Writer: WineMaker Staff

What is your opinion of enzymes added to wine to improve color, mouthfeel, and flavor?

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Lallzyme EX is a blend of enzymes that helps break down the plant cells in grapes. This mix of pectinase, cellulase and hemicellulase is introduced at the crusher or right at the

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Weird Wines & Fish Tanks: Wine Wizard

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Dear Wine Wizard, My friends have been asking me weird winemaking questions. I can’t answer them. Can you? If a yeast packet says it makes 1–5 gallons (3.8–19 L) of wine, what

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Picking the Proper Wine Yeast: Tips from the Pros

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Stephen Smith attended wine appreciation classes at Denver University in 1982–84, winemaking seminars at the New Mexico Wine and Vine Society in Albuquerque from 1984 to the present, and extension courses at

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I was thinking of adding oak chips in cheesecloth to a gallon carboy of red Zinfandel for one month; any experience with this?

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Dear Wine Wizard: I was thinking of adding oak chips in cheesecloth to a gallon carboy of red Zinfandel for one month; any experience with this? Pierre Desocio Syracuse, New York Wine

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Leaking Corks & Special Enzymes: Wine Wizard

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Dear Wine Wizard, I recently made my first batch of white Zinfandel from a kit. I followed the directions and it’s coming along fine. I bottled and used synthetic corks in the

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Making Blueberry Wine: Tips from the Pros

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Two pros offer advice to make a great blueberry wine at home.


My wine has some kind of flies buzzing around the must. Do I need to throw this batch out?

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Dear Wine Wizard: I am following the recipe for tomato wine from the August-September 2002 issue. The recipe says to loosely cover the must in the primary fermenter with a plastic sheet.

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Wrecked Riesling & Adding Oak: Wine Wizard

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Dear Wine Wizard: I had a great Riesling going this vintage, but now I’ve stuffed it up. I nursed it along until the last racking, when I seem to have put in

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Is filtering good or bad for your wine?

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Dear Wine Wizard: I have read several sources that discourage the filtering (at 0.45 microns or less) of wine prior to bottling. They argue that flavors are stripped away by the filter.


Fruit Flies & Hot Petite Sirah: Wine Wizard

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Dear Wine Wizard: I am following the recipe for tomato wine from the August-September 2002 issue. The recipe says to loosely cover the must in the primary fermenter with a plastic sheet.

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2002 WineMaker International Amateur Wine Competition Winners!

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Winners from the 2002 WineMaker International Amateur Wine Competition

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Concentrate vs. Acid Blend & Filtering Concerns: Wine Wizard

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Dear Wine Wizard: I am considering making a five-to-six gallon batch of peach or apricot wine. A friend said I can add a can of white grape-juice concentrate (100% fruit) in place

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Art on a Bottle: The 2002 WineMaker Label Contest Winners!

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View the winning labels of the 2002 WineMaker Label Contest.

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Dry Wine & Mystery Grapes: Wine Wizard

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Dear Wine Wizard: I like ’em dry. Question? My last batch of Merlot (2001) came out too sweet. What can I do now if I want the finished wine to have less

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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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Vanilla and Fluted Bottles: Wine Wizard

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Dear Wine Wizard, I often hear about the vanilla flavors in red wines. I know that those flavors are derived over time from aging in oak barrels. I wanted to know what

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Sulfite-Free Wine & A Cool Quandry: Wine Wizard

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Dear Wine Wizard, I am a beginning winemaker. I have yet to make my first batch, but I just got a kit that contains Pinot Noir juice. I want to make a

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Cooking Corks & Mead “Demustified”: Wine Wizard

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Dear Wine Wizard, I’ve been brewing beer for about 10 years, so I’m pretty well acquainted with the cleaning process. This is my third year making wine, and I recently received some

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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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What can I do to prevent my recurring problem of excess CO2 in my wines?

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Dear Wine Wizard, I seem to be having a recurring problem of excess CO2 (bubbles) in my wines. The wines are bubbly long after fermentation is finished. They have all been racked

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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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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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Avoiding Wine Kit Pitfalls

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 There are a lot of wine kits out there today, and their variety and quality is improving. Kits wines are designed to be easy to make, but they’re not foolproof. Even kit


Stench of Sulfur & Excess CO2: Wine Wizard

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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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I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?

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Dear Wine Wizard, I have just completed my crush for this year and am experiencing a perplexing problem. I crushed into a 500 L plastic container. The container has a valve on

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