El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Malolactic Fermentation
- (Wine Making Information)
- Malolactic Fermentation WHAT IS IT? Malolactic fermentation is the conversion by bacteria of malic acid into CO2 and lactic acid. One gram of malic acid converts roughly into 0.67 grams of lactic ...
- Created on 28 August 2016
- 22. Plum Wine
- (Fruit Wine)
- Plum Wine 20 Lbs. Plums (pitted) 30 Pts. Water 10 Lbs. Sugar 2½ Tsp. Acid Blend 2½ Tsp. Pectic Enzyme 5 Tsp. Nutrient 5 Campden, ...
- Created on 28 August 2016
- 23. The Home Winemakers' Wine Lab
- (Wine Making Information)
- The Home Winemakers' Wine Lab 1.) The Hydrometer 5.) Sulfite Titrets 2.) The Acid Test 6.) Balance 3.) The pH Meter 7.) Chromatography 4.) The Thermometer If ...
- Created on 26 August 2016
- 24. Cherry Wine
- (Fruit Wine)
- ... CHERRY WINE (3) INGREDIENTS: Cherries 3 lb Bananas ½ lb Sultanas ½ lb Sodium metabisulphite 1 gm Tannin 1 gm Ammonium sulphate 3 gm Working yeast starter Pectic Enzyme Sugar & Acid ...
- Created on 19 August 2016
- 25. Carrawattee
- (Fruit Wine)
- ... or level teaspoonful of citric acid, fit air lock. Strain after one month, and carry on in the usual manner until fermentation ceases; then bottle. This may be drunk in 12 months but is much improved ...
- Created on 19 August 2016
- 26. Blueberry Wine
- (Fruit Wine)
- ... 1/2 pint Red grape concentrate (used later) 1 1/2 - 2 lbs sugar (starting SG should be 1.090) 1 1/2 tsp. Acid Blend 1/4 tsp. Tannin 1/2 tsp Pectic Enzyme 1/2 tsp Energizer 1 Campden tablet ...
- Created on 15 August 2016
- 27. Banana Wine
- (Fruit Wine)
- ... Lbs. Sugar 15 Tsp. Acid Blend 1¼ Tsp. Tannin 5 Tsp. Nutrient 1 Vial Champagne Yeast (White Labs WLP715) Starting S.G. 1.095 METHOD: 1. Slice bananas ...
- Created on 15 August 2016
- 28. 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
- 29. Apricot Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes Apricot Wine (5 Gallons) 12½ Lbs. Apricots 35 Pts. Water 10 Lbs. Sugar 6¼ Tsp. Acid Blend 5 Tsp. Pectic Enzyme 1¼ ...
- Created on 11 August 2016
- 30. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... be fine. If you hope to have a malolactic ferment happen along with the sugar ferment, you likely have a higher acid Chardonnay, or something, say around pH 3.2. Smaller SO2 additions are okay here—say ...
- Created on 10 August 2016
- 31. Wine Tasting Course
- (Wine Making Information)
- ... part of the experience of tasting wine. Sourness is a fault in wine if it reeks of vinegar, the sign of a spoiled beverage (fortunately, you'll rarely find it nowadays). In the form of crisp, sharp acidity, ...
- Created on 22 August 2015
- 32. Tasting Descriptors
- (Wine Making Information)
- ... horse tanky gym socks vinous(favors mask varietal characters so all wines taste the same) gyn shoes rubbery raw peanuts gassy (in the bottle) Acetic Acid BacteriaMycoderma ...
- Created on 22 August 2015
- 33. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... be fine. If you hope to have a malolactic ferment happen along with the sugar ferment, you likely have a higher acid Chardonnay, or something, say around pH 3.2. Smaller SO2 additions are okay here—say ...
- Created on 22 August 2015
- 34. Wine Glossary
- (Uncategorised)
- ... acetic acid - (ie: vinegar). Normally the amount in the wine is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. ...
- Created on 29 January 2015
- 35. Port Wine Instructions
- (Home Wine Making)
- ... This retains the high sugar level for sweetness with enough acid added to balance the sugar. Pick the grapes at high Brix level, preferably 28 or higher. Crush the grapes into your fermentation container. ...
- Created on 29 January 2015
- 36. Wine Making Equipment
- (Uncategorised)
- Wine Making Equipment There are many kinds of grapes to choose from, depending on where you live. Vitis vinifera is the classic choice for flavor, varietal character and historic authenticity. This famous ...
- Created on 16 September 2014
- 37. Fining Agents
- (Uncategorised)
- ... to must prior to fermentation Isinglass 1 Tablespoon/ 5 gallons White wines that haven't clarified with Sparkolloid. Soak in 2 Cups water with 1/2 teasp. Citric Acid for 30 minutes. Prior ...
- Created on 13 September 2014
- 38. Apple Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes Apple Full Body Wine (5 Gallons) 70 Lbs. Apples or 5 Gal. Juice 5 Lbs. Sugar 7½ Tsp. Acid Blend 2½ Tsp. Pectic Enzyme 1¼ Tsp. ...
- Created on 13 September 2014
- 39. Agrimony Wine
- (Fruit Wine)
- ... Sultanas 2½ Teaspoons Tannin ½ Teaspoon Citric Acid 1¼ Teaspoons Malic Acid 1¼ Teaspoons Tartaric Acid 5 Ounces Lactose 1 Package Wine Yeast ...
- Created on 13 September 2014
- 40. FAQ Tech Tips
- (Home Wine Making)
- FAQ Tech Tips Removing SO2 with H2O2 Adjusting to a pH What will my TA be After Cold Stabilising? Should I Add Malic Acid? How can I remove malic acid by chemical de-acidification? ...
- Created on 12 September 2014