El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. The Nature of Corks
- (Wine Making Information)
- ... like geraniums or lemon grass. Increasingly rare by-product of potassium sorbate. Used as a preservative in wine. Deccara--a burnt sugar smell. The result of a poorly managed fermentation. In addition, ...
- Created on 24 October 2016
- 22. Wine Descriptions
- (Wine Making Information)
- ... ripe-grape, intensity increases with degree of ripeness of grapes), subsequent barrel-influenced flavors include “oak”, “vanilla”, and malo-lactic fermentation imparted “creamy-buttery” components. Charbono: ...
- Created on 06 October 2016
- 23. Blackberry Wine Recipe
- (Fruit Wine)
- ... an air-lock and leave to ferment on, racking when the wine starts to clear. 5. When all fermentation has ceased and the wine cleared, bottle and store in a cool dark place to mature for at least 6 months. ...
- Created on 29 August 2016
- 24. Hydrogen Sulfide
- (Wine Making Information)
- ... during fermentation). Early detection of the rotten egg odour and subsequent racking with deliberate splashing will usually cure the problem, as H2S is highly volatile. However, in order to reduce ...
- Created on 28 August 2016
- 25. Acid Adjustment Decisons
- (Wine Making Information)
- ... or 89% as much malic as tartaric acid. Tartaric acid is recommeded for initial acid additions prior to primary fermentation, because it is not metabolized by wine bacteria and yeast as are Citric and Malic ...
- Created on 26 August 2016
- 26. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... contracted to "SG" - of a liquid. This figure is important for determining, first, how much sugar is contained in the juice (and therefore what the alcohol yield should be) and, finally, when fermentation ...
- Created on 26 August 2016
- 27. Cherry Wine
- (Fruit Wine)
- ... and nutrient. Cover and allow to ferment for 14 days. Now syphon into fermentation jar and fit airlock. Ferment out and rack once before bottling. ----------------------------------------------------------------------------- ...
- Created on 19 August 2016
- 28. 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
- 29. 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
- 30. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... likely die before all the sugar is fermented out, leaving you with a sticky problem or worse. Vinegar bacteria can produce an undesirable amount of ethyl acetate in the early part of the fermentation if ...
- Created on 10 August 2016
- 31. Wine Tasting Course
- (Wine Making Information)
- ... (rotten eggs), lactic and fermentation odor; spicy odors, smells of pepper, cloves, cinnamon, nutmeg, ginger, truffles, anise and mint; empyreumatic (creosotes and oils) odors, smells of creme brulee, ...
- Created on 22 August 2015
- 32. Almond Wine
- (Fruit Wine)
- ... the Sugar and stir well untill it is all disolved. Once it has cooled to 70°F add the Yeast and Nutrient. Cover and ferment for 10 days. Now strain it into a fermentation jar and fit an airlock. As it ...
- Created on 22 August 2015
- 33. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... likely die before all the sugar is fermented out, leaving you with a sticky problem or worse. Vinegar bacteria can produce an undesirable amount of ethyl acetate in the early part of the fermentation if ...
- Created on 22 August 2015
- 34. Wine Glossary
- (Uncategorised)
- ... (skins and bits of stem) in a tank of fermenting red wine. It binds together forming a thick mat which must be wetted at least daily during fermentation in order to extract the color and flavor. Capacity: ...
- Created on 29 January 2015
- 35. Port Wine Instructions
- (Home Wine Making)
- ... to make good port. Port making differs from standard wine making in that you only ferment to a specific Brix level and then add high proof alcohol to stop further fermentation and fortify the wine. ...
- Created on 29 January 2015
- 36. Wine Making Equipment
- (Uncategorised)
- Wine Making Equipment There are many kinds of grapes to choose from, depending on where you live. Vitis vinifera is the classic choice for flavor, varietal character and historic authenticity. This famous ...
- Created on 16 September 2014
- 37. Obtaining More Alcohol
- (Uncategorised)
- ... two ounces of sugar are added and the fermentation allowed to proceed until the S.G. is back down to 1.000 - 1.005 when another two ounces of sugar is added. This process is repeated until the fermentation ...
- Created on 16 September 2014
- 38. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... order to determine the alcohol content of a wine, you will need to make two readings, one before fermentation commences and another after fermentation stops. Subtract the final figure from the first reading ...
- Created on 13 September 2014
- 39. Fining Agents
- (Uncategorised)
- ... to must prior to fermentation Isinglass 1 Tablespoon/ 5 gallons White wines that haven't clarified with Sparkolloid. Soak in 2 Cups water with 1/2 teasp. Citric Acid for 30 minutes. Prior ...
- Created on 13 September 2014
- 40. FAQ Tech Tips
- (Home Wine Making)
- ... 16 °C) for as long as possible, and fermentation with bentonite is likely to negate many of the benefits of these yeasts and the enzymes they produce. Also note that being sulphur-based aroma volatiles, ...
- Created on 12 September 2014