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.
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pieces, and put them in a saucepan in � litre/1 pt of water. 6 Boil, simmer for 20 minutes, then strain the liquid into the bucket. 7 Make it up to 2.8 litres/5 pts with cold water, cover and leave for 24 hours. 8 Add 1.4 litres/2½pts of warm water, and when the temperature is 21°C/70°F add the acid, pectic enzyme, vitamin tablet, nutrient salts and the yeast starter. 9 Ferment for 3 days in a warm place. 10 Strain off the solids, add the grape concentrate, and ferment in the
the sugar has dissolved. 7 Make it up to 4.5 litres (1 gallon) by adding cold water, and when the temperature is down to 21°C (70°F) add the nutrient salts, pectic enzyme and yeast starter. 8 Ferment on the pulp for 2 days, stirring twice a day, before straining into a second sterilised bucket and adding the elderflowers. 9 After a further 2 days the liquor should be transferred to a demijohn under airlock and the fermentation continued to completion in a warm place. 10 Carry out
the tin, with a few ounces of sugar added at 2 stages during the ferment. After the first 4 or 5 days (or when the heavy ferment has subsided) the demijohn is topped up with water. Obviously racking is easy, as it is only the dead yeast cells which have to be removed, and some brands of these concentrates even include wine finings, which will clear the wine within a few days, thereby making it drinkable much earlier. It must be pointed out, however, that it does not ‘mature’ quicker, and it will
– taste for sweetness. 5 Add about 1½ tsp of glycerin to add body, and finally the vodka or Polish spirit to gain an alcoholic content of about 56 proof. Here you will need to use the Pearson Square (see page 31) to assess the quantity. 6 Again taste, for it is likely that in blending and sweetening, the liqueur may need the addition of a pinch or two of tartaric acid to balance it. 7 Shake the bottle well to assist in blending; it may be drunk at once, but obviously improves greatly
the original wine was badly oxidised. PURPOSE WINES Wines that are made for the occasion of a meal. These consist of aperitifs (for before the meal), table wines (drunk during the meal) and dessert wines (sweeter, heavier wines which are consumed after the meal). This, of course, means we must learn to control the alcoholic content far more accurately, and this again brings us into contact with the hydrometer, a most useful instrument in winemaking, which I will go into fully in Chapter 7.