El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... care, since it is somewhat fragile. The hydrometer is then given a couple of quick twists between the fingers to dislodge any bubbles (which would otherwise affect its buoyancy, again leading to inaccurate ...
- Created on 26 August 2016
- 22. Cherry Wine
- (Fruit Wine)
- ... Cover and leave for 3 hours. Boil half of the sugar in another 2 pints of water for a couple of minutes. When cool mix this in. Add the yeast and nutrient, cover and ferment for 6 days. Stir well each ...
- Created on 19 August 2016
- 23. Blueberry Wine
- (Fruit Wine)
- ... them in nylon straining bag and mash or press lightly to release juice. Keep all pulp in straining bag, tie off and place in primary fermenter. Stir in all other ingredients EXCEPT yeast and grape concentrate. ...
- Created on 15 August 2016
- 24. Banana Wine
- (Fruit Wine)
- ... in remainder of water (cold) and all other ingredients. Add yeast when cool enough (85° or lower). Cover primary. 4. Stir daily, check S.G. 5. When ferment reaches S.G. 1.040 (3-5 days) strain out ...
- Created on 15 August 2016
- 25. Blackberry Wine Recipe ( 1 gallon)
- (Fruit Wine)
- ... one. Strain your juice into your Primary Fermenter. Make sure all the pulp stays inside of your straining bag. Add all of the other ingredients except for the Wine Yeast. Stir it all together and put ...
- Created on 11 August 2016
- 26. Apricot Wine
- (Fruit Wine)
- ... other ingredients exept yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, check S.G. and press pulp in bag lightly to help extract juice. 6. When ferment reaches S.G. 1.040 ...
- Created on 11 August 2016
- 27. Potassium Sorbate
- (Wine Making Information)
- ... to be able to determine the viable yeast cell concentration, they can rest assured that the probability is that there will be some viable yeast cells in off-dry wines. Therefore, the other criteria become ...
- Created on 10 August 2016
- 28. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- The Use of Sulphur Dioxide (SO2) in Winemaking When Nature ferments grapes, or any other fruit for that matter, wine is not the end product. Instead, unpleasant concoctions containing vinegars, mercaptans ...
- Created on 10 August 2016
- 29. Mead Wine Recipes
- (Fruit Wine)
- ... was extolled as food for the gods, as a gift from the gods or as a giver of immortality. The Egyptians, Greeks, Romans, and other ancient peoples used honey in making cakes and candies as well as beverages. ...
- Created on 15 September 2015
- 30. Wine Tasting Course
- (Wine Making Information)
- ... and impart earthy scents as variable as mushrooms, old leather, roses and wildflowers. Other grapes have their own trademark aromas: Zinfandel often evokes berries. Pinot Noir, the fine grape of Burgundy, ...
- Created on 22 August 2015
- 31. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- The Use of Sulphur Dioxide (SO2) in Winemaking When Nature ferments grapes, or any other fruit for that matter, wine is not the end product. Instead, unpleasant concoctions containing vinegars, mercaptans ...
- Created on 22 August 2015
- 32. The Proper Use of Corks
- (Uncategorised)
- ... jaws regularly for scratches, nicks or flaws. These will cause creases or other damage to the cork, allowing leakage or seepage. FILL HEIGHT: Leakage often results from fill heights that are too high. ...
- Created on 22 August 2015
- 33. Wine Glossary
- (Uncategorised)
- ... Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content. Acidity: The sour or tart taste in wine and other ...
- Created on 29 January 2015
- 34. Port Wine Instructions
- (Home Wine Making)
- ... gravity. There is approximately 4 point of specific gravity for a point of Brix. A word about the "high proof alcohol" needed to make PORT or any other fortified wine. I use EVERCLEAR, which is a brand ...
- Created on 29 January 2015
- 35. Wine Making Equipment
- (Uncategorised)
- ... not be able to find v. vinifera grapes grown locally. Don't be discouraged. Fine hybrids and Vitis labrusca grapes, which are less susceptible to cold and disease, may be growing near your home. Other options ...
- Created on 16 September 2014
- 36. Obtaining More Alcohol
- (Uncategorised)
- ... two ounces of sugar are added and the fermentation allowed to proceed until the S.G. is back down to 1.000 - 1.005 when another two ounces of sugar is added. This process is repeated until the fermentation ...
- Created on 16 September 2014
- 37. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... A hydrometer measures the weight of a liquid in relation to water and the weight of water on a SPECIFIC GRAVITY scale is expressed as 1.000. As you add sugar or other soluble solids the numbers ...
- Created on 13 September 2014
- 38. Apple Wine
- (Fruit Wine)
- ... clearing. Stir in all other ingredients except Yeast. Cover Primary. 2. After 24 hours, add yeast. Cover Primary. 3. Stir daily, check Specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) ...
- Created on 13 September 2014
- 39. Agrimony Wine
- (Fruit Wine)
- ... the sugar and chopped sultanas into another bucket, and pour 2.5 gallons of boiling water over them. 2. Add tea from agrimony to sultanas. Straining all pulp in nylon straining bag. 3. Stir in all ...
- Created on 13 September 2014
- 40. FAQ Tech Tips
- (Home Wine Making)
- ... gelatin for a start with 3-6mL (or even up to 10ml) silica sol for every gram of gelatin). Also make sure all of your other settling factors like solids generation in pomace handling, SO2 levels,enzymes, ...
- Created on 12 September 2014