Archive for the ‘Making Wine at Home’ Category
Monday, November 5th, 2007
...Plug the neck of the jar with cotton wool or fit a fermentation lock and ferment in a warm place for fourteen days.
After this, boil the remaining sugar in the remaining half-pint of water for one minute and when cool add it to the rest. refit the lock or plug ...
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Monday, November 5th, 2007
METHOD 2
Crush the fruit in a polythene pail and add one quart of boiled water that has cooled. Mix well. Crush one Campden tablet and dissolve the powder in about half an egg cupful of warm water and mix this with the fruit pulp. Leave the mixture in a cool ...
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Thursday, October 18th, 2007
Crush the fruit by hand in a polythene pail and pour on one quart of boiled water that has cooled. Mix well. Crush one campden tablet and dissolve the power in about half an egg cupful of warm water and mix this with the fruit pulp. Leave the mixture for ...
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Monday, October 15th, 2007
Method 1 makes wines of the heaver type; their flavors are more pronounced and their color more full than those produced by method 2. Those wishing for lighter wines more suitable for serving with meals should use method 2. The main difference in the two methods is that we ferment ...
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Thursday, October 11th, 2007
The sulphiting method is used by the trade, so we shall be following a method well tried and proved.
By the sulphiting method you can make hundreds of gallons of wines with the same unfailing success.
There is record i found here
United States Patent 4102911.
Sulfonating or sulfating method, Abstract:
A method for ...
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Tuesday, October 9th, 2007
When first preparing a must, I add 1 campden tablet per gallon when I add my pectic enzyme powder. This kills any wild yeast which my be on the skins of the fruit. At each rack I add ½ to 1 campden tablet per gallon. The fermentation helps protect the ...
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Tuesday, October 9th, 2007
Just in case you happen to be one of those people who, even in these enlightened days, abhors the use of chemicals, let me assure you that sulphur dioxide (the solution which results when Campden tablets are dissolved) is quite harmless to humans when used in the proportions recommended. Indeed, ...
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Tuesday, October 9th, 2007
When you walk over just a little bit, you will see that there are ingredient kits containing Acid Blend, Yeast Nutrient, Pectic Enzyme, Wine Tannin, Campden Tablets, Pottasium Sorbate and Yeast Pack.
Sulfite has been used since the early days of winemaking as a preservative to protect wines from oxidation and ...
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Monday, October 8th, 2007
There is no need for me to mention the enormous popularity this branch of home wine-making enjoys, or that countless thousands of people all over the world embark with tremendous enthusiasm each summer upon turning wild fruits and surplus garden fruits into wines fit to grace the tables of a ...
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Friday, October 5th, 2007
We need a method which will destroy the wild yeast and bacteria on the fruits, the method, known as the 'sulphiting' method, does just this and produces full-bodied, crystal-clear wines easily and quickly without fuss or bother. All that is necessary to achieve this are tablets costing just pennies. Campden ...
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