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)
- ... factor. First, you observe, then you smell, perhaps you swirl as well, aerating the wine in the process. Then observe again and finally you taste. A truly world-class wine must excel with each sniff, ...
- Created on 29 November 2021
- 2. Black Current wine
- (Fruit Wine)
- ... matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add ...
- Created on 21 September 2021
- 3. Black Current wine
- (Fruit Wine)
- ... crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover ...
- Created on 21 September 2021
- 4. Watermelon Wine
- (Fruit Wine)
- ... out the juice through a straining bag, sieve or electric juicer. Pour watermelon juice into fermentation bucket and add all ingredients apart from the wine yeast, stirring well. Allow to stand for around ...
- Created on 05 April 2019
- 5. Nectarine Wine
- (Fruit Wine)
- ... METHOD - WHAT TO DO Stone the nectarines and place in a fermentation bucket, together with the sugar. Pour over the boiling water and stir well to dissolve the sugar and break down the fruit. When ...
- Created on 05 April 2019
- 6. Gooseberry Champagne
- (Fruit Wine)
- Back to Fruit Wine Recipes GOOSEBERRY CHAMPAGNE 6 lb / 2,750 grams unripe green gooseberries 3 lb / 1,500 grams sugar 8 pints / 1 gallon water 1/4 oz / 10 grams Champagne yeast METHOD After a 24-hour ...
- Created on 05 April 2019
- 7. Maize Wine
- (Fruit Wine)
- ... of sugar, this will make a medium wine, and there are many similar recipes which advocate up to as much as even 4 1⁄2 lb. sugar, so if you prefer a sweet wine you can well exceed the normal 3 1⁄2 lb. ...
- Created on 11 November 2016
- 8. "Instant Wine
- (Fruit Wine)
- ... and add the yeast. Shake well, and fit a fermentation lock. Stand in a warm place and watch it go ! Within 24 hours the stream of bubbles should be continuous, not less than 1 per second. After a day or ...
- Created on 11 November 2016
- 9. Honeysuckle Wine
- (Fruit Wine)
- ... Stir well, and next day add the yeast (a Sauternes yeast is suitable) and the nutrient. Ferment for a week in a warm place, stirring daily, then add the remaining sugar and stir well. Strain into fermenting ...
- Created on 11 November 2016
- 10. pH Analysis
- (Wine Making Information)
- ... as well as microbial control. The pH of a juice generally is desired to be below 3.6. This is due to the fact that bitartrate precipitation above 3.8 will raise the pH of the solution. This will be detrimental ...
- Created on 27 October 2016
- 11. Elderberry Wine
- (Fruit Wine)
- Elderberry Wine 4lb Elderberries 3lb gran sugar 1/2 oz yeast 6 cloves 1/2 oz well bruised root ginger 1 gallon cold water Wash fruit. Boil till tender. Add sugar, cloves and ginger. Stir. When ...
- Created on 27 October 2016
- 12. Dried Bilberry Wine (Elderberry or Sloe)
- (Fruit Wine)
- ... the raisins and pour the boiling water over them, the bilberries, and the sugar. Stir well to dissolve sugar. Allow to cool, then add citric acid, nutrient and yeast. Keep covered in warm place and stir ...
- Created on 27 October 2016
- 13. Raisin Wine (2)
- (Fruit Wine)
- ... stir well to dissolve, allow to cool to 70 degrees F. and pour into fermenting bottle. Add the yeast and yeast nutrient. Keep in a warm place until it begins to clear, then rack for the first time, into ...
- Created on 27 October 2016
- 14. Planting a Vineyard
- (Wine Making Information)
- Planting a Vineyard SELECTION OF VINEYARD SITE A desirable vineyard site should have adequate air drainage (free from trees and bushes), moderate degree of slope, and a deep, well‑drained soil. ...
- Created on 27 October 2016
- 15. Tinned Peach or Apricot Wine
- (Fruit Wine)
- ... to cool to tepid (70 degs. F) before adding acid, tannin and pectic enzyme. Stir well, cover closely, and leave in a warm place. Next day stir, pour the whole into the fermenting jar with the syrup from ...
- Created on 27 October 2016
- 16. Mangold Wine
- (Fruit Wine)
- ... Stir in the yeast (a general purpose wine yeast or a level teaspoonful of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir, transfer to fermenting battle or jar, and ...
- Created on 27 October 2016
- 17. Common Grape Guide
- (Wine Making Information)
- ... United States, v. vinifera now thrives in California and the Pacific Northwest, and also does well in microclimates scattered from the Mid-Atlantic to the Midwest. V. labrusca is a family of vines that' ...
- Created on 24 October 2016
- 18. The Nature of Corks
- (Wine Making Information)
- ... harvests, as well. These new plantings have invigorated the cork industry--the average age of corks trees in Portugal is under 80 years old, while the tree will continue to produce for 200 years or more. ...
- Created on 24 October 2016
- 19. Fig Wine
- (Fruit Wine)
- ... to the boil, and pour it over the ingredients, stirring well to dissolve the sugar, and adding one crushed Campden tablet. When the liquor has cooled to about 70 degrees F., cool enough for you to be able ...
- Created on 24 October 2016
- 20. Blind Wine Tasting Party
- (Wine Making Information)
- ... it gets your guests more involved. This can work well as an ice breaker or for parties with large numbers. You want your guests to enjoy some great tasting wines and maybe learn something new along the ...
- Created on 06 October 2016