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Dispute wine packaging materials: bottles or boxes cans, the process of knot – wine, packaging – Food Industry
Some German companies and consumers plays a game of psychological warfare: glass bottle noble? Then I cast aside the introduction of Packed Wine , Bottled wine, it looks like the same drink cordial, you do not buy it? In Alcohol Market, most wine packaging elegant, expensive, be treated as “taste” and “upscale” the incarnation, but the sales of natural hard and “the people” of the Beer Match.
German wine industry launched a pop wine.
A beverage packing company spokeswoman Bulumuke on the preference for bottled wine. She explained that, airtight cans, can effectively cut off from light and air, on a lot of drinks for the best packaging.
Germany introduced boxed, canned wine well received industry acclaim, they think of these new packaging effectively dark, anti-oxidation, reducing factors that are not conducive to wine storage, and the ratio of glass bottles Environmental protection .
Convenient canned green box Recently, in the German capital Berlin, the wine dealer hauswein.de introduced a variety of network Plastic Box Wine.
Whether red wine or white wine, all to be filling in the square-shaped plastic boxes and specification of 3 liters per box. Box at the side of a leading liquor, convenience switch (right).
But the box is not transparent, light difficult to distinguish from the appearance of some species, may see posted on the box label. Society of German wine expert Ernst
Bischel praise, from a technical point of view, plastic boxed wine is a good packaging.
18 DPA quoted him as saying, in comparison with the traditional glass bottle, this package is easier pouring, in some cases even more advantages, “such as at night I just want to drink a glass of wine, left remain under the wine can be preserved in a box, not to be oxidized. ”
Sell old wine in new bottle was psychologically related to first
Boxed, canned wine has been launched in Germany for some time, but let the consumers embrace seems to need time.
Bischel said that in the German view, the plastic boxes installed over cheap wine.
Hauswein.de CEO Marcus? Hein also said that plastic box is easy for the consumer misconception that poor quality wine.
Fact, “a new bottle” is still selling “old wine.” Bischel said, should now allow consumers to “psychologically off”, no problem packaging technology, the quality of wine is no problem.
Hein idea is that if the Rhineland – Palatinate and other places of the famous wine producers are willing to accept the new package, then the high-quality wine can help consumers get out the misunderstanding. Orientation of young people in Russia to sell
very fire Bischel acknowledged, however, the new packaging does affect certain quality wines, mainly aroma.
Wine, the flavor and texture is also important, which is when some consumers in the purchase of wine, would have generated new concerns about packaging reasons.
But the production of new wine factory packaging is very clear that only an expert before Wine Tasting Hong, most young people do not care about this. Bulumuke said: “So they targeting sales to young people.
Making Mead (honey wine), A Simple Recipe
How to brew honey mead, short and sweet.
** 15 lbs of honey in 5 gallon batch makes good sweet but 20 lbs of honey is like cotton candy. I like to use the pasteurized processed clover honey from Sam’s Wholesale club or Wal-Mart. I’ve tried different honey with varying result. The honey makes a dramatic difference in the body and flavor of your mead. Pasteurized and processed honey negates the need for campden tablets as long as you’re not putting in anything else that may be contaminated with bacteria. Use good filtered water too. It really makes a difference. I use a Britta filter.
INGREDIENTS for each gallon of mead to be made:
2 1/2 to 3 lbs. (about 26 – 32 fl. oz.)unprocessed honey (dry to semi-sweet)
Water to one gallon (Specific Gravity – 1.085 – 1.105)
1 tsp. Super Ferment (or 2 tsp. regular “nutrient”)
2 tsp. acid blend (or 3/4 tsp. tartaric acid & 1 1/4 tsp. malic acid)
1 tsp grape tannin
1 campden tablet* (crushed- or substitute 1/8 tsp. sodium metabisulfite)
1-2 pkgs. wine (e.g. Premier Cuvee, Champagne, Cote des Blancs, Sherry) or mead yeast
1. Mix all the ingredients EXCEPT the yeast and the campden tablet. Stir the must until the honey and additives are completely dissolved. Cover the pail to keep out dust and air with the large plastic sheet.
2. Crush and dissolve the campden tablet in 1 oz. of warm water. Add this to the must and stir well. Cover the pail again and tie down the plastic sheet. Let the must stand for one day, stirring several times.
