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We have avoided repetitions of any sort in the matter on Muscat Grape . However, if you do come across any repetitions, do bear with us.

Today's Muscat Grape Article

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!

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Foggy Wine Glasses Are Not The End Of The World!

Perhaps one of the most troubling problems which usually occurs that takes the enjoyment out of having a glass of wine is when even though your glasses are clean, look very foggy. We have all encountered it at one time or another and probably all can agree that there is something detracting about a foggy wine glass. Before you decide to throw out your glasses or invest in a set of inexpensive ones with the thought that fogging is inevitable so you might as well be ready to throw them away when the time comes, there are a few things that you can do to prevent fogging and bring back the glorious sparkle and shine to foggy glasses that you remember from when they were first purchased.

I know that some think that it?s perfectly all right to put wine glasses in the dishwasher, and some machines even have special sections on the top rack to hold wine glass stems in place. We all know that crystal should never be put in the dishwasher, so I assume said stem holders are for everyday glasses. My dishwasher has them and I still won?t use it to wash wine glasses. Why? There are two main reasons for this, the first is that dishwasher detergent tends to be a lot more harsh and abrasive and can etch your wine glasses making it fog with repeated washing, and second is that the temperature in a dishwasher can become so hot that it can actually cause a glass to crack.

With that being said, when washing wine glasses by hand the best method is actually quite simple, especially since you should be able to simply rinse out yours glasses to clean them. First, it is important to remember to use lukewarm water and not hot water. Abrasive cleaning agents should be avoided at all costs; and if you feel the need to use soap it is best to only use mild liquid dish soap. Remember to never use hard scrubbing sponges and cloths and to rinse the glasses thoroughly or the soap will leave a film deposit which will fog with build up and time and thus defeats the purpose of taking care when washing your glasses.

If you have taken care of your glasses and hand-washed them and still find they are starting to fog, there is still something you can do. Soak the foggy glasses in straight white vinegar for two to three hours. Then wash with warm water and mild liquid dish soap and repeat the soaking process if necessary to remove the remaining residue. It might be a bit of a time consuming process, but it will be worth it in the end when you have sparkling glasses that look beautiful!

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