El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
Home Wine Making
- 21. Hydrogen Sulfide
- (Wine Making Information)
- ... during fermentation). Early detection of the rotten egg odour and subsequent racking with deliberate splashing will usually cure the problem, as H2S is highly volatile. However, in order to reduce ...
- Created on 28 August 2016
- 22. 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
- 23. Acid Adjustment Decisons
- (Wine Making Information)
- ... acidity in grams /liter of Tartaric Acid) to determine when grapes are ripe. Simple acid test kits work well for TA determination and will provide specifics on quantities, while our club handbook provides ...
- Created on 26 August 2016
- 24. The Home Winemakers' Wine Lab
- (Wine Making Information)
- ... you are going to be a serious home wine maker than you need to acquire a few piece of equipment and test kits, Above are listed the basic pieces you will need. Only the ph meter will set you back a bit. ...
- Created on 26 August 2016
- 25. 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
- 26. 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
- 27. 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
- 28. 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
- 29. Sulphur Dioxide (SO2) in Winemaking
- (Wine Making Information)
- ... steer her a bit, and in fact completely stop some natural processes at just the right moment. An indispensable ally of the winemaker in achieving these things is sulphur dioxide. We will refer to it ...
- Created on 10 August 2016
- 30. Mead Wine Recipes
- (Fruit Wine)
- ... use almost any honey in the making of mead. Strongly flavored honeys (orange blossom, buckwheat, wild flower) generally work best for Metheglin. Clover honey works well and will result in a very delicately ...
- Created on 15 September 2015
- 31. Wine Tasting Course
- (Wine Making Information)
- ... face. He wasn't waving my Sunday column around, but he might have memorized it. "I will give you $1,000 if you can really smell and taste all those things you said you found in that wine," he said. ...
- Created on 22 August 2015
- 32. Sulphur Dioxide in WineMaking
- (Home Wine Making)
- ... steer her a bit, and in fact completely stop some natural processes at just the right moment. An indispensable ally of the winemaker in achieving these things is sulphur dioxide. We will refer to it ...
- Created on 22 August 2015
- 33. The Proper Use of Corks
- (Uncategorised)
- ... (for a 24mm cork) the internal structure of the cork may be damaged, and they will not expand properly to make a good seal. This is particularly true of drier corks. CORKING JAWS: Inspect the corking ...
- Created on 22 August 2015
- 34. Wine Glossary
- (Uncategorised)
- ... of moldy cork. There is no known way to recover a so-called "corked" wine. Throw it away and open another, especially if you're at a restaurant where they recognize the off flavor and will replace it free. ...
- Created on 29 January 2015
- 35. 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
- 36. Triple Scale Wine Hydrometer
- (Home Wine Making)
- ... after the decimal point will increase, i.e. 1.010 to 1.020 up to 1.100. The BALLING or BRIX scale expresses percentage of sugar by weight. The ALCOHOL scale is actually measuring potential alcohol. In ...
- Created on 13 September 2014
- 37. FAQ Tech Tips
- (Home Wine Making)
- FAQ Tech Tips Removing SO2 with H2O2 Adjusting to a pH What will my TA be After Cold Stabilising? Should I Add Malic Acid? How can I remove malic acid by chemical de-acidification? ...
- Created on 12 September 2014
- 38. 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
- 39. Acid/pH Adjustments
- (Home Wine Making)
- ... to it will be in grams per litre. Some books refer to acid as a percentage: ie - 0.7 percent. To make the transition to grams per litre, move the decimal one space to the right; thus 0.7 becomes 7 grams ...
- Created on 12 September 2014
- 40. Acid Control in Winemaking
- (Uncategorised)
- ... drops of indicator solution. Fill the syringe to the 10 mL mark with the 0.2 N. sodium hydroxide solution. Add sodium hydroxide solution drop-by-drop to the sample. With white musts or wines, you will ...
- Created on 12 September 2014