Wines And Spirits Inside Out! E-Book

Jeannine Hill

• Herausgeber: Jeannine
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Contents Wine Making: The Steps It Takes  9 Wine Making: Your First Fermentation  10 Wine Making: Your Second Fermentation Cycle  11 Wine Making: The Sediments And Racking  12 Wine Making: The Final Step  13 Self Made Wine Labels  14 Everything About "Water Of Life", Whiskey 16 Scotch - The Taste Begins Here! 18 A Blue Labeled Gossip  20 Bourbon - The Early Days  22 American Scotch Whiskey  24 Worldwide Whiskeys - Trivia That Any Whiskey Lovers Must Know About 26 Ageless Secret Of Whiskey - Discover The Rich History  28 The Basics Of Chardonnay - An Introduction To A World-Class Wine  30 Ice Wine - A Glance  32 Champagne Racks  34 Champagne At A Glance  35 Home Made Beer  36 Beer Brewing  38 Microbrews And The Famous Anheuser Busch - Fascinating Facts About Rivals In The Beers Industry  40 Home Microbrewery: What Is It?  42 Home Microbrewery: Is It Worth the Time? 43 Home Microbrewery: Trying Different Flavors 44 Home Microbrewery: The Brewing Process 45 Home Microbrewery: How To Choose Your Supplies  46 Home Microbrewery: Should I Use A Kit?  47 Home Microbrewery: A Great Gift For Your Guy  48 Home Microbrewery: Cooking With Your Brew  49 Home Microbrewery: Running Your Own 50 Home Microbrewery: Finding A Quality Kit 51 Wines And Spirits Inside Out! Wine Tasting: Do You Do It Right?  52 Wine Tasting: A Bit Of History 53 Wine Tasting: Temperature Matters 54 Wine Tasting: How To Do A Party  55 Wine Tasting: How To Attend An Event  56 Visit The Vineyard For Wine Tasting 57 Is A Wine Tasting Party The Right Choice?  58 A Wine Tasting Dinner: The Perfect Finish  59 Wine Tasting: Different Wines To Try  60 Wine Tasting: Taste Differences  61  

Leseprobe

Contents

Wine Making: The Steps It Takes .............................................................................................................. 9

Wine Making: Your First Fermentation ................................................................................................... 10

Wine Making: Your Second Fermentation Cycle ................................................................................... 11

Wine Making: The Sediments And Racking ........................................................................................... 12

Wine Making: The Final Step ................................................................................................................... 13

Self Made Wine Labels ............................................................................................................................. 14

Everything About "Water Of Life", Whiskey........................................................................................... 16

Scotch - The Taste Begins Here!............................................................................................................. 18

A Blue Labeled Gossip ............................................................................................................................. 20

Bourbon - The Early Days ........................................................................................................................ 22

American Scotch Whiskey ....................................................................................................................... 24

Worldwide Whiskeys - Trivia That Any Whiskey Lovers Must Know About....................................... 26

Ageless Secret Of Whiskey - Discover The Rich History ..................................................................... 28

The Basics Of Chardonnay - An Introduction To A World-Class Wine ............................................... 30

Ice Wine - A Glance ................................................................................................................................... 32

Champagne Racks .................................................................................................................................... 34

Champagne At A Glance .......................................................................................................................... 35

Home Made Beer ....................................................................................................................................... 36

Beer Brewing ............................................................................................................................................. 38

Microbrews And The Famous Anheuser Busch - Fascinating Facts About Rivals In The Beers

Industry ...................................................................................................................................................... 40

Home Microbrewery: What Is It? ............................................................................................................. 42

Home Microbrewery: Is It Worth the Time?............................................................................................ 43

Home Microbrewery: Trying Different Flavors....................................................................................... 44

Home Microbrewery: The Brewing Process........................................................................................... 45

Home Microbrewery: How To Choose Your Supplies ........................................................................... 46

Home Microbrewery: Should I Use A Kit? .............................................................................................. 47

Home Microbrewery: A Great Gift For Your Guy ................................................................................... 48

Home Microbrewery: Cooking With Your Brew ..................................................................................... 49

Home Microbrewery: Running Your Own............................................................................................... 50

Home Microbrewery: Finding A Quality Kit............................................................................................ 51

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Wines And Spirits Inside Out!

Wine Tasting: Do You Do It Right? ......................................................................................................... 52

Wine Tasting: A Bit Of History................................................................................................................. 53

Wine Tasting: Temperature Matters........................................................................................................ 54

Wine Tasting: How To Do A Party ........................................................................................................... 55

Wine Tasting: How To Attend An Event ................................................................................................. 56

Visit The Vineyard For Wine Tasting....................................................................................................... 57

Is A Wine Tasting Party The Right Choice? ........................................................................................... 58

A Wine Tasting Dinner: The Perfect Finish ............................................................................................ 59

Wine Tasting: Different Wines To Try ..................................................................................................... 60

Wine Tasting: Taste Differences ............................................................................................................. 61

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Wines And Spirits Inside Out!

