my home made wine is cloudy?
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my mom has succesfully made home made wine from grape juice and it tastes decent, but it is still cloudy and bubly after filtering it. it also smells terrible but tastes ok.
y does it smell bad?
y is it cloudy and bubbly after being filtered?
If it's still cloudy and bubbly, that sounds like fermentation isn't complete. How long has it been fermenting and how many times did you rack it? For wine you should give it 3-4 weeks in primary, then another 1 or 2 months in secondary until it clears (clear enough to read a newspaper through the carboy), then another 3-6 months for bulk aging.
Smelling bad (rotten egg or 'rhino fart' smell) is another sign of active fermentation. This is the SO2 (Sulfur Dioxide) that is released during primary fermentation.
If you filtered it, then it shouldn't be cloudy or bubbly. What kind of filtering equipment did you use?
All in all, from what you said, it sounds like a perfect case of 'give it time'. Rack it, and let it sit for another month or two under airlock. It should clear, then you can bottle.
If you have any further questions, feel free to email me.
Can any chefs teach me the basics to making simple wine sauces at home?
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We cook chicken and steak a lot here (3 bachelors) and we're all getting really tired of the same taste every night. We started cooking peppers and onions, mixing it with rice in a wok, and then just mixing in the chicken that we previously cooked in the wok with some brown sugar on it.
I was hoping someone could explain the basics of some kind of wine sauces. I love Marsala when I eat out, and my brothers enjoy Francese. Can I make something similar at home, cheaply, that's reasonably healthy? Just something to cook the chicken or steak in or put over the top so that I can mix up the taste every night. Thanks for the help.
Please don't answer if you don't know the answer. Serious answers only.
To be more specific, I LOVE the Chicken Marsala from Carrabba's Italian Restaurant. If you have one around you, you should try it. That's sort of what I'm looking for, but I've found their recipe online and it seems like way too much work. We're three 21-25 year old brothers here.
Forgot to ask…is there special kind of wine I should be looking for? Are there specifically designated "cooking wines" (marsala?) or is it all the same?
Cook the meat in a pan in some butter. When it's done, take it out of the pan. Add wine to the pan and scrape the pan to release solids into sauce. After the wine has greatly evaporated and the liquid is reduced to a couple of tablespoons, add some cream. Stir. Voila.
VARIATIONS:
1. Just before adding the wine, add none or one or any combination of the following to the fat left from the meat (use your best judgment and have variety):
garlic
shallots
green onions
onion
mushrooms
peppers
spices (e.g., thyme, savory, marjoram, sage, whatever)
bacon or prosciutto
celery
2. Instead of wine, you could use any of the following alone or in combination:
vinegar
juice (apple, grape, cranberry, whatever)
fresh or canned chopped tomatoes with liquid
tomato paste mixed with water
3. In the very end, after the cream and after the sauce is off the heat, you could sprinkle a tad bit of chopped parsley, if you happen to be in the mood.
Note: When using herbs (spices), remember that a little goes a long way. But don't worry; if you ever make such a mistake, I am certain that you will not forget, and it will never happen again. Trust you instincts because you have been eating your whole lives and you know what tastes good.
Note on wine: You can use different wines and spirits for different flavors in the sauce. As a general guideline, if it tastes good when taking a bite of the meat and a sip of the wine, it is a good choice for the sauce. Different wines and spirits you can use are as follows:
white wine (any)
red wine (any, but generally not a very pale one)
Port
Madeira
Sherry
brandy
whiskey
grappa (Ital.) / marc (Fr.)
note:
(-) rum is only for dessert sauces
(-) vodka is useless in sauces because it has a neutral flavor
(-) gin is used only in extremely rare occasions
while making wine at home, after it is transferred to the air tight container, should i open the container and
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stir the wine while its fermenting or leave it untouched for 3 weeks and then stir later?
You should never really stir wine. During primary fermentation you may want to punch down the cap (the fruit that has floated and collected at the top) calmly to keep it in the wine. You do not want to stir, as this could aerate the wine, and once fermentation has begun you do not want any oxygen to some in contact with your wine. After you rack to secondary, you want it to sit perfectly still to allow it to clear and everything to settle out. Also, neither of these vessels should be airtight, they should both be under airlock. If you try making wine in an airtight container, you are risking a messy explosion.
My general rule is 2 weeks to a month in primary, then another month or two in secondary until the wine is clear enough to read a newspaper through the carboy. This depends on your recipe and fermentation environment, but will give you a good basis to work from.
