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Selecting the Right Ingredients for Home-Made Wine

Tips for choosing the best home-made wine ingredients:

Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely to harm a brew. In the case of larger fruits such as plums, the doubtful ones should be taken out.

The choice of roots (beetroot, parsnips, etc.) for wine-making purposes should not be dismissed so readily. The best, (or even the only) roots suitable for wine-making are those that are old and shriveled. Parsnips that have been stored throughout the winter or left in the soil are at their best for our purpose in March, as are old potatoes purchased in June when the new ones are coming in. They are ideal if they are well shriveled and/or sprouting. (Be sure to break off the roots before using them.)

These old roots contain less starch than the fresher ones, and we do not want starch in wines because it slows down the clearing process. Besides this, when old roots are used, they flavor the wine less, and it is not in the least bit earthy.

It is a mistake to believe that using additional ingredients, (such as less water, or more sugar/yeast), than is indicated in the recipes, will produce a more potent wine. The strength of wine is decided by the volume of alcohol in which the yeast can live and continue to do its work, and not on the quantity of any ingredients. Too much sugar makes the wine far too sweet. More yeast makes no difference at all, simply because it cannot make more alcohol than it can live in. Age makes very little difference to the alcohol content of wines. Too many ingredients will produce a liquid of too high a specific gravity and a liquid containing too many solids per part of water, (in other words a liquid which is too thick) and this will take a very long time to clear.

Because of this, you should never use more ingredients than the recipe indicates.

About Straining:

Fine muslin is best for straining mixtures produced when making root wines. Tie one piece on the tub - allowing sufficient sag - and place a second piece over this.

This top piece containing the solids can be lifted off without letting them fall into the brew. Jelly bags or similar things made of suitable material are needed for fruit juices, as will be seen in the recipes.

About Sugar & Yeast:

You should always use white sugar, and make certain that all the sugar is dissolved before adding anything (like wheat or raisins) to the brew. If all the sugar is not dissolved, the yeast might not ferment properly & some of the sugar could settle in the form of syrup and be left in the lees when they are thrown away. As a result of this, the wine could turn out quite sharp. With a lot of other ingredients in the brew, it is quite impossible to tell whether all the sugar is dissolved or not.

Baker's yeast is all we need during this stage. This can be purchased at your local bakery. Yeast is added at the rate of one ounce per 1, 2 or 3 gallons.

Do not add the yeast too early...as a temperature well below boiling point will destroy the yeast organism and fermentation will not take place.

About The Author

James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

A synopsis on Wine Tour.

Selecting the Right Ingredients for Home-Made Wine

Tips for choosing the best home-made wine ingredients:
Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely ...

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Most of the matter here is relevant to Oregon Wine . This was the main intention of writing on Oregon Wine , to propagate its value and meaning.

The Best Articles on Oregon Wine

Wine Tasting Like an Aficionado

Wine tasting is verisimilar to a fine art. It engages three senses to appreciate the aroma of the bouquet. There's a certain savoir-faire to letting wine languish on the palette as the quintessence of the grapes returns back to life. Use these devices, tips and sensory tactics to learn the fine art of wine tasting like an aficionado.

The Eyes

Before placing the glass to your lips, stare deeply into the wine goblet. What do you see? At first glimpse, it may appear simply "red" or tinged in yellow. But, as one stares into the abyss of the wine glass, a spectrum of shades may become apparent. Is the red wine rendering undertones of tan or brown? In certain whites, a green aura may be another value to identify. What is the hue of the wine?

The blush depicts what, where, when and how. In other words, the color of wine can identify the type of grape, its region of origin, age and whether it's a blend or 100 percent of one grape variety. The dark the intensity of red wine projects its grape variety. For instance, Cabernets and Petite wine Syrahs gravitate toward the deeper red. In terms of Pinot Noir and Merlots, they are generally lighter. However, Merlots may exude more of a density in color.

On the rim of the glass, a wine's coloration can tell its age. By tilting a glass at approximately a 45-degree angle, the edge of the wine may show a tint ranging from brown, purple to orange. Purplish represents youth; whereas, orangey to brownish tints demonstrate maturity.

By the time an aficionado visually inspects the wine for age, blend and color, the aromas should start to burgeon.

Now, without spilling the wine, swirl the glass in gradual circular motions - or until you feel comfortable, enough to give it one vigorous swirl. (This can take a little practice). It enables the wine to open up like a rose blossoming right before the nose as it releases its fragrant constituents. After you stop swirling the glass, you will notice that it is crying or walking back to cavity of the glass. These wine drippings are referred to as the wine's "tears" or "legs." The more prevalent the number of tears or legs, the more alcohol the wine contains.

The Nose

To some, the smell of wine is far more relevant than its taste. Whether a wine taster prefers to sniff, inhale or sip wine, taking in the bouquet or (as some, call it the "nose") is a vital step that should NEVER be skipped. Intensifying the essences of wine is an important facet of the fine art of wine tasting because it arouses the grapes flavors for easy recognition. A rapid way to capture the aroma of wine is to swirl the wine up and down the sides of the glass. As it leaves a small amount of wine residue or a lining along the interior of the glass, these thin layers will evaporate from the exposure to oxygen - emitting a wonderful bouquet.

The Palette

And now for the pay-off, take a moderate sip of wine. In a docile fashion, swish it throughout the mouth's crevices, engaging the different parts of the mouth and tongue to take delight in the culmination of zests. Allow the tongue to frolic, dance and stroke the wine's texture. Is the kiss smooth? Is the tongue left parched or is it invigorated? Amid other sensory engagements, this is the one step that should be indulged with slow deliberation. After all, there's a fine art of wine tasting like an aficionado. Discover more delicious wine tasting tactics from href="http://www.alertsforconsumers.com">TheConsumerJournal.com

About the Author

Please feel free to add this article to your website or ezine with the following message: This article is a courtesy of Holly Bentz, (c) 2006 href="http://fruitionmedia.net">fruitionMedia.net - All Rights Reserved. For more informative consumer information visit href="http://www.alertsforconsumers.com">AlertsForConsumers.com

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Wine Tasting Like an Aficionado

Wine tasting is verisimilar to a fine art. It engages three senses to appreciate the aroma of the bouquet. There's a certain savoir-faire to letting w...

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