Writer: Alison Crowe

Freezing Grape Must

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If you have the freezer space I say freeze, freeze away! It’s actually somewhat common (for those grape producers who specialize in it like Brehm Vineyards, Vino Superiore, or Wine Grapes Direct)

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Over-Sulfited My Wine

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I’m not sure if in the above question you are referring to having over-added to grape juice or to finished wine. Regardless, adding 45 grams of potassium metabisulfite, which is about 58%

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Sulfite Question When Blending Wine

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You bring up a very good question. For the compound you’re talking about, sulfur dioxide, you’ll probably come pretty close to what you would predict based on knowing the volume and the

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Japanese Beetles, Freezing Grapes, and Adjusting Aged Wine

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A really innovative and completely natural way to control Japanese beetles is to implement a longer-term biological control program utilizing one of the insect’s natural enemies, the ‘milky spore’ bacteria.

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Get Your Swirl On

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I say Toe-may-toe, you say toe-mah-toe . . . this sounds like a bizarre wine myth in the making that we should just quash right here. Though undoubtedly, swirling your wine glass


Natural Fining For White and Rosé Wines

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Well, an old-timer winemaker I used to work with would say, “The most natural fining agent for any wine is time.” What he meant was that with time, solids fall out, proteins

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Glass vs. Wood

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Home winemakers tend to ferment in glass carboys (big 5-gallon/19-L jars, essentially) because they are usually better-sized and more convenient to a home hobbyist than larger vessels like a 59-gallon (223-L) barrel.


Refermentation Questions

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It’s hard to tell exactly what may be the issue because wines that just finish fermenting and are so young often have “funny” smells and do indeed not smell like the finished

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White Film In My Wine Barrel

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It sounds like you are doing the right thing. This is probably an aerophilic “flor” type yeast that is eating alcohol, and in the presence of air (if it was slightly untopped)

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Understanding “Degree Days”, White Film on Wine, and Glass vs. Wood

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Q Is there any wine grape that can be successfully grown in an area with a heat summation of 1,200? I am near the Pacific Coast and summers are not very warm,

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Covert Winemaking

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I give you credit for being so dogged in your desire to try fermenting! The great news about yeast is that, as I’ve often said in these columns, yeast live everywhere around

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Sediment In A Fruit Wine

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I definitely would re-think your pre-bottling aging and fining procedures. Many wines, especially those made with fruit other than grapes, are susceptible to flocculation (a fancy term for sediment) and visible fallout.

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Importing Juice vs. Fresh Grapes, Wild Fermentations, Sediment In The Bottle

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I prefer to have as much information as I can about where my raw material is coming from, and being able to handle the actual grapes is one way to help you get there.

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Adding Campden Tablets to Wine

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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

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Adding Sambuca to Wine

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Well I like your moxie. Sometimes it takes a little thinking outside the box to really make our beverages sing, and in your case (though it would be anathema to a commercial

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Putting A Value On A Vineyard

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I’m very sorry about your vine loss. I do agree with Dr. Lockwood that you will probably lose the vines that were knocked down. You might want to really work closely with

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When Life Gives You Limes Make Wine, Re-Fermentation, and The Value Of A Vineyard

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You could also try to take your lime wine and see what other kind of fun beverages you could make with it as a mixer . . .

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Making Maple Wine

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Maple sap is a great source of natural sugar and certainly qualifies as home winemaking material. What is less certain, as you have found out, is how much of those subtle maple

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Color Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple Wine

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Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.

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Deprived Vines

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It sounds to me like you possibly have a heat and/or overexposure problem there with your vines. I’ll share a little personal anecdote with you about a similar situation that I have

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Moldy Odor In My Wines, Calculating Molecular SO2, Brown (Red) Wine

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TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic water supply.

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Exploring The Corking Options and Making Acidity Adjustments

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Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

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Bottle Sediments

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It can be wrenching for a winemaker to look at his or her bottles developing a sediment over time. Many fruits, especially those high in pectin, proteins, or phenols are especially prone

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Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

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To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

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Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options

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I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar itself . . .

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419 result(s) found.