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- Indexed articles, last 90 days
- 7
- Latest publication
- Sep 10, 2026
- Outlet visibility, for WineMakerMag.com
- Top 5M sites
- Earliest in this view
- Jul 10, 2026
Latest articles
Managing Headspace - WineMakerMag.com (opens the original)
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Q. I often have a few inches of headspace at the top of carboys when I’m storing wine in them. I add a layer of CO2 before setting the airlock, which seems to work well. Do you see any downside?Michael Dicksonvia email A. You’ve touched on one of the most important topics in winemaking, and one that probably doesn’t get enough attention. Headspace is the enemy of finished wine. Adding a blanket of carbon dioxide before fitting the airlock certainly feels like the right solution, and it’s better
Recorking Bottles - WineMakerMag.com (opens the original)
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Q. I was offered a 2011 Chambertin Burgundy that has never been cellar-aged. I purchased one bottle. The cork was horrible, but the wine was preserved, and it was very delicious. I have the opportunity to buy all 11 other bottles. My question is, can I somehow remove the corks on all of them, apply argon, and put new high-quality corks on each bottle so I can properly store them in my wine cellar?Cambize Shahrdar via email A. You’ve found yourself in one of those situations that makes a wine col
Relying on Pectic Enzymes - WineMakerMag.com (opens the original)
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Q. Over the years, after having a haze in a completed white, I’ve gotten into the habit of pre-treating all of my reds and whites with pectic enzymes. I haven’t seen any problems, but I wonder if my wines would be better if I avoided this addition?Lee Goodmanvia email A. This is a question where experience has quietly led you to a pretty good answer already. Pectic enzymes have become such a standard part of modern winemaking that it’s easy to forget why we use them in the first place. Grapes na
pH Adjustments - WineMakerMag.com (opens the original)
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Q. Approaching bottling, I have a couple of carboys at pH 3.9 and 4.0, while others are at pH 3.26. I recently blended some early and late batches and got great results, but I’d rather not blend these because I’d like to preserve the individuality of the different grape varieties and vineyard regions. Is raising pH with potassium bicarbonate a good option at this stage? I’ve been warned against using it. Or should I get over my aversion to blending and just do it?Jeff Sullivanvia email A. This i
Dandelion Wine Troubleshooting - WineMakerMag.com (opens the original)
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Q. I have been making dandelion wine the past 15 years. The first three years I entered it in a wine competition and won gold medals and even a Best of Show. My sister and I were complete novices, so we were shocked. For many years afterward, the wine continued to turn out beautifully. Unfortunately, the last two vintages have been disappointing. Two years ago, five of our six carboys turned brown while only one remained perfect. From last year’s batch, almost every bottle is carbonated and fizz
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