QAfter I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup (used beans), and
QHow can I increase the sugar content and body of my juice without using refined sugar? I am looking for cheaper alternatives. Please point me to specific recipes. Azubuike OgalaOxford, New Jersey
QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed
QA few years ago I toured some wineries on a trip through Michigan and found one that was quite unique. One of the methods of this winery was called “solera.” This method
QI own a small store in Yellowknife, Northwest Territories. I have two customers with the same problem and I have no solution. Both batches were made with a four-week wine kit. The
QI make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all age in five-gallon
Dear Wine Wizard, I came back from Australia six months ago and was fortunate enough to visit the Hunter Valley. I brought back some wine and among the bottles was a Chardonnay/Verdelho
Dear Wine Wizard, I am planning to brew my first mead this weekend. I will be using a recipe that calls for “yeast extract,” which I take to be the same as
You are absolutely right that most wines, especially those that are inoculated and have favorable conditions, will go malolactic (ML) complete within six or eight months of harvest. Even if your area
Viognier can be a bit of an odd duck. Like Riesling, it can get some of those weird petrol/gas like aromas, and that’s just natural, from the grapes. Like Sauvignon Blanc, it
Unfortunately, with a small barrel like that, you’re going to have a high ratio of oxygen:wine. If you think about a traditional-sized barrel, it’s about 59 gallons (225 L); there’s a lot
I hope I’m assuming correctly, but I’m imagining that you’ve got the smaller, lighter-weight red metal corker with adjustable spring-loaded bottle base and plastic jaws, sometimes called a “Portuguese” corker. These are
Fresh off her winemakermag.com Live Chat, the Wiz continues to dish out advice on a wide array of topics including a misbehaving corker, barrel size considerations, malolactic advice, and troubleshooting off-odors in a Viognier.
Dear Wine Wizard, I’ve been making wine for about a year now and I’m wondering if you’d be willing to help me out with a wrap-up of some of your winemaking wisdom.
Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight
QI have made 2.5-gallon batches of pin cherry wine. Without a recipe to go by, I used my old standby: Chokecherry recipe of 20 plus years. It makes excellent wine with a
Dear Wine Wizard, I made a Concord wine about nine months ago and bottled it for Christmas. I put gelatin in it twice to remove sediment and to clear up my wine.
, 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
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
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
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
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
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 —
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