*ALTERNATIVE: Heat honey with an equal volume of water to 180°F and let stand for 15 minutes to pasteurize. (DO NOT BOIL!) Cool and add remainder of water before proceeding to next step.
3. Rehydrate the dried yeast by sprinkling it into 1/2 cup lukewarm (95 – 100° F) water in a sanitized jar and cover for 20 minutes. (If using “Mead” yeast, prepare a starter 48 hours prior to using.) Add the yeast “slurry “/starter to mixture. Re-cover the primary fermenter and allow fermentation to proceed for 30-40 days or until foaming subsides.
4. Syphon the mead into a sterile glass jug. Avoid the transfer of sediment and aeration as much as possible. Be sure the mead completely fills the jug – into the neck. Attach a fermentation lock and allow the fermentation to go to completion (.995 – 1.020 S.G.).
5. One week after fermentation has ceased, syphon the mead into another sterile glass jug. Again, avoid the transfer of sediment and aeration. Crush, dissolve and add 1/2 campden tablet per gallon to the mead. Allow the mead to stand for one month in a cool dark place and repeat “racking” process. If at the end of three months, the mead is clear – bottle it. If it is not clear, repeat this step every month until it is clear and then bottle it. The mead may be sweetened to taste with additional honey, if desired, after stabilization (1/2 tsp. potassium sorbate & 1/2 campden tablet per gallon).
Note: All equipment should be well washed and sterilized with a solution of sodium metabisulphite. Fermentation temperatures should be no lower than 60 degrees F. or higher than 80 degrees F.
For an interesting variation, try adding a 6 oz. can frozen juice (e.g. orange, apple, cranberry) and cut back on the acid blend by 1 tsp.
Ratio for different meads – (parts by volume honey: parts by volume water)
DRY: 1:4 (2 1/2 lbs. honey per gallon)
SEMI-DRY: 1:3 (3 lbs. honey per gallon)
SWEET: 1:2.5 (4 lbs. honey per gallon)
EQUIPMENT REQUIRED FOR MAKING MEAD
Large Plastic pail or earthenware crock (primary fermenter)
One gallon glass jug (secondary fermenter)
Fermentation lock & drilled rubber stopper
5 ” Fifth” wine bottles and corks per gallon
Large plastic sheet
James enjoys a myriad of hobbies from computer gaming, paranormal research, web design, teaching & adult training, natural healing & herbalism to making his own wine and beer. He is an avid home brewer and has been for many years specializing in traditional honey and fruit based wines. More recently he has begun serious study into beer recipes and methods and plans on producing a series of beer videos on youtube to match his “super simple winemaking” videos that are so popular on the site.
Project websites include:
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Wine Bottle Gift Box, You Can Buy One, or You Can Make One
When you give someone a gift, the wrapping is part of the gift just as much as the present inside it. Normally one should never judge a book by its cover but sometimes one should and this is one of those times. Wine does not start to taste better when the box it is presented in is nicer and more expensive, of course not, but it does give it that little bit extra.
You can buy a gift box for wine bottles in all sorts of places, ranging from a wine shop you normally visit or a vineyard store. There are multiple colors you can choose from and even when it comes to designs and materials you will not run out of options.
Design or make your own
Are you a creative person maybe? If you have experience with art work and know about designing then why not create your own wine bottle gift box? When the thought of putting a box together has you buying a designer one then buy one that is already made for you? A tip would be to go to your local wine store and buy a few of the wine boxes that are not decorated yet.
You have a wide choice of materials when it comes to gift boxes for one bottle. There are the ones made of wood but also plastic, fabric, cardboard and even metal. Some decorating tips would be to use a wooden one and paint it, maybe with some rustic scenes or a portrait. An other option could be to go 3 dimensional and glue things like flowers or other items on the box.
Even if your on a budget and you can only by a cardboard wine bottle gift box, you can still paint it to make it more personal and even glue things on it.
If your not only good with design but also with your hands then design the whole gift box from scratch, choose you own material and create something really personal around the bottle of wine you are giving as a present. There are metal containers for wine bottles that you could also use, or maybe create your own from sheet metal.
Maybe you have these wild ideas for a lovely gift wrapping but are not creative enough to make it happen on your own, then you could ask a friend who is a bit experienced to help you out by being the hands to your mind.
