2017年5月23日 · Plum wine can have a tendency to be a tad thin-bodied and mild-flavoured so harvesting your plums at the point where they are most fully flavoured is key to the success of your wine. Plum trees are pretty common in the UK and more often than not, if you have a plum tree in your garden, you will have a glut around the end of August or September ...

2017年7月3日 · The wine can be sampled and checked to see if you want to back sweeten it. Damson wine is a good candidate to have slightly sweet but do be cautious as when the wine is young it can seem slightly astringent. After aging, it becomes mellower. Use this method if you intend to back sweeten. Bottle the wine and set aside, the longer the better.

2017年5月8日 · In the case of most fruit red wines you make at home, the addition of wine tannin is beneficial to the quality of the wine. White wines will usually not require an addition of tannin or only very tiny amounts. Wine tannin is a brown powdered additive which makes it extremely easy to adjust your wine. Just add tannin to the must and mix thoroughly.

2022年10月19日 · Add a 50ml sample of the wine to 200ml of methylated spirit. If a powdery substance appears in the wine then there is residual pectin in the wine. If there is residual pectin, treat the wine with further pectic enzyme a little at a time until the haze subsides. Excess Starch Causing Cloudy Wine

2023年7月25日 · Wine yeast is added to the fruit-sugar mixture to start the fermentation process. Wine yeast strains are best for producing quality fruit wines. Primary fermentation: The fruit-sugar-yeast mixture is placed in an airtight container and left to ferment for 1-3 weeks. During this stage, the yeast converts the sugar into alcohol and carbon dioxide.

2017年1月8日 · Secondly, we want the wine to have cleared, with the yeast sedimented to the bottom. If the wine is still hazy the yeast may be in suspension still so trying to stabilise the wine at this point would not work effectively. To stabilise a wine you’ll need an additive called potassium sorbate as well as sodium metabisulphite (Campden Tablets).

This size of batch will produce 6 bottles of wine and uses really basic equipment that doesn’t take up a lot of space. Check out the country wine making guide to get a rundown of the wine making process and a list of the basic wine making equipment you’ll need to make any of the wine recipes here. Wine Making Guides

2017年6月17日 · In a wine, though the tartness can be welcome, many wine yeasts like Lalvin 71B-1122 metabolise the acid content in fruit and naturally mellow out the acid bite that gooseberries provide. Acid is a key component in wine, that is why we add it to a lot of the fruit wine recipes you can see here on Home Brew Answers. Acidity in wine is important ...

2017年12月11日 · Leave the raisin wine to settle for a couple of days and then rack to a demijohn. 7. Leave the raisin wine in the demijohn to condition. Rack every 30 days or after sediment has built up. Leave for roughly 3 – 4 months until the wine has cleared before bottling. You may wish to back sweeten the wine if you prefer a sweeter finish.

2019年2月26日 · Allow the peach wine 2 – 3 days to settle. The majority of fermentation will have died down and now is the time to transfer the wine to a demijohn. Syphon the wine to a demijohn and secure with a bung and airlock. Allow the wine to condition and mature in the demijohn for at least 3 months, but preferably, for longer, 5-6 months would be ...