El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Apricot Wine
- (Fruit Wine)
- ... off sediment into clean glass secondary (5.0 gallon Carboy). Reattach airlock. 8. Siphon again in 2 month and again if necessary until clear before bottling. VARIETIES: Apricots are not recommended ...
- Created on 11 August 2016
- 22. Potassium Sorbate
- (Wine Making Information)
- ... from happening is to introduce potassium sorbate (sorbate) before bottling. Understand that sorbate does not kill the yeast; it merely inhibits renewed yeast activity under the correct conditions. Many ...
- Created on 10 August 2016
- 23. 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
- 24. Wine Tasting Course
- (Wine Making Information)
- ... It's not the oldest wine-producing nation, for wine was made around the eastern Mediterranean basin millenia before Caesar divided Gaul into three parts. Indeed, the French can't even claim undisputed ...
- Created on 22 August 2015
- 25. Almond Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes ALMOND WINE INGREDIENTS 1½ lb Almonds 1 lb Raisins 2 lb Sugar 2 ...
- Created on 22 August 2015
- 26. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... 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 22 August 2015
- 27. Wine Glossary
- (Uncategorised)
- ... meaning to round, soft or supple. Aperitif wine: Any wine served before a meal. Traditionally, aperitifs were vermouths and other similar wines flavored with herbs and spices. Appearance: A ...
- Created on 29 January 2015
- 28. Port Wine Instructions
- (Home Wine Making)
- ... Sulfite the grapes. Let the grapes rest for 24 hours before taking the final Brix reading and adding the yeast. During the time the grapes are resting you will find the Brix usually increases by 1 2 points ...
- Created on 29 January 2015
- 29. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... order to determine the alcohol content of a wine, you will need to make two readings, one before fermentation commences and another after fermentation stops. Subtract the final figure from the first reading ...
- Created on 13 September 2014
- 30. Fining Agents
- (Uncategorised)
- ... Sparkolloid simmer 15 minutes and add to wine stirring. After fermented, three weeks before a racking Bentonite 10-40 grams/ 5 gallons White Wines Slurry with juice or water in blender Add ...
- Created on 13 September 2014
- 31. Apple Wine
- (Fruit Wine)
- ... Siphon off sediment again in 2 months and again if necessary until wine is clear before bottling. Add anti-oxidant at bottling. NOTE: For a small quantity of wine, if a press is not available to do ...
- Created on 13 September 2014
- 32. FAQ Tech Tips
- (Home Wine Making)
- ... so that you know for sure what acid adjustment is best before cold stabilising. Should I add Malic acid?: 1g/L of malic acid increases TA by 1.12g/L when expressed as tartaric acid. The taste is a ...
- Created on 12 September 2014
- 33. Acidity in Wine
- (Home Wine Making)
- ... in Wine Before we jump into our discussion of how to measure acidity in wine, it's paramount to first understand why acid levels are important to the winemaker. Acidity provides the crisp, slightly tart ...
- Created on 12 September 2014
- 34. Acid/pH Adjustments
- (Home Wine Making)
- ... potassium. Both 2 and 3 are phenomena common in cool climate grapes; although 3 occurs in warm climate grapes also. Before continuing, it must be pointed out that when Total Acidity (TA) is referred ...
- Created on 12 September 2014
- 35. Acid Control in Winemaking
- (Uncategorised)
- ... the potential to produce good wine. ["must" is word used for the juice or crushed grapes before fermentation] Malic acid is the preponderant acid of unripe grapes. As grapes ripen the amount of malic ...
- Created on 12 September 2014