Wine should be enjoyed and indeed the wrapping will not make it taste better then it already is. But the joy of unwrapping it, knowing that the gift giver has gone to all that effort just to create something special will make drinking it very special. And just think about all the fun you will have beforehand when you are in the middle of creating the wine bottle gift box.
When you need some ideas or some tips do a search online to find some arts and crafts sites who can show you some new ways of creating the perfect wine bottle wrapping.
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Mask Wine Bottle Opener
Sourcingmap.com offer a kind of Peking Opera Painted Faces Wine Bottle Opener . These beer Bottle Openers are not only highly functional and durable; they’re stylish as well.
Painted Faces Bottle Opener were shaped of Jing, a type of facial mask-like male makeup in Chinese opera which arose in the late 18th century and became fully developed and recognized by the mid-19th century.
This Jing’s painted face represents the personality traits of his character. The Jing is a painted face male role. Depending on the repertoire of the particular troupe, he will play either primary or secondary roles. This type of role will entail a forceful character, so a Jing must have a strong voice and be able to exaggerate gestures. Beijing opera boasts 15 basic facial patterns, but there are over 1000 specific variations.
Each design is unique to a specific character. The patterns and coloring are thought to be derived from traditional Chinese color symbolism and divination on the lines of a person’s face, which is said to reveal personality. Easily recognizable examples of coloring include red which denotes uprightness and loyalty, white, which represents evil or crafty characters, and black, which is given to characters of soundness and integrity. Three main types of Jing roles are often seen. These include tongchui, roles that heavily involve singing, jiazi, roles with less emphasis on singing and more on physical performance, and wujing, martial and acrobatic roles.
Those fun Peking Opera Painted Faces Wine bottle openers is dedicated to helping you open your favorite beverages with the most convenient and stylish Bottle Openers available today. It also a way of you to know the culture of China.
The unique design of those Bottle Opener, with Chinese Beijing Peking Opera masks usually painted 2 different color faces and came out of Round faces. They were made of plastic and stainless steel opener. Sourcingmap.com proclaimed its unit price 1.99$ . It is the best choice for collection and also convenient for you to open the wine bottle.
SourcingMap has served thousands of products around the world, including bottle opener. wine bottle openers have special design and are the best choice for collection and also convenient for you to open the wine bottle.
I lived in china.In 2006,I granduate from ZhengZhou university.
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Should you store your alkaline ionized water in a glass bottle or a plastic bottle? This 3-part series of tests shows the results of pH, ORP and rH after 4 1/2 hours of storage, 1 full (24-hour) day of storage, and 2 days of storage. You’ll get your questions answered by watching the videos. You can see more tests like this and full explanations on the website: alkalinewaterplus.com and blog www.alkalinewaterplus.info . You can improve your understanding of alkaline ionized water by reading my e-book at http .
Three Essential Pieces Of Equipment To Sanitize Wine Bottles For Home Winemaking
If you’ve decided that home winemaking is for you, you’ll want to know how you can save some money and make the process more efficient. One way to save on costs is to reuse your wine bottles. Although a case of 12 Bordeaux style 750 ml wine bottles is relatively inexpensive at about fifteen dollars, that’s almost .00 extra when you make 23 litres of wine if you purchase new every time.
Instead of spending that money on new wine bottles, consider purchasing the following items:
1. A brass bottle washer.
2. A sulphatizer (sometimes called a Vinator)
3. A bottle tree (sometimes called a bottle drainer)
Brass Bottle Washer
The brass bottle washer can be threaded onto a water faucet opening and has a valve inside it. Water pressure against the valve shuts the washer off. When a bottle is placed over the end of it, and then pushed down, the valve opens allowing water to squirt into the bottle at high pressure. This will help to remove any residue stuck inside the bottle and give it a good cleaning.
A sulphatizer or vinator is a nifty device used to sanitize wine bottles. Made of plastic, it holds sulfite solution. In the center is a spring loaded white tube. When a bottle is turned upside down and then pushed down such that the tube is forced downward, the sulfite solution is sprayed up into the bottle. I generally give each bottle about three or four quick “squirts” to ensure full coverage of the solution inside the bottle’s surface.
