V’Spirit Cruises is proud to welcome you on-board one of its deluxe boats for your dreamlike Cruise in Halong Bay!
The word “V’Spirit” actually means “Vietnamese Spirit”, and our goal is to help you experience that feeling which is part of our daily lives. The entire length of our country is next to the sea which feeds us, and on which many of us live and work. Much of our delicious, traditional cuisine is derived from the riches of the sea, and our love of family, friends, and gathering around a good meal shines through in the many tastes of Vietnamese cooking. The unique limestone islands found in Halong Bay, along with the mysterious, and beautiful caves scattered throughout, mirror the beauty, grace, and mystery of our homeland.
With this in mind, our three, newly-built wooden junks are designed in the time-honored traditional style, but with contemporary, deluxe cabins and facilities, including sea-view windows in each cabin, private, modern bathrooms, and a comfortable sun-deck bar. Our cooks will serve you the tastiest traditional Vietnamese foods, and our staff will help you learn about our current lives as well as our ancient history.
Visiting the most famous Vietnamese World Heritage Site with V’Spirit Cruises is bound to be one of the highlights of your travels in Vietnam, thanks to the high quality of our facilities and accommodations, and the excellence of our customer service.
- See more at: http://www.vspiritcruises.com/#sthash.MBJWItIF.dpuf
V’Spirit Cruises is proud to welcome you on-board one of its deluxe boats for your dreamlike Cruise in Halong Bay!
The word “V’Spirit” actually means “Vietnamese Spirit”, and our goal is to help you experience that feeling which is part of our daily lives. The entire length of our country is next to the sea which feeds us, and on which many of us live and work. Much of our delicious, traditional cuisine is derived from the riches of the sea, and our love of family, friends, and gathering around a good meal shines through in the many tastes of Vietnamese cooking. The unique limestone islands found in Halong Bay, along with the mysterious, and beautiful caves scattered throughout, mirror the beauty, grace, and mystery of our homeland.
With this in mind, our three, newly-built wooden junks are designed in the time-honored traditional style, but with contemporary, deluxe cabins and facilities, including sea-view windows in each cabin, private, modern bathrooms, and a comfortable sun-deck bar. Our cooks will serve you the tastiest traditional Vietnamese foods, and our staff will help you learn about our current lives as well as our ancient history.
Visiting the most famous Vietnamese World Heritage Site with V’Spirit Cruises is bound to be one of the highlights of your travels in Vietnam, thanks to the high quality of our facilities and accommodations, and the excellence of our customer service.
- See more at: http://www.vspiritcruises.com/#sthash.MBJWItIF.dpuf
Never too soon to go sour - sour beer homebrewing ideasGail Williams
Brewing sour beer at home. From a presentation for the San Francisco Homebrewers Guild. Tidbits about Lambics, pLambics, Brettanomyces, 100% Brett beers, Pediococcus and sick beer, blending your sour ales, and more.
An overview of farmhouse brewing in Norway, both as it exists today, and as it was historically. Extra information on the unique Norwegian yeast cultures that still survive.
'Amico Kitchen in Le Meridien Chambers Hotel in Minneapolis, MN.
Located in the Theater District near Target Center and the new Twins Baseball Stadium.
Follow us on twitter at @DAmicoKitchen
www.damico-kitchen.com
Never too soon to go sour - sour beer homebrewing ideasGail Williams
Brewing sour beer at home. From a presentation for the San Francisco Homebrewers Guild. Tidbits about Lambics, pLambics, Brettanomyces, 100% Brett beers, Pediococcus and sick beer, blending your sour ales, and more.
An overview of farmhouse brewing in Norway, both as it exists today, and as it was historically. Extra information on the unique Norwegian yeast cultures that still survive.
'Amico Kitchen in Le Meridien Chambers Hotel in Minneapolis, MN.
Located in the Theater District near Target Center and the new Twins Baseball Stadium.
Follow us on twitter at @DAmicoKitchen
www.damico-kitchen.com
PRODUCTION OF RUM BY POT METHOD AND PATENT STILL METHOD,
PRODUCTION OF RUM,
PRODUCTION OF RUM BY POT METHOD,
PRODUCTION OF RUM BY PATENT STILL METHOD,
TYPES OF RUM,
RUM PRODUCING REGIONS,
FERMENTATION,
DISTILLATION,
CONTINUOUS STILL,
COLUMN STILL,
STORAGE OF RUM,
SERVICE OF RUM
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
In this slideshow you will learn how grapes go from being in a vineyard to becoming that seductive beverage love all over the world. We will also share the secret, how the bubbly gets its bubbles in the process of making Champagne.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
3. Trentadue Winery sells
a lovely viognier port
that I am using as a
model for my Viognier
Port.
Alc= 18.5%
RS = 11%
TA = 0.5g/100ml
pH = 3.83
4. Grapes
• Viognier grapes are difficult to grow
and typically produce low yields.
• Trentadue uses grapes from the
Russian River Appellation,
specifically from Slusser Ranch
• Some other successful Viognier
vineyards are in Santa Barbara, Paso
Robles, & Sonoma.
5. Whole Add port
Harvest at
27-29 brix cluster wine yeast
press
Ferment to
1/2 grape
sugar
Bottle
Filter Add
Cold “aguardente”
stainless to stop
steel for 8 fermentation
months
6. Harvest at Grapes are
27-29 brix
harvested with a
high sugar
content, half of
which will remain
unfermented.
Port is very sweet!
Analyte- Sugar via
refractometer!
7. Whole
cluster
press Grapes are crushed in whole clusters.
Juice is in stainless steel tanks.
Analyte - Sugar via enzymatic
8. Ferment to
Add port 1/2 grape
wine yeast sugar
Analyte - Sugar!! The fermentation must
be stopped while much sugar is left.
True ports ferment to 1/2 of the original
sugar in the juice.
Trentadue’s port has RS of 11%.
Mine will have 8% RS like the port
produced by Bonny Doon because I
prefer it less sweet.
9. Add
“aguardente”
to stop
fermentation
“Aguardente” is a distilled
wine with high alcohol
content (40%-80%).
Analyte- alcohol content of aguardente
and 1/2 fermented wine.
Final alcohol content is determined by this
step!! Usually 18.5%
10. Cold
stainless
steel for 8
months
A short “reductive” aging.
11. Filter Bottle
Microbes are dead due to high alcohol
content, but we filter to make it pretty.
MB’s
MONGREL
I will use a screw cap, so no cork QC.
Analytes- Alcohol & RS for labeling.
