Your Source For Making Wine and Beer

Beer Review #4 - Brooklynn Chocolate Stout

Monday, December 21, 2009

You need to know that this review was recorded after we finished our "Sex Xbox or Beer" skit. We had a few beers and probably should have saved this review for another night. But, does anyone really care?

This beer is from Brooklyn Brewery New York. It is worth noting that the ABV is a whopping 10.6% Potent!

The lady in this review seems to be a little on the tipsy side. Makes this video a fun one to watch.

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Winter Spiced Ale Recipe

Monday, December 07, 2009

6.6 lbs Dark malt extract
3 lbs dry dark malt extract
2 lbs wildflower honey
1/2 lb choc malt
1/2 lb black malt
1/2 lb Munich malt
1/2 lb flaked barley
1/2 lb malto dextrin
7 cloves
3 oranges
3 sticks of cinnamon
2 whole nutmegs
2 oz grated ginger
1/3 cup molasses
2oz cascade hops (whole leaf)
1oz Galena hops

Mash all the grains for 30 min

Boil the malt extract, honey, molasses and the galena hops for 30 minutes

Add 1oz cascade hops along with all the herbs and oranges to the boil for another 25 minutes, adding the remaining 1oz cascade hops during the last 10 minutes of the boil, for aromatics.

Cool the wort down, strained the oranges and hops and everything before dumping into the primary fermenter.

Pitch yeast.

Adapted from a recipe found on

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Cinnamon Wine

Monday, November 16, 2009

cinnamon sticks

Photo by: view from 5'2"

* 12 six-inch cinnamon sticks
* 3 lbs granulated sugar
* 7-1/2 pts water
* 1 tsp yeast nutrient
* 1/8 tsp tannin
* 3 tsp acid blend
* 1 crushed Campden tablet
* Champagne wine yeast

Put cinnamon sticks and one quart water in a pot with a tight-fitting lid.

Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours.

Strain the water into a secondary and discard the cinnamon sticks.

Add sugar to remaining water and bring to a boil.

Turn off heat and stir until sugar is dissolved.

Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water.

Cover with a napkin held in place with a rubberband and allow to cool.

Add Crushed Campden, stir, and allow to sit 24 hours covered.

Add activated yeast and recover.

Ferment 5-7 days, or until specific gravity falls below 1.030.

Fit with airlock and continue fermentation 30 days.

Rack into sanitized secondary, top up, and refit airlock.

Ferment another 3 months, rack again and ferment additional 3 months.

Stabilize, sweeten to taste, and let sit under airlock additional 10 days.

Rack into bottles and store in dark place.


Beer Reviews #3 - Saranac Pumpkin Ale

Monday, November 02, 2009

All the taste of pumpkin pie in liquid form
Written: Sep 14 '08 (Updated Oct 25 '08)

Product Rating: Product Rating: 4.0
Pros: authentic, organic, strong seasonal flavor; fairly smooth; not too heavy in body

Cons: Might be a little too strong overall for lightweights; could be seen as gimmicky

The Bottom Line: This doesn't taste any worse or better than a bigger-named pumpkin beer, so why not opt for the underdog?
Read full review

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Beer Making Tips - The Affordable to Great Beer

Monday, October 19, 2009

Beer Making Tips-The Affordable to Great Beer

By Shannon Brown

Brew low cost beer. The amount of time you spend on brewing beer makes the small difference in cost between "just OK" ingredients and top quality ingredients a minor point. Either way, the cost of brewing a 5 gallon batch is much cheaper than buying a couple of cases of beer in the store.

Beer is made of cheap ingredients, so it doesn't hurt to buy the best. Surprisingly, the cheapest way to brew beer gives you the best results: all grain brewing is the cheapest way to brew when grain is bought in bulk.

You do need a grain mill and a mash tun, so there is a small investment in equipment needed. But you should be able to brew excellent quality beer for less than $2 per gallon, and you could brew a mild ale for as little as $1 per gallon, or less than 10 cents per bottle (one gallon is about 10-1/2 12oz bottles). Most of my pilsners are about $1.50 a gallon brews.

Other ways to reduce the cost of your beer are by growing your own hops and reusing yeast from the fermenter. Easy to do, and it means that I don't have to buy yeast more than once every half year or so. The hops should last e through most of the winter brews. So all you need is grain, which is about $0.70 per pound in a bulk purchase (much of the cost is in shipping).

