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)
- ... process, the bottling method, there are many different aspects to winemaking. In particular, pH in winemaking can have a major impact on the final product. If the wine’s pH levels are not properly balanced, ...
- Created on 29 November 2021
- 2. Beginning Home Wine Making
- (Home Wine Making)
- 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 right place, we have you covered ...
- Created on 02 April 2017
- 3. Legal Notice
- (Wine Making Information)
- Legal Notice FDA Disclaimer These statements have not been evaluated by FDA ( Food and Drug Administration). The information shared on this site is intended for educational purpose only. These products ...
- Created on 16 January 2017
- 4. Privacy Policy
- (Wine Making Information)
- ... that is collected and recorded by http://www.eldoradohomewinemaking.com and how we use it. If you have additional questions or require more information about our Privacy Policy, do not hesitate to contact ...
- Created on 16 January 2017
- 5. Raisin Wine
- (Fruit Wine)
- ... the wine off the lees) again and bottling. By using some sugar one can reduce the amount of raisins required, although the wine will have nothing like the same body. Here is a recipe, however, using ...
- Created on 11 November 2016
- 6. "Instant Wine
- (Fruit Wine)
- "INSTANT" WINE by A. S. Henderson If you have just started winemaking and want an 8 % wine which is suitable for table use, quickly—made, rapid to mature, and low-priced, try this "instant wine" recipe ...
- Created on 11 November 2016
- 7. pH Analysis
- (Wine Making Information)
- ... add tartaric acid to lower pH to a level (generally 3.6 or less) to allow for proper microbial action and a desired concentration of molecular SO2. pH will also have a profound effect on protein stability ...
- Created on 27 October 2016
- 8. Strawberry Wine
- (Fruit Wine)
- ... have been frozen, thaw completely then mash them. Do NOT add the Yeast Nutrient, Sugar or Yeast at this time. And here is the important part: Add the Pectic Enzyme as directed on the package it came ...
- Created on 27 October 2016
- 9. 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
- 10. Peach Wine Recipe
- (Fruit Wine)
- ... You will then be ready to bottle. The wine you have just made will be on the dry side(under 1.000 SG). If you prefer a sweeter wine, go ahead and sweeten prior to bottling. Add 1/2 tsp stabilizer to ...
- Created on 27 October 2016
- 11. The Nature of Corks
- (Wine Making Information)
- THE NATURE OF CORKS Natural wine corks are one of the most remarkable products of nature, and have played a critical role in the development of the premium modern wine world.The incredible properties ...
- Created on 24 October 2016
- 12. Fig Wine
- (Fruit Wine)
- ... or bottle and fit trap, and move into a temperature of about 65 degrees. After another two months the ferment will probably have finished; when the wine has cleared, siphon it off into clean bottles. It ...
- Created on 24 October 2016
- 13. Blind Wine Tasting Party
- (Wine Making Information)
- ... wines affordable everyday wines and the other half more expensive fine wines. Have everyone taste the wines blind and rank them in order of price from low to high, along with their reasons and which they ...
- Created on 06 October 2016
- 14. Wine Descriptions
- (Wine Making Information)
- ... be dry or slightly sweet. Grenache: fruity, estery may become harsh Gewurztraminer: White wine with a strong floral aroma and lychee nut like flavor. also may be spicy. It will have a musky, spicy, ...
- Created on 06 October 2016
- 15. Problems during fermentation
- (Wine Making Information)
- ... (eg bubbles) 2.Bad Yeast. Yeast may not have worked or may be damaged and really struggling. 3.Must got too cold 4.Must was too hot Cause 1.Incomplete seals on fermentation vessel or natural lack ...
- Created on 30 August 2016
- 16. Hydrogen Sulfide
- (Wine Making Information)
- ... it interacts with alcohol, produces mono-mercaptans (sulfides) which have a range of odours - garlic, cabbage, onion, rubber, skunky - and are more difficult to remove because, unlike H2S, they are much ...
- Created on 28 August 2016
- 17. 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
- 18. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... dissolved solids -will have a specific gravity of less than 1.000 (typically in the range of 0.990). Over the course of the fermentation, readings drop, showing that sugar is being converted to alcohol. ...
- Created on 26 August 2016
- 19. Carrawattee
- (Fruit Wine)
- ... or the equivalent amount of whatever yeast you are accustomed to using. When you have collected four bottles as above, place in a gallon jar, add one ounce of Carraway seeds and the juice of two lemons, ...
- Created on 19 August 2016
- 20. Blueberry Wine
- (Fruit Wine)
- ... (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock. Rack again every 2 months until wine is clear and the sediment is gone. You will then be ready to bottle. The wine you have ...
- Created on 15 August 2016