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Snackshot of the Day: Red Wine

Snackshot of the Day: Red Wine


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Photos of all things food and drink from The Daily Meal

National Drink Wine Day is February 18th.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of red wine. This weekend we celebrated National Drink Wine Day. We toasted the presidents with a glass of merlot, chardonnay, and rosé. Whether you prefer Dom Perignon or the artist formerly known as Two-Buck Chuck, pour a glass, or five, and celebrate this most amazing of holidays. If you're more of a white wine fan (who also hangs out at sports bars), take advantage, for this is the only day of the year you will be forgiven for ordering a pinot grigio during the game.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Wines For Spring: Sip These Seasonal Picks

Winter is on its way out, and spring is on its way soon! With the end of winter comes a brand-new beginning: flowers blossoming, trees budding, and, of course, new (lighter-bodied) wines to try! We’ve put together a few of our favorite wines to sip as the weather turns warmer. You’ll recognize some, like Pinot Grigio, but others, like Viognier, may be less familiar. Read our picks below and drop us a comment with your go-to spring wines!


Tomorrow is National Wine Day! This is quite possibly one of our favorite holidays. Whether you choose to celebrate with a big group of friends or a night in alone with your favorite vino, we’ve got what you’ll need for the perfect glass. From reds to whites to accessories, Spec’s&hellip

Every year, wine lovers line up on the third Thursday of November for the official release of the year’s Beaujolais Nouveau. So what exactly is Beaujolais Nouveau and why all the hype? Beaujolais Nouveau is a red wine made from the Gamay grape in the Beaujolais region, located in the&hellip


To celebrate the premiere of American Horror Story: The Asylum, top LA mixologist Rob Floyd created Basil Hayden’s Living Shadow.celebrate the premiere of American Horror Story: The Asylum This cocktail combines the tartness of red grapes and lemon juice with spicy Basil Hayden’s Bourbon, and in an ode to the show’s delightfully disturbing tone, the libation is then topped off with an eerie red wine float! And the spicy finish?… It’s to die for!&hellip Read more

Celebrate Malbec Day!

What was once a minor blending grape in Bordeaux France has emerged as the national grape of Argentina. What maybe this grape you ask? Why, it’s Malbec. To celebrate this magnificent grape, April 17th has been designated Malbec Day!

You may ask yourself, how did such a minor grape emerge as the national grape of Argentina and a current darling on the international wine scene? Well, the answer is that the Malbec that emerges from &hellip Read more

2009 Caretaker Pinot Noir – Wine Wednesday

Another pick from Trader Joe’s. This wine was purchased for $9.99, a steal for a Pinot Noir from the Santa Maria Valley, which is near Santa Barbara California. For those of you who remember, this region was part of the Sideways journey. I am pretty picky about Pinot and this is one of the growing regions that I think produces some of the best Pinot Noir in California. My fave is Russian River and the &hellip Read more

2009 Archeo Nero d’Avola – Wine Wednesday

This week’s pick is from Sicily, the island off the southern coast of Italy. We picked up this little gem from Trader Joe’s. In fact, we have been buying it for the last five years or so. We just keep coming back. I tried as hard as I could to find out about the winery and found nothing. The only think that I found was that it was imported by D’Aquino. But, when I went &hellip Read more

2010 Stoneleigh Pinot Noir Review – Wine Wednesday

This week’s Wine Wednesday is the 2010 Stoneleigh Pinot Noir and it hails from Marlborough New Zealand. While we receive this wine as a sample, it appears to retail from $9.99 to $17 and at $9.99, just sneaks into Wine Wednesday. There have been many a wine from Italy and Spain featured in the Wine Wednesday column, but not so many from New Zealand. While the wines from New Zealand aren’t overly expensive, they generally &hellip Read more

