El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Potassium Sorbate
- (Wine Making Information)
- ... winemakers use Wine Art's, R.J.Spagnols' or Brewhaus wine conditioners which contain sorbate. Unfortunately, they contain a standard amount of sorbate that is not always sufficient to prevent renewed fermentation. ...
- Created on 10 August 2016
- 22. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... bacteria at sufficiently high SO2 levels); help prevent oxidation and preserve fruity flavour and freshness in wine. Sourcing SO2 SO2 is a pungent, choking gas which is somewhat soluble. The most practical ...
- Created on 10 August 2016
- 23. Wine Tasting Course
- (Wine Making Information)
- ... mellow at first, but it's bland and uninspiring, lacking the verve to stand up to food. Sour and sweet tastes are mixed in many California Chardonnays, which at their best are crisp, almost dry, with ...
- Created on 22 August 2015
- 24. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... bacteria at sufficiently high SO2 levels); help prevent oxidation and preserve fruity flavour and freshness in wine. Sourcing SO2 SO2 is a pungent, choking gas which is somewhat soluble. The most practical ...
- Created on 22 August 2015
- 25. The Proper Use of Corks
- (Uncategorised)
- ... the cork to protect you wine by storing the bottled wine in a cool cellar, not to exceed 20oC (68oF). Keep wine away from sunlight, and avoid extremely low humidity which will dry out the cork and reduce ...
- Created on 22 August 2015
- 26. Wine Glossary
- (Uncategorised)
- ... food. The primary natural acid in grapes and wine is Tartaric acid; the second most abundant is Malic acid. Acidity contributes to the keeping ability of fine wine. Advection Fog: Fog which forms ...
- Created on 29 January 2015
- 27. Port Wine Instructions
- (Home Wine Making)
- ... to increase the Brix level if desired. This way you will not have to add as much fortifying alcohol which will tend to dilute your port. To increase the Brix level by 1 point, add 2 oz. of sugar per gallon ...
- Created on 29 January 2015
- 28. Wine Making Equipment
- (Uncategorised)
- ... not be able to find v. vinifera grapes grown locally. Don't be discouraged. Fine hybrids and Vitis labrusca grapes, which are less susceptible to cold and disease, may be growing near your home. Other options ...
- Created on 16 September 2014
- 29. FAQ Tech Tips
- (Home Wine Making)
- ... you have a 50% solution. Generally, mL H2O2 = mg/L SO2 * 34/64000 * vol (L) / (%H2O2 soln/100). Add it very slowly with thorough mixing - remember it reacts with the molecular SO2 form which is present ...
- Created on 12 September 2014
- 30. Acidity in Wine
- (Home Wine Making)
- ... in wine (such as alcohol, sugars, trace minerals, etc.), the wine is said to be "in balance", which is the desired end result of all winemakers. Now that you know how acids impact a wine's taste, which ...
- Created on 12 September 2014
- 31. Acid/pH Adjustments
- (Home Wine Making)
- ... tartrate (KHT) which may affect both pH and TA values. Therefore, lab tests should be performed. The most convenient way of testing for the appropriate amount of tartaric acid to add is to prepare ...
- Created on 12 September 2014
- 32. Acid Control in Winemaking
- (Uncategorised)
- Acid Control in Winemaking Types of acid that occur Fruits contain a variety of weak organic acids of which only three occur in quantity: tartaric, malic and citric. Grapes contain mainly malic and ...
- Created on 12 September 2014
- 33. Growing Grapes in El Dorado County
- (Award Winning Grapes)
- ... the specific vineyard in which all the grapes were grown. The term "Estate Bottled" on a wine label carries a similar connotation in that all the grapes in that particular bottling were produced by, or ...
- Created on 24 June 2014
- 34. Avian Health Products
- (Search - Web Links / El Dorado Home Wine Making)
- What is a probiotic? Probiotics are defined by FAO/WHO as "live microorganisms which when administered in adequate amounts confer a health benefit on the host." ...
- Created on 13 September 2014