JOHN LEE'S GOLD AWARD RECIPES
|
|
|
- Allen Booker
- 5 years ago
- Views:
Transcription
1 JOHN LEE'S GOLD AWARD RECIPES Contents JOHN LEE'S GOLD AWARD RECIPES... 1 WALNUT LEAF... 2 (commenced 4/4/99)... 2 ZUCCHINI & LEMON... 3 Commenced 1/2/ SPICED WINE... 4 (commenced 5/8/84)... 4 MULBERRY... 5 (commenced 4/1/01)... 5 bottles marked A/B/C/D/E... 5 PEAPOD... 6 (Commenced 21/12/96)... 6 ORANGE BLOSSOM... 7 (commenced 5/10/99)... 7 MANDARINE... 8 ( COMMENCED 31/8/95 Btooles A & B)... 8 GRAPEFRUIT BLOSSOM (commenced 21/10/98) CANTELOUPE (commenced 2/4/84) MULBERRY & BANANA (commenced 11/9/91) POTATOES (commenced )
2 WALNUT LEAF (commenced 4/4/99) Large handful of leaves (John Winkle) & soak for 3 days in 3/4 gallon of water then add 2 t/s red tannin 2t/s tartaric acid 1 t/s malic 1 tab vitamin B (used lees from another batch as yeast) 7/4/99 lees yeast not working SG=100 Rehydrate yeast & add to 200mls must 17/4/99 SG 80 + new yeast 20/4/99 SG 70 + t/s DAP 2/5/99 SG 30 Acetified Rack Topup + 1 t/s pectinase 5/6/99 SG 30 rack + 5 oz 98% alcohol & campden 4/9/99 SG 25 Rack strong alcohol taste 21/12/99 SG 20 Rack strong alcohol taste & campden tab 3/4/00 SG 20 Rack strong alcohol taste & 3 t/s bentonite 11/4/00 SG 20 Rack now clear 2
3 ZUCCHINI & LEMON Commenced 1/2/87 A = 1gallon free run B = 1 gallon second run 10lbs Zucchini 1/2lb Barley (crushed) 500 grams Malt additive 4 lemons (juice & zest) 4 Oranges (juice & zest) Cook 30 minutes Strain off into free run (A) & balance (B) SG 40 1/2 t/s Pectinase per gallon 1 t/s malic acid per gallon 2 t/s tartaric acid per gallon 2 t/s red tannin per gallon 1 t/s Olinda Clearing Agent per gallon 1 t/s AHP nutrient salts per gallon 1/2 t/s Form 67 yeast per gallon 2/2/87 SG oz sugar per gallon 8/2/87 SG 20 strain off + 10 oz sugar per gallon & top up 1 gal free run A 1 gal second B 15/2/87 (b) SG10 Rack off lees +10oz sugar top up + 1/2t/s succinic acid & 4t/s bentonite 1/3/87 (a) SG20 Rack & 2t/s bentonite (b) SG25 Rack & Campden 8/6/87 (a) SG10 Clear Rack - Strong lemon flavour & campden (b) SG16 Clear rack - more gentle lemon & campden 18/3/88 (a) SG8 (1/2 Gallon) no back pallet add 1/2 t/s white tannin add 1 campden 24/4/88 (b) SG10 (1/2 Gallon) Rack & campden (a) SG10 (1/2 Gallon) Rack & campden + sugar to SG15 25/9/90 (a) SG15 Oxidised 100ml Brandy & glycerine 16/6/91 (a) SG10 Oxidised Rack & enter comp as SHERRY 3
4 SPICED WINE (commenced 5/8/84) 1lb Frozen Banana Juice 1 pint grape juice 1 tablet vitamin B1 1t/s nutrient 1/2 t/s Epson Salts 2 Fresh Bay leaves 5 Cloves 1/4 t/s Ginger 1/4 t/s Nutmeg 3 sticks Cinnamon Rind of Lemon Juice of Lemon & Grapefruit 2lbs Sugar 4 pints Water 2 t/s Red Tannin 3t/s Malic Acid 3 t/s Tartaric Acid 1 t/s Citric Acid SG= 100 Acid 3ppt 2 small pieces Root Ginger Tandaco Yeast 11/11/84 SG30 Cloudy + Pectinase + campden + brandy 10/3/85 SG25 Clear, Rack 18/8/85 Rack + 1 t/s Ground Ginger = campden 31/8/85 SG25 Good Ginger Taste - Rack 4
5 MULBERRY (commenced 4/1/01) bottles marked A/B/C/D/E 18.6 lbs Frozen Mulberries 3 gallons Hot Water 10 lbs Sugar 1 t/s DAP 5 t/s Red tannin 5 t/s Tartaric Acid 1 t/s Mag Sulphate 5 t/s Citric Acid 11/1/01 Strain off & add 10 oz sugar per gallon then put under lock 23/1/01 SG 990 add 10 oz sugar per gallon 17/2/01 SG 990 add 5oz sugar per gallon 5/6/01 (E) 3 litres SG 4 added 15 gms oak chips 10/6/01 (E) 3 litres SG 4 much improved leave in chips 23/6/01 (E) 3 litres SG 4 Rack 20/8/01 SG 25 Bottle 1/2 gallon 1/9/01 (A) SG 0 Rack add campden and 5oz sugar (B) SG10 Rack add campden (C) SG 20 Rack -bottle with 2ml clove & 2ml Vanilla (D) SG30 Rack add campden ½ E SG 4 Oaked! Rack & campden 15 gms Oak chips added Racked /10/01 (E) SG 0 Rack add 2 oz sugar 13/3/02 (E) SG 5 Bottle 1/2 gallon 29/3/02 (D) SG 30 rack bottle 1/2 gallon with chocolate & vanilla (A) SG 10 Rack add campden 14/5/02 (E) ½ G SG 98 Oaked Mulberry Bottle 15/6/02 (B) SG 5 Bottle 3/11/02 (A) SG 10 Rack 23/10/03 (A) (1/2 gall) SG 02 add 2oz sugar SG10 Bottle 5