Beer Brewing Equipment Basic, simple, cheap equipment that gets the job done. Sometimes it adds to the challenge. But through the mystique of brewing and remember that illiterate alewives brewed for centuries using tried and true recipes and procedures before the dawn of kegerators, ph meters or hydrometers.

Beer Keg Brewing. After using bottles for years, you can jump to the corny keg (Cornelius keg). This is an important step because it makes brewing so much easier. You can still bottle, but just a few bottles per batch, and use a corny keg to fill the bottles. You can use corny kegs as secondary fermenting vessels. You can try out method where you leave the beer in the primary for about two weeks until it clears nicely, and then upi carefully siphon it over to a corny, avoiding transferring any trub.

Bulk Purchase of Grain and Hops.I purchased about 300lbs of grain and 5lbs of hops from North Country Malt. I have two bags of pilsner, two of Munich, one of pale ale and one carapils. This should cover my base malt needs for a year. I can make my house favorite recipes (pilsner, altbier, pale ale) with the ingredients I have on stock. I hope to work through this supply in about a year, which is the shelf life. I will also order specialty malts and hops as special recipes require.

Beer Drinking Philosophy. Beer is good food. Beer is healthy when used in moderation. Beer is a great beverage.

Shannon Brown is the owner of This site caters to home brewers around the world and has numerous links and resources. You can visit the site at:

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Wine and Fireside Entertaining

Saturday, October 10, 2009

Wine, Food, and Fireplace:

How the Ancient Greeks Had the Right Idea

When it comes to entertaining, nothing beats good company paired with wine alongside a roasting fire. And apparently we weren’t the only ones who think that way. As Jacoba Budden pointed out in Moussaka, even the ancient Greeks with their “thinkers and some of the greatest philosophers ever known,” had in-home taverns capable of hosting hundreds of people for drink, festivities, and profits. I say, why argue with some of the world’s most brilliant thinkers.
With chilled winter season right around the corner, find out how you can create a festive cavernous experience in your own home.

The Menu:

When hosting your own bash, the center of any lively combination should be several bottles of wine alongside a casually but well-thought out platters. Conventionally, platters were limited to cheese, but chic wine connoisseurs know that mixing it up with breads, chocolates, and some delectable deserts works equally as well. With such a colorful sensation for the palate and the array of pairings to choose from, you and your guests will be marveled by how easy it can be to have a great time with such minimal effort.
In fact, in light of the recession many hosts and hostess have decided to forgo conventional dinner parties and instead opt for rich but simplified menu of wine served with a few pairings. Having come to be known as chic “Wine Parties”, guests usually delight in being able to have a more casual get together that isn’t meal-oriented. These new types of parties are not only friendly on the wallet, but are also far more time efficient – requiring less preparation and clean up, they can be thrown at the last minute while still being a hit with your guests. Guests also enjoy the opportunity to sample new types of wines.
Going beyond just the basics of wine, any great wine party host will take the time and considering to set the stage for his or her guests. After all, you a cold barren room is hardly going to foster an evening of warm and engaging conversation.
Equally as important as the wine and pairings you serve, is what type of setting you serve it in. With winter here and everyone huddling indoors, a fireplace creates the ideal ambience for a memorable evening

Hot Focal Points: Fireplaces Set the Stage for Great Evening

Whether or not you have a fireplace, you can still create the same effect with faux fireplace that doubles as an energy-efficient heater. A fireplace heater lets you fill your home with a mesmerizing, soft glow without the hassle of burning ash and buying wood.
Conventional fireplace are often limited to a large home that can accommodate the space and chimney necessary to install a traditional fireplace. With an electric fireplace heater, it’s possible to have a fireplace no matter what size or type of home you’re in.
Portable fireplace heaters are perfect if you live in a small home or apartment and prefer the stylish addition of a fireplace. Fireplace heaters make it possible for these types of spaces to still enjoy the warm glow of a fireplace – especially at your next wine party!
The look of an electric fireplace heater is surprisingly realistic, simulating the gentle smolder of a fire down to the glowing embers. With portable fireplace heaters, you can get the coveted architectural element of a fireplace, without the cost – plus its portability allows you to move it to whatever room you decide to hosts your guests in.
With the last touch of a fireplace, you can certainly recreate the philos of Grecian gatherings.
Wine, Food, and Fireplace is brought to you by Shireen Qudosi.

