Writer: Alison Crowe
Campden Tablets Best Practices
The great thing about Campden tablets (a convenient form of dosing in sulfur dioxide for home winemakers) is that they will inhibit the yeast and bacteria you do not want (which are
Getting Grape Updates During Growing Season
Sometimes local AVA (American Viticultural Area) groups will have data available on their websites or emails available to members (the latter is the case with, for example, Napa Valley Vintners). For the
Coping With Grapes Affected By Smoke Taint
I’ve heard rumor that a couple of smaller wineries that have experienced smoke taint in their grapes are indeed evolving that wine into new styles. Depending on the grape type and level
Bottling Tips and Checklist
I totally get it! There are some great articles about bottling in the WineMaker article archives at www.winemakermag.com. Though it’s a topic my fellow authors have covered before, I certainly can still
Learn Some Wine Judge Etiquette
Congrats on getting invited to your first ever wine judging! I’ve been judging wine competitions, both for home and commercial winemakers, for over 15 years now and they’re always a great way
Bottling Tips and Wine Judge Etiquette
Bottling is typically the final step towards producing wine where a winemaker can foul things up. Get some recommendations from the Wizard on when and how to bottle your wines. Also get some pointers on proper etiquette of being a wine judge.
Practical Advice For Oak Chips and Volatile Acidity
Q I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up the tubing and
Malolactic-palooza and The Importance Of pH
Malolactic fermentation can be finicky even for professional winemakers, but there are protocols winemakers can follow to help avoid the headache (and heartache). Learn those along with best practices for a post-fermentation acid adjustment.
Post-Fermentation Wine Acid Adjustment
Great topic and great questions. If you’ve read my columns over the years, you’re familiar with my mantra of acid being the “backbone” of wine, as well as the importance of having
Troubleshooting Malolactic Fermentation
Well, it’s tough to say what would make one cloudy and the other clear, except for the fact that they may not have been identical coming from your fermenters. If you did
Finding A Vinegar Storage Space
You got a chuckle out of me. Indeed, how dare you introduce vinegar to your wines! I’m actually very happy that you’re writing so you can learn how not to introduce vinegar
Tips For Making Cantaloupe Wine
Because cantaloupes have high pH, my guess is that the red speckles you’re seeing in a layer on top of your wine are bacteria colonies and no, they are not to be
Fermentation Completion, Vinegar Storage Space and Cantaloupe Wine
A winemaker is left scratching their head when a wine that seemingly has fermented dry is still producing bubbles. The Wizard also provides suggestions for vinegar storage and the possible cause of odd-colored speckles on a cantaloupe wine.
Judging Fermentation Completion
It certainly sounds like you are getting into the dryness zone. Specific gravity is the ratio of the density of a liquid in relation to the density of water, calibrated at a
Matching Quality Grapes With Oak And The Complexities Of Raspberry Wine
When a winemaker gets their hands on some highly coveted Cabernet Sauvignon grapes, he wants to make sure that the oak quality matches the grape. But he balks at the price tag of a new oak barrel. Get some tips for high-quality oak alternatives and ways to correct a raspberry wine with weird numbers.
Dealing With Acid Issue on a Raspberry Wine
I really applaud you for keeping such detailed records and testing regularly. This really helps me when diagnosing issues and coming up with ways to help. I want to start off by
Barrel Alternatives: Matching quality grapes with oak
Hey, I see you, I hear you, and I’m so here for you! The average price for a French oak barrel has really become very high in the last couple of years
Effects Of Using Killer Yeast In My Winery?
I’m glad that you are attuned to your yeast and realize that some strains are “killer factor positive” and one is “sensitive.” I really wish that the yeast industry had come up
Sensing Ripeness in Grapes
Hey, it happens to me too. But fear not, we’re going to impart some information that’ll give you the confidence to pick even if you don’t know the Brix number. Many winemakers
Uneven Ripening Of Grapes
Many thanks to you for being a WineMaker magazine reader! We love being a source of helpfulness in the sometimes difficult-to-navigate world that is international small-scale winemaking. Uneven vineyard ripening is indeed
Uneven Ripening, Sensing Ripeness, and Killer Yeast
It’s hard to get universal ripening of your grapes in a small vineyard with lots of variability. The Wizard provides some pointers as well as clues to determining grape ripeness when the refractometer is left home. Plus, the threat of contamination from “killer” yeast.
Cures To An Oversulfited Wine
Since you can’t measure your free and total SO₂, let’s do some numbers to see what kind of a potential problem you might be facing. First off, let’s talk about your bottle-rinsing
Advice For A Beginning Winemaker
Winemaking is always a learning process and even those of us that have been doing this for a long time still learn a lot every harvest and all year-round! However, that being
Remove A White Film on Carboy
Wow, looks like you’ve got a serious case of “Ring Around the Carboy.” Thanks for sending in the picture, I always love it when readers do that because, especially in cases like
Preserving Oak Barrels, Oversulfited Wine, Film on a Carboy, and Beginner Tips
What is the best way to store oak barrels that don’t have wine in them? Get the answer from the Wine Wizard, as well as her advice for a case of oversulfited wine, removing white film from a glass carboy, and five tips for a rookie winemaker.