A bottle tree or drainer can come in different sizes, and generally will hold a maximum of 90 bottles. Often, they will be made such that a vinator can be attached on top. The drainer contains “holders” that are angled upwards over which the mouth of the bottle is slid. This allows the bottle to drain. As well, with the bottle turned upside down, the sulfite gas released from the sanitizing solution rises into the bottle instead of out of it, ensuring full sanitization.
The bottle tree is also a great way to store your empty bottles before your next batch of home made wine is ready!
You are invited to learn more about how to make wine at The Home Winery.
Why not also follow along with Ian’s daily blog of home wine making activities.
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Normal Movement Infant Wine bottles : Decreased Wind flow along with Fuel Together with Dr Brown’s Baby Wine bottles
Any time each of our little girl very first shifted through breastfeeding in order to child wine bottles, the girl experienced extreme blowing wind and also fuel. After we attempted Medical professional. Brown’s baby wine bottles all of us found the crooks to be helpful in reducing discomfort via wind flow along with gasoline for the girl.
Through her first Several several weeks our own girl was bust raised on, as well as via 4-6 a few months she had been weaned upon bottle eating together with pumped busts dairy. The early physical appearance of enamel would have been a powerful enthusiasm for my lady to maneuver to wine bottles, and I often see the reason why following a variety of areola stretches regarding cartoonish amounts. We all commenced using standard infant bottles, and located our own little girl would certainly burp numerous occasions following giving, coupled with a great deal of petrol later in the course of asleep. In spite of plenty of patted burps just before resting, we furthermore found each of our girl would often burp-up dairy during the night, the actual distress leading to her in order to wake. Breeze as well as fuel via breast-feeding have been way less, therefore the newborn bottles were the culprit.
The actual soreness due to this particular too much blowing wind, fuel and also burped-up dairy looked like there was caused by the actual consumption regarding air flow bubbles during eating. We will listen to a tiny hissing sounds as air flow battled to come back to the container in order to fill the actual vacuum cleaner quit because the girl consumed the actual whole milk, so we could see pockets variety inside the container each and every time the lady required any breathing as well as atmosphere rushed back in through the areola. After a couple of weeks of our son’s struggle with standard child containers, the Dr Brown’s jar has been suggested simply by our wife’s relatives. Surprisingly enough my partner acquired these people directed from offshore simply because many of us mistakenly imagined these folks were not available in your area in Australia.
The visible difference for your Medical professional. Brown’s child baby bottles when compared to regular sort we employed had been the particular dog collar put in and also plastic water pipe that equipped inside jar. These Only two elements shaped an in-take which in turn authorized atmosphere for you to flow underneath the teat dog collar as well as from the tube in to the space guiding the particular dairy. The consumption of air flow permitted take advantage of in order to circulation along with tiny energy through the teat, and that we discovered the girl can now effortlessly ingest a whole jar and never have to stop. From a small burp or two she is normally without any breeze, and it has recently been slumbering a whole lot better without waking up as a consequence of burped upward dairy. Thus problem sorted. As an alternative if only that necessarily mean rabbit could cease going after her in their own goals…
Founder regarding Motherslove Child Products, stay-at-home daddy for the little girl, as well as skilled Engineer seasoned within automotive merchandise design, Scott Thomson provides an fascinating viewpoint about newborn products inside every day utilize and so on your specialized facets of their layout and employ.
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Equipment and Basic Ingredients in Homemade Wine Making
When making wine homemade, you will discover how simple and easy it is. You don’t really have to buy nifty and brand new equipment just to be able to make some wine homemade. For all you know, the things you need are already right in your own kitchen. So go check them out first and see if you already have them.
– ½ Gallon Winchester Bottles
– Wine Bottles with Corks.
– Boiler (make sure it’s made of aluminum or enamel).
– Glass Tubing
– One Gallon Glass Jars with Corks
– Plastic Dustbin or any large plastic vessel.
– Polyvinyl Tube.
– Small Press.
Other Equipment and Tools:
– Bottle-Cleaning Brush
– Cork Borer
– Corking device
– Jelly Bags for straining
– Large Polythene Funnel
– Measuring Jugs
– Small Funnels
– Stone Jars
– Tie-on labels for jars and stick-on labels for bottles
– Wooden Spoon
Those that you couldn’t find at home, you may go check your local supermarket and buy them there.
