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. Gooseberry Champagne
- (Fruit Wine)
- Back to Fruit Wine Recipes GOOSEBERRY CHAMPAGNE 6 lb / 2,750 grams unripe green gooseberries 3 lb / 1,500 grams sugar 8 pints / 1 gallon water 1/4 oz / 10 grams Champagne yeast METHOD After a 24-hour ...
- Created on 05 April 2019
- 3. 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
- 4. Privacy Policy
- (Wine Making Information)
- ... date and time stamp, referring/exit pages, and possibly the number of clicks. These are not linked to any information that is personally identifiable. The purpose of the information is for analyzing trends, ...
- Created on 16 January 2017
- 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. Dandelion Wine #1
- (Fruit Wine)
- ... soaking and fermenting times, it will keep fruit flies out of _it_ but not out of the winemaking room. Keep it cool both before and after fermentation times. If blossom soak gets too warm, it will sour ...
- Created on 27 October 2016
- 7. Wine Makers Grape Cake
- (Recipes)
- ... until the top is a deep golden brown and the cake feels quite fine when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, ...
- Created on 27 October 2016
- 8. Raisin Wine (2)
- (Fruit Wine)
- ... stir well to dissolve, allow to cool to 70 degrees F. and pour into fermenting bottle. Add the yeast and yeast nutrient. Keep in a warm place until it begins to clear, then rack for the first time, into ...
- Created on 27 October 2016
- 9. 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
- 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. The Nature of Corks
- (Wine Making Information)
- ... air. There are approximately 40 million of these cells in a single cubic centimeter of cork bark. These cells give cork an unmatched ability to seal a wine bottle. The cellular membranes are very flexible, ...
- Created on 24 October 2016
- 12. Blind Wine Tasting Party
- (Wine Making Information)
- ... world wines or the new world ones, or the cheaper ones to the more expensive. Sometimes it turns out to be the opposite of what's expected—that's the beauty of a blind tasting. You can make these wine ...
- Created on 06 October 2016
- 13. Wine Descriptions
- (Wine Making Information)
- ... and merlot. Merlot: Resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannin. green olive Nebbiolo: Fruity, licorice, huge, tannic ...
- Created on 06 October 2016
- 14. Problems during fermentation
- (Wine Making Information)
- Problems during fermentation Problem Fermentation has not started at 2 days since yeast was added. Diagnosis 1.Lag time. 2.Fermentation may be occurring without evident signs (eg bubbles) ...
- Created on 30 August 2016
- 15. Hydrogen Sulfide
- (Wine Making Information)
- ... fermentation, as it will overpower the yeast which has not yet had enough time to multiply to full activity. Failure to treat H2S in its early stages will only add to your problems later, as H2S, when ...
- Created on 28 August 2016
- 16. 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
- 17. Acid Adjustment Decisons
- (Wine Making Information)
- ACID ADJUSTMENT DECISIONS by Jeanne L. Hintze Wine Maker/ Goathill Winery To malolactic or not to malolactic..., that is only (1)one question of a complex array of options for optimizing wine acidity. ...
- Created on 26 August 2016
- 18. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... Your home lab should therefore contain an acid titration kit. This consists of one or two Titrets - a syringe without needle, but calibrated in cubic centimetres (CCs), also known as milliliters (mL) ...
- Created on 26 August 2016
- 19. Blackberry Wine Recipe ( 1 gallon)
- (Fruit Wine)
- Back to Fruit Wine Recipes Blackberry Wine Recipe ( 1 gallon) 4 pounds of Blackberries ( you can use either fresh or frozen) 7 pints of Water 2 1/4 pounds of Sugar 1/2 tsp Acid Blend ...
- Created on 11 August 2016
- 20. Potassium Sorbate
- (Wine Making Information)
- ... are yeasty and not always to one's taste. Uncorking the wine and letting it continue its ferment to dryness in a carboy is an unnecessary waste of time, so the usual way of preventing bottle refermentation ...
- Created on 10 August 2016