Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, & Vitamin B Complex. ...[Read More] Our Price: $13.99 [Add to Cart]
Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, & Vitamin B Complex....[Read More] Our Price: $1.79 [Add to Cart]
Propper Starter concentrated wort makes it easy to give your yeast the proper start when preparing high gravity brews, cold-pitched lagers, yeast packs nearing expiration and whenever a starter is recommended. No more measuring messy DME. No more wai...[Read More] Our Price: $15.99 [Add to Cart]
HOP DESCRIPTION - Another hardy aroma variety bred by the Hop Research Center in Hüll, Germany, Callista kicks off intense fruit flavors of passion fruit, apricot, peach, and blackberry, plus some pine. Low alpha acids ensure this will be a late-add...[Read More] Our Price: $3.00 [Add to Cart]
Don't know how much use this will be, as it was my first effort at any sort of home brewing, but here goes... I got the kit with a starter bundle from Love Brewing, and wasn't really sure what to expect. There was a 5litre jerry can of juice (well, juice plus sugars etc) and everything else required. Instructions are nice and simple, and together with a selection of videos online, plus some sound advice from the forum, were comprehensive and easy to follow. Everything went more or less to...
I've been searching for a decent but affordable Tabletop Cider/fruit press. I only produce 1 gallon batches at any given time, so it doesn't need to be anything be and extravagant.
However, the supply houses here in the US don't seem to supply much equipment specifically for cider making, and the presses they do carry have no reviews. I am guessing (hoping) that because cider making is a bit more popular in the UK, there might be more resources to select from?
Hello all Looking at my books and online Saison beers seem to primarily brewed with Pilsner malt...I don't have any...can I sub with pale? If not I need some bits from MM so could wait til later to order to see if I can catch the window for malt orders... I also have a load of frozen fruit off the allotment... raspberries, tayberries, gooseberries..can I use these? What's your "go to" Saison?
Hi, as the title really. Want to do a quick turn beer so giving Kveik a go and thought I'd dip my toe into pressure fermentation while I'm at it. I've got a Hornindal Kveik lined up for a clone of Bells Two Hearted. Its a recipe I've brewed before with success so will be interesting to see the change the Kveik makes.
I think I'm going to ferment at 32C - the temp range for the particular yeast I have is upto 35C according to the packet, so don't want to push it to the max, so 32C sounds...
Thought I'd keep all my brewdays on one thread from now on
Purchased a Sierra Nevada Pale Ale Clone from The Malt Miller. First brew using my SS Brewbucket, thought I'd chuck a kit onto the order too. Service from TMM was excellent
First time planning on using a liquid yeast for a West Indies porter clone recipe. I should have really read the instructions on the liquid yeast pack as it requires a starter due to the expected OG of 1.063. I don't have the time, equipment or frankly the inclination at the minute to make starter as I'm planning on a brew day in the morning. So my options are.
Pitch the white labs liquid Irish ale pitch pure pack and hope for the best.
Just heading to Bermondsey and wanted to try and log all the sights and tastes of the day. The gramma will get worse as the samples increase but looking forward to an interesting day with the main aim of trying as many styles as possible.
I jokingly suggested to my friend joining me that if we only drink thirds we could try all styles listed in the BJCP. It would work out at only 33 pints, more than achievable in a 12 hour period . I think it works out at a 1/3 every 7 minutes .
I am (as i have posted before) an Andy Burnham fan and he opens with -
"I get the increasing impression its impossible to get sacked from this government, you can breach the ministerial code, you can give contracts to your friends, what would it take to get sacked from this government"
My last few brews I've used Lidl's 17p bottled still water and they have all been astringent
I am currently doing extract brews using pure brew, fermzilla and close transfer. I used to use Aldi water and never had this? Any idea I have also been using chemclean to clean my fermzilla and then swilling with water before sanitising with chemsan.
Why didn't I think of this before? When I want exactly 9 litres in my stockpot..
Up till now I've been filling measuring jugs to the brim with hot/boiling water, and pouring them in. And then I thought, one of these days, you're going to scald yourself doing that. Wouldn't it be better and safer to fill the pot from a boiled kettle, as long as I knew exactly how much to put in... So using a long-handled spoon as a measuring stick, I carefully measured in the (cold!) water, and aligned with...
To taste the wines of Saint-Émilion is to meet two series of sensations. One is the richness, the concentration, and sometimes the alcohol, provided by Merlot.
The other is the more nuanced, perfumed, structured character from Cabernet Franc. The proportion of each in the blend determines the stylistic character of the wine and its balance.
And then there's Château Figeac. A Premier Grand Cru Classé, one of the top wines of Saint-Émilion, this estate brings another grape into play: Cabernet Sauvignon, which can form one-third of the blend.
Chateau-Figeac vineyard / Photo by Alain Benoit
When you blind-taste wines from top Saint-Émilion estates, it's sometimes easy to spot Figeac for its extra dimension of structure or its initial austerity. Other times, it's not possible.
