Writer: Alison Crowe

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

Sometimes commercial wineries chill their for months in the 30-degree Fahrenheit range and still get “tartrate fallout.” Even if a wine has been “cold stabilized,” as this process is called, there’s no

 In regards storing your opened can of concentrate, I would freeze it. Dump the remains into a Tupperware or other freezer-safe storage container and stick it in your freezer. The high sugar

Wine Wizard replies: The short answer to your question is: 0.45 micron nominal filter pads are the industry standard for “sterile” filtration. These pads prevent all yeast and bacteria from getting through.

I have three remonstrative but kindly meant words for you: don’t go there. Though I’m known among my friends and associates as an antiquities enthusiast, when it comes to winemaking, I have

Have no fear of the Champagne yeast failing to take off in your honey. As long as you dilute the honey accordingly, you’ll have a sugar solution that the yeast should happily

You’re right in assuming that it has something to do with acidity, but the answer you’re looking for is not exactly the presence of an acid but rather the absence of one.

Commercial wineries get a lot of their argon from welding supply houses, so there’s no reason you shouldn’t, too. The only thing that I would wonder is just how much argon you’ll

Charred, toasted, fired … it’s all pretty much the same. In the wine industry, as well as the distilled beverage industry, heat-treated wooden barrels and kegs are used as storage vessels in

I’m so glad you’ve discovered the pleasures of blueberries and Zinfandel! I find that these two fruits complement each other well in Bordeaux-style red winemaking. But you also seem to be experiencing

You’ve got a case of the common “tartrate fall-outs.” The “fine sand” sediment you’re seeing in your bottled Concord wine is probably small tartrate crystals — or solidified tartaric acid. I’m sure

I’m so glad you wrote with this question! How many of us have stood there baffled, not knowing what to do or where to turn, when faced with an unfamiliar wine term

Ask almost any commercial winemaker and they will say that pH is one of the most important – if not the most important – winemaking parameter. Even though TA is important for

 Home winemakers use bananas, both dried and fresh, as a source of perceptible sweetness and body. Both effects are derived from the complex polysaccharides (that’s a fancy name for big, long-chain sugars)

Seems like an attack of your friend and mine, the acetic acid bacteria. These bacteria live in wineries, on winery equipment and in the air. In fact, you’re probably breathing some in

As Miss Manners would say, “Do not despair, gentle reader.” It is absolutely a falsehood that homemade wine “goes bad” after two years. It has just as much potential for staying power

Ah, another summer season come and gone. The family thought your two-year old Chardonnay was great at cousin Bob’s wedding dinner, and the after-dinner crowd at the late summer supper on the

Stop right there! Don’t pour your wine down the drain. Your problem is both curable, and most important for future batches, preventable. It seems you’ve got an overload of tannins in your

Let me start answering your multi-part question by breaking it down. For starters, “fortified” wines are just that. They’ve had alcohol (usually in the form of neutral grape spirits (brandy without the

Your yeast packet is almost guaranteed to be past its prime. Yeast cells, even those that have been freeze-dried, certainly do have an expiration date. Using yeast that is more than six

Wine Wizard replies: To sulfite or not to sulfite: That is the question. It’s one that fires hot debates in the cellars of wineries worldwide. Sometimes seen as a personal choice, the

Wine Wizard replies: Even though I’d have to see the recipe and an outline of what you do every step of the way to truly diagnose the cause, I can, however, tell

First let this Wine Wizard ruminate over the techniques mentioned above. Adding a little sugar (called priming sugar in the beer trade, dosage in the wine business) to newly fermented wine and

You un-bung one of your barrels, thief a little wine out into your glass, and bring it up to your nose for a sniff and a taste. Immediately a little voice in