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)
- pH Control - Improving the Taste and Color of Wine Balancing and monitoring wine pH levels is no easy task. Vinting the perfect bottle of wine is a mix of both art and science. Compared with other alcohol ...
- Created on 29 November 2021
- 2. Privacy Policy
- (Wine Making Information)
- ... administering the site, tracking users movement on the website, and gathering demographic information. Cookies and Web Beacons Like any other website, http://www.eldoradohomewinemaking.com uses 'cookies'. ...
- Created on 16 January 2017
- 3. Prune Wine
- (Fruit Wine)
- ... Then strain into fermenting jar and fit trap, and move into slightly cooler place (about 65 degrees). After another two months the secondary ferment should be finished and when the wine clears it should ...
- Created on 11 November 2016
- 4. "Instant Wine
- (Fruit Wine)
- ... to the funnel until the filtrate looks reasonably clear. Repeat the filtration two or three days later, and keep the finished wine a week in a cool place before drinking. Other fruit juices (except, God ...
- Created on 11 November 2016
- 5. pH Analysis
- (Wine Making Information)
- ... other complicated potentiometric techniques (which were often very complicated and time consuming). However, these methods often had limitations that made them unreliable for determining pH (litmus can ...
- Created on 27 October 2016
- 6. Dried Bilberry Wine (Elderberry or Sloe)
- (Fruit Wine)
- ... increase sugar to 3 lb. and use a Burgundy yeast. N.B.—It is possible to take a second "run" off the discarded fruit by adding another gallon of boiling water, more sugar, more nutrient and more acid. ...
- Created on 27 October 2016
- 7. Dandelion Wine #1
- (Fruit Wine)
- ... for yet another unique flavor to the finished product. Keep it warm, at least 80 degrees, during fermentation for speed. You may want to use one or the other of these recipes as a starting point only. ...
- Created on 27 October 2016
- 8. Strawberry Wine
- (Fruit Wine)
- ... in, based on the total batch size. In other words if 1/4 tsp. per gallon of Pectic Enzyme is called for and you are making five gallons, add 1-1/4 tsp. even though your wine making liqueur may currently ...
- Created on 27 October 2016
- 9. Pomegranate Wine (5 Gallons)
- (Fruit Wine)
- ... in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, check Specific Gravity, and press pulp lightly to aid extraction. 6. When ferment reaches ...
- Created on 27 October 2016
- 10. Planting a Vineyard
- (Wine Making Information)
- ... any of the other materials, with the exception of manure, at the time of the incorporation with the soil. Green cover crops, such as clover, turned under will contribute to the soil organic matter, but ...
- Created on 27 October 2016
- 11. Peach Wine Recipe
- (Fruit Wine)
- ... fermenter. Stir in all other ingredients EXCEPT yeast. Be sure to crush campden tablet. Cover primary fermenter. Check SG to be sure enough sugar has been added. Should be around 1.085-90. Let mixture ...
- Created on 27 October 2016
- 12. Mangold Wine
- (Fruit Wine)
- MANGOLD WINE Ingredients: 5 lb. mangolds 1 gallon water 3 lb. sugar Method: 2 lemons 2 oranges Yeast and nutrient Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain, ...
- Created on 27 October 2016
- 13. Common Grape Guide
- (Wine Making Information)
- ... Blanc The "Other Chardonnay" is a native of the Bordeaux region of France. Sauvignon Blanc is relatively easy to make and can range from grassy and vegetal to fruity and floral. It is often fermented cold ...
- Created on 24 October 2016
- 14. The Nature of Corks
- (Wine Making Information)
- ... which grows only in specific regions of the Western Mediterranean. Attempts to grow this tree in other regions of the world with similar climates have not succeeded. The cork oak requires a great deal ...
- Created on 24 October 2016
- 15. 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
- 16. 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
- 17. Problems during fermentation
- (Wine Making Information)
- ... others need some encouragement. Solution Prevention 1. Use pectolase, pectin destroying enzyme, in the must for great efficiency or at any other stage in the process. 2. Patience and racking (transferring ...
- Created on 30 August 2016
- 18. Blackberry Wine Recipe
- (Fruit Wine)
- ... 6. For variations using other autumn fruits—not exceeding 5 pounds of mixed fruit to 1 gallon of water—use this recipe to make Blackberry & Apple; Blackberry & Elderberry; Blackberry & Rosehip; and Blackberry ...
- Created on 29 August 2016
- 19. Malolactic Fermentation
- (Wine Making Information)
- ... therefore, the greater the reduction the smoother the wine. The more aggressive and pronounced malic acid is replaced by the less aggressive lactic acid. The young wine loses its hard and acidic ...
- Created on 28 August 2016
- 20. Plum Wine
- (Fruit Wine)
- ... into primary fermentor. Keeping pulp in bag, tie top, and place in primary. 3. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, ...
- Created on 28 August 2016