When I tasted along a line of 2018 Saint-Émilion Premier Grand Cru Classé, Figeac did stand out, but for once not just because of the Cabernet Sauvignon. It was because there was such extraordinary harmony shining through the wine's tannins and still-young fruit.
It did have the richness of the 2018 vintage, and it did have the alcohol, thanks to the ripeness of the Merlot. But it was what I described as its "density and immense structure" that set it apart from the other wines.
Courtesy Chateau-Figeac
Figeac is an estate that has always made great Saint-Émilion. But it was in a traditional style, one that appealed to a faithful clientele. The château seemed to be marking time.
In 2012, the shock of not being reclassified from Premier Grand Cru Classé B to the exalted level of Premier Grand Cru Classé A energized owner Marie-France Manoncourt to change direction. This seemingly arcane distinction is of major importance in Saint-Émilion.
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Manoncourt called in consultant Michel Rolland and appointed Frédéric Faye as managing director. This decision paid off in the quality, precision and intensity of the last several vintages, all without sacrificing the style that makes Figeac so special.
It's not as if the vineyard has changed. The gravel ridges that make it so advantageous for Cabernet Sauvignon are still there. But the viticultural tweaks, and the definition and vinification of separate parcels, made the difference between very good and superlative.
Château-Figeac 2018 Saint-Émilion; $245, 100 points. With its rich swathe of Cabernet Sauvignon, this wine has density and immense structure balanced by stunning black fruits that give impressive promise. This powerful wine is probably the greatest ever produced from this estate. Drink from 2027. Buy Now. Cellar Selection.
So we come to 2018, the most recent vintage released. With a blend of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc, it's "one of the great vintages of Figeac," says winemaker Frédéric Faye. He describes the challenge of "finding the individual characteristics of each variety and integrating them together."
Why is it such a great wine? Because of the integration of the three grape varieties in a way where none stands out, but everyone contributes. Because of the way that the wine is already integrated, but that also promises so much for the future. It's a wine that perfectly encapsulates the character and the greatness of Figeac. This is a 100-point wine.
What better way to celebrate the joys of summer than with party bottles, or large-format wines? These 1500 mL (or liter) bottles offer two major benefits: they are the perfect aging vessel for long-term storage in your collection, but also equal to two bottles of wine, which is more than enough for sharing in a celebratory tipple. Try out these five large format bottles from Austria and Germany to toast the reemergence of the world with some big flavor.
Hugl-Wimmer 2018 Zweigelt (Niederösterreich); $13, 89 points. The nose is shy at first but, with some air, reveals juicy cherry notes. The palate is easy but juicy, fresh and packed with ripe vivid cherry. It’s almost like fruit juice for adults, but with a lovely balance and dry finish. Kysela Père et Fils. Best Buy.—Anne Krebiehl MW
Adolf & Heinrich Fuchs 2019 Skeleton Grüner Veltliner (Burgenland); $10, 88 points. Green-pear freshness on the nose is immediate, and a little more air adds riper notions of yellow pear, too. The palate is light, bright fresh but also has a gentle creaminess. This is easy, totally refreshing and dry. Multiple U.S. importers. Best Buy.—A.K.
Weingut Binz 2018 Nackenheimer Trocken- Dry Estate Bottled Riesling (Rheinhessen); $14, 88 points. There’s a cooling, river-rock minerality that exudes from this light-bodied but fully dry Riesling. The palate offers firm strikes of stone and steel, but also a zippy edge of lime and white grapefruit. A racy white that would accompany raw oysters or other seafood quite well. Drink now–2024. Winesellers, Ltd. —Anna Lee C. Iijima
Köster-Wolf 2019 Trocken Riesling (Rheinhessen); $21, 87 points. Notes of greengage plum and crisp green apple abound in this light-bodied, dry-style Riesling. It’s a brisk, easy-drinking white that finishes on a bracing hit of lime zest. A good value for a one-liter wine with broad appeal. Artisans & Vines. —A.I.
Starting a new thread to share the exciting news that Blichmann Engineering and Keg King have agreed to distribute each other's products in their home countries. Please see the attached media release.
Keg King and Blichmann have been in discussions for some time and found that each party had products missing from the other's offerings so in the end it was a good choice to work together.
We at Keg King are delighted to be able to offer Australasian Brewers the Blichmann brewing kit. We...
New Channel for Selling Bourbon May Assist Young Distilleries
CaskX, an investment firm that specializes in alternative investments, has begun purchasing un-aged barrels of bourbon and selling them to investors. This new sales model could provide a lifeline to young distilleries, which often have to wait years for their bourbon to age before making sales.
CaskX has already purchased about 1,000 barrels of un-aged bourbon and is looking to add 5,000 to 10,000 more within the next year. The company expects that a barrel will double in value every four years, according to CEO Jeremy Kasler.
"It’s nice to have repeat customers," said Stephen Thompson, founder of Kentucky Artisan Distillery. "I think it’s a good opportunity for some of the smaller distilleries."
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. I think it works out at a 1/3 every 7 minutes 
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