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)
- pH Control - Improving the Taste and Color of Wine Balancing and monitoring wine pH levels is no easy task. Vinting the perfect bottle of wine is a mix of both art and science. Compared with other alcohol ...
- Created on 29 November 2021
- 2. Black Current wine
- (Fruit Wine)
- Back to Fruit Wine Recipes BLACK CURRANT WINE (1) [Full Bodied] 3 lb. black currants 4 lb. granulated sugar 1 gallon water wine yeast and nutrient Strip currants of stems and leafy ...
- Created on 21 September 2021
- 3. Black Current wine
- (Fruit Wine)
- BLACK CURRANT WINE (1) [Full Bodied] 3 lb. black currants 4 lb. granulated sugar 1 gallon water wine yeast and nutrient Strip currants of stems and leafy matter. Wash thoroughly and ...
- Created on 21 September 2021
- 4. Dandelion Wine #1
- (Fruit Wine)
- ... and _then_ add yeast. If it doesn't begin to work within 30-60 minutes, try a little more sugar. If you _want_ a sweet wine, it's better to add sugar to taste _after_ it's finished working. Stir it once or ...
- Created on 27 October 2016
- 5. Grilled Tri-Tip of Beef
- (Recipes)
- ... tsp. Chopped Fresh Thyme Salt and Pepper to Taste Procedure: Sauté the shallot in the butter until soft. Add the Cabernet Sauvignon and stock and bring to a simmer, skimming off the top. Continue cooking ...
- Created on 27 October 2016
- 6. Strawberry Wine
- (Fruit Wine)
- ... fairly dry at this point. If you prefer you wines a little sweeter, now is the time to sweeten to taste. You can also add more Strawberry flavor to your wine at this time. You can use anything from table ...
- Created on 27 October 2016
- 7. Cioppino
- (Recipes)
- ... 1-1/2 tablespoons fresh oregano, finely chopped or 1 tablespoon dried 3 cloves garlic, minced 3 drops Tabasco salt and pepper to taste Remove crabmeat from bodies and a few of the legs. Set aside ...
- Created on 27 October 2016
- 8. Pomegranate Wine (5 Gallons)
- (Fruit Wine)
- ... wine is more to taste, at bottling add 2½ teaspoons Stabilizer, then, stir in 1¼ pounds dissolved sugar. VARIETIES:Pomegranates (Punica granatum) tolerate great heat but fruiting varieties need deep watering. ...
- Created on 27 October 2016
- 9. The Nature of Corks
- (Wine Making Information)
- ... Oxidation--a flat or caramel aroma. A flat, cardboard-like taste inthe wine, sometimes, but not always accompanied by a browning of the color of the wine. Caused by interaction of oxygen with wine. ...
- Created on 24 October 2016
- 10. Blind Wine Tasting Party
- (Wine Making Information)
- ... wines affordable everyday wines and the other half more expensive fine wines. Have everyone taste the wines blind and rank them in order of price from low to high, along with their reasons and which they ...
- Created on 06 October 2016
- 11. Wine Descriptions
- (Wine Making Information)
- ... vinous to taste. Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is ...
- Created on 06 October 2016
- 12. Hydrogen Sulfide
- (Wine Making Information)
- ... Ascorbic acid in conjunction with copper sulphate works very well, but it is not instantaneous; it takes several days before the odour and taste disappear. Do not exceed the recommended dosage of copper ...
- Created on 28 August 2016
- 13. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... in flavor - than the juice of ripe apples. In a wine, too much acid makes the taste unpleasantly sharp, but too little leaves it bland and uninteresting. We can measure acid in two ways; in titratable ...
- Created on 26 August 2016
- 14. Potassium Sorbate
- (Wine Making Information)
- ... are yeasty and not always to one's taste. Uncorking the wine and letting it continue its ferment to dryness in a carboy is an unnecessary waste of time, so the usual way of preventing bottle refermentation ...
- Created on 10 August 2016
- 15. Wine Tasting Course
- (Wine Making Information)
- ... taste but its texture and weight. Don't worry about looks; you're enjoying yourself. Put it all together in your head. Think about where it came from. Sip again and enjoy. You won't get all this out of a ...
- Created on 22 August 2015
- 16. Tasting Descriptors
- (Wine Making Information)
- ... horse tanky gym socks vinous(favors mask varietal characters so all wines taste the same) gyn shoes rubbery raw peanuts gassy (in the bottle) Acetic Acid BacteriaMycoderma ...
- Created on 22 August 2015
- 17. Wine Glossary
- (Uncategorised)
- ... Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content. Acidity: The sour or tart taste in wine and other ...
- Created on 29 January 2015
- 18. Food Recipes
- (Recipes)
- ... a year to get a taste for you efforts. Now that you have made a great batch of wine, you need to made a great meal to enjoy the wine. Cioppino Egg Rolls Grilled Tri-Tip of Beef Helaman's Spareribs ...
- Created on 29 January 2015
- 19. Port Wine Instructions
- (Home Wine Making)
- ... in. I have made my port from Carmine, a Merlot based hybrid from UC Davis and have tasted good port made from Zinfandel, Cabernet Sauvignon and Merlot. In general, grapes that have good fruit flavor seem ...
- Created on 29 January 2015
- 20. FAQ Tech Tips
- (Home Wine Making)
- ... Filter, and if necessary make a range of acid additions to samples, then stabilise them in the lab as you usually do for a cold stability test. Taste the samples and measure the cold stable TA and pH ...
- Created on 12 September 2014