Writer: Alison Crowe

That’s coming is a long answer but I hope it will speak to the many possible country wine situations in which you may find yourself. A good number of our readers choose

Sugar solution I am fairly new to home winemaking having only made a few kits and three batches of Muscadine wine. I have been using Daniel Pambianchi’s book Techniques in Home Winemaking

For the WineMaker’s Answer Book I referenced the Table 1-2, Appendix 1, from Wine Analysis and Production, Zoecklein et al, 1995 for the Specific Gravity to Brix tables. Note that this conversion

QI am planning to try a new product on some older cabernet wine (2015 vintage) that has not yet been bottled. It has a harshness that might be related to tannins. It

Goodness, you’ve got a persistent sediment source in your wines that’s for sure. You’ve removed the gross particles by racking and filtration.You’ve cleared out proteins by using bentonite. You’ve taken out excess

Before I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not give you the result you’re looking for. Gum arabic

I agree with you in that acid adjustments, especially big ones, can best be made in two steps. That way you can see if you like the result as you go along.

The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages of aging; in order to be a better judge of a wine’s character when finished. Also, a reader has a question about properly adding acid to a barrel.

I apologize in advance for the lengthy response but this is a fantastic question and I really wanted to flesh out my answer for you and readers that are following along. You

Q How do I get copper sulfate in accurate diluted food grade form? I would like to treat 5 gallons (19 L) of stinky fruit wine to get rid of the rotten

Q I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a new barrel

Q I have been making red Zinfandel wine at home with juice concentrate. I‘ve noticed crystals forming inside and they stick to the bottle. When you shake the bottle they disappear, but

Q I have a question about sanitizing. I just mixed a fresh batch of potassium metabisulfite (1.5 oz. powder to 1 gallon water) to sanitize my equipment, and this latest batch has

A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and downs of Pinot Noir, and increasing mouthfeel in your wines.

I feel ya! (Yes, pun intended.) Since I don’t have much space left in this column, let me break it down for you in bite-sized pieces. Much more food for thought and

Pinot Noir has quite a reputation. Often known as the “Heartbreak Grape” and lovingly discussed, dissected, and degustated (is that even a word?) by rabid Pinot-philes the world over, Pinot Noir was

Though especially welcome in summertime, and especially tasty with regards to Pinot Noir, I break the “room temperature reds rule” year round and with many varietals to boot. In the depths of

Here goes some gum arabic info . . . I was first introduced to it at Bonny Doon when Randall Grahm brought it back from one of his jaunts to France, around

A concerned reader asks the Wizard why commercially-purchased wines might have their corks raised. She also answers questions on metabisulfite use before malolactic fermentation, when to re-test for pH, and dealing with Acetobacter issues.

Well, it seems like you have been paid a visit by a colony of Acetobacter, aka acetic acid bacteria. They love air, eat alcohol, and turn it into carbon dioxide and vinegar.

The answer to your question depends on the size of your batch. The bigger your batch, especially if it’s must all mixed together with juice and skins, you need to mix quite

That’s a great question with a very simple answer. You should not add postassium metabisulfite (SO2, or sulfur dioxide) to your wine between primary and secondary fermentation. Because the SO2 will inhibit

You’re absolutely right, raised corks can either be a problem (if they’re too high, or too high of a percentage from bottle-to-bottle) or it could be nothing at all. The devil is

Q I have a Merlot to which I added SO2 thirteen days ago and it smelled ok. but last night I pulled a sample and it had a bruised apple smell and

Your nose (bruised apple/sweet smell) and your chemical analysis (loss of Free SO2) are telling me that you have an oxygen ingress problem and aldehydes and perhaps an increase in VA (volatile