[...]... white wines is egg-white; one egg-white, thoroughly beaten into half a pint of the wine with a tiny pinch of salt will clear up to 10 gallons For white wines try first two or three drops of milk, for red wines up to eight square inches (i.e 2 inches by 4 inches) of leaf gelatine Soften it in water, dissolve in hot water, and stir it in If your wine remains obstinately cloudy, you can try using filter paper... going well, then add an equal quantity of the "stuck" wine When all this is fermenting, again add an equal quantity of the wine and continue "doubling up" in this way until all is fermenting once more Racking ONE of the most important factors in producing clear, stable wine is racking, i.e siphoning the wine off the lees of yeast and deposited solids; more wines have been ruined by neglect of racking... high-grade filter-bag, or jelly-bag, is recommended A winemaking club, buying the concentrate in bulk, can obtain it for 40 /- per gallon, and members can then make wine for as little as 1/3d to 1/4d per pint The firm has in addition to the ordinary red and white special concentrates for Italian and French Vermouth and port-type wines Herbs and flavourings A simple and quick method of preparing herb wines... set out in the handbook they issue with their grape juice, and it is certainly "winemaking made easy." By using it one can have wine finished and drinkable in only a few weeks, and it is at first hard to believe that such delicious wine can be produced with such simplicity and speed The cardinal factor in their system is the use of thorough filtering and racking (see pp 2 9-3 3) which clears the wine of... wine finings work on the simple principle that tannins and proteins precipitate one another and therefore add in turn some of each Many prefer to play safe and buy some reliable proprietary finings, with detailed instructions; I have found "Serena" wine finings, supplied by Grey Owl Laboratories, and Klarwunder, from Semplex, good Failing this, a good general-purpose fining for both red and white wines... taste of most wines, giving them a zest or "bite" which is otherwise lacking, particularly in flower, root and grain wines It is the tannin in a wine which gives an impression of dryness in the mouth after drinking; if the right amount of tannin is present, the wine will be supple and zestful, if too little, flat, insipid and characterless, if too much, harsh, astringent and bitter Tannin is also an... solids in it sink to the bottom, forming a thick layer at the bottom of the fermenting jar When the wine is visibly clearing in this way—rack Place a clean jar below the level of the one containing the wine, and remove the bung and fermentation lock Take a yard or so of rubber tubing (about half an inch diameter) and in one end of it fit a foot of glass or polythene tubing Insert the tubing carefully into... "dose" of Bentonite, pour it into the wine through a funnel, and top up as required with wine Re-cork, and then rotate or swirl the jar gently to mix the Bentonite into the wine Keep it in suspension for at least 20 minutes by rocking and swirling at 3-minute intervals Rack after a month, not before Egg-shells will often clear—and decolour—a white wine Clean them, bake them in an oven—which makes them... make this wine in ordinary wine bottles; they will not stand up to the pressure involved If you wish to make an "instant" sparkling wine and are lucky enough to possess a Sparklet siphon you can do so in this way First chill the wine in the refrigerator Pour a bottle into the siphon, screw on the cap, insert a cartridge, turn the siphon upside down, and discharge the cartridge By inverting the siphon... strain into a one-gallon jar and obtain 5 pints of liquid Some time subsequently the S.G is found to be 1000, i.e a drop of 100 Since a gallon is required you "top up" these 5 pints, bringing them to 7 ½ pints with an S.G of 1010 After another period the S.G drops again to 1005, so once more you top up with syrup or sugar to obtain a full 8 pints with an S.G of 1010 The S.G finally drops to 1005 Using . FIRST STEPS IN 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. "bubbler." FINING: Removing suspended solids from a cloudy wine by filtering or adding wine finings. FLOGGER: A wooden tool for banging corks home. FORTIFICATION: Increasing the strength of wine beyond. one's own wine. In post-war years there has been an astonishing revival of home winemaking in Britain; wine, it is true, has been made here for centuries, but sugar scarcity during World War