El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Malolactic Fermentation
- (Wine Making Information)
- ... acid. The chances are that if it is not used under controlled conditions, it will happen spontaneously, usually after the wine has been bottled. This is the phenomenon where wines "awaken" in the ...
- Created on 28 August 2016
- 22. Plum Wine
- (Fruit Wine)
- ... into primary fermentor. Keeping pulp in bag, tie top, and place in primary. 3. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, ...
- Created on 28 August 2016
- 23. 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
- 24. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... on some meters is flimsy, for example, a countersunk screw made of soft metal that deforms after severaluses, so the meter can become impossible to calibrate. All pH meters should be stored with the ...
- Created on 26 August 2016
- 25. Carrawattee
- (Fruit Wine)
- ... or level teaspoonful of citric acid, fit air lock. Strain after one month, and carry on in the usual manner until fermentation ceases; then bottle. This may be drunk in 12 months but is much improved ...
- Created on 19 August 2016
- 26. Barley Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes BARLEY WINE Ingredients: 1 lb. barley 1 lb. raisins 1 lb. potatoes 3 1⁄2 lb. preserving sugar Yeast, yeast nutrient 1 gallon hot water The juice of two lemons 1 Campden ...
- Created on 15 August 2016
- 27. Blueberry Wine
- (Fruit Wine)
- ... Be sure to crush campden tablet. Cover primary fermenter. Check SG to be sure enough sugar has been added. Should be around 1.090. Let mixture set for 24 hrs. After 24 hrs. check temperature to be sure ...
- Created on 15 August 2016
- 28. Blackberry Wine Recipe ( 1 gallon)
- (Fruit Wine)
- ... the lid on your Primary Fermenter. After 24 hours add your yeast and stir. Put the cover back on the Primary Fermenter. Stir your wine daily and squeeze the bag of blackberries to push the juice ...
- Created on 11 August 2016
- 29. Apricot Wine
- (Fruit Wine)
- ... other ingredients exept yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, check S.G. and press pulp in bag lightly to help extract juice. 6. When ferment reaches S.G. 1.040 ...
- Created on 11 August 2016
- 30. Potassium Sorbate
- (Wine Making Information)
- POTASSIUM SORBATE Most home winemakers have experienced refermentation of off-dry wines after bottling. This can be very annoying, as it can cause corks to blow out; also, the resultant fizzy wines ...
- Created on 10 August 2016
- 31. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... giving SO2 additions for your own sizes of barrels and carboys. Putting SO2 to good use You might hear a commercial winemaker tell you that she “doesn’t use any SO2 at all until after the primary ferment ...
- Created on 10 August 2016
- 32. Wine Tasting Course
- (Wine Making Information)
- ... is strong, complicated and (although fine for connoisseurs, perhaps) hard to get to know. Are the stereotypes valid? Or are the differences overshadowed by the similarities between what are, after ...
- Created on 22 August 2015
- 33. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... giving SO2 additions for your own sizes of barrels and carboys. Putting SO2 to good use You might hear a commercial winemaker tell you that she “doesn’t use any SO2 at all until after the primary ferment ...
- Created on 22 August 2015
- 34. The Proper Use of Corks
- (Uncategorised)
- ... There must be a head-space of at least 5mm after bottling. This allows the wine to expand due to temperature variations without affecting the seal of the cork.. INTERNAL PRESSURE: This is a critical ...
- Created on 22 August 2015
- 35. Wine Glossary
- (Uncategorised)
- ... Aftertaste: The "shadow taste" remaining in your mouth just after swallowing a sip of wine. Important in wine tasting because it can reveal an extra attribute or fault. May be harsh, hot, soft and ...
- Created on 29 January 2015
- 36. Port Wine Instructions
- (Home Wine Making)
- ... fermenting even after the addition of the high proof alcohol, resulting in a port that is very alcoholic, acidic, and semi dry. Also with a high vigor, high alcohol tolerant yeast the rate of fermentation ...
- Created on 29 January 2015
- 37. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... after the decimal point will increase, i.e. 1.010 to 1.020 up to 1.100. The BALLING or BRIX scale expresses percentage of sugar by weight. The ALCOHOL scale is actually measuring potential alcohol. In ...
- Created on 13 September 2014
- 38. Fining Agents
- (Uncategorised)
- ... Sparkolloid simmer 15 minutes and add to wine stirring. After fermented, three weeks before a racking Bentonite 10-40 grams/ 5 gallons White Wines Slurry with juice or water in blender Add ...
- Created on 13 September 2014
- 39. Apple Wine
- (Fruit Wine)
- ... clearing. Stir in all other ingredients except Yeast. Cover Primary. 2. After 24 hours, add yeast. Cover Primary. 3. Stir daily, check Specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) ...
- Created on 13 September 2014
- 40. FAQ Tech Tips
- (Home Wine Making)
- FAQ Tech Tips Removing SO2 with H2O2 Adjusting to a pH What will my TA be After Cold Stabilising? Should I Add Malic Acid? How can I remove malic acid by chemical de-acidification? ...
- Created on 12 September 2014