Now that you have completed the list of equipment you need for your wine homemade, it is now time to gather your ingredients. As you go on with this whole activity of creating wine homemade, you will eventually come up with your own wine recipe, experimenting with other exotic ingredients if you wish. That’s when your creativity will come in. But let’s not get ahead of ourselves. Let’s first gather the basic ingredients so you can start making your own wine homemade. Here they are:
One of the most important ingredients in making wine homemade is yeast. Without yeast, then there can be no wine so to speak. There are numerous kinds of yeasts that are available in the market which you can use. Just ask for the best brand used in wine making and the store manager will be happy to help you. Once you have this ingredient, it is also important that you follow the ideal condition for the yeast to grow and do its job. But not to fret, the conditions are very easy to follow which you will soon learn about as you go through the process of fermentation. For now, let’s just stick with completing the ingredients first.
Sugar is the “food” that the yeast feeds on. This is why sugar is very important in wine making, without which alcohol will not be produced therefore, no wine. There is also an amount that you need to follow so you can reach that level of fermentation that is good for your wine homemade. There are still other critical information that as a winemaker, you must know, when purchasing your sugar. This is to ensure that the wine you are making has the best quality and/or is at par with those sold in the markets and wine stores. You will know these things eventually as you go through the whole process of wine homemade.
Acid levels in your wine are determining factors in the proper level of fermentation for your yeast and sugar. Thus, it is best to follow the wine making instructions in your recipe or wine eBook if you have one. Correct acid levels will make sure that you get the best quality later on. After having done this for quite a while, you will be comfortable enough to do more advanced wine making recipes which you can sell and profit from in the near future.
With the right amount of tannin in your mixture, it will greatly improve the taste and texture of your wine homemade. If you’ve had a dry tasting wine before, that’s all because of the tannin in the mixture which makes the texture dry to the mouth. Like the other ingredients, you must follow the correct amount given in the wine making recipes. If not, you could have some uncharacteristic taste to your wine.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon’s popular site: http://www.homemadewinesecrets.com/
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Basics of Wine Making Recipe
So before we delve into wine making recipe, let me give you the list of equipment you will use first.
Polyvinyl Tube ½ Gallon Winchester Bottles Boiler (make sure it’s made of aluminum or enamel). Wine Bottles with Corks Glass Tubing One Gallon Glass Jars with Corks Hydrometer Small Press Plastic Dustbin or any large plastic vessel.
Other Materials you will need:
Bottle-Cleaning Brush Colander Casks Cork Borer Jelly Bags for straining Corking device Large Polythene Funnel Scales Measuring Jugs Small Funnels Thermometer Stone Jars Wooden Spoon Tie-on labels for jars and stick-on labels for bottles
In case you don’t have some of these materials with you, you can then buy new ones at your local wine store or grocery shop.
Having a complete list of equipment, you can now proceed to checking if you also have the complete list of ingredients for your wine making recipe. Please note that below are just the basic ingredients. As you go along with your wine making adventure, you will eventually find out other stuff that you can add to your wine making recipe and from there, make wines that are more special and exquisite.
This is one of the most crucial elements in your wine making recipe from which fermentation will take place. Without the yeast, no fermentation can take place therefore no wine can be produced. There are many brands of wine yeasts. It’s up to you which kind you would want to buy. It is best to ask your local wine shop or supermarket and from there compare their suggestions.
The moment you have this ingredient with you, you must do as the wine making recipe tells you. There is always an ideal condition which you must follow when it comes to fermentation. Not to worry about it because these things are just very easy to accomplish as long as you stick to the wine instructions to the letter.
Sugar is the partner in crime of the yeast because this is the food of the yeast. When the yeast feeds on the sugar, it produces two things: carbon dioxide and ethanol. This is where the wine actually comes from. Without the sugar, the feast won’t have anything to feed on and consequently, alcohol won’t be produced.
Please note that like yeast, a favorable fermentation condition with the sugar must also be reached by following the correct amount of sugar levels for your mixture. As a wine maker, albeit your first time, it is crucial that you follow these amounts in your wine making recipe. This will assist you in reaching the kind of fermentation that you need for your wine.
Just like with your yeast and sugar, proper acid levels must also be followed for your wine mixture. Correct acidity will help produce great tasting wine while wrong ones might just produce very bitter tasting wines or ultra sweet tasting wines.
