Writer: Alison Crowe

Chardonnay Choices, Fruit Wines: Wine Wizard

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  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.

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Reconditioning Corks, Bottle Film: Wine Wizard

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I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

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Egg whites are an ancient, traditional and natural additive and are sometimes used to pull excessive tannins out of wine in a gentle treatment process known as “fining.” Practiced for centuries all

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Barrel Cleaning, Kit Wine Tannins: Wine Wizard

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  Wine Wizard In a recent issue of WineMaker, I read with some alarm your caution against burning sulfur sticks in a wet barrel. Not only did I make that error (in

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Egg White Fining, Malolactic Levels: Wine Wizard

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites? Bob McKee Tucker, Georgia Egg whites are an ancient, traditional and natural additive and are sometimes

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Testing Wine Barrels, Dry Ice: Wine Wizard

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  Wine barrel testing My barrels are American oak, repeatedly used for wine, and about five years old. When empty, I fill them with water containing a strong solution of potassium metabisulfite

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Egg White Fining, Overoaking: Wine Wizard

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Using egg whites I’m making a white wine and want to add egg white to help with the fining before my last racking. Is there any information on how to do the


Screw Cap Recycling

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What you describe, reusing commercial screwcap wine bottles for subsequent bottlings, is something no commercial winery would ever do. Once the cap is twisted off and the threads detach (the “clicking” sound


Visual Signs of MLF

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Great question. MLF (malolactic fermentation) can be a bit confusing for some because it’s called a “fermentation” but it’s certainly not as active, visible, smell-able and in your face as your primary

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I make mostly sweet fruit wines; what is the best yeast?

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Choosing yeast I am new to the art of winemaking and have come to realize that there are many varieties of yeast available. I make mostly sweet fruit wines such as strawberry,


The TA and pH kits that I have seen are quite unreliable…

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Barrel tests Can 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

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Wine and Gluten Allergy

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I myself don’t suffer from Celiac Disease, nor am I gluten sensitive so I’ve never had to even think about this issue, though I know a lot of other people do. For


How long will a layer of argon or CO2 be effective in protecting the wine or must from oxygen?

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Since these two questions are related I will answer them together. Layering ones’ containers with argon or CO2 gas may seem like an easy, pat solution to un-topped containers. It’s heavier than

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Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an

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Volatile Acidity, Refractometers: Wine Wizard

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Oak chips, mesh bag? I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up

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Pressing seeds, gluten in wine: Wine Wizard

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Wine and gluten allergy Can you tell me if typical wines in the store contain gluten or if certain yeasts contain gluten? Gluten is a protein in wheat, barley, rye and oats.

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Topping Up With Gas, Freezing Kit Juice: Wine Wizard

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Argon gas My carboys are 6 1⁄4 gallons (24 L). I am making mostly heavy reds and want to bulk age in glass carboys for up to twelve months before bottling. I

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Sugar Conversion Tables, Making Wine from Sugar Cane: Wine Wizard

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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


Making it Legal, Antique Grape Juice: Wine Wizard

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License to sell I have been making wine at home for the past five years and my friends tell me I am pretty good! They like my wine and I thought about


Choosing Yeast, Boosting Alcohol: Wine Wizard

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Yeasts for MLF I 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


Testing for Dryness, Empty Airlock: Wine Wizard

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Testing troubles I’ve been frustrated with the use of Clinitest tablets for measuring the end point or final dryness in my homemade wine and have been wondering and reading about the use

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Cloudy Fruit Wine, Macerating Whites: Wine Wizard

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Clarifying elderflower wine I made some elderflower wine last year and have now decanted it into bottles. It is very cloudy. What would you recommend to make it clear, please? Huw M.

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Organic acid reduction, reusing corks: Wine Wizard

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Raising pH the natural way I am seeking an organic means to raise pH. Any suggestions? Jim Romano Carrollton, Texas The most “organic,” natural way to raise the pH of your wine

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Testing options for pH and TA, Yeast choice for a fruit wine: Wine Wizard

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Barrel tests Can 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

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Adding and Subtracting Fizz: Wine Wizard

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A little fizzy I have had rosé and white wines with very low levels of CO2. They are not sparkling wines, nor as fizzy as a Vinho Verde. The wineries must inject

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