2010 R Collection Lot No. 3 California Cabernet Sauvignon – Wine Wednesday

The R Collection is the introductory line by Raymond Vineyards, which traces it’s roots to the immediate post-Prohibition era in Napa. The founder of Raymond Vinearyds, Roy Raymond arrived in Napa Valley in 1933 and married into the Beringer family. After working at Beringer for more than 35 years, Roy and his sons started Raymond Vineyards with the family working side by side for their first crush in 1974. Since then, Raymond Vineyards has earned &hellip Read more

2010 Campo Viejo Rioja – Wine Wednesday

Last week’s pick of the week came from Portugal. This week’s pick comes from it’s neighbor, Spain. As we have written about in the past, Spain offers incredible value for its quality of wine and a number of prior picks have come from Spain. There seems to be no stopping Spain and Italy for Wine Wednesday picks.

This week’s pick is the 2010 Campo Viejo Rioja. This wine is a little unusual as it’s a &hellip Read more

Quinta de Cabriz Dao Colheita 2008 Selectionada – Wine Wednesday

This week’s selection comes from Portugal. While we don’t import tons of wine from Portugal in the US and the wines can be challenging to find, in my humble opinion, they are worth the effort. Portugese wines are generally reasonably priced and I am a fan of the style – somewhere between old world and new world. The wines typically exhibit ripe red and black fruit redolent of the new world but maintain an earthy &hellip Read more

2010 Quattro Mani Barbera Review – Wine Wednesday

Quattro Mani is the brainchild of Domaine Select Wine Estates. It is an offering of second label wines from some of Italy and Slovenia’s best winemakers. The 2010 Quattro Mani Barbera is made by Danilo Droco, one of Piedmont’s greatest winemakers. Not only is the Quatro Mani Barbera a zippy little wine, it’s also a great price at $8.99 a bottle. In fact, it’s one of the best wines priced under $10 that I have &hellip Read more

2009 Green Truck Petit Sirah – Wine Wednesday

This bargain wine is made from certified organic grapes in Mendocino County. Mendocino County is a cool growing area just north of Sonoma and has long been a leader in the organic grape movement in the United States. What is great about this wine is that is is organic and can still be found for under $10. We paid $8.99 for it.

While you might not have heard of Green Truck Wine (the Green standing &hellip Read more


Bottle of the Day….

Today we raise a glass to glass, and those wineries that practice restraint in their packaging. I just opened a wine shipment with bottles that have to weigh 5 pounds each. Why, why are these bottles so heavy? Is the wine inside any better than the wine inside a bottle weighing half or a third as much?

I feel compelled to set the record straight as I believe there may be a perception that a heavier bottle means the wine inside is of premium quality. Yes, the wine may be very good, but in reality, not necessarily any better than any other.

I could understand the logic of the heavy bottle if, say, it was a wine that is meant to be aged, as these bottles are also often quite dark in color and hold robust red wines with bold tannins that need years to soften. However, these wines (like a Barolo from Italy’s Piemonte) are often packaged in the exact same bottle as may be used for a light-to-medium-bodied Pinot Noir or Grenache.

In reality, these heavy bottled wines typically are meant to be opened relatively soon after their vintage release. The wines in these bottles are often high alcohol, intense fruit-bombs, leading with ripe, somewhat over-extracted fruit, and ending with vanilla, oak, and spice.

I realize it is a winery’s choice, along with the type of cork they use, the label design, color of the foil, etc. But, heavier bottles simply mean more money. Higher packaging costs that are passed along to consumers who are buying expensive bottles rather than buying expensive wine.

In actuality, reducing weight will save costs at every step from production, to packaging, to shipping.

Most wineries send their wines to distributors or retailers on palates. The lighter bottles mean you can send more wine at one time to your distributor, meaning your business is more financially fiscal, and your carbon footprint is reduced.

Similarly, lighter bottles mean your FedEx or UPS shipping costs are lower to your consumer’s purchasing, and the lighter bottles require less fuel to trek across the country, again, making the winery more responsible to both their economic bottom line and to the environment.