6 PEAPOD (Commenced 21/12/96) 4 3/4 lbs Peapods (frozen) 4 pints water (bring to boil till tender) 1 t/s red tannin 1 t/s Citric Acid 1 t/s Tartaric Acid 1 t/s Malic Acid 1/2 litre Grape Concentrate 1 t/s Mag Sulphate 1 tab/s Tronozymal ( Nutrient) 1 t/s Yeast 28/12/96 SG1.000 strain off into 1 gallon add 10 oz sugar 5/1/97 SG rack add 5 oz sugar 26/1/97 SG 0 add 2 large t/s Bentonite 20/2/97 SG 0 still not clear. Rack add 1t/s pectinase 3/5/97 SG 0 Now Clear, rack add campden 29/6/97 NOT CLEAR add 1 t/s pectinase 3/3/98 SG 86 Rack add 10 oz sugar & campden 30/9/98 SG 2 Rack (still working) 26/12/98 SG 0 Rack add 5oz sugar & campden making it SG10 6
7 ORANGE BLOSSOM (commenced 5/10/99) 190 grams Orange Petals 2 litres Daily Orange Juice (with 2 oz) 1lb Sugar 2 t/s Red Tannin 2 litres Water 1 t/s Tartaric Acid 1 t/s Citric Acid 2 Lemons Juice & Zest SG 60 1/2 t/s DAP 1 Tablet Vitamin B 1 t/s Yeast (rehydrated) 9/10/99 SG 22 11/10/99 SG 0 strain off add 10oz sugar per gallon 31/10/99 SG 990 Clear, Rack add 5 oz sugar 18/12/99 SG O Clear, Rack add campden 13/2/00 SG 90 not clear add 1/2 t/s Cellar Plus Pectinase 18/5/00 Not clear add 4 t/s Bentonite 9/6/00 SG 95 Now clear, rack add 10oz sugar add campden SG 10 18/7/00 SG 14 Deposit & cloud on top, rack add 5oz sugar SG 20 19/2/01 SG 0 Deposit & cloud on top, rack & sweeten to SG 15 7
8 MANDARINE ( COMMENCED 31/8/95 - Btooles A & B) 8 1/2lbs peeled fruit (Michael Harvey type) Freeze 2 litres Orange Juice 2 lbs Sugar 2 litres Water 1/9/95 SG 80 add 10ml Sundowner Mandarin Flavour essence (Put in hot box) 3/9/95 1 t/s Yeast 1 t/s pectinase 2 t/s red tannin 2 t/s malic 1t/s tartaric acid 1 tab tronczmal / nutrient 7/9/95 SG 0 strain add 1lb sugar per gallon SG 50 10/9/95 SG 90 rack add 1lb sugar per gallon SG 30 30/9/95 (A) SG 0 (B) SG 10 rack add campden & 2 t/s Bentonite 26/10/95 (A) SG 04 add 5oz sugar & campden SG 12 (B) SG10 rack add 5oz sugar 5/1/96 (A) SG 10 add 2 slurps Mandarin essence (improves nose & taste) 24/2/96 (B) SG 15 rack add campden (A) add campden 23/6/96 (A) SG 10 add sugar to 15 & 1ml chocolate essence & 1 drop mandarin essence 8
9 RASPBERRY MELOMEL (commenced 13/5/96) (a) = 1gallon, (b) =1/4 gallon) 1kg Leatherwood honey 1/4 t/s Mag sulphate 2 t/s Malic acid 1/2 gallon Water 1 t/s Tartaric acid 1 t/s Red Tannin 1 t/s Diammonium Phosphate 1 tab Vitamin B 2lbs Raspberries (Frozen) Campden SG /5/96 SG 50 Strain off & top up with 2 pints water & fit lock 19/5/96 SG 0 Rack add 100gms Yellow Box Honey SG 14 20/5/96 SG 2 add 400gms Yellow Box Honey SG 32 25/5/96 SG 0 Rack add 5oz sugar & campden 11/6/96 SG 25 Very Waxy Rack 5/9/96 SG 18 add Strong Leatherwood & campden 24/9/96 add 3/4 bottle Yellow Box Mead 17/12/96 (a) SG15 Rack add 150ml Kia Ora Raspberry Cordial & 5oz Sugar & 1 t/s White Tannin SG (b) ¼ gallon as above omitting tannin SG 40 3/11/97 Working again SG25 16/2/98 SG 25 Still very spritzy add sugar to /5/96 SG 35 Bottle 9
10 GRAPEFRUIT BLOSSOM (commenced 21/10/98) 1 litre Grapefruit flowers 2 lbs Sugar 2 t/s Red Tannin 1 t/s Citric Acid 1 t/s Tartaric Acid Juice & Zest of 2 Lemons 3/4 gallon Hot Water 1 Tab Vitamin B 1/2 t/s DAP 1t/s Yeast 1 t/s Pectinase SG 80 26/10/98 SG 50 Strain Off 30/10/98 SG 20 add 10oz sugar SG 40 7/11/98 SG 30 Rack add campden 27/11/98 SG 30 Rack 15/1/99 SG 22 still working Rack 21/2/99 SG 16 Rack 21/3/99 SG 14 26/4/99 Still cloudy add 1/s pectinase (foamed) add campden 25/5/99 Still cloudy add 3 t/s bentonite & 5oz sugar 27/5/99 SG 10 Now clear Rack 6/6/99 SG 10 Rack add 5oz sugar SG20 13/6/99 SG 10 Bottle for Comp. 10
