Blending for Better Wine
Posted in winemaking on Sep 7th, 2011
The whole can be more than the sum of its parts – if you use good parts. Here are some thoughts on making simple (to make) wines better by blending them.
Category Archive for 'winemaking'
Leslie’s Apple Wine – Bottled!
Posted in apple wine, winemaking on May 23rd, 2011
A review of Leslie’s Apple Wine. The recipe was easy to follow and produced a bright, clear apple wine that was ready to bottle in six months – without fining!
Plum Liqueur Recipe
Posted in Liqueur, Recipes, winemaking on May 11th, 2011
Liqueur is ready sooner than wine, and it’s easier to make. Here’s how I made liqueur from my own plums.
Know Your Ingredients: Blueberries
Posted in Blueberry Wine, ingredients, winemaking on Apr 6th, 2011
With a nice flavor and spicy aroma, blueberries make a good dry red wine. Information on blueberry sugar content, Brix, acidity and more.
Raspberry Wine: How the pros do it
Posted in Raspberry Wine, Recipes, winemaking on Mar 28th, 2011
Commercial raspberry wine is made differently than most homemade raspberry wine. Here’s a look at how the pros do it and what home winemakers can learn from them.
Easy Apple Wine Recipe: For Leslie
Posted in apple wine, Recipes, winemaking on Jul 26th, 2010
Turn a gallon of apple juice into wine with this simple, step by step, recipe.
Making Mistakes And Learning The Right Lessons
Posted in winemaking on May 10th, 2010
The excitement in homemade wine should come from how it tastes, not from realizing at the last minute that you overlooked something.
Wine Recipe Wizard
Posted in enology, winemaking on Jul 27th, 2009
Specify the volume, specific gravity, and titratable acidity of your juice. Then tell the wizard what you would like the specific gravity and titratable acidity of the must to be. It will recommend specific amounts of water, sugar syrup, and acid to make it happen.
Sweetening Wine: An example
Posted in winemaking on Dec 9th, 2008
The best way to sweeten wine, or mead, is: ferment to dryness, stabilize, then add boiled & cooled sugar syrup. Here’s an example.
Small Batches
Posted in winemaking on Nov 10th, 2008
There are some good reasons to make wine in 5-gallon (19 liter) or larger batches. Once you know what you’re doing, it takes about the same amount of effort to make five gallons of wine as it does to make one. The amount of headspace in a 5-gallon carboy isn’t much more than in a [...]