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This is a rabbit hole I dive into maybe once a year, and after a few days of research I give up thinking that the time for this product to be used by home winemakers hasn't come yet. More and more 28mm screw-cap bottles are available and a lot of commercial wines come with those closures. This...

I have a 6 gallon batch of Merlot made from grapes, last year. The fermentation was difficult and, for some reason, I ended up with H2S in this wine. I splashed racked it, I treated it with Reduless and I thought that the problem was resolved. The wine completed MLF in the spring, I racked it a...

Something really weird is happening to a batch of Merlot I bottled about a month ago. I made this wine from grapes in the fall of 2020 and was aged for a year with about 3 months of that year being in a barrel. The wine I bottled was well balanced, with good structure and mouthfeel, still fruity...

Last fall I made about 15 gallons of cab from grapes and I got a little carried away with crushing. Being still somewhat new to winemaking from grapes, little did I know that crushing seeds will release bitter tannins into wine. I tasted the wine all along the aging process and wondered if the...

This is something I've been thinking about for a while. It's more of an intellectual musing than a practical solution to a problem, but I believe there is something to be gained from sorting it out. I searched the forums and there is not much on the subject, just a mention of it here and there...

Here is a challenging question for the experts: can white wine be color corrected? The background story behind this question goes like this: distant relative wannabe winemaker makes a 6gal batch of chardonnay from juice. Everything went OK until he decided to dial in the taste before bottling...