11 CANTELOUPE (commenced 2/4/84) 3 Large Melons 26 fl. ozs Olinda White Concentrate (Riesling) 1lb Sugar 4 t/s Bentonite 3 t/s Tartaric Acid 2 t/s Citric Acid 2 t/s White Tannin 1/2 t/s Nutrient 2 t/s Olinda clearing agent 1 tablet Vitamin C 1 tablet Vitamin B1 1 t/s Pectinase 1/2 gallon Water Tandico Yeast SG 94 4/4/84 SG 02 add 20 oz sugar 8/4/84 SG 20 Strain 19/5/84 SG 0 Oxidized probably from grape concentrate add campden, Add 100mg Vitamin C per gallon 4oz Brandy into 1250 bottle 16/11/85 SG 90 Oxidized add 30ml sugar & 5ml Mandarin Flavour SG 35 1/2/87 SG 97 Rack add campden & 4oz sugar 25/4/88 SG 12 Rack add campden 2/7/90 SG 10 Medium Dry Sherry 11
12 MULBERRY & BANANA (commenced 11/9/91) ***Banana Juice is made as follows :-1kg bananas to 1litre water then boil & freeze In ½ litre box 4 1/2 lbs Frozen Mulberries 1.2litres Frozen Banana Juice 3 lbs Sugar 1 tablet Vitamin B 1 gallon hot water 1 t/s Tartaric Acid 1 t/s Red Tannin 1/4 t/s Mag Sulphate 1 t/s Pectinase 1/2 t/s Ascorbic Acid S. Aust. Yeast 19/9/91 SG 06 Strain off 26/9/91 SG 90 add 10 oz sugar per gallon 5/10/91 (a)sg 90 add 10 oz Sugar per gallon, Rack SG 05 add campden (b) SG 90 Rack add campden 13/10/91 (b) SG 90 Rack add 10oz Sugar (a) SG 90 as above 2/2/92 (a)sg 10 Rack add campden 20/4/92 (a) SG 10 Rack 24/6/92 (a) SG 10 Rack 12
13 POTATOES (commenced ) 5 KG Potatoes washed, chopped and just boiled. Twice in 3 gallons water total Strain hot and add 7 lbs sugar (raw) 3 litres white grape juice 2 t/s Pectinese Magnesium sulphate 2 ½ t/s Tannin 2 t/s Olinda cleaning agent 5 large t/s tartaric 2 ½ t/s citric Dan sauterne yeast SG Rack into 1 gallon SG A O Rack add 4 ozs sugar 1 ½ pints water cold ferment Others SG 90 Rack add 4 oz sugar water SG 96 Rack & 4 ozs & campden A-8 SG 90 Rack A & 4 oz sug B & 2 ozs sugar & Campden C SG 90 Rack and Campden D SG 00 Rack and campden B SG 90 Rack and 2 ozs sugar Campden- stabilize A (1/2) g SG 90 & 2 ozs sugar 1 campden B SG 90 & 3 ozs sugar, 1 campden Good nose slightly bitter finish D SG 96 & 2 ozs sugar & 1 campden C SG 90 & 2 ozs sugar & 1 campden C SG 9O Rack add campden D SG O Rack add campden C SG 86 Rack add 5ozs sugar & campden D SG 92 Rack add 5 ozs sugar and campden D SG 04 Rack D SG O Enter in competition 1 campden in ½ gallon D SG Rack and sugar bottle SG Bottle blew its cork 13
Wholesale Catalog Phone (800) Fax (800)
1-800-321-0315 2013 106 Phone (800) 321-0315 Fax (800) 848-5062 Cleaners and Sterilizers Wholesale Catalog 6000A BAROLKLEEN 1 lb $1.29 For treatment of new barrels to remove excess tannin. 6000B BAROLKLEEN
By Rick Cockcroft BBG Member AHA Member Exerienced BJCP Beer Judge (non certified) Guilford County Beekeepers member NC Beekeepers Member
If s good enough for Zeus and Thor It s good enough for me By Rick Cockcroft BBG Member AHA Member Exerienced BJCP Beer Judge (non certified) Guilford County Beekeepers member NC Beekeepers Member A Goblet
ADVANCED WINEMAKING FOR THE SERIOUS HOME WINEMAKERS 3/3/2012
ADVANCED WINEMAKING FOR THE SERIOUS HOME WINEMAKERS 3/3/2012 While this is not a complete course in home winemaking, it does provide guidance for the serious home winemaker. Its author is, owner and winemaker
Prizewinning Wine Recipes
Contents Prizewinning Wine Recipes Edition 9-10/06/18 Introduction... 1 Equipment Needed... 2 Ingredients & Processing Them... 2 When to Add Ingredients... 4 Winemaking Process... 5 White Wines... 8 Sparkling
File Name: Melomel-Blackberry Mead (Blackberry Melomel) Real Date Day Protocol Date
File Name: Melomel-Blackberry2014--13 Mead (Blackberry Melomel) Yeast: VH R56 (my 1 st time using this yeast); described by commercial source as Saccharomyces Cerevisiae Ideally suited for rich, full bodied
How to make your own wine at home...and have lots of fun..
