Writer: Alison Crowe

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;

QWhere can an amateur buy a cork for a 3-liter bottle? The one I have measures 2 1/8“ by 13/16” (54 mm by 30 mm). I have several of these bottles and

Malolactic fermentations tend to stall, or not catch on at all, due to these seven most common factors: High alcohol: Over 14.5% and most strains will go through slowly. Over 15.5% and

So, stick with me for a little bit as I get a little philosophical for this one as the answer isn’t straightforward but necessitates a little rambling. My frequent readers will know

Just like many aspects of winemaking, decisions need to be made about how much you’re willing to invest and oak barrels are one of the biggest ticket items. The Wizard has some advice for oak alternatives, as well as feedback on “wine numbers” and when your MLF stalls.

I hear you about not wanting to drop that kind of cash for a new barrel, especially as a new hobbyist. If you spread the cost of “good use” years for a

QRecently I had an inquiry from a diabetic in regards to the amounts of carbs, sugars and calories in dry white and red wines made from concentrated kits. In calling the manufacturers,

QI recently made my first batch of white Zinfandel from a kit. I followed the directions and it’s coming along fine. I bottled and used synthetic corks in the bottles. I let

QI am following the recipe for tomato wine from the August-September 2002 issue. The recipe says to loosely cover the must in the primary fermenter with a plastic sheet. But after about

QMy friends have been asking me weird winemaking questions. I can’t answer them. Can you? If a yeast packet says it makes 1–5 gallons (3.8–19 L) of wine, what would be the

Higher pH wine can be easily fixed . . . but the question is, should they be? As is often the case, the answer is sometimes. The Wiz digs deep into one reader’s pH dilemma as well as properly stabilizing a white wine and a fermentation question on a cucumber wine.

QI am considering making a five-to-six gallon batch of peach or apricot wine. A friend said I can add a can of white grape-juice concentrate (100% fruit) in place of an acid

QI like ’em dry. Question? My last batch of Merlot (2001) came out too sweet. What can I do now if I want the finished wine to have less sweetness? R.J. Yalch

QI often hear about the vanilla flavors in red wines. I know that those flavors are derived over time from aging in oak barrels. I wanted to know what would happen if

QI am a beginning winemaker. I have yet to make my first batch, but I just got a kit that contains Pinot Noir juice. I want to make a sulfite-free wine because

QI’ve been brewing beer for about 10 years, so I’m pretty well acquainted with the cleaning process. This is my third year making wine, and I recently received some corking advice that

QI recently inadvertently added the wrong yeast to a new batch of frozen Chardonnay juice. I had planned on using Lallemand’s ICV-D47 but picked up Red Star’s Côte des Blancs, it was

QHere’s one problem you may have been asked about before. My finished wine has an aroma and taste of rubber and burnt toast, a bit like burnt rubber. Since I will be

QI have just made my first batch of wine, a white one. Funny things have been happening to it. Everything seemed to go well with the fermentation of the wine. When it

QI had a great Riesling going this vintage, but now I’ve stuffed it up. I nursed it along until the last racking, when I seem to have put in an overload of

QAfter I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup (used beans), and

QHow can I increase the sugar content and body of my juice without using refined sugar? I am looking for cheaper alternatives. Please point me to specific recipes. Azubuike OgalaOxford, New Jersey

QI have been making wines for more than 20 years, but I have a problem with initial sugar determinations, added sugar requirements and subsequent alcohol content. Hydrometer readings on the initial crushed

QA few years ago I toured some wineries on a trip through Michigan and found one that was quite unique. One of the methods of this winery was called “solera.” This method