Writer: WineMaker Staff

96 result(s).

How can I keep my fermenters cool during hot weather?

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Dear Wine Wizard, I desperately need to know how to cool my primary. I use two 50-gallon barrels to ferment my wine and am tired of using frozen one-gallon plastic jugs. There

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What can I do to improve the aroma of my mead?

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Dear Wine Wizard, I have been making mead for a few years. I love the clover and honey accents in it. Most people who have tried it like the taste, but they

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My finished wine has the aroma and taste of burnt rubber. What did I do wrong?

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Dear Wine Wizard, Here’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

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Must Haves

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Easy Electric Bottle Filler If you’ve ever used the Buon Vino automatic bottle filler, you know how easy it is to bottle a batch of wine. Buon Vino has made the job

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2001 Label Contest Winners

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Gold Medal Winners Joan Huff Louisville, Kentucky Joan won honorable mention in last year’s contest with a similarly colorful label. She and her husband ordered some Muscat grapes from California and things


Can I have some advice on malo-lactic fermentation and its impact on acidity?

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Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF

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I want to drip a wax coating on the top of my bottles to add that special touch. Can you advise me on how to do this?

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Dear Wine Wizard, I’m bottling some mead, and wanted to add that extra special touch to the finished product. I’ve seen some bottles with a wax coating on the top, the kind


Are the lumbrusca riparia grapes I’m growing the same kind of grapes used to make lambrusco wine?

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Dear Wine Wizard, I’m new to wine making but I have made beer and mead for three years. What types of grapes and yeast are used to make lambrusco wine? Also the


I added oak beans to several different batches of wine at the same time. Only my Chardonnay turned milky and hazy while the other wines were clear. Do you have any idea what happened?

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Dear Wine Wizard, After 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

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Spring Cleaning for Winemakers: Tips from the Pros

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Spring is often seen as a time for cleaning, and there’s plenty for the home winemaker to do after a long winter. This includes scrubbing away the grime, dust and cobwebs that

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Can I use my copper immersion wort chiller from brewing with my mead or other wines?

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Dear Wine Wizard, I made homebrewed beer for a long time, but during the last couple of years I have gravitated more towards making wine and mead. I know that it’s safe

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2000 WineMaker Label Contest Winners

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After crawling our way out of the large piles of boxes, envelopes and packages that have been collecting on the floor of the editorial department for the past two months, we managed


What can cause homemade wine to have a slight “vinegar” taste?

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Dear Wine Wizard, I own a small store in Yellowknife, Northwest Terri-tories. I have two customers with the same problem and I have no solution. Both batches were made with a four-week


Is it better to separate free-run wine from the pressed wine during fermentation and should they be blended before bottling if you are making Zinfandel?

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Dear Wine Wizard, Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and pressed wines to go their

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What does toasting add to oak flavor? Can I use a blowtorch on an oak plank to toast it, cut it in thin strips and add to my wine?

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Dear Wine Wizard, I make wine in five-gallon batches from juice that I buy in Canada. I also buy skins, stems, and small bags of toasted oak chips, then let it all

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Even More Practical Wine Terms

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Definitions: Acetobacter: A group of bacteria that oxidatively convert wine to vinegar (ethanol into acetic acid) through an aerobic (oxygen present) fermentation. Acid blend: A generic name for any commercially available blend

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I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?

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Dear Wine Wizard, I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t? John Eastwood Cleveland Wine Wizard replies: Rehydrating yeast

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There is a yellow ring around the top of the wine in my carboy, but the wine tastes and smells fine. What’s with the yellow ring?

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Dear Wine Wizard, My partners and I, for the first time, bought Merlot grapes last year. We followed our normal procedure, which we have been using for the past five years for

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How 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?

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You’ll need about 85 to 90 pounds (39 to 41 kg) of fresh grapes (still on their stems) to make five gallons of wine. It will start off at about 2.5 lug


More Practical Wine Terms

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Hydrometer: An inexpensive and widely available analytical device that measures the specific gravity (relative density) of a solution. Very useful to measure the amount of sugar (in Balling or degrees Brix) in

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Practical Wine Terms

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Antioxidant: Compound that retards oxidation and slows its effects in wine (browning, sherry-like aromas). Sulfur dioxide, SO2, is the most widely used winemaking antioxidant. It also serves as an antimicrobial agent. Carboy:

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96 result(s) found.