In challenging vintages where grapes just don’t get ripe enough, or in areas where summer is cool and the growing season is short, acid reduction methods can really help. The most used
Citrus fruits contain a lot of interesting flavors, but making wine with them can be a challenge. Get advice on removing the bitterness that comes with the rinds as well as micro-oxygenation advice for small-scale winemakers, and how to best deacidify a wine.
I think you’ll be OK. Even if you’ve made a double sulfur dioxide addition to your Chambourcin grape must it should eventually still take off, albeit perhaps a bit more slowly than
A brewer’s O2 wand is an interesting tool and one I’m not familiar with personally, though I think I understand the concept. There isn’t much of a description of the item on
Ah, the glory and heartbreak that are citrus fruits in winemaking. So many aromas! So many bright flavors! So much acid! And so many potential bitter compounds. This is where a good
A winemaker has saved up a bunch of commercial screw-cap bottles and wants to know what cork size fits best in that style of bottle. Learn why it is not a good idea to cork those bottles. Also get advice on aging wine temperatures and volatile acidity in blueberry wine.
Ah, blueberry wine! Blueberries, huckleberries, and black currants are all favorites when it comes to home winemaking, partly because they can make dark, mouth-filling wines that can resemble the finest red wines
I read the article you reference and I agree with the advice, to a point. That it’s OK to keep wines in the bulk-aging stage (before bottling) warmer (the referenced article says
It’s a little tough to tell from your letter which kind of screw-top bottles you’ve got so I’m not sure if you’re talking about what I would call screw top “sample bottles”
It generally takes about 6 gal. (23 L) of water to make one gallon (3.8 L) of wine though estimates vary from as little as 2 gallons (7.6 L) all the way
Funny you mention this topic because I’m currently working on a lower-alcohol project at work (at Plata Wine Partners, I often develop custom projects for clients, and this is one). The brief
There has been growing interest in reduced alcohol wines in recent years as the health benefits and caloric reduction is lauded by the medical world. The Wine Wizard offers tips to a home winemaker looking to produce their own lower-alcohol wine. Another winemaker is trying to find ways to reduce their water usage in the winery.
Well, in the olden days of fortified winemaking, potassium sorbate (a potassium salt of sorbic acid) wasn’t even a thing. While sorbic acid does occur naturally in some plants (rowan berries and
Rehydrating dried yeast is a simple and straightforward process, and one that I find to be essential when using dried yeast for winemaking purposes. The simple answer to your question is no,
Tannins, or the compounds in grapes (and oak barrels) that contribute to a pleasing sensation of astringency in red (and some white) wines, are found in grape skins and seeds. As a
The term “sacrificial tannins” is something that gets casually tossed into the winemaking lexicon by those who have been in the trade for a while . . . but what does it really mean? Get an explanation along with tips for rehydrating dry yeast and techniques to properly stabilize a fortified wine.
I think that’s a pretty cool idea! How many of us are lucky enough to hang out with such an obviously collaboratively minded group of folks? And, though it may seem daunting,
Indeed, the last few years (2017 and 2020 especially) grape growing areas in Northern California and other parts of the state including the Central Coast have experienced historically large wildfires. If grapes
Winemaking may be more a science, but blending is definitely an art. The Wizard has some tips for a rookie winemaker looking to possibly blend five different wines. Also, make sure you’re up on the latest knowledge and mitigation methods surrounding the phenomenon known as smoke taint.
Maintaining wine while it ages in oak is an important task. Make sure you are taking the appropriate steps. Also, a winemaker can’t get their latest wine to start fermentation. The Wine Wizard unravels the mystery behind the unfermentable juice.
It sounds like you’re doing a lot of things right, especially being that your grape wine has taken off, but your plum wine is just plum tuckered out. Seems like you’ve got
Hi Larry, congrats on your new piece of equipment! I’m sure you’ll find it adds to the kinds of wine you can make. Since you just filled your barrel and it’s brand
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. You’re absolutely right to realize that tasting
Hey, I’ve been there . . . a couple of years ago I also entered into unknown territory. After years of bottling one of my commercial Pinot Noirs in Stelvin screwcaps, I