wine and beer making

[...]... recommended A winemaking club, buying the concentrate in bulk, can obtain it for 40/- per gallon, and members can then make wine for as little as 1/3d to 1/4d per pint The firm has in addition to the ordinary red and white special concentrates for Italian and French Vermouth and port-type wines Herbs and flavourings A simple and quick method of preparing herb wines of many varieties is by the use of a standard... at the top and will be projecting above the surface of the wine Turn the siphon up the right way again Store it in a cold place if it is to be kept for a while before use To serve the wine, do not squirt it out through the nozzle but unscrew the cap and pour out the wine as from a bottle Hey presto!—Sparkling wine! Winemaking summarised Ÿ Ÿ Ÿ Ÿ Ÿ 1 Extract flavour 2 Add sugar and yeast and ferment... market and which are a real boon to the winemaker who is anxious to see results quickly, yet at a reasonable price Grape juice concentrate, of course, will make "true wine, " and at a price far below that of wine bought in a shop, and by using it one can avoid all the "cookery" aspect of making wine at home Consequently many people are by-passing the flavour extraction part of the hobby nowadays and making. .. the wine will be supple and zestful, if too little, flat, insipid and characterless, if too much, harsh, astringent and bitter Tannin is also an essential constituent if a wine is to have good keeping qualities Tannins come from the skins and stems of fruit—particularly red fruit, and wines made from all red fruit, and from elderberries, bilberries, sloes, damsons, plums, apples, pears, grapes, and. .. can be done even more neatly with proper wire loops and a hand wiring tool Finally, finish your bottle off with an appropriate label and coloured capsule of tinfoil or plastic to cover the cork (It looks better if label and capsule match, and are of a suitable colour for the wine, red label for red wine, yellow for yellow, and so on.) On as ordinary wine bottle the label should be about a third of the... characteristics, and just as some are more suitable for baking or beerbrewing, so others are better for the production of quality wine A good wine yeast has a high alcohol tolerance (i.e., it will allow the wine to ferment further and be that much stronger before it succumbs) it will form a firmer sediment, making racking much simpler, and it will be less prone to impart "off" flavours to the wine It is... blending two wines of known strength and wish to know the final strength, the formula is:— (A x B) + (C x D) -A+C where: A = No of parts of 1st wine B = Strength of 1st wine C = No of parts of 2nd wine D = Strength of 2nd wine Thus, if you blend two parts of a wine of 15 % with three parts of a wine of 10 % the result will be: (2 x 15) + (3 x 10) 60 - = - = 12 2+3 5 or a wine of 12... first fermentation a wine will be milky or soupy and often downright repulsive!—in appearance, and no-one would imagine that one day it will be brilliantly clear, and perhaps even sparkling But do not dismay Properly made, and properly managed subsequently, almost all wines will clear of their own accord Some wines, parsnip and plum among them, are notorious for their slowness to clear; and it should be... grape juice, and it is certainly "winemaking made easy." By using it one can have wine finished and drinkable in only a few weeks, and it is at first hard to believe that such delicious wine can be produced with such simplicity and speed The cardinal factor in their system is the use of thorough filtering and racking (see pp 29-33) which clears the wine of dead yeast and oxygenates it so that it matures... rocking and swirling at 3-minute intervals Rack after a month, not before Egg-shells will often clear and decolour—a white wine Clean them, bake them in an oven—which makes them brittle and then crush them into small pieces before adding to the wine The tiny pieces will often rise and sink, rise and sink, for quite a long time, carrying down with them the suspended solids and thus clearing the wine, . FIRST STEPS IN WINEMAKING A complete month-by-month guide to winemaking (including the production of cider, perry and mead) and beer brewing at home, with over 130 tried and tested recipes 3rd. volumes, "130 New Winemaking Recipes" and "Home-Brewed Beers and Stouts" " ;Making Wines Like Those you Buy" and " ;Making Mead" (each 5/-, post 8d.). I hope. making, so that you can pursue your winemaking all the year round with this veritable Winemakers' Almanac. Further up-to-date recipes appear in the companion volumes, "130 New Winemaking