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How to become an expert winemaker | crystal bright

wine and grapes

The hardest part of making wine is clearing it once it’s finished. You add wine finings, the best is isinglass which is a gel derived from sturgeon. I used to use a brand called CWE, but I’m not sure if that is still available.  I used the various supplies like pectin enzyme that was produced by Young’s Home Brew and i think their website is worth visiting. You can syphon some wine off into a plastic soft drinks bottle, fill it about half full. Then add your wine finings and shake the bottle to disperse them through the wine. The finings should be kept cool, if they get warm, the gel becomes too liquid. The wine and finings mixture can then be added to the bulk of the wine. (more…)


How to become an expert winemaker | acids

wine and grapes

I started this series of blogs on how to become an expert winemaker a few weeks ago, so you can go back and read the first blog. Then two weeks ago I explained how to make your first batch of wine using apple juice. Then last week we went on to clearing and filtering the wine. The more you understand the process and the science bit, the less likely you are to make a bad batch. I chose apple juice for the first batch because it’s cheaper than grape juice and it contains malic acid like grape juice. (more…)


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