Bacchus E-Lines August 2002

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1 Bacchus E-Lines August 2002 'Tis the season, wine season that is and local grape growers as well as those in California are watching the sugar rise and the acid drop as preparations are being made for harvest. Our growers in California tell us that Mother Nature is maintaining the schedule with harvest of the whites to begin right after Labor Day with the reds about two weeks later. Vinifera order information is at the end of this communication. So we need your orders for White and early Red Vinifera grapes by September 6 and late ripening reds by September 13. If the dates change, we'll let you know. Labor Day traditionally signals the end of summer and the return of brewers to their kettles. We will be Closed Labor Day, Monday, September 2. Have a safe and enjoyable holiday. Another Winner Another of our popular Bacchus Batches joins the list of Batches which have won medals in homebrew competitions both locally and nationally. Our newest Bacchus Batch, Belgian Braggot, won a bronze medal in the 2002 FOAM Cup in Tulsa, Oklahoma, earlier this month. Other Bacchus Batches which have won medal in previous competitions include: Flaked Out Stout, Kansas Sunset, Oktoberfest, Poughkeepsie Porter, MacRager Export, Maggie's Brown Ale and Honey Wheat. Back to School Specials Keg Special Have you been considering getting into kegging or expanding your current kegging system? With this great special, this would be the time. We found a great deal and are passing on the saving to you. Our 5 gallon conry kegs are regularly $27.00 and come with new closure and tank plug O rings. Now through September 30, ball lock corny kegs are only $20.00 and we re also including a set of both sizes of dip tube O rings. That s a $29.20 value. Coopers Unhopped Light Malt Extract Inventory revealed that we've an over stock on Coopers Unhopped Light Malt Extract. The best used date stamped on the cans is 26/07/02. Our friends at Coopers have told us that they stamp their cans one year from date of manufacture where most malt companies use three to four years from manufacture. So the malt is still perfectly good. Regularly $ Through September 30 Sale Price $9.25. Australian Murray River Reserve from the Brew King International Series is a fullflovoured and intense white from the Murray River wine region on the Victoria-New South Wales border. Herbaceous bouquets and ripe, tropical fruit flavours come through this blend of Sauvignon Blanc, Colombard and Muscat varieties. Crisp and dry, with refreshing acidity and a light hint of oak. Perfect with seafood or Asian cuisine. Regular price $ Through September 30, Sale Price $72.90

2 Deluxe Italian Floor Corker with brass crimping jaws. Will accommodate magnums. Regular price $95.50 Through September 30, Sale Price $71.95 Close Out Specials Selection Speciale Millennium Sparkling Wine A fantactic bubbly made from a blend of quality California grape varietals, Mellennium produces an off-dry sparkling wine with a fruity bouquet and taste, and a crisp finish. Its warm deep gold colour matches that of the finest old cuvees. Full bodied and bursting with fruity aromas, this sparkling wine displays a wonderful balance of fruit and acidity. Produces 3 gallons. Regular price $41.00 Close Out Price $34.85 Mahogany Coast Wheat Beer Kit, 4 lb. Regular price $12.99 Close Out Price $11.25 John Bull Merges 3.5 lb. and 4 lb. Kits The producers of John Bull Malt Extracts have decided to streamline their canned kit selection. The are eliminating the 3.5 lb. size and offering only 4 lb. beer kits. They are phasing out some of the slower moving varieties and introducing a couple of hot, new kits. In addition to the 4 lb. Premium Irish Stout and Premium Wheat which we now stock, the following varieties will be replaced with 4 lb. Premium kits: American Beer, English Ale, Lager, Pilsner and Brown Ale. John Bull is completely phasing out American Lite, Australian Beer, Canadian Beer, Pils Lager and Stout kits. 3.5 lb. John Bull Beer Kits Regular price $11.35 Close Out Price $9.75 Australian Beer Canadian Beer Lager Stout Case Discount Mix or match six lb. cans of malt extract; six 46 oz. cans of grape concentrate; or six 96 oz. cans of grape concentrate or fruit base and receive a 10% case discount. BrewFest Saturday, September 14, brewing on the lot behind Bacchus & Barleycorn beginning at 10:00. This is a great opportunity to interact with other brewers, ask and answer brewing related questions and see the most simple to the very creative, elaborate systems being used by other homebrewers. Members of the Kansas City Bier Miesters will be brewing a special beer for the awards banquet at their 20th Annual Homebrew Competition in February. Join the Bier Meisters as well as other Bacchus & Barleycorn customers for a day of brewing camaraderie. Saturday, October 19, we'll be brewin' on the lot behind Bacchus & Barleycorn again. The kettles should be rollin' by 10:00. Many Bier Miesters will be brewing in preparation for their 20th Annual Homebrew Competition. This is a great opportunity to brew with them and enter the competition as well, or just interact with a bunch of brewers. Tips & Tidbits Using Dried Wine or Beer Yeast