How to make your own wine at home..and have lots of fun.. Introduction Winemaking is art & science at the same time! Questions - Why would you want to do it? - Is it legal? - Is it safe? - Is it expensive?
MEAD! (or, why Mark keeps bees )
MEAD! (or, why Mark keeps bees ) Why mead? Variety Stories, connection to place and time It s delicious! Unique product to share and trade Business someday? History 20,000+ years ago: Wild-fermented
Part 1. Traditional Methods Part 2 Homebrew Techniques
Part 1 Traditional Methods Part 2 Homebrew Techniques Part 1 -Traditional Methods Cider Apple Varieties Juice Extraction The Must Fermentation Finishing Cider-Apple Classification English Classes Class
MUM WASH (Original and Hybrid wash) (with photos) (plus International version at end)
MUM WASH (Original and Hybrid wash) (with photos) (plus International version at end) Even though this started back in June in the Distillers Group I feel it is more beneficial to post this in this forum.
How To Make Mead: Plus 5 Delicious Mead Recipes To Try
How To Make Mead: Plus 5 Delicious Mead Recipes To Try Categories : General, Homesteading, Recipes Mead makes for one of the oldest alcoholic drinks in history and, using a basic recipe that consists of
INSTRUCTIONS FOR CO-INOCULATION
INSTRUCTIONS FOR CO-INOCULATION Preliminary Considerations Objective of this protocol is to promote malolactic fermentation in conjunction with alcoholic fermentation. 1. Work within a temperature range
Winemaking with Elderberries (Sambucus Nigra) T. Edwin Belt
Winemaking with Elderberries (Sambucus Nigra) T. Edwin Belt Winemaking with Elderberries T. Edwin Belt The Six s Variations are listed in the individual recipes METHOD A Aperitif-Table-Social Wines Elderberries
Heron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
Recommended Dosage g/hl ( lb/1000 gal) Packages for 2.5 hl (66 gal); 25 hl (660 gal) and 250 hl (6,600 gal) of wine.
STATUS OF ENARTIS PRODUCTS Enartis Ferm Range, VQ Collection ML Bacteria Enartis ML Range Malolactic bacteria Fermentation To stabilize grape 20-40 g/hl (1.67 3.3 lb/1000 Packages for 2.5 hl (66 ; 25 hl
It Ain t Over til it s Over
It Ain t Over til it s Over Mead Finishing Techniques Gordon Strong Curt Stock 2002 Mazer Cup winner 2005 Meadmaker of the Year 5 NHC mead medals 7 NHC mead medals BJCP Mead Judge BJCP Mead Judge Mead
In the simplest terms, mead is fermented honey and water. Traditional mead is just that but variations have existed through the ages.
Mead 101 Chuck Reburn, Master Beekeeper History of Mead Thought to be the oldest alcoholic beverage known to man, the history of mead dates back 20,000 years or more to Africa and flooded hives in tree
Honeyflow. Farm. Beginners. Winemaking. Kit
Honeyflow Farm Beginners Winemaking Kit This kit contains: Honeyflow Farm Winemaking Booklet Presque Isle Wine Cellars Beginner s Book of Winemaking Cambden Tablets 1 package of Pasteur Red Wineyeast 1
Susan Ruud/Gordon Strong 2010 AHA NHC
Susan Ruud/Gordon Strong 2010 AHA NHC The Great Honey Experiment 6 varietal honeys Same base recipe Same yeast Same fermentation temperatures Same original gravity Same final gravity Same total acidity
Cider Making Made Easy.