I read an interview with Jason Hass of Tablas Creek in Paso Robles, noting the winery’s decision to move to lighter vs. heavier bottles about 10 years ago. In the past ten years, the winery has saved roughly 1,370,000 pounds of glass with lighter bottles, vs. the heavier options used throughout the 󈨞s and early 2000s. Each pound saved results in monetary savings for the winery. It seems it is just smart business.

I asked a few friends for their opinions.

East Bay, Cali consumers Daphne and Matt Locati hop around wine country often, visiting properties throughout Northern California. They are much more than novices, knowing what they like, buying based on their palates vs. a rating or scorecard.

Matt noted “I do believe that some people would associate a heavier bottle with more expensive wine. I’d guess that would not include the more sophisticated buyers, so that equation might not hold true for the very high-end.” Daphne followed with, “the label also sells ‘high end’ wines (ie: Nickel & Nickel, Far Niente). I know that if I pick up a bottle and it has more girth and weight than normal, I automatically think ‘If the winemaker/winery has put this in such an expensive bottle it can only mean one of two things – they can afford it because the wine is expensive OR they can afford it because the wine is cheap BUT they are selling A LOT of it.”

Don Winspear is one of our dearest friends with one of the best palates in Dallas. As a consumer and collector, Don has spent a lengthy amount of time learning about the grapes, the process, the style, and terroir of some of his favorite bottles, with many being the best in the world. With a love of everything from honey-filled Sauternes and Tokaji, to earthy reds from Priorat and Burgundy, to some of the finest Cabernets from Bordeaux, Napa Valley, Washington, and more, his is a wine opinion I always trust.

Don said, “I hate heavy bottles. They serve no purpose other than to bolster the ego of the winemaker. And the cost of production, hence wine. I believe there is absolutely no relationship between bottle mass and wine quality. The French have it right with their Bordeaux bottling. Simple, efficient and they will last for years, sometimes decades.”

It is no new news that I adore David Adelsheim. He changed the way wine was made in Willamette Valley, specifically Chardonnay. (Click the link here for more on David from my first interview with him over ten years ago. Many more conversations have come after that, as we have built our friendship through the years.) Over forty years ago he co-founded Adelsheim Winery in Willamette’s Chehalem Mountain AVA.

David notes, “there’s a history of using heavier bottles for wines with long aging potential. Glass was/is expensive, so originally you’d only use it for expensive wine that needed a long time to come around. But in the 1980s/90s, marketing and presentation became more important than what was actually in the bottle, particularly in warmer places without a history of making ageable wines. Heavier glass started to be used to imply that the wine inside was expensive and ageable.

In the last 15 years, that trend ran into the obvious environmental cost of producing and shipping heavier glass things. Glass companies responded by making lighter and lighter bottles. My take is that today wine bottle weight is a bit like COVID-19 face masks – those who care about others/the environment wear face masks and use lighter bottles (or even lighter alternatives.)”

Living on an island, where most items have to be shipped to us, including all wine and most spirits, finding environmentally friendly alternatives are always top of mind.

Europeans enjoy “bag-in-box” wines without thinking twice about it, leading Old World wineries to put wines of every quality level in 3L-5L bags. I remember being in a wine shop in Sauternes and finding a beautiful, dry Semillon-Sauvignon Blanc blend in a 3L bag-in-box package. I picked it up, and Gary and I enjoyed it throughout the rest of the trip. Bonus, this type of packaging also helps the wine stay fresh through multiple days. (I have a hard time drinking wine out of a bottle that has been opened for several days the wine starts to taste oxidized.) Though we are seeing more wines include alternative packaging options in their portfolio, the highest quality wines in America are still typically not included in the alternative packaging category.