Wine Making: The Steps It Takes

Making wine is something that you can and should be doing. If you enjoy wines you’ll enjoy

making them yourself. Accomplishing this process is one that will please anyone who has a bit

of creative energy and anyone that wants to really experience the process. The first step of

making wine is to get the flavor of the fruit from within the fruit into your wine. You can use

grapes or many other types of fruit, depending on what you would like the wine to taste like.

To extract the flavor, most commonly, the fruit is pressed. Most fruits, besides that of a citrus

fruit can be pitted (if necessary) and pressed. But, there are other ways to get the fruit from the

wine as well. For example, another option would be to use cold maceration. To do this, the fruit

is first crushed and chopped. Then it is added to its fermentation vessel and all of the

ingredients from the recipe that will be used such as the sugar and waters will be added. It

must then be set aside for eight hours. Once pectin enzyme has been added and mixed well,

the wine must be refrigerated for up to two days, no less than one. When it is brought up to

room temperature, more ingredients are added and stirred in before the yeast is added.

There are other ways that the fruit that you plan to use in your wine making can have the fruit’s

flavor extracted including crushing, boiling, chopping and cutting. Pressing and even soaking

the fruit can be used as well. When you select a method you will want to insure that your recipe

is adjusted for that specific method. Some recipes are designed to work with a certain method

of extraction to gain the type of flavor that is necessary.

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Wines And Spirits Inside Out!

Wine Making: Your First Fermentation

During the process of making wine, you will need to ferment the wine several times. With each

step there is a need to examine the wine and to take the appropriate action. No matter what

type of recipe you are using, the goal will be to find the best fermentation period. Once you

have gotten the fruit’s flavor extracted from it, you can begin the first step of fermentation.

During this step, you’ll add in additional ingredients to the fruit in order to create the flavor that you want and then ferment the mixture for three to ten days. The temperature for this

fermentation step is important. Get it as close to 70 to 75 degrees Fahrenheit as possible.

During this step, you’ll need to add sulfites to the mixture in order to keep bacteria from growing

in the wine. It will also help with oxidation. To do this, dissolve Campden tablets or use a

powdered potassium metabisulfite.

Next, you’ll need to add in pectin enzymes which have several jobs. The most important is for it

to remove the pectin that’s found in fruits so that it does not spoil the wine. In addition to that, it also helps to begin the process of breaking down the wine by destroying cell walls. This should

be added to the base after eight hours of resting from the time of the sulfite being added.

The next consideration is for the acid that’s in the wine. It is important for the acid to be

adjusted in such a way as will allow for the acid to be balanced depending on what the fruit

needs. For example, some fruits are too acidy while others don’t have enough. Your recipe will

help you with this.

In addition to these, the recipe that you have will tell you the right amount of water, nutrients,

and finally yeast that you need. You’ll then need to place the mixture into the fermenting vessel

to get started. During the first 3 days, there is a need for oxygen to be allowed in. Follow your

recipes instructions for exacts.

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Wines And Spirits Inside Out!

Wine Making: Your Second Fermentation Cycle

Once you have allowed your wine to ferment for several days, it will be time to take the next

step in its making. During this process, you’ll be adding in additional ingredients and to skim off

the liquid from the pulp that remains. When you go through the wine making process, this

second fermentation period will be critical. Ultimately, you’ll want that period to last at least

several weeks and it should be done at a temperature that’s at 60 to 65 degrees Fahrenheit, ten

degrees lower than it was.

First get rid of the solids that remain in the wine making. Pour it through a funnel, then, into the

second fermentation vessel that you are using. Insure that the less are also placed into the

second vessel. But, before you can do this, you may ask, how long should you wait? You

should start the transfer into the secondary vessel after the fermentation process has slowed to

some degree.

Now, after you have transferred the mixture to the secondary vessel, you’ll want to attach the

appropriate air lock to the vessel. This is called a fermentation trap and it will fit to the mouth of the bottle you are using. It is important to keep as much of the air contact out of the transfer

process as possible, which is no easy task. Your recipe may call for specific instructions on

how to do this.

Now that you have moved it to the secondary vessel, it again needs time to ferment. While that

fermentation will not be nearly as vigorous, it will still cause enough reaction to notice. You’ll

want to set it in a room for at least several days, but it is better if it is a couple of weeks. Leave it alone as long as you can, or as your recipe directs.