Wine-wizard

Can I make a sulfite-free wine?

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The ABCs of Making Z

In the early days of the California wine industry, growers found that Zinfandel was a good “workhorse” grape that did well in a variety

Wine-wizard

Should I boil or soak my corks prior to bottling?

Wine-wizard

What can I do to prevent my recurring problem of excess CO₂ in my wines?

Wine-wizard

I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?

Wine-wizard

My first white wine has a fizziness and tasted like it is almost carbonated. Do you have any suggestions?

Wine-wizard

How do I allow for suspended solids when taking hydrometer readings?

Wine-wizard

My wine tastes tart and I think there is too much acid. Any suggestions to correct this problem?

Wine-wizard

Should I add Campden tablets each time I rack my wine and how do I measure the level of sulfite in my wine?

Wine-wizard

Can you tell me what all those chemicals that come with wine kits are for and if it’s necessary to use them?

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.

Wine-wizard

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?

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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?

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

Wine-wizard

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?

Wine-wizard

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?

Wine-wizard

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?

Wine-wizard

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