Alison Crowe

Wine-wizard

How can I increase the sugar content of my juice without using refined sugar?

Wine-wizard

Can you explain the “solera” system of aging your wine?

Wine-wizard

My wine has developed a foul taste and odor from Brettanomyces. Is it correctable?

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From Grape to Glass

Learn the basics of turning fresh grapes into amazing tasting wine at home.

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How can I best rid my wine of tartrate crystals?

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How can I best save an open container of grape juice concentrate?

Wine-wizard

How is Fume Blanc made? I would like to make some at home!

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I picked up two very old glass carboys at a flea market and I don’t know what used to be stored in them. Should I still use them for winemaking?

Wine-wizard

Is yeast extract the same as yeast hulls and yeast nutrient? And what is the best way to use it?

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What changes the color to blue when water is used to clean containers that held elderberry juice I used for winemaking?

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Would a welding supply company be a good source of argon gas for winemaking?

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I just bought my first barrel and opted for a paraffin-lined model. Will this work or do I need charred barrels for wine aging?

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When I opened my blueberry-Zinfandel wine I was struck by a strong acetone-type smell. Am I experiencing bottle sickness or TCA?

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A sediment like fine sand is appearing in my homemade wine after it is opened. Can you tell me what’s going on?

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What does “surely” mean when referring to winemaking? I can’t find a definition anywhere.

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How do I adjust my wine’s pH without changing the TA?

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I’ve read you can use bananas to give body to thin wines. Can you please explain why this works and any impact on flavor?

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What can cause homemade wine to have a slight “vinegar” taste?

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How many pounds of grapes will make five gallons (19 L) of wine? Are there guidelines for reds and whites and varieties within each of those groups?

Wine-wizard

I’ve heard homemade wines go bad after two years. What causes that and how can I prevent it?

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Sparkling Wine, Step-by-Step

Anyone who can make a clean white wine and knows a bit about secondary fermentation can whip up a killer Champagne-style sparkling wine.

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My cherry wine has a bitter/tart taste. Is there any way to remove this?

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What is the best way for a home winemaker to make fortified wines?

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What is the shelf life for dry yeast? Is there anything I can do to revive it and will it work?

Wine-wizard

Can you give me some guidelines on whether or not to add sulfite to my wine?