Archive for September, 2009
Intriguing whites, reds and rosés from the Jura region, one of France’s hidden treasures
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I’m curious to know how long it takes a man to make a wine barrel. Put differently, how many barrels can a veteran cooper make in a day or a week?
According to several cooperage websites, it takes an experienced cooper about eight hours to make one barrel. Obviously, this doesn’t include the time for seasoning the wood, which can be months or years. It may or may not include the time it takes to toast the inside of the barrel to the desired toast level.
I’m talking about the super cheap wine. The kind you make with grape juice, water jugs, and balloons. Do I just cap it when the balloon deflates and keep it in a cool dark place or should I refrigerate it?
How long can I expect it to last if I’ve properly sanitized everything?
Clearly, it’s made to be cheap. Buying a kit defeats the purpose of that.
I’m just wondering if it will last for a decent amount of time if I just pt the original water bottle cap back on it when it’s done fermenting
Wow… I haven’t heard of that message. Well you really should cork it or create a tight seal. Then store it in a cool place.
You can refrigerate it but red wine shouldn’t really be refrigerated. It tastes best when served at room temperature.
You know, it’s probably a lot easier to buy the wine kits or go to a winery to brew it.
Mark teaching andrew how to make alcohol.
Degassing is a crucial step in making homemade wine. Discover more about degassing wine with expert tips from a wine maker in this free video about how to make wine.
Expert: John Brack
Contact: www.AustinHomebrew.com
Bio: John Brack has been brewing his own beer and wine for more than 15 years, and has been on-staff with Homebrew Supply for more than 11 years.
Filmmaker: MAKE | MEDIA
Duration : 0:2:18
A new St.-Joseph debuts from the former vines of Raymond Trollat
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You had me at “rose from the south of France”. This is a great rose. Soft and fruity, featuring notes of cranberry and cassis, with a touch of vanilla and hints of thyme and autumn spice. It is notably lacking in the bitter leafy finish that accompanies many other similar wines. Pair with grilled pork tenderloin.
Rating: 3.60 / 5.00
Excellent 2006 Cabernet values that range from $50 down to just $15
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but that was so awful it went down the sink. Does anyone have a recipe that will produce drinkable wine or any other ideas for the grapes.
Pick up a book by CJJ Berry. It doesn’t matter which one. All are aimed at beginners. He gives directions and recipes. Mostly, remember that you want only a wine yeast, like Montrachet, acting on your grapes. That means killing all the yeasts on your grapes and keeping the flies out of the must. Sanitation is all-important.