for sure. You’ve removed the gross particles by racking and filtration.You’ve cleared out proteins by using bentonite. You’ve taken out excess

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Softening The Wine

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Before I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not give you the result you’re looking for. Gum arabic

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Properly Adding Acid to a Barrel

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A I agree with you in that acid adjustments, especially big ones, can best be made in two steps. That way you can see if you like the result as you go

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Reconfiguring the Palate & Properly Adding Acid to a Barrel

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The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages of aging; in order to be a better judge of a wine’s character when finished. Also, a reader has a question about properly adding acid to a barrel.

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Reconfiguring Your Tasting Palate

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I apologize in advance for the lengthy response but this is a fantastic question and I really wanted to flesh out my answer for you and readers that are following along. You

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Copper Sulfate Solutions: Wine Wizard

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Q How do I get copper sulfate in accurate diluted food grade form? I would like to treat 5 gallons (19 L) of stinky fruit wine to get rid of the rotten

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Topping Up & Oak Cubes

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Q I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a new barrel


Wine Crystals & Wine Fridges

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Q I have been making red Zinfandel wine at home with juice concentrate. I‘ve noticed crystals forming inside and they stick to the bottle. When you shake the bottle they disappear, but

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KMBS Lifespan & Lambrusco Grapes

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Q I have a question about sanitizing. I just mixed a fresh batch of potassium metabisulfite (1.5 oz. powder to 1 gallon water) to sanitize my equipment, and this latest batch has

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