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Posts tagged “winemaking

How to become an expert winemaker | port and sherry

wine and grapes

Winemakers have always tried to make something that tastes a little like sherry or make their own champagne. I’ve tried most things and the sherry did taste like cheap sherry so it’s worth having a go. You can make something that tastes a lot like port too and so if you like your port and lemon, you can try that too. (more…)


Another week of ideas

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I took a few photographs this week, but it rained a lot of the time. In Moorcroft Wood, it was muddy and so I didn’t venture far into the woodland. I had a few ideas to blog about though. I hope to do better this week if I have some new photographs and it stops raining. Wimbledon is over and so it could brighten up now! I’ll do a roundup of this weeks ideas and you can choose the ones that you fancy reading through Sunday. (more…)


How to become an expert winemaker | punch

wine and grapes

Some spirits are made specially for making punch, but you can use wine. You can make red wine, that is suitable for making Sangria, either from red grape juice, blackberries or damsons, when there is a surplus. For a tropical punch, pineapple wine wine with added fruit and lemonade is nice on a summer’s day. It’s great for barbecues too. You can get cartons of pineapple juice in the supermarket. I just checked a well known British supermarket and they are doing 6 for £4.00. Make sure you buy the concentrated one.

You need 5 or 6 cartons of pineapple juice, 6 bags of sugar and a wine yeast that can ferment to high alcohol to make 25 litres of pineapple wine. Alternatively, if you are making just 5 litres, use one litre of juice and 1200 grams of sugar. (more…)


This week’s ideas…

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We are having a little rain in England, in fact, I think it’s breaking records. I did get out a couple of times to take photos this week, but it was a little dark. Strangely, the sun felt hot one day, but the light wasn’t very good for photography. I wrote a few blogs and I am continuing to add to a zillion ideas! This site is only 5 months old and we have readers in 50 countries, so it could be worse. I hear of a British website selling for millions every year; I could be rich one day! If you would like to have a go at blogging, why not write a blog and send it to me at a Zillion Ideas? The email address is in the side bar >>> (more…)


How to become an expert winemaker | foraging

wine and grapes

Last week when I was taking photos by the canal, I saw wild roses, flowers on the elderberry trees and there were lots of flowers on the brambles. That means if you go foraging there will be rose hips, elderberries and blackberries to be picked soon. That will get you some free fruit and then you have to extract the juice. With soft fruit, a juicer that works on centrifugal force works well and you can extract the juice cheaply. The other alternative is to put them in a saucepan with a little water; simmer for a while and mash. Then you can strain the juice off. (more…)


How to become an expert winemaker | bulk

wine and grapes

If you are following this series of blogs on winemaking, you have probably made your first batch of 5 litres and have enjoyed sharing it with your friends.  These wines are ideal for barbecues, although it hasn’t exactly been barbecue weather in England. You know that 5 litres doesn’t go far at a barbecue though and so maybe when you get good at it; you could make 25 litres! (more…)


How to become an expert winemaker | Carbs

wine and grapes

Carbs or carbohydrates are sugars and starches. Sugar is fairly easy to understand and the sugar used in wine making is the granulated sucrose that we are familiar with, but there are other types of sugar. There is fructose, otherwise known as fruit sugar, but also found in some vegetables like potatoes and carrots. Fructose is important to mental health and so those foods are important to us. Then there is lactose, that is a sugar that yeast won’t break down and so is sometimes used to sweeten wine after it’s finished fermenting. Artificial sweeteners like aspartame and sucralose aren’t usually used to sweeten wine. There have been accusations that these sweeteners can damage health too. I try to avoid them because although the digestive system doesn’t absorb them, they can be broken down in the large bowel causing gas. Who wants more gas? (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…)


How to become an expert wine maker – clearing

wine and grapes

I explained last week how to make your first batch of wine. After about 3 weeks of testing your wine to see if all the sugar has fermented into alcohol, you should get a reading with your hydrometer of just 1.000 for medium dry wine. You can now stop it fermenting with a stabiliser or wine stopper. Something like Potassium sorbate (from your local supplier or Amazon) will do nicely. I found a stabiliser by Young’s Home Brew on eBay too. Sorbates can cause a few people tummy trouble, but there are other stabilisers you can use. (more…)

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