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“Fruit Floaties”, Sweetening Wine, Free SO₂ levels

Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO₂ and the two hopef

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Stuck Fermentations

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Pomace Compost

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Alternative Sweeteners, Pomace Compost, and Stuck Fermentations

If you add some kind of sweetener that is fermentable (table sugar, grape concentrate, maple syrup, honey, etc.) you risk an uncontrolled re

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Ring Around The Carboy

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Empty Airlocks, Calculating ABV, and Transplanting Vines

Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel.

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Transplanting Vines

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Calculating ABV

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Why the Tiny Bubbles?

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Softened Water, High Alcohol Wine, and Tiny Bubbles

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

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Adjusting Acid In An Aged Wine

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Freezing Grape Must

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Over-Sulfited My Wine

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Sulfite Question When Blending Wine

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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

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Get Your Swirl On

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Natural Fining For White and Rosé Wines

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Glass vs. Wood

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Refermentation Questions

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White Film In My Wine Barrel

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

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Covert Winemaking

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Sediment In A Fruit Wine

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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

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Adding Campden Tablets to Wine