Archive for September, 2007
Sunday, September 30th, 2007
It will be seen in the recipes that I give 'yeast' without mentioning any kind. This is because some of you will be using bakers' yeast and others one of the many varieties of wine yeast. In the directions which accompany the recipes the time to add the yeast is ...
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Saturday, September 29th, 2007
There is no substitute for the fermentation lock, although many people use a balloon stretched over the jar instead of a fermentation lock, and provided this is a tight fit, it will certainly protect the wine. But this cannot give any indication as to when fermentation has ceased. The Balloon ...
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Friday, September 28th, 2007
Windows on the World Complete Wine Course: 2007 Edition
Book Description
The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States—it’s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and ...
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Thursday, September 27th, 2007
Amazon.com's Best of 2001
Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which ...
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Wednesday, September 26th, 2007
I am afraid I always have to suppress a grin when people ask me how long a wine needs to mature because I know that all they really want to know is how soon they can drink it. It is surprising the number of people who simply ...
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Tuesday, September 25th, 2007
It is almost impossible to pour clear wine from one bottle to another without stirring up the lees (deposit) - the best method is to siphon the clear wine at bottling time.
First, put the bottle or jar of wine on a table and the empty bottles on a box or ...
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Sunday, September 23rd, 2007
As mentioned, wild yeast and bacteria are likely to be inside bottles, jars and on corks, etc. Therefore, if we are to prevent them damaging our wines they must be destroyed. Bitter than boiling bottles, etc., in a pail of water or baking them in an oven is to use ...
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Saturday, September 22nd, 2007
The enemies of successful wine-making are wild yeasts and acetic bacteria. The acetic bacteria which converts alcohol into acetic acid thereby turning wine to vinegar is ever present in the air.
Similarly, the yeasts and spores of fungi which turn wine insipid and flat or turn it sour are also in ...
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Friday, September 21st, 2007
With the recipes and methods described here there is no need to use isinglass or any other aids to clarifying. These wines clear themselves usually before fermentation has ceased. Indeed, it is usual to have a brilliantly clear wine a month before fermentation has ceased. If one or two lots ...
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Friday, September 21st, 2007
Most beginners will be content to keep their fermenting wines warm in an airing cupboard or near the boiler in the kitchen. Others will want to know how they can make a special fermenting cupboard.
If only two or three jars of wine are fermenting at one time, a ...
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