Writer: Alison Crowe
Making White Zinfandel
Funny you ask this question as I’ve just now got three tanks full of 2016 Monterey Pinot Noir rosé fermenting in the winery. White Zinfandel, contrary to what some folks think, is
Dealing With Volatile Acidity
Not knowing any more information than you give above, it’s tough to make specific recommendations so I’ll start with the general ones. Whenever you suspect VA (volatile acidity, or the production of
Testing for MLF Completion
In the old days we would use paper chromatography to monitor the completion of malolactic fermentation (MLF). We dotted little drips of the sample wine, along with liquid standards of malic and
Red Wine Stabilization and Making White Zinfandel
Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cause less than optimal conditions for the survival
of colored compounds.
Red Wine Stabilization
Ever open a bottle of red wine you’ve lovingly saved for 20 years only to be disappointed as a brick-orange liquid followed by a brownish sludge falls into your glass? The issue
Your First Wine from Fresh Grapes
Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there’s no better time to try it than in early autumn, when grapes all over
Evaporation Clarification
Thanks for clarifying your question a little bit. I am glad to hear you regularly top off your barrels, it’s a practice all of us need to do. Alcohol and water definitely
Oak Barrel Seepage
I’ve certainly had the odd leaker (or three) but I’ve never experienced trans-stave leakage of the scale that you describe. Before I delve any deeper, I first of all would like to
Allergic To Sulfites
Certainly you can try to pasteurize (heat at a certain temperature for a certain amount of time) your wine if you like. Many foods and beverages (like milk) are so heat treated
Can Lysozyme Arrest MLF?
In my day job in Napa, California (as Winemaker for Garnet Vineyards as well as other consulting projects) I bottle plenty of “partial ML” Chardonnay every year and love the style. In
Late Malolactic
To shed light on your query, the Wine Wiz consulted the Winemaking Magic 8 Ball™ and the answer that floated to the top was, “Outlook not good.” If your 2010 Zinfandel still
Overspiced Wine Situation
There’s nothing like a wine with what I call “the elbows sticking out” to ruin one’s mood. Especially frustrating is when one has followed a recipe or kit instructions to the letter
Soapy Taste In Wine
Though tough to define as it can smell different to everyone, there is unfortunately no wine lab analysis panel you can run that says, “Yessir, you’ve got an over-abundance of Ivory Soap
Fining Fruit Wines
The short answer is that yes, I would absolutely cut down on the amount of clarifying agent you use if you don’t have enough wine volume for the recommended 5 gallon (19
Perfecting Pyment
Congrats for breaking out of the mold and taking it upon yourself to adapt a recipe to your own preferences! I always love it when readers, and my own winemaking buddies, take
Making Dry Muscat
Sounds tasty to me! I love a dry (or even off-dry, maybe with residual sugar of around 5 g/L), crisp Muscat wine. Historically, Muscats have been used in many wine types, from
Fun With Wine Filtration
The fun of filtration! I’ll deliver the bad news to you and my readers first by telling you that really no matter how tight of a pore size you use to filter
Kombucha In My Winery?
Just like I would not let a buddy of mine do any Brettanomyces beer-brewing experiments in my winery, so should you not do Kombucha and wine together in your kitchen (or garage)
Stuck Fermentations
Unfortunately, there are hundreds of possible causes of stuck and sluggish fermentations, and sometimes, even after careful investigation, we still can never understand what the cause may have been. With Mother Nature
“Fruit Floaties” — Strawberry Wine
I just saw your picture and wow, that does indeed look like a floating brain — or two! Luckily, that is a great shot of what I would call typical “fruit floaties”
Alternative Sweeteners
I hear you on the high pH/high TA unbalanced wine issue. I myself have dealt with some vineyards and some wine lots where I have had to add so much tartaric to
Empty Airlocks
It sounds to me like some “bad bugs” (ambient bacteria or yeast cells) got into your wine. After four years of aging, having a batch infected due to a bad airlock must
Softened Water In Wine?
That is a wonderful question! It’s estimated that it takes anywhere from 2–10 gallons (8–38 L) of water to make a gallon (4 L) of wine. Most of that estimate is for
Fermentation Troubles
Hi Lauren, great question. There are so many steps along the way where a fermentation can get into trouble, or “go pear shaped” as my interns from New Zealand used to say.
Importing Juice vs. Fresh Grapes
Well, it seems to me that Chile to New Jersey is an awfully long haul. I often, in my blog and in this column, advocate that the distance from vineyard to crushpad