El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Sweet Sour Baked Beans
- (Recipes)
- ... dry butter beans 1 can (15-1/2oz.) green lima beans 1 can (15 oz.) kidney beans 1 large can (28 oz.) New England style baked beans In a wide frying pan, cook bacon over medium heat until crisp. Lift ...
- Created on 26 August 2016
- 22. 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
- 23. Barley Wine
- (Fruit Wine)
- ... in bowl and pour on hot (not necessarily boiling) water. Add the juice of the lemons. Allow to cool until tepid; add the crushed Campden tablet, yeast and nutrient. Leave it to stand in covered pan for ...
- Created on 15 August 2016
- 24. 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
- 25. Banana Wine
- (Fruit Wine)
- Back to Fruit Wine Recipes Banana Wine (5 Gallons) 15 Lbs. Bananas, fresh or 40 oz Dried 7½ Cups Chopped Light Raisins or 20 oz Grape Concentrate 35 Pts. Water 11¼ ...
- Created on 15 August 2016
- 26. Blackberry Wine Recipe ( 1 gallon)
- (Fruit Wine)
- ... out. Check the hydrometer reading daily until your S.G. reaches 1.030. This will take about 5 days or so. Take your bag of blackberry pulp out of your fermenter and squeeze it until all of the juice ...
- Created on 11 August 2016
- 27. 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
- 28. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... giving SO2 additions for your own sizes of barrels and carboys. Putting SO2 to good use You might hear a commercial winemaker tell you that she “doesn’t use any SO2 at all until after the primary ferment ...
- Created on 10 August 2016
- 29. Wine Tasting Course
- (Wine Making Information)
- ... to learn wine quickly and well is by frequently tasting wines "blind," judging comparatively without knowing what's in the glasses until you've made your notes and announced your conclusions. Nothin ...
- Created on 22 August 2015
- 30. Almond Wine
- (Fruit Wine)
- ... the Sugar and stir well untill it is all disolved. Once it has cooled to 70°F add the Yeast and Nutrient. Cover and ferment for 10 days. Now strain it into a fermentation jar and fit an airlock. As it ...
- Created on 22 August 2015
- 31. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... giving SO2 additions for your own sizes of barrels and carboys. Putting SO2 to good use You might hear a commercial winemaker tell you that she “doesn’t use any SO2 at all until after the primary ferment ...
- Created on 22 August 2015
- 32. Wine Glossary
- (Uncategorised)
- ... counties during the >mid to late 1900's until a new biotype of the Phylloxera root aphid defeated it. Argols: Name given to raw cream of tartar crystals found in chunks adhering to the sides and bottom ...
- Created on 29 January 2015
- 33. Port Wine Instructions
- (Home Wine Making)
- ... (B-C) Allow the must to continue fermenting until it reaches 13 Brix and press. After pressing, allow the fermentation to continue a little longer, to approximately 12.5 Brix ...
- Created on 29 January 2015
- 34. 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
- 35. 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
- 36. FAQ Tech Tips
- (Home Wine Making)
- ... stirrer, and with a 2mL graduated pipette titrate the acid solution into the sample until the desired pH is reached. Every mL of solution used equates to 1 g/L of the acid. If you are using something illegal ...
- Created on 12 September 2014
- 37. Acidity in Wine
- (Home Wine Making)
- ... called sodium hydroxide - NaOH - whose chemical concentration is known) until a change in color occurs due to the presence of an indicator (phenolphthalein). To begin the test, you will draw a 15 cc ...
- Created on 12 September 2014
- 38. Acid Control in Winemaking
- (Uncategorised)
- ... see that each drop creates a fleeting pink zone which vanishes when the sample is swirled. Keep adding the sodium hydroxide until the pink flush just becomes persistent throughout the whole sample, but ...
- Created on 12 September 2014