Feel free to email me anytime if you need help or have any further questions.
Does anyone know how to make home made wine?
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My husband has always wanted to try and make home made wine, i was just wondering if anyone knew how to make it??
HOMEMADE ROSA WINE
3 (12 oz.) cans of Welch's frozen concentrated grape juice
4 c. of sugar
1 1/2 pkg. of dry yeast
Mix sugar and yeast dry and funnel into 1 gallon jug. Add thawed grape juice and add water to fill jug leaving room for initial foaming (2 or 3 inch). Cover jug mouth with small piece of cotton cloth and secure with rubber band or string. Let work for approximately 3 weeks. After working stops, let stand a couple of days to settle. Siphon off leaving sediment in jug.
1 (96 oz.) orange juice
1 (8 oz.) grape juice
2 c. sugar
1 pkg. yeast (approximately 1 tbsp.)
1 lg. glass bottle
1 balloon
Tape strainer
Mix well in large container, put in large glass bottle. Attach balloon on top and secure with tape so it won't leak. Let set until balloon goes down. Let it sit to settle, then strain and bottle. Chill. Tastes like Dago Red or Burgundy. Takes 10 to 20 days.
Is it legal to make wine and beer at home like in USA?
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Vinegar homemaking is not illegal I think. But it is made at home by fermenting fruit juice into alcohol and then oxidising alcohol into acid, the vinegar. The production of alcohol is a part of the process and also not illegal so home winemaking and beermaking should be legal, I think.
Just now I have read a recipe on apple cider making on Yahoo answers which seems to be good. I expect a recipe on home wine making also
You already answered your own question. If it’s legal to make vinegar, which must be fermented to begin with, then of COURSE you can make wine.
A Visitors Guide to Zurich Switzerland
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Switzerland’s largest city, Zurich, is one of the few places in the world that actually caters to everyone. Many of the city’s inhabitants are multilingual, with the majority of the residents speaking German (or more specifically, Zurich Swiss German, a regional dialect that is quite different from the traditional German language), followed by English, French, and Italian. As a truly global city, a wealth of business, cultural, and educational opportunities abound, making for a richly diverse population of over a million people. According to an annual survey conducted by the consulting company William M. Mercer, Zurich is the city with the highest quality of life on the planet. No wonder, then, that thousands of tourists flock to it each year.
Zurich accommodates visitors of all backgrounds, regardless of their age, race, gender, sexuality, or social class. Children and their families have many options to choose from, including the outstanding Zurich Toy Museum (Fortunagasse 15, 8001 Zurich), which has free admission and features over 1000 antique toys from all over Europe. Zurich is also one of the world’s most queer-friendly cities, with a substantial number of bars, clubs, and cultural events-such as the Pink Apple, a gay and lesbian film festival that takes place every May-that cater to homosexual travelers.
As Switzerland’s commercial center, Zurich is not the cheapest of places to visit. However there are fairly inexpensive lodging options available, like Hotel Seehof (11 Seehofstrasse, 8008 Zurich, http://www.hotelseehof.cf), which offers doubles from $215 a night. The hotel is small and stylish-containing just 20 rooms, each showcasing the clean, crisp quality of Swiss design-with its own bar (featuring an impressive wine selection) and a restaurant that serves up delicious Japanese food (courtesy of chef Keisuke Takatori). The simple, elegant rooms are the perfect place to rest your head after a busy day of sightseeing and include such modern conveniences as wireless internet access.
A smart and thrifty way to experience the multitude of activities that the city offers is by purchasing a Zurich Card (e-mail contact@zw.ch for ordering information). These extremely affordable one and three-day passes enable tourists to visit 40 museums, utilize Zurich’s public transportation, and receive discounts at many local boutiques and eateries. The one-day pass costs about $12 for adults and $8 for children, with the three-day pass coming in at double that rate.
The city is home to over 50 museums, which range in focus from art to technology. One of it’s most unique is the Circus Museum (Fischmarktplatz 1, 8640 Rapperswil SG). Circus arts have a long, proud history in Switzerland, with Knie-the Swiss National Circus-setting up shop in 1919. Zurich also provides its visitors with a huge number of restaurants offering cuisine from virtually every country in the world, including Brazil, Korea, and Lebanon. For a taste of authentic Swiss food, head to Adler’s Swiss Chuchi (Rosengasse 10, 8001 Zurich) for some of the city’s best regional cuisine. And of course, no trip to Zurich would be complete without a pilgrimage to the city’s most exclusive shopping district: Bahnhofstrasse (Bahnhofstrasse, 8001 Zurich).