The dynamic Eugenia Keegan is a dynamo in the wine industry. Born into a rancher family in Sonoma’s Russian River Valley, Eugenia has worked on every side of the industry from vintner to distributor, to winemaker, individual winery management, to having her own label, and to her current role managing operations for Jackson Family Wines in Oregon, specifically the brands first premium property in Willamette, Gran Moraine.

Her thoughts are succinct, finite, and complete, “(the heavy bottles) are ONLY about marketing/the package.”

Adding, “JFW has been working on lighter bottles for a long time. We are currently at the lowest weight that they can find that will not break when put to the test (100-foot drop).” This includes everything from their $16 Kendall-Jackson Chardonnay, to their $400 Lokoya and Verite.

Eugenia added that the family has been looking at additional alternatives, with their only struggles being how long wine will be able to age without affecting the quality. In reality, the box wines don’t have the ability to age as well as those in the bottle. But, as Don said, the French have been doing it right for generations. Surely, the rest of the world can figure this out. Twenty years ago you would have never found a premium wine sealed with a screwcap, something that is quite common practice today.

At the end of the day, it is always the consumer’s choice, vs. the winemaker’s choice. By buying bottle X vs. bottle Y, you can make the choice to support smart packaging.

I am fully supportive of enjoying a bottle of great wine, as the juice is what is important. But, in today’s world, we also need to think smart for Mother Earth, for our pocketbooks, for our FedEx drivers that have to pick up those boxes.


Valentine's Day Red Wine Chocolate Layer Cake with whipped mascarpone

364 days of the year, cooking is – for me – an expression of love. But on Valentine's Day, the ante is upped. It's not just love, it's romantic love. And is there a better expression of romantic love in food than chocolate? The answer is yes. Better than chocolate is chocolate and wine. And cake.

I was searching cookbooks for a centerpiece dessert for this year's Valentine's Day celebration when I came across this recipe from Deb Perelman's "Smitten Kitchen Cookbook." She came up with the recipe as an alternative to red velvet cake after a reader suggested replacing buttermilk with red wine in another cake recipe.

I've become a huge fan of pairing dark chocolate with red wine, so I was on board with the idea immediately. It works well. The cake is dense and moist, with just a hint of wine flavor. The whipped mascarpone frosting layers add a sweet tang to balance it all out.

For Valentine's Day, I've decorated the cake with candy hearts. You can find them at most grocery stores in the baking aisle, or at specialty cookware stores.

I like the look of the cake with frosting between the layers and spread on top, but if you're not a fan of bare edges, you can either whip up some more mascarpone frosting or frost the sides with some heavy cream whipped with powdered sugar and vanilla.


15 No-Fuss Backyard BBQ Side Dish Recipes

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

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How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


37 thoughts on &ldquo My Wine Stopped Fermenting Too Early! &rdquo

Hi Ed. Love your site as I am just on my inaugural run at trying to make wine. I used fresh peaches, sugar, water, and yeast, and set it in a crock to ferment. The recipe I was following said let it go for 4 weeks before putting into bottles. It’s been 6 weeks, and at some point over the last week it has completely stopped bubbling. How do I know if it has gone bad? 6 weeks seems like a long time at room temperature not being air tight. I’m not sure whether I should move forward with straining it and bottling, or dump it and try again!

Elizabeth, typically if a wine has gone bad it will develop off flavors, a strange odor or a film may start forming in the wine. Generally, you do not want to leave the fermenter open any longer that 5-7 days before putting under and airlock and sealing it up tight to prevent spoilage.

