El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Malolactic Fermentation
- (Wine Making Information)
- ... Spring when temperatures begin to rise. By this time, the pH is usually higher than it was before fermentation and SO2 levels have been reduced. A wine high in malic acid is naturally more acidic; ...
- Created on 28 August 2016
- 22. Plum Wine
- (Fruit Wine)
- ... TO USE AND PLANT: Japanese (Prunus salicina) and European (P. domestica) Plums are attractive as well as productive 15 ft. to 20 ft. trees. European plums are more tart and not as juicy as Japanese plums. ...
- Created on 28 August 2016
- 23. Acid Adjustment Decisons
- (Wine Making Information)
- ... using calcium carbonate to lower TA levels produce wines of lesser quality. It is more convenient to harvest grapes at the desired Brix for the style of wine intended and add acid, when necessary. A good ...
- Created on 26 August 2016
- 24. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... at this level. However, consistent use of the same table will allow you to achieve consistent results, which is more important than accuracy to three decimal places. THE ACID TEST An acid testing kit ...
- Created on 26 August 2016
- 25. Potassium Sorbate
- (Wine Making Information)
- ... very important and are much more easily determined. Assuming that proper levels of free SO2 are maintained and the pH's are within the desired ranges, sorbate additions can be determined by the estimated ...
- Created on 10 August 2016
- 26. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... keep the stuff around for more than a year before buying fresh. “Campden” tablets are made of potassium metabisulphite. Each tablet, when fresh, contains 0.44 grams of it. However, if they are old, a ...
- Created on 10 August 2016
- 27. Mead Wine Recipes
- (Fruit Wine)
- Honey The main ingredient of any mead is honey. Imagine what it takes to make a single pound of honey. Thousands of bees must visit 2 million or more flowers. Both the flavor and the color of the ...
- Created on 15 September 2015
- 28. Wine Tasting Course
- (Wine Making Information)
- ... a lesson in history, geography, agriculture, botany; sometimes anthropology, religion, psychology and more. There's no reason to be snobbish about wine, and none to fear it. But it's well worth talking about ...
- Created on 22 August 2015
- 29. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... keep the stuff around for more than a year before buying fresh. “Campden” tablets are made of potassium metabisulphite. Each tablet, when fresh, contains 0.44 grams of it. However, if they are old, a ...
- Created on 22 August 2015
- 30. The Proper Use of Corks
- (Uncategorised)
- ... mold growth. They should not be stored for more than three months without reprocessing. COMPRESSION: Corks should not be compressed more than 33% of their diameter. If they are compressed beyond 16mm ...
- Created on 22 August 2015
- 31. Wine Glossary
- (Uncategorised)
- ... for long periods in oak barrels adds oak-flavor and makes the wine more complex. Aging of wines (either red or white) in bottles develops a pleasing taste and odor characteristic called "bottle bouquet". ...
- Created on 29 January 2015
- 32. Port Wine Instructions
- (Home Wine Making)
- ... more color. Remember the products of fermentation are alcohol, C02 and heat, so you will need to keep a watch on the must temperature when using the electric blanket method and reduce the temperature setting ...
- Created on 29 January 2015
- 33. Apple Wine
- (Fruit Wine)
- ... that the juice be pressed from the apples. You'll find that cutting the apples in smaller pieces helps extract more juice. If you are starting with juice purchased from the store (make sure no preservatives ...
- Created on 13 September 2014
- 34. FAQ Tech Tips
- (Home Wine Making)
- ... not be nearly as significant, and if lowering of pH is the main goal, then malic is a waste of time. If a wine has more than 4g/L malic acid as an maximum, it will taste hard. Note also that when you buy ...
- Created on 12 September 2014
- 35. Acidity in Wine
- (Home Wine Making)
- ... acid Citric acid You may have seen or heard of a product called acid blend*, which is nothing more than a powdered mixture of the three acids listed above. If after conducting an acidity test of ...
- Created on 12 September 2014
- 36. Acid/pH Adjustments
- (Home Wine Making)
- ... to fermentation. This can be achieved in several ways. Water Addition: Adding ten to fifteen percent water, particularly with the more floral grape varieties, will achieve the desired TA without making ...
- Created on 12 September 2014
- 37. Acid Control in Winemaking
- (Uncategorised)
- ... of 0.2 N, the number of g/L TA is half the number of mL of sodium hydroxide solution used.] Testing Reds The test for red must or wine is the same, except that due to the colour, the endpoint is more ...
- Created on 12 September 2014
- 38. Growing Grapes in El Dorado County
- (Award Winning Grapes)
- ... vintners, but now the critical role of soils is more widely appreciated, as it has been in France for centuries. These two features -climate and soils- working together produce what viticulturists call ...
- Created on 24 June 2014
- 39. Home Page
- (Award Winning Grapes)
- Making excellent wines at home. What equipment do you need to make wine at home? Both the choice of equipment and the vocabulary of wine making may seem confusing to the beginner. You have come to the ...
- Created on 01 August 2013