El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. The Proper Use of Corks
- (Uncategorised)
- ... There must be a head-space of at least 5mm after bottling. This allows the wine to expand due to temperature variations without affecting the seal of the cork.. INTERNAL PRESSURE: This is a critical ...
- Created on 22 August 2015
- 22. Wine Glossary
- (Uncategorised)
- ... "Napa County" (the appellation) must have been made at least 85 percent from grapes that were grown in Napa County. APPLEY: Refers to smell or aroma of a wine, usually carrying additional modifiers. ...
- Created on 29 January 2015
- 23. Port Wine Instructions
- (Home Wine Making)
- ... of MUST. Test the acid level in the MUST. With high Brix the acid should below. Adjust the acid level to 9 10 grams per liter for both a clean fermentation and balance. To raise the acid level l gram/liter, ...
- Created on 29 January 2015
- 24. Obtaining More Alcohol
- (Uncategorised)
- ... the yeast" technique. This allows the yeast to slowly get used to the high alcohol content. A must of S. G. 1.080 is made up and fermented down to 1.000 - 1.005. At this point, while it is still fermenting, ...
- Created on 16 September 2014
- 25. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... and you will have the alcohol content percentage by volume. For example: 1st reading 16% 2nd reading 4% Alcohol content 12% To USE YOUR HYDROMETER: Put a sample of must or wine in a hydrometer ...
- Created on 13 September 2014
- 26. 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
- 27. FAQ Tech Tips
- (Home Wine Making)
- ... in very low concentrations, and so the SO2 equilibrium must be continually re-established as it is consumed in reaction with H2O2. If there is no free SO2, don't expect the total SO2 to drop!! Adjusting ...
- Created on 12 September 2014
- 28. Acidity in Wine
- (Home Wine Making)
- ... your wine, you discover that your wine lacks the correct amount of acid, the simplest solution would be to add an appropriate amount of acid blend to your must prior to fermentation. But we can't do that ...
- Created on 12 September 2014
- 29. 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
- 30. Acid Control in Winemaking
- (Uncategorised)
- ... tartaric acids. Minor acids such as succinic, which contribute to aroma and flavour are also present. The presence of these acids in the correct amounts is a vital factor in determining if the must has ...
- Created on 12 September 2014
- 31. Growing Grapes in El Dorado County
- (Award Winning Grapes)
- ... character. All such geographic terms must be registered with and approved by the U.S. Department of Agriculture). Another rapidly growing usage that signifies terroir is the designation on the label of ...
- Created on 24 June 2014