I find your wine making hints very helpful and I appreciate them.
Thankyou

Mr. Kraus, I need a little help here… I just racked a batch of berry wine from the primary fermenter after six days (approximately 6 gallons). The wine was still fermenting but had slowed considerably. I transferred it to a carboy and took a reading of 1.014. I wanted to add some sugar to increase the alcohol content, so I added 2 lbs of sugar (in solution) and stirred. It “fizzed” dramatically but dissipated quickly as I stirred. I attached the airlock to the carboy and within several minutes it showed no pressure at all from within the carboy. Now, a day later, still nothing. It seems as though I effectively stopped the fermentation process… Any idea how I can re-start the fermentation? This is the second time that fermentation has completely stopped the minute I racked from the primary bucket. Admittedly I’m very new to the wine making process–do you have any suggestions? My temperatures have been consistently in the low 70’s, not sure what the problem is. Thanks,
Zeke

Zeke, there may not be a problem at all. Just racking the wine will not cause a stuck fermentation. About 70 percent of the fermentation activity takes place in the primary stage, so it is common for the activity to slow down in the secondary stage. It very well could be fermenting away. To verify if you do in fact have a stuck fermentation, take a hydrometer reading today and then again a few days later. If there is no change in the reading you will know that it is a stuck fermentation. If it is stuck, I would go over the reasons in the following article as to the possible reason for the stuck fermentation. Before you can fix the issue, you need to know the cause.

Hi,
I have the same problem, I’ve made Rice and Raisin wine, it was furiously fermenting in the bin, I’ve strained it and put it in the Demi John and there are no bubbles in the airlock. The problem I have is I topped the jar up with quite a bit of water as it wasn’t full, and I’m concerned that if it has stopped fermenting, I have just diluted the wine and it will be watery. Any ideas?
Thank you

Alixandra, you don’t mention if you already have, the first thing I would do is take a hydrometer reading. It is possible that the fermentation is already complete. If you do find that it is a stuck fermentation, please see the article posted below for possible causes. Before you can fix the situation, you need to know the cause. As far as adding the water most wine recipes do allow for topping back up in the secondary fermentation.

I have a problem My wine Sink was supplied with a short garden hose for a term now 15 gallons of Apple has garden hose hints I have tried sulfites wondering what else can I do ?copperKane ?filtering ?any ideas would be much appreciated

John, the odor is probably due to a slight bacterial infection. Adding the sulfites stopped it from getting worse. What I would do now is to degas the wine or rack in splashing manner. Once that is completed, you need to add more sulfites to drive out the oxygen introduced in the process.

Hi,
I’m glad I found your page. I made a batch of watermelon wine two days ago. I followed the directions precisely because I’ve read that it can be difficult to start fermentation fast enough to prevent it from spoiling. After about an hour it started bubbling. Today, no more bubbles. I took a reading with my hydrometer and it’s .992-.994. It definitely fermented somewhat because it tastes like alcohol. I guess I’m just having trouble believing that it could be done in less than 48 hours. Is that even possible?

Leslie, We have seen fermentation’s complete is as little as a few days if all circumstances are optimal.

I left it in the primary until today, just in case, but I think it is really done. I’m amazed. It fermented in 36 hours.

I’m racking it into a glass carboy right now.

It is very knowledgable site, probably the best in the world for novice winemakers. Me personally I have learned A LOT from Ed, thank you thank you and thank you. This source will help you to avoid simple mistakes winemakers do have..
But in this hobby you will face so many factors, so many things you need to know about…. I live in tropical Caribbean where temperature is around 75F at night and jumping up to 100F a day time. The grapes are not growing here, they like cold mountains and valleys. So we make fruit wine. My first a few years living here I was unable to make dry wine: fermentation stuck and yeast are dead unable to continue. Today I make dry wine SG = 0.992-995. Even professional local winemakers can’t achieve similar result. The fortified their wines with strong alcohol and this is not a wine, but Porto in worse performance. My suggestions? Like Ed suggested here a hundred times – you must have a hydrometer. Without it you walk blind in the jungle. Second – you need to know everything about your climate zone. The climate is everything, that is why wine of Ciicilia is different from wine in Parma… Big time! I would recommend Ed and his team to add more about the history of wine making in different climate zones. It will make site more attractive. Thanks for reading this bs of mine.

