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Alison Crowe
Posts
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Wine-wizard
Yeast choice for a fruit wine
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Article
Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard
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Article
Grape requirements, bentonite and yellow ring: Wine Wizard
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Wine-wizard
Cane Juice Wine
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Article
Sugar Conversion Tables, Making Wine from Sugar Cane: Wine Wizard
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Wine-wizard
Sugar Conversion Tables
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Article
Softening The Wine, Using Gum Arabic, and Avoiding a Persistent Sediment
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Wine-wizard
Dealing With Persistent Sediment
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Wine-wizard
Softening the Wine
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Wine-wizard
Properly Adding Acid to a Barrel
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Article
Reconfiguring the Palate & Properly Adding Acid to a Barrel
The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages
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Wine-wizard
Reconfiguring Your Tasting Palate
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Article
Copper Sulfate Solutions: Wine Wizard
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Article
Topping Up & Oak Cubes
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Article
Wine Crystals & Wine Fridges
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Article
KMBS Lifespan & Lambrusco Grapes
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Article
Gum Arabic, Chilled Reds, and Pinot Noir Advice
A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and dow
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Wine-wizard
Increasing A Wine’s Mouthfeel
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Wine-wizard
Discussing Pros v. Cons of Pinot Noir
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Wine-wizard
Chilled Red Wines
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Wine-wizard
Gum Arabic
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Article
Cork Variability, MLF Question, pH Testing, and Aceto Problems
A concerned reader asks the Wizard why commercially-purchased wines might have their corks raised. She also answers questions on metabisulfi
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Wine-wizard
Acetobacter Problems
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Wine-wizard
pH Reanalysis
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Wine-wizard
Sulfite Timing Question