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)
- ... consider that the pH scale is logarithmic, meaning a wine with a pH of 3.0 is 10 times more acidic than a wine with a pH of 4.0. If you’ve ever tasted a more acidic white wine and compared it to a mellower ...
- Created on 29 November 2021
- 2. Common Wine Defects
- (Wine Making Information)
- ... Acid CH3COOH vinegar Oxidation Product Ethyl Acetate CH3COOC2H5 finger nail polish ester of acetic acid + ethanol Hydrogen Sulfide H2S Rotten Egg Yeasts Diacetyl* (CH3CO)2 ...
- Created on 13 June 2017
- 3. Privacy Policy
- (Wine Making Information)
- Privacy Policy for El Dorado Home Wine Making At http://www.eldoradohomewinemaking.com, one of our main priorities is the privacy of our visitors. This Privacy Policy document contains types of information ...
- Created on 16 January 2017
- 4. "Instant Wine
- (Fruit Wine)
- ... and add the yeast. Shake well, and fit a fermentation lock. Stand in a warm place and watch it go ! Within 24 hours the stream of bubbles should be continuous, not less than 1 per second. After a day or ...
- Created on 11 November 2016
- 5. pH Analysis
- (Wine Making Information)
- ... Davis, CA. Guerzoni, M. E., M. Sinigaglia, F. Gardini, M. Ferruzzi, S. Torriani. 1995. Effects of pH, Temperature, Ethanol, and Malate Concentration on Lactobacillus plantarum and Leuconostoc oenos: ...
- Created on 27 October 2016
- 6. Dandelion Wine #1
- (Fruit Wine)
- ... higher than for a drytable wine. Acid level ... ? But I'd definately use Campden tablets to eliminate wild yeasts and innoculate with a cultured white wine yeast likePasteur White. And I'd ferment it (after ...
- Created on 27 October 2016
- 7. Egg Rolls
- (Recipes)
- Egg Rolls 1pkg.ground Pork 1Tbs. green onions (chopped) 1tsp. Garlic (chopped) 1tsp. Ginger (chopped) 1Tbs. Worchestershire sauce 1Tbs. Sesame oil 2Tbs. Soy sauce 1/2 tsp. Salt 1/8 tsp. Pepper ...
- Created on 27 October 2016
- 8. Strawberry Wine
- (Fruit Wine)
- ... only be around 2 gallons. This will allow the fruit’s pectin to be broken down faster than normal. Let the mixture stand covered with fermenter lid for 24 hours. You can give it a stir from time to time. ...
- Created on 27 October 2016
- 9. Planting a Vineyard
- (Wine Making Information)
- ... slower in coming into bearing than the 1‑1 grade vines. If the 1‑X and 1‑1 grade vines are available, they should be purchased in preference to the 1‑2 grade vines. The one‑year‑old vines which have ...
- Created on 27 October 2016
- 10. Common Grape Guide
- (Wine Making Information)
- ... native to North America. These vines are more hardy and disease-resistant than v. vinifera, but aren't quite as ideal for making wine. Hybrids, also called French-American hybrids, are a cross between v ...
- Created on 24 October 2016
- 11. The Nature of Corks
- (Wine Making Information)
- ... The resulting young trees are straighter than usual, and they are growing much quicker. Dr. Tom Leydig is heading a research program determining the genetic variation of cork trees in the Mediterranean, ...
- Created on 24 October 2016
- 12. Blind Wine Tasting Party
- (Wine Making Information)
- ... right direction. For example, if you're tasting three white wines provide short notes about four of five different white wines (always provide more descriptions than wines so some act as 'red herrings' ...
- Created on 06 October 2016
- 13. Wine Descriptions
- (Wine Making Information)
- ... known for deep color, low tannins and high levels of acid. Cabernet Franc: Semi-classic grape similar in many ways to Cabernet Sauvignon. Light to medium body with more immediate fruit than Cabernet Sauvignon. ...
- Created on 06 October 2016
- 14. Problems during fermentation
- (Wine Making Information)
- ... between 16 - 26 degrees Celsius. 2.Ensure the appropriate choice and preparation of yeast. For high gravity wines pitch more than a sachet or make a yeast starter. Aerate the must appropriately. Rehydrate ...
- Created on 30 August 2016
- 15. Hydrogen Sulfide
- (Wine Making Information)
- ... oil will remove the disulfides (see Jackish) because they are more soluble in oil than they are in wine (And then you have to remove the oil.); and 2. Treating the wine with ascorbic acid which will ...
- Created on 28 August 2016
- 16. Malolactic Fermentation
- (Wine Making Information)
- ... than chemical means. Typically both red and white grapes grown in B.C. are characterized by low pH and high TA, both in combination indicating that the malic acid is probably higher than the tartaric ...
- Created on 28 August 2016
- 17. Acid Adjustment Decisons
- (Wine Making Information)
- ... added. Given a choice, it is easier to adjust for the lower acid levels of slightly over ripe grapes, than to lower the much higher acidity in very under ripe grapes. Acid blend is a mixture of approximately ...
- Created on 26 August 2016
- 18. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... you are going to be a serious home wine maker than you need to acquire a few piece of equipment and test kits, Above are listed the basic pieces you will need. Only the ph meter will set you back a bit. ...
- Created on 26 August 2016
- 19. 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
- 20. Mead Wine Recipes
- (Fruit Wine)
- ... rich in simple sugars; dextrose and levulose and contains more calories than ordinary sugar as well as sodium, iron and potassium. It is probably mans oldest sweet food. In many early civilizations it ...
- Created on 15 September 2015