I just made some pear wine along with 5 others. The pear did not foam at all 30 hours after adding yeast. All the others did. I followed the EC Kraus 5 gallon recipe. I admit I added 6 tablets of Camden because I was afraid mine were aged. I just did a hydrometer reading and it was at 90. What should I do? I am heartbroken as a good friend gave me these pears.

Lenora, if the fermentation stopped before it completed, you need to find out why it stopped. To correct the situation you need to know what caused the stuck fermentation. The article below discusses the most common causes of fermentation failure.

I’m 3 days into making muskidine wine. And my must sunk to the bottom. Does this mean my wine has gone bad.

When you say “must”, I’m assuming you mean the pulp from the fruit. If that’s the case, there is nothing wrong with your wine. This is an indication that the fermentation is slowing down and about to finish. Of course, you should always verify with a hydrometer that the fermentation completed the job once it has stopped before moving forward.

Hello I am in GB and am novice at wine making, I have made a batch of elderberry 6 gallons all was well until I racked off into demi johns, now my wine produces a bubble in wine lock approx every 3 mins, the hydrometer reads 990 should I leave or should I bottle, appreciate your reply.

Elizabeth, if the specific gravity reading is .990 the fermentation is complete. Once the wine is clear and degassed, you can bottle the wine.

Hello again, after reading your site on stuck or sluggish wine, think I can see what I may have done and that is adding the campden tablets to the must before I added the yeast am I correct and if so can it be remedied. Thanks

Elizabeth, if your stuck fermentation is due to adding sulfites and not waiting before adding the yeast, all you need to do is add more yeast and this should fix the problem.

Hello from England
I’m a first-timer and have attempted apple wine from my own garden. It created a good must and then a week or so later I syphoned into demijohns. Not one bubble has bubbled! 6 days and nothing! I followed procedures to the letter so what’s gone wrong? I tested the ‘wine’ and the reading is 1.0. Advice would be appreciated.

Ann, nothing has gone wrong at all with your wine. It actually sounds like a very successful fermentation. The hydrometer reading suggests that the fermentation is almost complete already. Once the reading reaches .998 or less the fermentation is complete.

Hello, firstly thanks for all the great resources available here! I have produced four gallons of wine from a vine in the garden, and after a successful primary fermentation of the must which saw the specific gravity go from 1.080 to 1.003 in 7 days, I pressed the pomace and racked the must into a secondary container. The specific gravity reading has now remained at 1.002 for 10 days or more. Should I a) troubleshoot a stuck fermentation primarily by adding some more yeast and nutrient to the wine and see what happens b) give it a coupe of weeks more and test again or c) add campden tablets and rack into demijohns? Thanks for any guidance, it’s my first ever batch!

Matthew, if the specific gravity has remained the same for 10 days, it is safe to say that the fermentation is stuck. I would take a look at the article posted below to help diagnose what is causing the issue. Adding nutrient and yeast will not hurt but may not be the solution.

Hi Ed, thanks for the response! Unfortunately I didn’t get a notification of a reply and my next steps were probably yet more antagonistic to the wine (which actually tastes rather good right now!). I ended up panicking about a slight translucent film on the top and adding campden tablets, then adding a strong 15% vol capable wine yeast 24hrs later, but no change in the specific gravity 5 days later and in fact the water level in the air lock was the opposite way round, suggesting the pressure was in fact less in the barrel than in the surrounding air. Again, just tonight I have racked off and added some potassium sorbate and sodium metabisulfite, with the thought process that if I can’t get this fermentation going again, maybe I should try and stop it further and be ready to bottle up in a week’s time and keep it in a safe place where if the corks popped out or bottles explode the mess wouldn’t be disastrous! Given the reasons listed in your article for a stopped fermentation, and what I have tried, my only thoughts are that yeast nutrient may have been lacking, but I assume I have maybe gone past any chances of now trying this option having added the potassium sorbate and sodium metabisulfite?