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Beer Reviews #2 - Victory Hop Devil

Monday, October 05, 2009

Menacingly delicious, with the powerful, aromatic punch of whole flower American hops backed up by rich, German malts. HopDevil Ale offers a roller coaster ride of flavor, coasting to a smooth finish that satisfies fully.

Malts: Imported, German 2 row
Hops: American whole flowers
Alcohol by volume: 6.7%

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How Eco-Friendly Monks Rekindled the Use of Spirits.

Saturday, September 26, 2009

The following is a guest post by Shireen Qudosi of Heater-Home
They say people in glass homes shouldn't throw stones. Well, this is one glass home you're not likely to find a squabbling pair in.
In 1984, Buddhist monks in Thailand began gathering bottles to decorate their shelters. The interest not only attracted a lot of tourists but also resulted in a flood of donated bottles to help the monks realize their luminary vision. Since then, Thai monks in the Siasaket province just 370 miles northeast of Bangkok have used approximately 1.5 million glass bottles to create their temple.
While many eco-enthusiasts have incorporated recycled bottles into their d├ęcor, these creative and dedicated monks have taken it to a whole new level. Using a mixture of green Heineken bottles and brown Thai beer bottles, the monks find that the use of bottles as building materials is a practical solution, since the bottles don't lose their color and are easily cleaned; plus the thickness of beer bottles makes them durable enough to resist wear and tear. The monks have also cleverly put beer bottle caps to good use by creating stunning mosaics depicting Buddha.
Moving beyond simple sustainability and to spiritual sustainability, Thai monks have taken beer, normally associated with common culture, and have created a cultural goldmine out of beer byproducts. They've single-handedly redefined recyclability, and raised the bar in an eco-conscious world. If a handful of monks with limited resources can create this, what about the rest of us? The Beer Bottle Temple is a testament to eco-living that fuses practicality and spirituality to create a whole new forum for aesthetic design.
The bottles create a structure that holds up the number-one rule in architecture, which calls for an awareness of how the building uses light. The "Beer Bottle Temple," as it's now referred to, draws every last bit of light in and reflects it throughout, creating a warm glow unmatched by electrical lighting. Imagine how a stained-glass church looks -- now imagine the incandescence of an entire building arising out of glass, with reams of sunlight stretching from wall to wall.
While it's unlikely that the rest of us have a glass house, we can certainly learn from the design element, and perhaps pick up a little green lesson. It's true that many modern homes (especially pre-fab and modular homes) have a larger percentage of windows. Though increased window space is always a scenic plus, it's usually not conducive to a warm, toasty home -- a much needed transition during the approaching winter months.
The fact is, glass does nothing to insulate your home, and switching on the heater to high is not the best idea if you want to go Earth-friendly and not be out of house and home after paying your heating bill. Rather than shoveling buckets of change into the bottomless pit known as utility bills, try investing in a space heater and keep that heater in the area you use most -- like your bedroom, office or living room. This way you're channeling the heat right where you need it, so that no matter where you live, your home can still be your castle.
As for the monks, they're still busy building. They continue to collect and receive empty bottles that they're now using for additional temples and shelters. The Beer Bottle Temple brilliantly reflects what a little bit of ingenuity and a lot of patience can accomplish. It is a monument to spiritual sustainability that also defies the cultural associations we've branded on spirits.

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Corn Wine

Thursday, September 03, 2009

Photo by: r-z

* 2 lbs cracked corn
* 1 lb chopped golden raisins
* 3 lbs granulated sugar
* 4 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* Champagne or Sherry wine yeast

Rinse the corn well, checking for any pebbles or other foreign matter. Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. Pour the soaking water into primary. Put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours. Meanwhile, boil a cup of orange juice, transfer to a sterilized pint jar and set in refrigerator 30 minutes to cool. When cool, add yeast to orange juice and cover with plastic wrap. After 24 hours, add orange juice to primary. Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. Rack into secondary and fit with airlock. Rack every two months for six months. After sixth-month racking, check for dryness. If not completely dry (specific gravity of 0.990), allow another two months and rack again. When dry, bottle the wine. May drink immediately. [Adapted from Terry Garey's The Joy of Home Winemaking]

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Beer Reviews #1 - Sam Adams Octoberfest

Tuesday, September 01, 2009

Wanted to show some love to a great seasoning company called "Slap Ya Mama" Cajun Seasoning. Also this is a very good beer make sure to try it.

