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I bottled some wine a few months ago which seemed fine at the time, but now all bottles have heavy nail polish remover aromas (ethyl acetate I presume). I'm thinking that I can make it into red wine vinegar. Will a resultant vinegar have that nail polish smell still? AFAICT the way to do it...

I ran across this recently, a grape breeder in Quebec found a mutation of Gewurztraminer that is cold hardy and has been using it to breed other cold hardy pure vinifera varieties, having crosses with Chenin Blanc & Carmine. The vines are apparently cold hardy to zone 4a, although some need a...

I've got a red wine that fermented dry several days ago and I haven't yet pressed it, but now I'm thinking it should have been Chapitalized. Adding sugar now should easily restart the yeast already present in the must, but are there any downsides to doing this at the wine's current stage?

I've been reading some research into hybrid wine tannins and found it interesting that the lack of tannins in many hybrid wines stems not from the lack of tannins in the grapes themselves (thought it can contribute), but from the poor extraction of the tannins. It seems that contact with the...

Covers my local region (Prince Edward County) which is the coldest designated viticulture region in Canada https://www.winealign.com/articles/2020/02/18/special-report-prince-edward-county

Hi, I'm making Chardonnay for the first time, and am looking for options on malolactic fermentation. I know it's commonly done in California Chards, but I'm in a cool climate and a lot of locals I know like to retain acidity. The question is, how much acid is too much? Here's some numbers ...

I live in Hillier, Ontario which is part of the Prince Edward County appellation. Given the number of commercial wineries around here I thought it'd be fun to grow some grapes and make some wine. I've made a few juice bucket wines (Festa) with ok-ish results (needs more acid!). Currently have a...