I have three one gallon batches, two strawberry and one mead. I got the recipes from a website and followed very closely. The strawberry batches have been stuck at 1.021 and 1.023 for a month now and the mead has been stuck at 1.063 for a month. After reading the top ten failures article I believe it could have been one of four different reasons causing this. Is there any way to start these up again or should I just dump out and try again?

AJ, you should not need to dump the wine. How you correct the situation depends on which reasons are the problem. For example, if the issue is the temperature, just correct the situation to get it within the appropriate range.

Hello!
I’ve been reading through a lot of people’s issues with fermentation and so far none have quite resembled my own issue. I suspect I have a stuck fermentation due to inconsistent temperature. It’s a dandelion wine and had been sitting in a secondary fermenter for three months. It just cleared about a week or so ago. I racked it off the sediment into a new carboy and took a hydrometer reading and was getting 1.020. (I, for the life of me, can’t find where I wrote down the original gravity but regardless, 1.020 seems way to high.) I sampled and it’s very sweet. Therefore, I’d say it’s stuck. Although I felt I could definitely detect a decent amount of alcohol in my sampling. If I’m more diligent about controlling temperature will I be able to get it going again? Do I need to add anything else? Did I screw myself by racking off the sediment? Did I just add too much sugar (although I used what the recipe called for) and it’s actually done? And if so, is there any way to make it less sweet? So many questions. Thanks for hearing them!

Jared, there is no doubt that having a steady temperature will help but we do not know if that is the only issue. Without a beginning reading we have no way to know if it has too much sugar. Racking it off the sediment is not the problem, that is dead yeast. I would recommend taking a look at the article posted below on the most common causes of fermentation failure to see if something else is happening to cause this to occur.

Help please! Making my first batch of wine from a combination of concord grapes I was given and additional purchased juice to make 3 gallons. I followed a recipe I found on line,. I started the must when the grapes were fresh and I didn’t receive my wine supplies with hydrometer until later so I don’t know the starting s.g. Today is day 21. I racked into secondary fermenter on day 7. It started slowing down a few days ago and today the air lock is barely bubbling. The s.g. was 1.052 today. I’m concerned it will stop fermenting too soon. The temp is 72. I think the sugar content was too high for the yeast but I can’t find instructions on how to get the wine going to completion.

Lori, It may very well be that you have too much sugar in the primary fermentation, and that is what’s causing you to have a stuck fermentation. But I would also suggest going over the Top 10 Reasons For Fermentation Failure to make sure that it is not something else. If the fermentation does become stuck due to too much sugar, you can add a yeast starter to the wine to try and get the fermentation going again. The article posted below will discuss how to make the yeast starter.

Hello.
I pressed my home grown grape with the initial Brix of 25%. After primary fermentation that lasted about 6 days, transferred to a carboy for a second fermentation. the hydrometer readings showed 0 brix. And after only 3 days during secondary fermentation there is no more movement in the airlock. i checked the SG and it showed 990. Should i keep it in the carboy or transfer to a clean one, since there is a lot of sediment at the bottom. Please advise.
Thank you,
Rafael

Rafael, The hydrometer reading indicates that the fermentation is complete. It is now time to rack the wine away from the sediment and into the secondary fermenter.

Hi Ed,
Is it possible for a racking to slow fermentation? I’m using a slow/moderate fermentation rate yeast for my Riesling. I racked after only 3-4 days during a steady and obvious moderate fermentation. I now see very little activity in the airlock and carboy and it seems to have really slowed down considerably after the racking. I was at 23 brix before fermentation, now immediately after the racking it’s down to 20 brix with very little activity.

Mario, the racking process itself will not upset the fermentation process other than it may take a bit for it to start back up again. If the fermentation does not pick back up, I would take a look at the article post below on the reasons that can cause a stuck or sluggish fermentation.