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Black Tea Wine

Thursday, August 27, 2009

Photo by: sarahemcc

* 4 tablespoons bulk black tea
* 1 11-oz can frozen red or white grape concentrate, depending on desired color
* 2 lbs sugar
* 2 tsp citric acid
* 6 pts water
* 1 tsp yeast nutrient
* 1 pkt wine yeast

Bring water to a boil and pour over the tea and sugar, stir well, and infuse until cool. Strain into primary, add grape concentrate, acid, nutrient and yeast. Cover and ferment until s.g. drops below 1.020. Transfer to secondary, fit airlock and ferment to dryness. Rack when wine is clear and completely dry, top up and refit airlock. Rack again after 45 days, stabilize, refit airlock, and set aside for 3-4 weeks. Sweeten to taste if desired and bottle.

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How The Process Of Beermaking Is Done

Tuesday, August 25, 2009

How The Process Of Beermaking Is Done
Submitted by: Greg Hall

When you think of brewing you probably think of brewing a good cup of coffee. Brewing can also be the process of making alcoholic beverages as well. Beer is one of these beverages that brewing is used for and fermentation is used to make beer.

Brewing can be traced back to ancient Egyptian times. The fermentation process was discovered accidentally by the Sumerians. No one knows exactly how this occurred however as it was not written down. It is thought that it may have had something to do with the making of bread since many of the ingredients are the same and if left without cooking, or completely cooking the bread mixture can ferment. They were able to repeat the process and continue to create the drink, which they obviously enjoyed the first time it happened. The beer of this era could not be stored and did not have any foam. Beer was thought to contain a spirit or god because drinking the mixture seemed to possess the person who drank it.

Unlike wine where fruit juices are a big part of the ingredients, beer's major ingredients are malt and hops. Add to this yeast, sugars, and water and in the right combinations and with the right processes you will get beer. The first process to undergo is mashing. Mashing is where crushed malt and hot liquor are combined and kept at a constant temperature for about an hour so that the enzymes convert the starches into a fermentable sugar. The mash would be similar in consistency to cream of wheat or oatmeal.

Water is then filtered through the mixture to dissolve any remaining sugars. This is called sparging. The liquid that is heavy with sugar is known as wort. Boiling is now required to remove excess water, remove microorganisms, remove any sweetness, and develop bitterness. The wort is collected in containers called fermenting vessels.

The next step is fermentation; during this process yeast converts simple sugars into alcohol and carbon dioxide plus a wide range of flavors. Every yeast has its own flavor profile so this explains why each beer company has its own distinct flavor.

Packaging is the last step. At this stage the beer contains alcohol but not a lot of carbon dioxide. In order to fix this there are not a lot of options, the most common one used is forced carbonation by adding it directly to the keg or bottle. Casks for real ale, kegs for brewery carbonate beer, and cans or bottles for take away sales. During packaging you must be careful to not oxidize the beer or it will become stale. It depends on the person as to whether or not the beer is aged.

About Author: Gregg Hall is an author living in Navarre Florida. Find more about this as well as Home Beer Brewing at

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Photo by: colbs

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An Intro to Wine

Thursday, August 20, 2009

Guest Post by: Shireen Qudosi

An Introduction to Wine

What You Need to Know Beyond Just Red and White

With the rise in environmental awareness, there’s now a mushrooming rise of eco-friendly wine and wineries. There are three categories of eco-friendly wines: sustainable, organic, and biodynamic.

“Sustainable” means that grapes were grown with few to no chemical, fertilizers, pesticides, or herbicides. This method nurtures the soil naturally, whereas “organic” wines are grown in organically certified vineyards and are made without added sulfites.

On the other hand, “biodynamic” winemaking goes way beyond organics. With biodynamics, the farm is viewed as a living system. The soil is treated with complex compost preparations (of course without chemicals or pesticides), including quartz, yarrow flowers, stinging nettle, and more.