Cider Making Made Easy. Suggested Equipment Needed For Starting The Fermentation Wine/Fruit Press & Pulpmaster/Crusher 30 litre Bucket with lid, grommet and airlock (several are useful) 25 litre Bucket
Small Batch Homemade Fruit Wines
Small Batch Homemade Fruit Wines Ingredients: Before I get into the details of how to get brewing, I just wanted to quickly (ish) list and describe the ingredients that you will be adding to your wine
Traditional Method Sparkling Winemaking
Frankston Amateur Winemakers Guild 10/10/2017 Presented by Loïc Le Calvez Wine Truth Oenologist - Consultant Winemaker Classic varieties: Chardonnay Pinot Noir Pinot Meunier Chenin Blanc Pinot Gris Shiraz
General Winemaking Instructions
General Winemaking Instructions Introduction to Winemaking You must enjoy wine if you are deciding to make your own. Now you will have even more pleasure when you take that first sip of your own wine.
MIC305 Stuck / Sluggish Wine Treatment Summary
Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,
1. KNITTING Cable Cardigan or Jacket Size: Ladies, Mens or Childs. Must include at least 2 cable patterns, any yarn may be used.
HOMECRAFT CATEGORIES 2015 1. KNITTING Cable Cardigan or Jacket Size: Ladies, Mens or Childs. Must include at least 2 cable patterns, any yarn may be used. 2. PHOTOGRAPH Circles Photograph circles in interesting
Stuck / Sluggish Wine Treatment Summary
800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal
Syrups and Cordials HOT METHOD
Syrups and Cordials Three methods of preparing juice for syrup making are described here, one hot and two cold, and the method used will depend on the facilities available in the kitchen. Fruits for syrup
Michael T. Frow Susan L. Kerr. ChE 4273 Dr. Miguel Bagajewicz
Michael T. Frow Susan L. Kerr ChE 4273 Dr. Miguel Bagajewicz Overview Problem Definition Process Overview Consumer Satisfaction and Preference Application of Model Business Model Conclusions Recommendations
HOME ARTS. Carolyn Etzler Doyle, Coordinator Rhonda Uzelac, Co-Coordinator General Rules Home Arts
HOME ARTS Carolyn Etzler Doyle, Coordinator 240-315-2104 Rhonda Uzelac, Co-Coordinator 301-992-7254 General Rules Home Arts 1) All exhibits must be grown and/or the work of the exhibitor. 2) Only one entry
Spring Magazine 2012
Welcome to the YoBrew Spring Magazine 2012 Issue Number 5 www.yobrew.co.uk p 1 of 12 Price = Free! YoBrew Magazine Issue 5 Spring Magazine 2012 EDITORIAL We have slaved to bring you this topical edition
WEEK 2 THE DOC S VEGAN MENU INGREDIENTS
WEEK 2 THE DOC S VEGAN MENU LIST BREAKFAST Pesto Mushrooms, Spinach, Roast Tomato & Pumpkin Mushroom, Pumpkin (29%), Cherry Tomato, Spinach (11%), Basil, Cashews, Olive Oil, Lemon Juice, Garlic, Cracked
WORLD VINYARDS WINE KITS
WORLD VINYARDS WINE KITS INSTRUCTIONS PRIMARY FIRMENTATION Ensure that your primary fermenter is capable of holding at least 30 litres (7.9 US gallons) of volume. Pre-mark the primary fermenter at 23 litres
OREGON STATE UNIVERSITY Education that works for you SP Revised March 2004
OREGON STATE UNIVERSITY Education that works for you SP 50-616 Revised March 2004 FRUIT PIE FILLINGS FRUIT PIE FILLINGS Canned fruit fillings are a time saver for year around pie making. The fillings may
Fit & Flavorful Clam Chowder Recipe by Executive Chef Mark Beland
Clam Chowder Recipe by Executive Chef Mark Beland Calories: 280 Protein: 16g Carbohydrates: 45g Total Fat: 5g Saturated Fat: 1g Unsaturated Fat: 4g Trans Fat: 0g Cholesterol: 29mg Sodium: 489mg Fiber:
Charlotte Russe ( pdf) Rice Ice Pudding
Charlotte Russe (2012-2-004.pdf) ½ box of Gelatine 1 ½ pts. cream ¾ cup of sugar 1 teaspoonful of vanilla 2 Tablespoonsful of sherry Whip the cream; cover the gelatine with cold water & allow to stand
TESTING WINE STABILITY fining, analysis and interpretation
TESTING WINE STABILITY fining, analysis and interpretation Carien Coetzee Stephanie Steyn FROM TANK TO BOTTLE Enartis Stabilisation School Testing wine stability Hazes/colour/precipitate Oxidation Microbial
Calories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (DC/MD/VA) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production
Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk
Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA
Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing
LAWSON S DRY HILLS ESTATE SERIES Riesling 12.5% Alc MARLBOROUGH NEW ZEALAND
Wednesday, June 06, 2018 WINEMAKER S NOTES = The grapes were harvested at dawn, gently pressed and then the juice was transferred to stainless steel tanks and fermented at a cool temperature. The fermentation
THE WINE ENHANCEMENT JOURNEY By Bob Peak
THE WINE ENHANCEMENT JOURNEY By Bob Peak Winemaking often seems like a journey. Sometimes it is a walk down suburban sidewalks, sometimes it is a safari in a wild jungle, and sometimes it is the challenging
BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire
BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING Amy Krone Jacob McKean Michael Tonsmeire WHY COFFEE BEER? It s delicious! (Don t take our word for it) Black House Mega Black
Cooking. with Apples. Sweet and Savoury Recipes for Fall
Cooking with Apples Sweet and Savoury Recipes for Fall Table of Contents Apple Gingerbread...1 Apple Spice Muffin Cake...2 Apple Cake with Molasses Cider Glaze...3 Whole Wheat Applesauce Cake...4 Apple
Filtration and Beverage Treatment Products. Fruit Juice & Fruit Wine Guide
Filtration and Beverage Treatment Products Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound,
Vinko Eterovic George Wright Dip Winemaking NMIT
Eltham and District Amateur Winemaking Guild Making Country Wines V1.0 Vinko Eterovic George Wright Dip Winemaking NMIT Eltham And District Amateur Wine Guild - Workshop Notes 1 Making Country Wines Vinko
Apple Cider for Beginners. A presenta2on prepared by Tom Brandeis for the Tennessee Valley Homebrewers
Apple Cider for Beginners A presenta2on prepared by Tom Brandeis for the Tennessee Valley Homebrewers Cider making survey This presenta4on focuses on star4ng from apple juice and does not cover harves4ng,
Autumn 2017 Beverage Ingredients
Autumn 2017 Beverage Ingredients Caffè Latte Iced Caffè Latte Flat White Pumpkin Spice Latte Caramelised Pecan Latte Latte with Turmeric White Chocolate Mocha Iced White Chocolate Mocha Caffè Mocha Iced
Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron,
Pastry Ingredients All Grand Central Pastries and desserts are baked from scratch using real butter and natural fruits and flavorings. There are absolutely no artificial sweeteners, flavorings or preservatives
Shire of Starleaf Gate Brewers & Vinters Recipes
Shire of Starleaf Gate Brewers & Vinters Recipes July XLI 1 Shire of Starleaf Gate Brewers & Vinters Recipes Index Name Page Intro 3 Bottling 3 Mead: * Cinnamon Warm Up Mead 4 * Strawberry Mead 4 * Vanilla
Recipes for Tilting Skillets
Recipes for Tilting Skillets Market Forge, 44 Lakeside Avenue, Burlington, VT 05401, www.marketforge.com Table of Contents Introduction... 2 Measurement Equivalents (u.s.)... 3 Breakfast Entrées... 4 Cereal
SUPPLIES and EQUIPMENT (Prices and availability are subject to change)
SUPPLIES and EQUIPMENT (Prices and availability are subject to change) PROCESSING EQUIPMENT: Fruit Press #25 319.99 AL/Stainless Fruit Press...199.99 Manual Crusher Destemmer..459.99 200L Marchisio SS
Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron,
Pastry Ingredients All Grand Central Pastries and desserts are baked from scratch using real butter and natural fruits and flavorings. There are absolutely no artificial sweeteners, flavorings or preservatives
Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron,
Pastry Ingredients All Grand Central Pastries and desserts are baked from scratch using real butter and natural fruits and flavorings. There are absolutely no artificial sweeteners, flavorings or preservatives
Filtration and Beverage Treatment Products. Winemaker s Guide
Filtration and Beverage Treatment Products Winemaker s Guide Contemporary White Wine Contemporary consumers enjoy variety. They seek lightness, elegance, freshness, and harmony when savoring their wine.
Coconut Pumpkin Custard
Coconut Pumpkin Custard thick coconut milk - 1 cup thin coconut milk - ½ cup milk powder - 4 tbsp jaggery powder - ¾ cup or to taste eggs - 8 pumpkin pieces - 1 cup cardamom powder - ½ tsp nutmeg powder
MAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017
MAKING WINE WITH HIGH AND LOW PH JUICE Ethan Brown New Mexico State University 11/11/2017 Overview How ph changes during winemaking Reds To adjust for high ph and how Whites Early harvest due to poor conditions
Xenofit Carbohydrate Bar Passion Fruit 68g
805767 - Xenofit Carbohydrate Bar Passion Fruit 68g Oat flakes 27%, glucose syrup, maltodextrin, milk protein, rice crisps (rice flour, sugar, wheat gluten, vegetable fat, barley malt flour, salt), fruit
General Supplies
Compile your list and call us to place your order 505.883.0000 or email it to: yourfriends@victorshomebrew.com General Supplies Category Department Description Price General Additive Acid Blend 1lb 7.69
gluten free Christmas Pudding A moist Christmas Pudding, with juicy vine fruits, brandy, sherry and glace cherries.
gluten free Christmas Pudding A moist Christmas Pudding, with juicy vine fruits, brandy, sherry and glace cherries. Nutritional Information 450g Pudding Energy Protein Carbohydrate Of which sugars Fat
MSU Extension Publication Archive. Scroll down to view the publication.
