Writer: Alison Crowe
Screw Caps and Fruit Wines: Wine Wizard
Cap recycling QCan I reuse bottles with screw on caps for bottling wine? Jim Neumeistervia email AWhat you describe, reusing commercial screwcap wine bottles for subsequent bottlings, is something no commercial winery
Alternative Sweeteners, Pomace Compost, and Stuck Fermentations: Wine Wizard
QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very
Chardonnay Choices, Fruit Wines: Wine Wizard
I have 7 gallons (26 L) of 2009 Chardonnay made from home-grown grapes. This was my first year of production from these vines and I did not use oak or MLF. Fermentation
Yeast choice for a fruit wine
You want to know what my standard, go-to, never-fail, keeps-most-wines-happy yeast is? It’s called Prise de Mousse, EC1118, Davis 796 or Premier Cuvee. Why all the names? I guess so a lot
Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard
Barrel tests QCan you tell me what I really need to handle one to one and a half barrels of juice annually? The TA and pH kits that I have seen are
Grape requirements, bentonite and yellow ring: Wine Wizard
QHow many pounds of grapes will make five gallons (19 L) of wine? Are there guidelines for reds and whites and varieties within each of those groups? How much does vintage affect
Cane Juice Wine
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 Conversion Tables, Making Wine from Sugar Cane: Wine Wizard
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
Sugar Conversion Tables
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
Softening The Wine, Using Gum Arabic, and Avoiding a Persistent Sediment
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
Dealing With Persistent Sediment
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
Softening The Wine
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
Properly Adding Acid to a Barrel
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.
Reconfiguring the Palate & Properly Adding Acid to a Barrel
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.
Reconfiguring Your Tasting Palate
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
Copper Sulfate Solutions: Wine Wizard
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
Topping Up & Oak Cubes
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
Wine Crystals & Wine Fridges
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
KMBS Lifespan & Lambrusco Grapes
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
Gum Arabic, Chilled Reds, and Pinot Noir Advice
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.
Increasing A Wine’s Mouthfeel
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
Discussing Pros v. Cons of Pinot Noir
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
Chilled Red Wines
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
Gum Arabic
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
Cork Variability, MLF Question, pH Testing, and Aceto Problems
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.