Writer: Alison Crowe

You’ve hit on one of the classic difficulties of making wine at home. The equipment we use, from presses to barrels to filters, usually are much smaller than that used by commercial

You can definitely use wine yeast for baking bread. Bread yeast and wine yeast are both Saccharomyces cerevisiae and both work the same way, by eating sugar and converting it into ethanol

I would definitely try to store your wine in the dark if you can. Your wines are in what I’m assuming are clear glass demijohns and over the year or more aging

Dumping your pomace and finding the grapes still juice-laden after pressing is frustrating. The Wizard has some pointers for getting the most from your grapes as well as baking bread with wine yeast and the concerns of light strike on your wines.

My situation is that the total acidity (TA) rises during the aging process.What could be causing this?

What’s the difference between cleaning and sanitizing? Cleaning refers to the manual removal of dirt, soil, and grime on an item or a surface. Sanitizing is the next step, which, when done

Ah yes, Monday morning quarterbacking is always tough when it comes to wine. Adding a complex yeast nutrient (a mix of nitrogen, amino acids, and other micronutrients) is something I do with

Thanks for bringing up this topic. There are some parts of the answer that’ll be really obvious but like so much in winemaking, it’s often up for interpretation and the subtleties may

While the concept that is listed on some wine bottles or talked about in literature — % new oak — seems simple, there is a lot of nuance to this term. Learn about the concept as well as problems caused from overcompensating to fix a hydrogen sulfide stink with copper. Plus, the Wizard talks about the new need for sanitation in our world.

It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!

I’m glad you sent this question, though, because it brings up an important rule of the world of corks: corks must have a certain amount of moisture and “give” in order to work to keep the wine in and air (mostly) out.

The first step I would take is to look at the package and/or the packing slip that came with the grapes . . . I hope they say Syrah. If you still doubt the paperwork, certainly get in touch with your juice supplier and ask to see the paper trail from the lot of juice you received.

QOne of my favorite batches is a 2002 Merlot, which was naturally fermented (no added sugars or yeast), aged in an oak barrel for 10 months or so, stored in stainless kegs

The level of caffeine, of course, will depend on how much coffee you used in the recipe — just as your average cup of joe will be stronger with the more ground coffee, so will your wine.

Pad filters are stacks of cellulose sheets that get mounted in a stainless steel or metal frame. Wine or juice is forced by a pump or by air pressure through the cellulose pads and depending upon the “tightness” of the cellulose matrix and the back pressure on the system, a varying degree of particles will pass through.

AYou might be encouraged to know that brass fittings have a long and storied history in winemaking. In fact, if you travel the back roads of Europe and poke your head into

QI recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already

What an intriguing question. I’m having some pioneer-prairie-blacksmith-shop fantasy thoughts on how you might be able to toast the inside of your barrel on your own. Depends on how crazy you want

For harvest purposes, when adding SO2 to grapes in order to knock down feral yeast and bacteria (with the goal of reducing VA and letting your yeast of choice get a foothold),

Wine kits are so wonderful because they tend to be easier and more predictable than just starting from a fresh batch of grapes. Kits have instructions to follow and you’re right, most

I applaud you for trying fresh winegrapes in your home winemaking, you’re lucky that you are (relatively) close to a fine winegrape growing area like the Santa Ynez Valley. I grew up

A winemaker experiences a large and unexpected pH shift from a feral fermentation. Learn about the potential reasons as well as what to do with an untoasted oak barrel, pre-fermentation sulfite levels, and acid adjustments in wine kits.

QIn the above situation, what do you suggest I do? Do you agree that I should conduct MLF on my wines considering their high-pH characteristics? AFirst off, glad your Viognier got better!

Well, according to specific gravity, your cucumber wine (sounds refreshing) is dry. For RS-dry (residual sugar dry) you want to look for an SG of 0.992 and 0.996 on your hydrometer. If

Indeed, a pH of 2.9 is really low, even for a Sauvignon Blanc, and I think I would definitely de-acidify in that case. With deacidification you’ll always get some kind of precipitation;