Alison Crowe

Article

Softened Water, High Alcohol Wine, and Tiny Bubbles

Water softeners add another wrinkle, namely because they tend to add a lot of sodium.

Wine-wizard

Adjusting Acid In An Aged Wine

Wine-wizard

Freezing Grape Must

Wine-wizard

Over-Sulfited My Wine

Wine-wizard

Sulfite Question When Blending Wine

Article

Japanese Beetles, Freezing Grapes, and Adjusting Aged Wine

A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizin

Wine-wizard

Get Your Swirl On

Wine-wizard

Natural Fining For White and Rosé Wines

Wine-wizard

Glass vs. Wood

Wine-wizard

Refermentation Questions

Wine-wizard

White Film In My Wine Barrel

Article

Understanding “Degree Days”, White Film on Wine, and Glass vs. Wood

Wine-wizard

Covert Winemaking

Wine-wizard

Sediment In A Fruit Wine

Article

Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle

I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one

Wine-wizard

Adding Campden Tablets to Wine

Wine-wizard

Adding Sambuca to Wine

Wine-wizard

Putting A Value On A Vineyard

Article

When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

Wine-wizard

Making Maple Wine

Article

Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine

Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’

Wine-wizard

Deprived Vines

Article

Moldy Odor In My Wines, Calculating Molecular SO₂, Brown (Red) Wine

TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic wate

Article

Exploring The Corking Options and Making Acidity Adjustments

Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

Wine-wizard

Bottle Sediments