El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 1. Improving the Taste and Color of Wine with pH Control
- (Home Wine Making)
- ... count, especially when it comes to wine. A wine connoisseur often examines a wine visibly at-length before even tasting it. Many will hone in on the color, which is greatly impacted by various compounds. ...
- Created on 29 November 2021
- 2. Maize Wine
- (Fruit Wine)
- ... limit in this case. It is a help to soak the maize overnight in some of the water to soften it, and then, when you come to make your wine, run it through a coarse mincer, together with the raisins. ...
- Created on 11 November 2016
- 3. pH Analysis
- (Wine Making Information)
- ... other complicated potentiometric techniques (which were often very complicated and time consuming). However, these methods often had limitations that made them unreliable for determining pH (litmus can ...
- Created on 27 October 2016
- 4. Dandelion Wine #1
- (Fruit Wine)
- DANDELION WINE #1 Ingredients: for 1 gallon 6 quarts dandelion blossoms (no stems or greens) 1 gallon boiling water Method: Let stand for 3 days and nights in a warm place, stirring often. Strain ...
- Created on 27 October 2016
- 5. Common Grape Guide
- (Wine Making Information)
- ... floral aromas while packing a strong fig-guava punch. Gewürztraminer Typically thought of as a German varietal, this grape actually originated in northern Italy. It is often made in sweet or off-dry ...
- Created on 24 October 2016
- 6. The Nature of Corks
- (Wine Making Information)
- ... Quality Control Procedures which will help wineries understand the issues at stake. CORK TAINT So called "cork taint." is 2,4,6 Trichloroanisole, or TCA, and is often mis-identified and blamed ...
- Created on 24 October 2016
- 7. Blind Wine Tasting Party
- (Wine Making Information)
- ... origin, the price point, and which is their favorite. At the end reveal all the answers and see who has correctly identified the most wines. It's often interesting to see whether people preferred the old ...
- Created on 06 October 2016
- 8. Wine Descriptions
- (Wine Making Information)
- ... german “Spatlese” version Malbec:The wine of the Malbec is highly colored and markedly tannic. It is well constituted but the aroma is somewhat feeble, which is why preferences often given to the cabernet ...
- Created on 06 October 2016
- 9. Problems during fermentation
- (Wine Making Information)
- ... must Problem Wine is Hazy Diagnosis 1. Pectin Haze 2. Yeast Haze 3. Protein Haze Cause 1. Pectin Haze-Presence of pectin, found in rich fruits, often used to coagulate ...
- Created on 30 August 2016
- 10. Acid Adjustment Decisons
- (Wine Making Information)
- ACID ADJUSTMENT DECISIONS by Jeanne L. Hintze Wine Maker/ Goathill Winery To malolactic or not to malolactic..., that is only (1)one question of a complex array of options for optimizing wine acidity. ...
- Created on 26 August 2016
- 11. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... is widely available in winemaker supply stores, but you might also want to check with your local dairy supplier for a bulk purchase; farmer co-ops also often have sterilants that those of us in the suburbs ...
- Created on 26 August 2016
- 12. Cherry Wine
- (Fruit Wine)
- ... to adjust METHOD: Wash the cherries and sultanas and steep them in boiling water to soften the skins. Lightly crush by hand. When cool add the sodium metabisulphite, tannin, pectic enzyme and ammonium ...
- Created on 19 August 2016
- 13. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... renewed fermentation after ferment has been stopped,00 to 250 ppm potassium sorbate is often used. The effectiveness of potassium sorbate is pH dependent. To get close to the same effectiveness from a ...
- Created on 10 August 2016
- 14. Wine Tasting Course
- (Wine Making Information)
- ... of Cabernet Sauvignon and the closely related Merlot grape, for example, often reminds me of cedar wood and pine needles mingled with a good fruit smell reminiscent of currants. Some add hints that wine ...
- Created on 22 August 2015
- 15. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... renewed fermentation after ferment has been stopped, 00 to 250 ppm potassium sorbate is often used. The effectiveness of potassium sorbate is pH dependent. To get close to the same effectiveness from a ...
- Created on 22 August 2015
- 16. The Proper Use of Corks
- (Uncategorised)
- ... jaws regularly for scratches, nicks or flaws. These will cause creases or other damage to the cork, allowing leakage or seepage. FILL HEIGHT: Leakage often results from fill heights that are too high. ...
- Created on 22 August 2015
- 17. Wine Glossary
- (Uncategorised)
- ... dessert wine, usually amber in color and lacking in distinctive flavor. It is produced from "any variety and every variety" in California because it often is the final repository for odds and ends of leftover ...
- Created on 29 January 2015
- 18. Port Wine Instructions
- (Home Wine Making)
- ... as necessary as fermentation continues. Be mindful of the yeast's operating temperature. Punch the cap often, usually every couple of hours. Consider using an oak weight to keep the cap down. You can do ...
- Created on 29 January 2015
- 19. FAQ Tech Tips
- (Home Wine Making)
- ... (leaving residual unstable protein in solution) is not possible with milk/casein. This fining can also be very good for whites such as Gewurtztramiener that are often given skin contact. For really rough ...
- Created on 12 September 2014
- 20. Acid/pH Adjustments
- (Home Wine Making)
- ... malic acid. It does so by converting malic acid into lactic acid. One gram of malic acid is converted into 0.67 grams of lactic acid and the rest is given off as carbon dioxide. This procedure is often ...
- Created on 12 September 2014