You may publish this article on your website or ezine providing you leave the article “as is” and retain the resource box with live link back to the Search Switzerland Hotels website.
home wine making question?
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im making cheap ghetto wine. after the yeast fermenting in sugar water for 2 weeks, it turns out to be about 10% alcohol. so if i only ferment it for 8-9 days, approx. what would the alcohol content be?
Short fermentation is not much to go on. The alcohol content will depend on the temperature you kept the slop at. I will not dignify it by calling it wine. BTW, if this is the stuff you wanted to filter, go ahead. A coffee filter can't do any damage to this.
Northern Cyprus Restaurants And Bars Guide
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Can you imagine vacation in the Northern Cyprus without tasting traditional cuisine?
For every holidaymaker this means definitely an inseparable adventure as tasty Cypriot food represents a part of the unique culture.
North Cyprus is literally studded with restaurants from the authentic Cypriot cuisine, which offer very good value for money, to the fashionable restaurants like French, Chinese or Indian.
Lying on the crossroad of the three continents, the Turkish-Cypriot cuisine has been influenced by different cultures throughout history, owing most of its heritage to Mediterranean and Middle Eastern influences. Many dishes vary from region to region making North Cyprus a marvelous place to eat. The finest restaurants are, however, found in and around Kyrenia.
Over the years the culinary offerings in Northern Cyprus have grown as has the demand for their services. Not only the residents of the island required their services but also by the growing number of tourists that visit the island each year.
The first restaurants on the island were more local in nature and offered Cypriot dishes such as kebabs and mezes. The most famous of these restaurants are
located in the Kyrenia harbour area. It’s a pleasure to enjoy a candlelight dinnerwhile gazing at the warm light illuminated Kyrenia castle. Between the breath taking scenery and the scrumptious cuisine it is hard to tell which casts the stronger spell on you.
As the international community on the island is continually growing there has been a push towards more family oriented restaurants, similar in nature to TGI Fridays and Steak Houses, “Stone Grill / Cafe Duka” to name a few have opened in and around Kyrenia.
Cafe Bars and English Pubs
There are lots of Cafe bars and English pubs across Northern Cyprus, like the rest of the Mediterranean islands the cafe bar culture is to be seen everywhere.
There is a great range of Cafe bars in and around Kyrenia Harbor that serve a good choice of beers and food. You can also find some great bars in the better
hotels, The Colony Hotel the Rocks Hotel and the Merrit Hotel to name a few also offer entertainment however they can be expensive, so please bear this in mind.
Some English bars worth mentioning are, Villa Swallow that is situated just two minutes walk from the Harbour, it offers a great selection of beers and superb home cooked English food, the Fireman’s Fez Pub is handy to know as it serves good old fish and chips on a Friday evening and the Castle Pub in araoglanoglu which is only five minutes away is very convenient if you want to watch the live football.
The Santori Holiday Village is a great place for a night cap especially in the summer when there is a great atmosphere around the pool bar and restaurant.
The Escape beach offers both bars and Nightclub during the summer months. It is a great place for the latest in dance music and with its open air club next to the sea you could not ask for a better setting.
Restaurants
Niazis Restaurant
Niazis Restaurant has been serving good quality food, mainly kebabs and steaks, to locals and tourists for over 40 years. His now famous kebabs have stopped people needing a starter ever since day one, and with a wide selection of desserts to suit every taste, you really are spoiled for choice. Positioned in the heart of Kyrenia center, just 2 minutes walk from the harbor, you are also in the perfect position to seek out some late night entertainment. Open 7 days a week.
Pizza Garden
Pizza Garden is just a few miles to the west of Kyrenia and this is very popular restaurant that serves various foods throughout the day. Famous for their individual style & taste in a pizza and those delicious, thick chocolate/brandy milkshakes, you can sit and watch the best sunsets the island has to offer in this relaxed and tranquil location. Open 7 days a week, closed from November to March.
Carob
Rich in history and architecture, this delightful restaurant is situated right in the heart of Kyrenia harbor, with its old fishing boats and imposing backdrop of the ancient Kyrenia castle. There are 3 floors in total with the “roof top terrace” being the most popular place for diners to enjoy the amazing view on offer. The menu is extensive and there really is something to suit all tastes, so whilst in the Northern Cyprus the Carob is a must. Open 7 days a week.