Biodynamic winemakers claim to have noted stronger, clearer, more vibrant tastes in their wines, as taste test conducted byFortune confirmed. Now all you have to do switch out bulky refrigerators for portable wine coolers, an energy efficient way to chill your wine.

If one of your hobbies is collecting exotic or expensive wines, then the next thing you have to think about is how you're going to maintain your investment. There are a lot of different types of wine storage units and between wine bottle coolers, wine racks, portable wine coolers, and wine cellars, it's easy to get confused.

However, with an easy to follow guide on the importance of storing your investment properly and a quick breakdown of the different types, you'll have this category covered. But before discussing the different options, it's important to understand why simple sticking a bottle or two in the fridge is far from adequate for storing your bottle of wine.

Wine Storage

When it comes to choosing a method for wine storage, you want to consider and compare the different features available to you. There are three basic types of wine cooler storage devices: wine bottle coolers, (multiple bottle) wine coolers, and wine cellars.

If you're a beginner, you may want to consider a wine bottle cooler, which also works great for dinners and smaller events. This way you can have the bottle temperature maintained while you dine. This is a particularly key table setting item if you expect the meal to last for a longer time. A wine cooler also adds a level of sophistication to any dinner or cocktail party, which you can never go wrong with

If you're collection is a little larger, then consider a wine coolerthat comes equipped with wine racks to prevent your bottles from clashing together. Wine coolers have advanced a long way and most (such as NewAir wine coolers) now also come with thermoelectric multiple independently controlled temperature zones for both red and white wines, touch screens, sleek lighting with glass doors, casters for mobility, as well as a wide variety of styles for various space needs, plus an ability to house anywhere between 14 to 32 bottles.

When buying a wine cooler, you should also understand the specific differences between a wine cooler and a wine cellar. If you have aging wines or a long term wine storage need then you need a more sophisticated wine cellar as opposed to just a wine cooler. Once you've understood the difference you want to consider the capacity you need for a wine cooler (or cellar). However, if you're a wine expert or have a larger collection, then a portable wine cellar is your go to purchase. Small or large, a wine cooler unit protects your investment (as well as its taste) until you're ready to drink it.

But above all, don’t be a wine hoard. Remember that wine is for enjoyment. Salu!

Source: Intro to Wine is brought to you by Air & Water, Inc.

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Homebrewing Becoming More Popular

Tuesday, August 11, 2009

In Geoff Haas' St. Paul basement, a few more batches of home brew bubble away. As he looks over the glass carboys sitting on the table, Haas said, "I've been pretty busy over the holidays, making some beer."

Haas is typical of a growing list of home brewers who are being bitten by the bug. For many of them, it begins with the notion of saving some money -- brewing your own beer and fermenting your own wine can be cheaper than buying it. But for the most avid hobbyists, it becomes an obsession over taste.

"I think now it's just more about the love of the process and the love of beer," Haas said

Read more at WCCO

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Is Your Cellar Stable For Wine Storage?

Thursday, August 06, 2009

Melanie Hudson

There are three wine storage golden rules to follow! Wine cellar has to be dark, humid and cold. All of those three conditions are crucial for right aging of your wine. Why is light so damaging for wine? Wine is an organic liquid. And each carbohydrate organic compound like proteins is sensitive to ultraviolet (UV) light. What will UV light do to wine? It will cause complex organic molecules in wine to dissolve and they will start to ruin the flavor and the natural aging process of wine. The same effect will excessive sunbathing have on your skin. Ultraviolet light, as a part of sunlight is degrading proteins in our skin. The effects are well known. In extreme cases UV light can cause uncontrollable growth of cell structures leading to skin cancer.

Those who want to buy a ready-made wine cellar unit with integrated cooling and humid control center should also pay attention to the light source provided within. Neon light emits much more UV light than a classical light bulb. It may not make a difference for wine bottles that will be consumed within a year. But for storage of wine bottles that can age for centuries, those short periods of UV exposures within 10 or more years, quickly sum up.