Red Wine-Marinated Rib Eye

Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA

Yield: 4 servings

Prep Time: 15 minutes, plus 24 hours marinating time

Cook Time: 25 minutes

Total Time: 40 minutes, plus 24 hours marinating time

Ingredients

1 teaspoon grated orange zest

One 16-ounce rib eye steak

2 tablespoons olive oil, plus more for garnish

Kosher salt and freshly ground black pepper, to taste

Directions

1. In a small saucepan, bring the red wine to a boil over high heat. Reduce the heat to a simmer and add the sugar, orange zest, nutmeg, cloves and cinnamon sticks. Cook until the alcohol has cooked off and the liquid has reduced to 1 cup, 15 minutes. Remove from the heat and let cool completely, then strain.

2. In a plastic bag, combine the steak with the cooled marinade and seal. Refrigerate for 24 hours.

3. The next day, remove the steak from the marinade and pat it dry with paper towels. In a medium skillet, heat the olive oil over medium-high heat. Season the steak liberally with salt and pepper on both sides and add to the pan. Cook, flipping once, until golden brown and an internal temperature of 125° has been reached, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice, drizzle with olive oil and serve.


HAPPY FOURTH OF JULY!

Fourth of July, Independence Day, Red White and Blue, Summertime, BBQ &ndash the list goes on and on. In Seattle, it used to mark the &ldquoreal&rdquo first day of summer (i.e. when the sun would finally start to come out). Here in San Francisco, it seems like just another perfect excuse to get outside and enjoy the city.

One of my personal favorite parts of the Fourth is coming up with a festive menu that is sure to please any crowd. Admittedly, we are staying very lowkey and local this year so the menu below is what I WOULD have if we were getting together with a bunch of people.

For starters&hellipor I guess more as a finisher&hellipStrawberry Shortcake is hands down one of my favorite summer desserts of all time. I recently picked up Gaby Dalkin&rsquos new cookbook, What&rsquos Gaby Cooking , and she has the simple and perfect biscuit recipe. Instead of the normal berry filling, I switched it up and went with Strawberry Basil. You can find her recipe for the biscuits here and for the Strawberry Basil filling I simply used the following:

4 Cups quartered Strawberries
3 large basil leaves
Juice of 1/2 Lemon
1 T Sugar

For the whipping cream, I used 1 C of heavy whipping cream and 1/2 tsp of vanilla bean paste!

For the rest of the menu here are some of my favorite ideas:

    &hellipbecause who doesn&rsquot love cheese?! ( I&rsquom also having a Gaby moment so deal with it ) s Deviled Eggs
  • Tomato Feta Salad
  • Classic Caesar Salad
  • Summer Seafood Feast
  • Burgers? Turkey or Beef &ndash you pick! &ndash specifically the BEST popovers I&rsquove ever had from Wayfare Tavern
  • Not a big fan of a Strawberry Basil Shortcake? Try this Key Lime Tart or Rhubarb Almond Cake

Beverage Selections ( Red, White and Rose selections plus food pairing )

  • Other wine options &ndash I have tried all of these and they are easy to find at grocery stores or local wine shops! Links below to Total Wine or BevMo as well!
      • Red :

      I hope you all have a happy and safe Fourth of July! Let me know what you thought of the Strawberry Basil Shortcake!


      Watch the video: Δύο σνακ για λευκό και κόκκινο κρασί (July 2022).


Comments:

  1. Beth

    I'm sorry, of course, but this doesn't suit me. There are other options?

  2. Gordon

    a very good sentence

  3. Zukasa

    gut! I often invent something like this myself ...

  4. Fegor

    I believe that you are wrong. I'm sure. Let's discuss. Email me at PM.

  5. Ormod

    but this is great!

  6. Harte

    As a nice message

  7. Osrick

    Tell me, do you have an RSS feed on this blog?

  8. Goltilmaran

    Infinitely topic

  9. Hilderinc

    In my opinion you are wrong. I offer to discuss it. Write to me in PM, we'll talk.



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