El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Common Grape Guide
- (Wine Making Information)
- ... aromas often show their best in the most expensive cool-climate fruit. VITIS LABRUSCA Whites - Niagara Known for its heady, heavily-scented wine, Niagara is a varietal grown for the bottle as well ...
- Created on 24 October 2016
- 22. 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
- 23. Grapefruit Wine
- (Fruit Wine)
- Grapefruit Wine Ingredients: 6 large grapefruit 1 gallon water 3 1⁄2 lb. white sugar Yeast and nutrient Method: Clean the fruit and grate the skins finely. Put the water, gratings ...
- Created on 24 October 2016
- 24. 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
- 25. Blind Wine Tasting Party
- (Wine Making Information)
- ... like a dinner party. This way, not only is there plenty of space for glasses and bottles, but it creates an intimate environment for everyone to discuss and share. Plus you can control the pace of the ...
- Created on 06 October 2016
- 26. Rose Hip Wine (1)
- (Fruit Wine)
- ... dark place and rack again after 3 months, top up and refit airlock. Return to dark place for 3 months. If wine has not cleared, fine with gelatin, wait two weeks, and rack again. When clear, bottle. Age ...
- Created on 29 August 2016
- 27. Blackberry Wine Recipe
- (Fruit Wine)
- ... an air-lock and leave to ferment on, racking when the wine starts to clear. 5. When all fermentation has ceased and the wine cleared, bottle and store in a cool dark place to mature for at least 6 months. ...
- Created on 29 August 2016
- 28. Hydrogen Sulfide
- (Wine Making Information)
- Hydrogen Sulfide Hydrogen Sulfide (H2S) has been known to plague winemakers for centuries, but it needn't. Its causes are as simple as is its cure, if dealt with soon enough after detection. There ...
- Created on 28 August 2016
- 29. Malolactic Fermentation
- (Wine Making Information)
- ... acid. The chances are that if it is not used under controlled conditions, it will happen spontaneously, usually after the wine has been bottled. This is the phenomenon where wines "awaken" in the ...
- Created on 28 August 2016
- 30. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... away. Chlorine bleaches are particularly useful for removing stains from bottles or carboys, or cleaning up after a spill in the winery. However, they can cause irritation of the nasal passages or eyes ...
- Created on 26 August 2016
- 31. Cherry Wine
- (Fruit Wine)
- ... water and add when cool. Cover and leave for 48 hours before syphoning into fermentation jar. Top up with boiled and cooled water and fit airlock. Ferment out, rack and bottle. --------------------------------------------------------------------------- ...
- Created on 19 August 2016
- 32. Carrawattee
- (Fruit Wine)
- Back to Fruit Wine Recipes CARRAWATTEE Collect 1 1⁄2 pints of tea left over from the teapot into a 1 quart bottle, add 6 oz. sugar, 4 oz. raisins or sultanas, one saltspoon of dried H.H. yeast, ...
- Created on 19 August 2016
- 33. Barley Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes BARLEY WINE Ingredients: 1 lb. barley 1 lb. raisins 1 lb. potatoes 3 1⁄2 lb. preserving sugar Yeast, yeast nutrient 1 gallon hot water The juice of two lemons 1 Campden ...
- Created on 15 August 2016
- 34. Blueberry Wine
- (Fruit Wine)
- ... (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock. Rack again every 2 months until wine is clear and the sediment is gone. You will then be ready to bottle. The wine you have ...
- Created on 15 August 2016
- 35. 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
- 36. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... a bottle ferment later, for champagne method sparkling wine, you want to keep the SO2 down. Since under these conditions, the pH is going to be low, you are probably okay adding only 10 ppm or so. A ...
- Created on 10 August 2016
- 37. Wine Tasting Course
- (Wine Making Information)
- ... g to the natural smell it takes from the fruit, and its "bouquet," the complex overtones it may develop with age in the bottle. Three terms to refer to one sense? It reminds me of the Eskimos, who reported ...
- Created on 22 August 2015
- 38. 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
- 39. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... to do a bottle ferment later, for champagne method sparkling wine, you want to keep the SO2 down. Since under these conditions, the pH is going to be low, you are probably okay adding only 10 ppm or so. ...
- Created on 22 August 2015
- 40. The Proper Use of Corks
- (Uncategorised)
- ... factor in bottling. Pressure above one bar will exert pressure on the cork and may cause leaking. Never bottle a wine whose temperature is below 15oC (59oF). Once that wine is stored at a warmer temperature, ...
- Created on 22 August 2015