MSU Extension Publication Archive Archive copy of publication, do not use for current recommendations. Up-to-date information about many topics can be obtained from your local Extension office. Using,
Retail Catalog. Tel: Fax: P.O. Box Lakewood, CO (Mon-Fri 9am-6pm MST)
Retail Catalog Tel: 303-987-3955 (Mon-Fri 9am-6pm MST) 720-635-7740 (After hours & weekends) Fax: 720-230-4899 Email: milehidistilling@yahoo.com www.milehidistilling.com P.O. Box 150110 Lakewood, CO 80215-0110
Begerow Product Line. Fruit Juice & Fruit Wine Guide
Begerow Product Line Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound, fresh or frozen fruit
The Wine Specialist BREWERS DIRECT. Vinifera Noble
The Wine Specialist BREWERS DIRECT HURRY IN! RUNS TODAY THRU SAT AUG 25 JUL/AUG 2018 Fontana Fruit Wine Kits 2 Tropical Choice Drink Mix 2 Uni Tank 2 Tosca Wine Kits 3 Craft Cider Kits 3 Brew On Premises
Dark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
SUCCESSFUL BOTTLING by Lum Eisenman
SUCCESSFUL BOTTLING by Lum Eisenman Light-bodied, white table wines and most blush wines are bottled a few months after harvest. Heavier-bodied white table wines, such as Chardonnay and Sauvignon Blanc,
The Wine Specialist BREWERS DIRECT. [Limit 3 per person Manufacturers instant rebate applied] Festa Juice Whites
![The Wine Specialist BREWERS DIRECT. [Limit 3 per person Manufacturers instant rebate applied] Festa Juice Whites](/thumbs/79/79358670.jpg "The Wine Specialist BREWERS DIRECT. [Limit 3 per person Manufacturers instant rebate applied] Festa Juice Whites")
The Wine Specialist BREWERS DIRECT HURRY IN! RUNS TODAY THRU SAT JUNE 30 MAY/JUNE 2018 CORYGRAHAMART.COM 24 00 Fontana Original Reds 2 Korean Rice Wine 2 Crushed Grape Skins 4kg 2 Shandy Kits 2 Tosca Bulk
Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron,
Pastry Ingredients All Grand Central Pastries and desserts are baked from scratch using real butter and natural fruits and flavorings. There are absolutely no artificial sweeteners, flavorings or preservatives
Let s Brew Small. James Spencer Basic Brewing Podcasts
basicbrewing.com Let s Brew Small James Spencer Basic Brewing Podcasts A Bit of History First Small Batch Experiment The challenge: Design a hopping strategy for concentrated, high gravity extract boils
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center Keedysville Road Keedysville, MD
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu
GRAPE WINE. Ingredients Grapes Sugar Wine yeast Boiled water
GRAPE WINE Introduction Grape wine is perhaps the most common fruit juice alcohol. Because of the commercialisation of the product for industry, the process is well known and documented. The production
Technical Data Sheet VINTAGE 2018
PACIFIC RIM OENOLOGY SERVICES (2017) LTD 4 Bristol St, Riverlands, Blenheim 7274 PO Box 1132, Blenheim 7240, NZ Phone (03) 577-9000 Fax (03) 577-9001 info@pros.co.nz Technical Data Sheet VINTAGE 2018 Characteristics
Purple Power Bean Wrap newman elementary school Needham, Massachusetts
Dry Beans and Peas Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap. newman elementary
2014 Summer News and Wine Catalog. Varietal Winemaking
Making Fruit Wines At Home By Joe Hanson-Hirt The summers of Sonoma County are flush with the bounty of wonderful fruit. And as Byron Burch, the shop s founder, was fond of saying, If it s got sugar or
Wine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1
Wine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1 This recipe is for using 3 boxes of juice (called WineKit on Amazon.com). Each box of juice produce ~6+ gallons of wine. This recipe will
Sara Lee Gourmet Apple Hi Pie Sara Lee Pecan Pie 9273
Sara Lee Gourmet Apple Hi Pie 9270 Sara Lee Pecan Pie 9273 Sara Lee Pumpkin Pie 9281 NY Style Cheesecake 12300 Reese s PB Cup Cheesecake 12330 Cinnaroll Cinnamon Rolls - 371287 Ingredients: WHITE FLOUR,
Let s Preserve. Pickles. Bulletin #4044. Containers, Weights and Covers for Fermenting. Recommended Varieties of Cucumbers. Quality.
Bulletin #4044 Let s Preserve Pickles Recommended Varieties of Cucumbers Use open-pollinated pickling, such as SMR 58, Wisconsin SMR 18, and Multipik, or hybrids, such as Premier, Bounty, Score, and Calypso.