3 Fermentation is the process by which a microorganism (yeast) converts sugar into alcohol and carbon dioxide gas. All wine, beer and mead makers know that yeast is not an ingredient but a living organism whose role is so critical that without it no wine, beer or mead is possible. When using dried yeast proper rehydration is perhaps the most critical phase in using dried yeast. The drying stage removes not only extracellular water, but most of the water within the cell and bound to the cell's organelles. In the dryer, the yeast cells shrink and desiccate - a very stressed state for a living organism. To be functional again, the dried yeast cells must reabsorb all their water. When the dried yeast comes in contact with water (or any other liquid) the cells literally act like dried sponges and suck up the needed water in seconds (water uptake). Not only will yeast cells not disperse very well if not properly rehydrated, they can lose a large amount of cytoplasm, reducing the efficiency of oxygen and nutrient transfer to the cells. This impedes growth and activity resulting in sluggish or stuck fermentations. If the yeast is added directly to sweet must or wort, many cells will rupture and be lost because the environment is too rich during water uptake. Proper rehydration can ensure healthy yeast cells and good fermentation characteristics. Three Easy Rehydration Steps 1. Using 1/3 cup water at for each 5 grams of yeast, sprinkle the dried yeast over the water allowing the cell to absorb the water and sink to the bottom, then continue to sprinkle filling in the gaps. If all the yeast is poured in, it will seal itself in a ball and not properly absorb the water. 2. When the all the cells have absorbed water, stir lightly and allow the yeast suspension to stand for at least 15 minutes but no longer than 30 minutes, then stir again. 3. Pour the yeast suspension (inoculation) into a starter or directly into the wort or must and stir vigorously to start the fermentaion. Using Highly Roasted Grains in the Mash A few words of paraphrased wisdom from Mary Anne Gruber of Briess Malting Company which may assist your quest for great beers. The highly roasted grains, Black Malt, Chocolate, Black Barley, Roasted Barley, are used for their coloring and flavor contributions. They do yield some extract but the yield is quite low. They give up the color and flavor quite readily. With this in mind, it is not necessary to add them at mash in but somewhere down the line. The amount of flavor needed is dependent on the beer style. This, and your equipment, will determine where the roasted grain is introduced.

4 For a rich chocolaty, coffee flavored Porter, Chocolate and Roasted Barley can be added to the kettle part way through or at the end of boil. The spent grain will come down with the trub in the whirlpool. For a strong Stout, add Black Malt and Roasted Barley toward the end of mash or in the lauter. Add the dark grains to the top of the lauter bed to avoid a slow run off. Other Specialty malts (i.e. Aromatic, Biscuit, Victory, Melanoidin, etc.) should be mashed for the greatest benefits and to avoid soluble starch carryover. Refer to January/February, 2002 Zymurgy for information on Cold Water Extraction of Dark Grains CALIFORNIA VINIFERA GRAPE PRICES REDS VARIETY PER LUG 6 GAL PAIL/JUICE ONLY Alicante Barbera Burgundy NA Cabernet Franc (limited &?) Cabernet Sauvignon Carignane Gamay Beaujolis NA Grenache Malvacia Black NA +Merlot Petite Sirah NA Pinot Noir NA Ruby Cabernet Sangiovese Syrah Valdespenas Zinfandel Order deadline: + September 13, all others September 6 - subject to change 2002 CALIFORNIA VINIFERA WINE GRAPE PRICES WHITES & BLUSH JUICE VARIETY PER LUG 6 GAL PAIL/JUICE ONLY Chablis NA Chenin Blanc French Columbard Gewurztraminer NA 73.00

5 Grey Riesling NA J Riesling NA Muscat Muscat Canelli NA Palomino Pinot Chardonnay Sauvignon Blanc NA Semillion NA Viognier Zinfandel Blush NA Liquid yeast starters ($3.50 regular or $5.50 double) will be available by special order in the following varieties: Chablis, Rudisheimer, and Bordeaux. We will also have Wyeast Malo-Lactic cultures ($5.50). Preordering ML is appreciated. We are currently looking at two delivery dates. Whites and early reds mid September and late reds in late September. Order deadlines are subject to change But, as you know, that is always subject to change. When the truck leaves California we will know for sure. Order Deadline for all white varieties - September 6.