Wine-wizard

Chilled Red Wines

Wine-wizard

Gum Arabic

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

Wine-wizard

Acetobacter Problems

Wine-wizard

pH Reanalysis

Wine-wizard

Sulfite Timing Question

Wine-wizard

Cork Variability

Article

The Sulfite Blues, Curing A Stuck Fermentation and Freezing Grapes

Wine-wizard

The Sulfite Blues

Preventing Oxidation, Excess Sulfite

Article

Sparkling Wine & Blackberry Wine: Wine Wizard

Article

From Grape to Glass

Article

Evaporation Clarification, “Big” Reds, and Mold Malady

Remember, every time you open your barrel, you introduce air and potentially some undesirable spoilage organisms.

Article

Broken Barrels, pH Adjustments, and “Chocolate” Wine

Oak barrels (and barrels made of other woods, sometimes acacia wood or even cherry wood) are really structurally amazing.

Wine-wizard

Passion Fruit Wine

Article

Avoiding Sulfites, Adding Copper

Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.

Article

Lysozyme, Adding Sugar, and Oak Alternatives

Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the b

Article

Late Malolactic, Wine Kit Ingredients, and Color Questions

Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.

Wine-wizard

Brown Colored White Wine

Wine-wizard

Fining Red Wines

Article

Overspiced Situation, Fining Reds, Brown Whites

Spices and other added flavorings in home winemaking are one of the trickiest things to get right.

Wine-wizard

Use Of Bleach In A Winery

Wine-wizard

Questionable ‘Premium’ Grapes

Article

Fining Fruit Wines, Sourcing Grapes, and Cleaning Agents

Wine clarifiers, or ‘fining agents’ as they (and a whole host of other wine-finishing additives) are called, are creatures of degrees.

Wine-wizard

Ripper Test On Red Wine