Citric Acid – How To Use And Alternative
Citric acid in wine balances the flavour by increasing acidity, the usual quantity to use for a 5 litre Demijohn is 3-5 grams. The alternative to using mass…
Citric acid in wine balances the flavour by increasing acidity, the usual quantity to use for a 5 litre Demijohn is 3-5 grams. The alternative to using mass…
Wine acidity is measured by the amount of Tartaric Acid present. Tartaric Acid affects the taste of wine immensely so you should use it wisely, but equally we…
Airlock Bubbler sometimes referred to as an Airlock and rubber bung are a key part of any homemade wine makers armory. In fact you would find it very…
Demijohn care is vital for winemaking. Ensure you sterilise the demijohn before use with sterilising solution and clean with warm soapy water after use, once washed sterilise again…
Viniculture refers to the science, study and the production of grapes. Specifically for production of grapes for winemaking. Viticulture refers to the same thing, but for the production…
I love this fable from Persia, the fable says that a woman discovered wine. A princess who had lost favour with the King was so ashamed she decided…
Yeast in winemaking – Well some would say wine yeast is the most important ingredient as it converts the sugar and fruit juice (or whatever juice you may…
When Pectolase or Pectic Enzyme is added to the must before fermentation takes place, it will help to break down the fruit and ensure a good juice extraction….