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)
- ... production methods, the wine production process is an intense tightrope. Every aspect of the winemaking process must be perfectly balanced. The grapes you use and how you process them, the casks, the fermentation ...
- Created on 29 November 2021
- 2. Honeysuckle Wine
- (Fruit Wine)
- ... flowers must be fully open, and dry. Wash them in a colander, pour the water (cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit juice. Add the crushed Campden tablet. ...
- Created on 11 November 2016
- 3. Helaman's Spareribs Deligh
- (Uncategorised)
- Helaman's Spareribs Delight Makes 6 to 8 servings. 1 cup golden molasses 1/2 cup Sherry 2 tablespoons soy sauce 1/2 cup hot chili sauce 1/4 cup tomato catsup 1 tablespoon prepared mustard 1/4 teaspoon ...
- Created on 27 October 2016
- 4. Strawberry Wine
- (Fruit Wine)
- ... on a wine making hydrometer. It is at this point in the wine making process that you are ready to rack (siphon) your must into acarboy leaving as much of the pulp and other sediment behind. At this point ...
- Created on 27 October 2016
- 5. Planting a Vineyard
- (Wine Making Information)
- ... In many areas, desirable varieties must be grafted to soil‑adapted rootstock. 4. Susceptibility to disease. 5. The influence of environmental conditions‑rainfall, wind, fog, humidity, exposure, mean ...
- Created on 27 October 2016
- 6. Peach Wine Recipe
- (Fruit Wine)
- ... set for 24 hrs. After 24 hrs. check temperature to be sure it is at 70 degrees. If so, add yeast. Cover primary fermenter. Stir daily, check SG and record in notebook, press pulp lightly. When "must" ...
- Created on 27 October 2016
- 7. Tinned Peach or Apricot Wine
- (Fruit Wine)
- ... the can, and add yeast, nutrient, and enough cold water to bring level of must to just below the shoulder of the jar, leaving room for a "head." Fit air lock and leave in a warm place for 10 days, shaking ...
- Created on 27 October 2016
- 8. Common Grape Guide
- (Wine Making Information)
- ... Blanc Vidal Blanc is often used in late-harvest dessert wine styles but must be watched carefully in the vineyard. If left to ripen too long into a damp, early winter, mildew and bunch rot are quite likely ...
- Created on 24 October 2016
- 9. The Nature of Corks
- (Wine Making Information)
- ... come to the forest to inspect it, select their lots, and negotiate the price. CORK PRODUCTION All cork must be boiled before it is worked, to make it more pliable, and to fully expand the lenticels. ...
- Created on 24 October 2016
- 10. Problems during fermentation
- (Wine Making Information)
- ... of dissolved malt extract a few days in advance, continue adding sugar over time until you are ready to pitch the yeast. 8. Ensure the must is sufficiently aerated before pitching your yeast, yeast requires ...
- Created on 30 August 2016
- 11. Hydrogen Sulfide
- (Wine Making Information)
- ... is not present, addition of the copper solution will help; if disulfide is present, both ascorbic acid and copper sulphate must be used. To determine the amount of the copper solution to use, set up a ...
- Created on 28 August 2016
- 12. Malolactic Fermentation
- (Wine Making Information)
- ... that will work well below these pH's. Temperatures should be above 20 - 30?C. So the best time to inoculate the must with the malolactic bacteria is when the wine is about one-third through the yeast ...
- Created on 28 August 2016
- 13. Acid Adjustment Decisons
- (Wine Making Information)
- ... conversion factors for the units you choose to work with. It is best to clarify musts by refrigerating the sample overnight and testing a racked portion. Be careful to only use distilled water, or at least ...
- Created on 26 August 2016
- 14. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... The tube has a bulbous, weighted bottom. This makes it float upright, but partially submerged, in a liquid (in our case, wine must). The method is to place the hydrometer in a "testing jar," which is actually ...
- Created on 26 August 2016
- 15. Sweet Sour Baked Beans
- (Recipes)
- SWEET SOUR BAKED BEANS (Ken & Kathy DELACY) 1/2 lb. bacon (10 slices) 4 large onions, thinly sliced 1 cup firmly packed brown sugar 1-1/2 tsp. dry mustard 1/2 cup cider vinegar 2 cans (1 lb. each) ...
- Created on 26 August 2016
- 16. Blueberry Wine
- (Fruit Wine)
- ... it is at 70 degrees. If so, add yeast. Cover primary fermenter. Stir daily, check SG and record in notebook, press pulp lightly. When "must" reaches SG of 1.030 (about 5-8 days) remove fruit pressing ...
- Created on 15 August 2016
- 17. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... should be used only for equipment sterilizing purposes, not in must or wine. For one thing, many people avoid sodium in their diets, for another, the presence of potassium ions in wine is more useful than ...
- Created on 10 August 2016
- 18. 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
- 19. Wine Tasting Course
- (Wine Making Information)
- ... from the Rhone region ($4.99). The Gewurztraminer was a typically robust wine of Alsace, a region along the Rhine across from Germany, where the wines must stand up against the sausages and sauerkrau ...
- Created on 22 August 2015
- 20. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... should be used only for equipment sterilizing purposes, not in must or wine. For one thing, many people avoid sodium in their diets, for another, the presence of potassium ions in wine is more useful than ...
- Created on 22 August 2015