How To Make Wines At Home

How To Make Wines At Home

Kenneth Hawkins

Language: English

Pages: 176

ISBN: 0716023822

Format: PDF / Kindle (mobi) / ePub


This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.

A Southerly Course: Recipes and Stories from Close to Home

Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets

Joey Green's Kitchen Magic: 1,882 Quick Cooking Tricks, Cleaning Hints, and Kitchen Remedies Using Your Favorite Brand-Name Products

The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

Tiki Drinks: Tropical Cocktails For The Modern Bar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Normal luck and adherence to the basic rules. it will only be on very rare occasions in times of trouble that there is any need to look up this section. 11 ENCOURAGEMENT Those who have just set out on this wonderful hobby of ours deserve all the encouragement winemakers can give them, but apart from advice on a particular problem by an individual, what can we do? What is the set-up throughout the country? The craft of wine and beer making has made great strides in the past 40 years – monthly.

In a sterilised bucket, and pour 1 litre (2 pints) of very hot water over it. Stir until dissolved, and add 1 Campden tablet. 2    Wash the fruit thoroughly, chop the apples, cutting out all the bad parts. Put the apples into the bucket, liquidise or mash the blackberries in some water and add them also. 3    Cover and leave for 24 hours, and then make it up to 4.5 litres (1 gallon) including 1 litre (2 pints) of hot water. 4    When the temperature is down to 21°C (70°F) add the acid,.

Apple juice and nutrient salts. 4    Make it up to 7 pts/4 litres with hot water. 5    When the temperature is 21°C/70°F add the pectic enzyme and the yeast starter. 6    Ferment for 3 days, stirring daily. 7    Add the grape concentrate. 8    Continue the ferment for 2 more days before straining the must into a demijohn under airlock. 9    Each time the s.g. falls to 1010 add �pt/142ml invert sugar. 10   Once the wine is stable, rack and raise the gravity to 1030. 11   Store in bulk for.

Champagne or all-purpose yeast starter 900g (2 lb) granulated sugar � litre (1 pint) canned orange juice � litre (1 pint) canned apple or pineapple juice 1 level tsp nutrient salts 1 3mg vitamin B1 tablet 1 level tsp pectic enzyme Note: make sure that the canned juices are free from preservatives. 1    Place the sugar in a sterilised bucket and add 1 litre (2 pints) of hot water. 2    Stir until the sugar has dissolved, and then add the fruit juices, together with the nutrient salts and.

The yeast starter, and ferment on the pulp for 5 days, stirring daily, before straining off the solids into a demijohn under airlock, topping up with cold water as necessary. 5    Ferment to a finish in a warm place, adding additional sugar in 142ml (¼ pint) lots as the specific gravity drops to 1006. 6    Rack as soon as the wine is stable, adding 1 Campden tablet, and rack a second time after a further 4 weeks. 7    Mature in a cool place in the demijohn as long as possible as this will.

Download sample

Download