Why should you pay attention to humidity in your wine cellar? Humidity is important for storing wine bottles traditionally sealed with cork. Despite the fact that there are many other wine sealing materials on the market, you will not find a serious top wine producer using anything other than a cork. What is the relationship between the cork and the humidity? The cork has to be in regular touch with humidity on both sides. That means the inner side, reaching into the bottle has to be in contact with the wine (that is why wine cellar storage racks will store wine horizontally), the outer side of the cork has to be in environment humid enough to prevent cork from drying. A dry cork becomes porous and the air starts to leak into the bottle, spoiling the wine. How will you know if you cellar is humid enough? Relative humidity in a room can be measured with humidity meters called hydrometers. Those are really cheap and easy to buy in any wine storage accessories store. What is humidity important for a perfect wine aging process? According to French wine experts and scientist, perfect humidity level of a wine storage cellar lays between 60-70%. But more than humidity levels in a cellar, the quality of cork itself is the crucial factor in preventing the wine from leaking or from spoiling.

If you ask any wine expert on the world which from those three golden rules plays the most important role in fine wine aging, they would unanimously say-The Temperature. The best temperature for wine storage is traditionally believed to be 55°F or 13°C. Little research has been made to discover why exactly that temperature. But more than the temperature itself, it is important not to let the temperature fluctuate for more than 1 degree. Quality wine needs stable conditions to gradually develop its best aroma, taste and color.

About the Author
For more on special wine cellar equipment visit


Home Beer Brewing Success

Tuesday, August 04, 2009

Submitted by: Paul P.

Home Beer Brewing is becoming an increasingly popular hobby for men and women of all ages. The ever increasing price of drinks at bars and clubs coupled with a greater interest in entertaining at home have made it increasingly popular.

So yes you can start home beer brewing! However it dos not have to be a solitary occupation locked away in the cellar or shed for hour after hour. As well as being a hobby for the individual it can also be a family project through which you introduce members of the family to alcohol and the need to be responsible with it. Some people do not understand why people make their own beer. They wander why they want the all the mess and clutter associated with creating their own brew. They believe that it is far easier to simply go to the store and get what they want when they want beer. However, it is not simply about the convenience or the cost of the beer stores.

The actual reason why a lot of people have started home beer brewing is because they think it is both enjoyable and exciting. This is a way for them to participate in hobby that they like and that keeps them busy. Some people create their own brew just because they have never tried it before and now the proliferation of Home Beer Brewing Kits and other resources provide them with the opportunity relatively cheaply.

It is also a way for individuals to reconnect with their ancestors and family history. There are so many different recipes for beer, not only held by the breweries, but that have also been handed down through different families. They are using the recipes that their ancestors used and seeing if they can do what they did, In the process they are discovering that they can create great tasting beer. Many of the recipes are easy to follow and have an ingredient list that is easy to find. There are different things that people can buy to make their beer making experience more fun.

With the right kit and the best beer-making recipe, it has come within the reach of many more people and anyone can try making great tasting beer. Even if it is a one shot thing, it will be worth seeing if you can create a beer that is just as good as the beer that is purchased in the store. You can create anything with the home beer brewing supplies that you can now find in the store.

Buying the kits to brew your beer is going to make it easier for a lot of people to do. You can get everything that you need with this kit and it will make your beer brewing easier. Finding these kits will make the beer brewing adventure even more fun for someone that has not had the opportunity to try making their own beer yet.

Finding out about making your own beer is easy. You can go online and get all the facts and the tips that you need to get started on making your own beer. There are many tips and pieces of advice that you can use when you start your new hobby of making your own beer and I hope you will enjoy your own beer!

About Author: Paul Duxbury writes extensively on Home Beer Brewing and on Beers and Beer Accessories

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Eggplant Wine

Sunday, July 26, 2009

Photo by: Robyn Gallagher

* 4 lbs eggplant
* 2-1/2 lbs granulated sugar
* 1/2 oz citric acid
* 1/4 tsp tannin
* water to make 1 gallon
* 1 tsp yeast nutrient
* wine yeast

Boil 1 gallon of water

Thinly slice the eggplant.

Put sliced eggplant and sugar in primary fermenter

Pour boiling water over contents in primary fermenter

Allow to cool to room temperature

Add remaining ingredients and cover with clean cloth.

Ferment 3 days

Strain liquid into secondary fermenter

Rack every 30 days until wine clears


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