The Ambiance
The Ambiance is opened by 2 of the most experienced and popular restaurateurs in the Northern and offers its diners something different from the average restaurant. Set right on the seas edge in the very popular village of Karaoglanoglu, you can relax and enjoy one of the most extensive menus on the island whilst listening to the waves gently splashing against the rocks. The evening is busy and the atmosphere is perfect, the day is laid backed with the chance to relax on loungers and soak up the rays, all in all, the perfect choice. Open 7 days a week, booking essential.
Altinkaya 1
Altinkaya 1 is just 5 miles west of Kyrenia city center on the Kyrenia-Lapta road. This is lovely fish restaurant which offers panoramic views and a friendly atmosphere, open 7 days a week.
Chinese House
Peking and Cantonese dishes served at Kyrenia’s popular Chinese House situated just 1.5 km west of the city center. There are indoor and outdoor seating arrangements so you can enjoy the authentic dishes any time of the year. Closed on Sundays.
Efendis House
Efendis House is situated in the old Turkish quarter with a delightful courtyard garden and giant apricot tree. This old time restaurant has a small but delicious menu, the staff is all friendly and the atmosphere is perfect. Closed on Mondays. If you are looking for a good quality Indian restaurant, look no further. The location is both convenient and impressive and offers diners a wide choice of menu including authentic indian dishes, some French cuisine and an impressive choice of Italian. Something for everyone. And it’s all about Jashans.
The Stone Grill
The Stone Grill offers a superb setting and benefiting from a innovative idea that you can cook your own dinner in front of you! The idea seemed strange at first but has quickly taken off with the full car park an indication of its success. Open 7 days a week
The Address
One of just a few restaurants that stay busy all through the year, and when you taste the food you will know exactly why. Whether it’s on the terrace in the summer, or indoors in the winter, The Address always has a fantastic atmosphere. Closed on Tuesdays.
St Tropez
Looked upon as one of the superior restaurants in Northern Cyprus, and quite rightly so, St Tropez has built up a superb reputation over the years. With an excellent menu to suit all tastes, friendly and efficient staff, a separate ‘cocktail bar’ and a wine list to rival all others, St Tropez is perfect for that special evening out. Open 7 days a week.
Using Swarovski Crystal Centerpieces For Your Wedding Day
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There are so many details that need to be considered to make your wedding day an absolutely incredible experience for you, your family, and your friends. You want to try and make every moment memorable for all of your loved ones that you have invited to share in your special day. I am going to discuss how you can make the table decorations really catch their eyes from the minute they walk in the door until they glance over their shoulders to get one last look before the day is done.
Since I have been making wedding days sparkle with Swarovski crystal centerpieces, I have come up with many of the ensembles through my own creativity. I have also gotten myriads of ideas from working with the brides themselves as I make their imaginations come to life. All of the arrangements and pieces that I will speak of in this article are only the beginning, please let your imagination run wild as you read this article and think of what is possible.
Lets start with the bouquets and floral arrangements on your tables at the reception. Swarovski crystal stems are very versatile, the stainless steel stems can be bent to work into arrangements that tower over the tables with calla lilies, the stems can be cut shorter to nestle in the center of roses, or even fall over the edges to mock ivy that dangles below the blooms.
Crystals can be incorporated in the ensemble by adding them to your décor with votive cups and candles that have Swarovski crystal “flat backs” glued to them in the shape of little hearts or wedding rings. I always thought it would be pretty to set a table with either bowls or tall, slender vases with floating candles in them. You could put loose crystals in the bottom of the water, and then set the decorated votives around them with tea lights. Doing this would make a very simple and elegant setting for a formal or informal wedding reception. One of the wonderful characteristics of Swarovski Crystals is that they are very brilliant, even in very low light.
Another way to have some sparkle on the table is to have crystals as your favors. The crystals will enhance the theme at everybody’s place setting and give them a memory of the day that they’ll have for years to come. You could put Swarovski Crystal Wine Glass Markers on everyone’s glass; just imagine how pretty it would look when they are all raised for the toasts. You could also use Swarovski Crystal Napkin Rings as a way to bring glamour to the table and have a light-on-the-wallet but heavy-on-the-glitz favor for all of your friends and family to take home.
As I said in the beginning, this is only a scratch to the surface of possibilities that can be created from crystals. It is very easy to create a very glamorous and whimsical setting using crystals that will last in your heart and mind forever.
50 million pounds of cheese
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I love cheese, my favourite is Gouda. There are wineries in northern California, take some Tillamook Cheese and go wine tasting.
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