GUIDELINES FOR FRUIT BARS
GUIDELINES FOR FRUIT BARS A. GENERAL INFORMATION No. 13(1) Fruit bars provide important sources of nutrients such as Vitamins A and C, and fiber. All fruits are low in fat and calories and none contain
KIT WINEMAKING. The Illustrated Beginner s Guide to Making Wine from Concentrate DANIEL PAMBIANCHI
KIT WINEMAKING The Illustrated Beginner s Guide to Making Wine from Concentrate DANIEL PAMBIANCHI Cover design by David Drummond Typeset by Pathology Images Inc. Printed by Marquis Printing Inc. Illustrations:
Create with confidence. Crisco Professional Sauté and Grill
Create with confidence. Crisco Professional Sauté and Grill Crisco Professional General Use Recipes Sauté and Grill Perfect for pan frying, sautéing, grilling and broiling Rich, unsalted buttery flavor
Lesson Thirteen Beers, Wines, Meads, Ciders
Lesson Thirteen Beers, Wines, Meads, Ciders No one can say for sure, where or when the first fermented alcoholic drinks were discovered, but it was almost for sure an accident. Some feel that beer was
The Bee's Lees. A Collection of Mead Recipes. Table of Contents: Joyce Miller, Editor Version 1.0, June 1994
The Bee's Lees A Collection of Mead Recipes Joyce Miller, Editor Version 1.0, June 1994 Table of Contents: Introduction Chapter 1: Basic Mead Basic Mead Traditional Mead and Maple Wine Chapter 2: Methyglyn
Forest Fermentables: Basic wine making steps
Forest Fermentables: Basic wine making steps Scott Weikert, Penn State Extension, Forest County Things I will cover: Types of fruit for making wine Equipment Basic wine making steps Additives Fruit for
Calories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
Dark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
Calories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (DC/MD/VA) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
FERMENTATION. By Jeff Louella
FERMENTATION By Jeff Louella Why Understand Fermentation? Understanding the science behind fermentation can greatly affect the quality of beer made. There are some great products on the market to help
IN-CIDER SERIES : CIDERMAKING 101. Dan Daugherty co-founder & cidermaker, St. Vrain Cidery
IN-CIDER SERIES : CIDERMAKING 101 Dan Daugherty co-founder & cidermaker, St. Vrain Cidery Overview Topics For This Session: 1. Cidermaking process overview 2. Stages of cidermaking 1. Pre-fermentation
Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
NET WEIGHT. 454g. Salt 0.2g. Protein 3.9g. of which sugars 36.4g. Carbohydrate 46.2g. of which saturates 5.5g. Fat 12.2g.
Irish Cream Smooth, velvet texture, with a hit of chocolate followed by the warmth of whisky that will feel like a blanket on a cold winters night such is like only an Irish Cream can deliver but in a!
Calories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
Ingredients 1 Quart 7 Quarts Blanched, sliced fresh apples 3-1/2 cups 6 quarts Granulated sugar ½ cup 3 cups
General Tasty fruit fillings for pies, pastries and dessert toppings can be prepared at home. Clear Jel, a modified starch, produces excellent consistency even after fillings are canned and baked. Other
Let s Preserve. Table 1. Recommended Processing Times in a Boiling-Water Canner for Jellies, Jams, and Spreads
Bulletin #4039 Let s Preserve Jellies, Jams, Spreads General Canning Procedures To sterilize empty jars, put them open-side-up on a rack in a boiling-water canner. Fill the canner and jars with water to
ChAteau de Sours. Martin Krajewski Saint Quentin de Baron. Tél. +33 (0) Fax. +33 (0)
ChAteau de Sours Grand Vin de Bordeaux Martin Krajewski 33 750 Saint Quentin de Baron Tél. +33 (0)5 57 24 10 81 Fax. +33 (0)5 57 24 10 83 www.chateaudesours.com La Source Rose 2008 2008 was another very
Winemaking Summarized
Prevention of Common Wine Faults Luke Holcombe 707-790-3601 cell lukeh@scottlab.com Winemaking Summarized 1 What are the most Common Faults? Oxidation Volatile Sulfur Compounds (VSC) Microbial Faults Protein
Preface. Good luck and cheers to you all! MedPretzel
Preface Here is a list of past recipes (from Anise to Zucchini) that have been posted on WinePress.US, as they have been posted on the forum. Also, we have included recipes that have been Personal Messenged
Filtration and Beverage Treatment Products. Winemaker s Guide
Filtration and Beverage Treatment Products Winemaker s Guide Contemporary White Wine Contemporary consumers enjoy variety. They seek lightness, elegance, freshness, and harmony when savoring their wine.
Christian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org Film Yeasts vs Varietal Character Malolactic in the Cold Color Extraction & Stability High ph and High
GUIDE 7: Preparing and Canning Jams and Jellies 1
Revised 1994 GUIDE 7: Preparing and Canning Jams and Jellies 1 United States Department of Agriculture Extension Service MAKING JELLY WITHOUT ADDED PECTIN Use only firm fruits naturally high in pectin.
Begerow Product Line. Fruit Juice & Fruit Wine Guide
Begerow Product Line Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound, fresh or frozen fruit
Wine Description and Assessment Sheet 3
Wine Description and Assessment Sheet 3 Name of Wine: EAN- / Barcode: Ausmusterungsnummer: International article number (IAN): Please return the completed sheet: by post LIDL Stiftung & Co. KG Marketing
Bakery - Alessi. NUTRITION GUIDE (Based on U.S. formulations as of date of posting)
Bakery - Alessi Serving Size Calories NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Apple Fritter 1 fritter 390 45 4.5 3 0 115 890 80 2 47 8 Apple Turnover 1 turnover 500 230 26 14