The Encyclopedia of Home Winemaking
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The home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
sulphur, and a dosage of up to 35 mg. per litre will not cause any perceptible odour. Most of the wine-producing countries have imposed norms limiting the excessive use of sulphur dioxide, to protect consumers. These laws are relatively strict today. At the beginning of the 20th century, the quantity generally allowed in wine was 500 parts per million (ppm); at the beginning of the 1980s, it was reduced to anywhere between 250 and 300 ppm, depending on the country. An exception is made for
This is better than nothing, but it is still not good enough. The company selling the must should at least clearly mark the percentage of the advertised variety with respect to the other grape types blended into it. In any case, we are well aware that it is almost impossible to find a must containing 100 % of a classic variety for sale in a winemaking store. This is logical, given the fact that even the appellation contrôlée wines as well as the vins délimités de qualité supérieure (the second
and other objects near it are well protected, as the manufacturer’s container leaves only the bare minimum space required for the must to ferment. Take a density reading with the hydrometer. Remember the importance of sterilizing the hydrometer and its cylinder before every use (by sulphiting and rinsing thoroughly with purified water). Write down the specific gravity reading obtained. It should be between 1.080 and 1.095 (to obtain an alcohol content between 11% and 12.5% ). You can also ask
still too high (over 0.995 or 0.998 for dry and sweeter wines respectively), prolong the fermentation process until the required specific gravity reading is obtained. This may necessitate putting the carboy in a warmer place to activate the process. If there is no activity, consult your supplier to determine whether you should use restarter.18 Carry out a taste trial. If the wine has a sulphur or rotten egg odour, you should immediately take measures to remedy the situation: add one level
second refrigerator, it can be used for this purpose. Stabilize your wine with 2 teaspoons of potassium sorbate diluted in ¼ cup of purified water, for each 20 or 23 litres of wine. When wine has undergone malolactic fermentation, the potassium sorbate stabilizer cannot be added unless the wine has been sterilized with a level quarter-teaspoon of potassium metabisulphite (for 20 or 23 litres of wine) three days beforehand. This can be done easily by dissolving the metabisulphite crystals in 50