The tannic levels in your wine come from the tannins. It is that ingredient which contributes to the dry taste of your wine. If there are too much tannins, your wine can be very uncharacteristic in its flavor. But with the right amount, the quality of your wine can be at part with those sold in the markets.
Once you have all these things for your wine making recipe, then you are set to make your own homemade wine.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon’s popular site: www.homemadewinesecrets.com
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How to Make Homemade Wine
To make homemade wines with the recipes and ingredients here all one needs is a gallon-size glass bottle, a saucepan and a polyethylene pail. Make certain to use polyethylene as some plastics are not suitable. Do not use aluminum, copper,
or enamel vessels to make your homemade wine with.
Sterilization is mandatory for all utensils, bottles and corks, especially corks. One should use commercialy available plastic corks until you know how to properly sterilize natural corks.
Ordinarily, baker’s yeast and white granulated sugar are used by the average homemade wine maker. A special wine yeast and invert sugar makes the best wine possible.
Wine yeast is capable of producing eighteen per cent of alcohol by volume (32 proof), against the fourteen per cent of bakers’ yeast.
Starting what is called a ‘nucleus ferment’ornutrient. A small jar will do for this. About a 1/2 cup of water and a teaspoonful of sugar are boiled together for a minute and then allowed to cool. This is then put into a sterilized jar and the yeast added in whatever form it is obtained.
Allow to set for 3 days covered with plastic wrap
Preparing the fruit: Various types of wild yeast and bacteria are on the fruit naturally and must be dealt with.Our method, known as the ‘sulphiting’ method, does this. For more detailed information on “sulphiting” go to
How to make homemade wine:
Crush the fruit by hand in the poly pail and pour on one quart of distilled water. Mix well. Crush one campden tablet and dissolve the power in 1/2 cup of warm water and mix with pulp. Leave the mixture for 1 or 2 hours. A little discoloring may happen.
After this, take 1/3 of the sugar
to be used and boil this for 1 minute in 3 pints of water. Allow this syrup to cool and then stir into the pulp. Then add the yeast (or nutrient) and ferment for 7 days.
After 7 days, strain the pulp through fine cloth and wring out as dry as you can. Put the strained homemade wine into a gallon jar and discard pulp. Then boil another 1/3 of the sugar in one pint of water for 1 minute and when cooled add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and continue to ferment the homemade wine in a warm place for a further 10 days.
At this stage, pour the homemade wine into the poly pail leaving as much deposit in the jar as you can. Clean out the jar, sterilize it and return the homemade wine to this. Boil the remaining 1/3 of the sugar for 1 minute in 1 pint of water. When this has cooled, add it to the
rest. Refit the lock or plug the neck of the jar with fresh cotton wool.
After this, the homemade wine should be left in a warm place until all fermentation has ceased.
Clearing: it is usual to have a brilliantly clear homemade wine a month before fermentation has ceased so patience is required here. After all fermentation has ceased, siphon the clear homemade wine (if not yet crystal clear) into another jar leaving the deposit behind. Then when the homemade wine is finally crystal clear it should be siphoned into bottles and corked.
To get the maximum alcohol and to get total fermentation the ideal temperature at which to keep a ‘must’ is between 65-70 degrees F.
Fully ripe fruit is essential if we hope to make the besthomemade wine.
CHERRY WINE: (A Delightful Sweet Wine):8lb. black cherries, 7pts. water, 3 1/2lb. sugar (or 4lb.
invert), all-purpose wine yeast or Bordeaux yeast, nutrient.
PLUM WINE: (Port Style):Dark red, fully ripe fruits must be used. 10lb. plums,7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient.
GRAPE WINE: Homemade grape wine is much more difficult and requires 20 pounds of grapes so unless you own a vineyard it is not cost effective to make homemade grape wine.After several batches you will get the rhythm of making
homemade wine down to a tee. With further knowledge you will be able to make homemade wines with a strength, clarity, flavour and bouquet of which you will be justly proud.
Copyright Chef Brian 2007 all rights reserved
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Feel free to reprint this article in its entirety in your ezine or on your website as long as you leave all links in place, do not modify the content & include our resource box as listed above Thanks! 746 words
Chef Brian Has Been Making Fine Wines For Several Years And Enjoys The Hobby. Anytime You Can Get Creative And Partake In The Fruits Of Your Labor Is A Good Time!
90 Wine Recipes And Complete Instructions
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