Chamber of horrors

WHILST something must be said about faults and diseases of wine, it should be emphasised at once that several of these disasters which can befall your wines are rarely encountered. Observance of commonsense precautions will ensure that your wines are sound, and you may never need to refer to these particular pages. I hope you do not but just in case there are listed here some of the disasters most probable to be encountered. ACETIFICATION . . . or formation of vinegar. This will normally only...

Judging

Clarity and Colour Bouquet The first two factors he will assess before opening the bottle. He will look at its general appearance cleanliness, neatness and legibility of label, newness of cork, size of airspace, etc. . The bottle should be well polished and, needless to say, scrupulously clean. The judge will look through the neck of the bottle to judge the clarity of the wine, and at the conical punt at the bottom to judge its brilliance. Here there should not be the slightest trace of any...

In quantity

SOONER or later, most winemakers are not content to make just one gallon of their favourite wines their thoughts turn to the idea of making them in larger quantities, say 4 , 5, or 6 gallons, or even more. Many winemakers make 20 or 30 gallons of their favourite wine each year and this bulk method has much to commend it. Many winemakers are nervous of attempting, say, five gallons of one wine, but it is a fact that five gallons is much less liable to go wrong than one, if ordinary precautions...

Winemaking

A complete month-by-month guide to winemaking including the production of cider, perry and mead and beer brewing at home, with over 130 tried and tested recipes The Amateur Winemaker, North Croye, The Avenue, Andover, Hants THIS little book really started as a collection of recipes, reliable recipes which had appeared in the monthly magazine, The Amateur Winemaker. First published in January 1960, it was an instant and phenomenal success, for a quarter of a million copies have been sold, and it...

March

Sycamore And Birch Sap Wine

4 lbs, of peeled bananas lb. of banana skins H lb. of raisins Yeast and nutrient 1 gallon of water 1 lemon, 1 orange 3 lbs. of sugar Use black or spotted bananas, whatever you can scrounge. Place bananas and fruit peel into a cloth bag and put the bag, tied up, into a large saucepan or boiler with the water. Bring to the boil, then gently simmer for half an hour. Pour the hot liquor over the sugar and fruit juice, and when the cloth bag has cooled squeeze it with the hands to extract as much...

The hydrometer

Read Hydrometer

IF the fermentation trap is the winemaker's best friend, it is certainly run a close second by the hydrometer. A hydrometer is by no means essential to the production of good wine, but it is a great help, particularly if one is aiming at consistent results. Many winemakers seem to fight shy of it but in principle it is quite a simple device by means of it one can a determine how much sugar there is in any natural juice or must b determine how much sugar to add to a juice to produce a wine of...

The fermentation trap

Fermentation Trap Airlock

IT is then that one needs to employ a fermentation trap. This is a simple device, being in effect an air-lock, and we illustrate what is undoubtedly the most popular and commonly used pattern, a glass U-tube with two bulbs. This is inserted in the bung or cork of the fermenting vessel so as to be an airtight fit this is important, or the lock will not work , and a good tip is to use rubber bungs rather than corks to ensure that there is no leakage. It is advisable to lightly grease the glass...