To learn how to make the most of this opportunity to generate significant revenue with deal cards, watch a recording of our Strategies for Making Money with Voter’s Choice webinar below, for which we were joined by Shawn Wilcox from UpNorthLive.com (they’re on track to make more than $200K with deal cards this year!).
To learn how to make the most of this opportunity to generate significant revenue with deal cards, watch a recording of our Strategies for Making Money with Voter’s Choice webinar below, for which we were joined by Shawn Wilcox from UpNorthLive.com (they’re on track to make more than $200K with deal cards this year!).
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.
Here we share what's NEW! and Why? we distribute Crisp Malt and Malteurop Australia Malt and UniGrain unmalted cereals. Every year we are lucky enough to spend some time with Inner Sydney Brewers who meet monthly at Charlie's Bar at Atlassian.
Ahead of the meeting we send 3 of their fantastic brewers ingredients to brew a Saison - 3 different ways:
Malt:
3.50 Kg Malteurop Pilsen Malt (70%)
1.00 Kg Crisp Light Munich Malt (20%)
0.50 Kg Crisp Wheat Malt (10%)
Hops: 3 different ones for 3 different Saison
Hallertauer Mittelfrüher GR Hops
Bouclier FR Hops - NEW!
Ella AU Hops for some new world floral and spice character
Yeast: 3 different ones for 3 different Saison
GY018 Saison #1 GigaYeast to pair with the Bouclier FR Hops
GY027 Saison #2 GigaYeast to pair with the Hallertauer Mittelfrüher GR Hops
Lallemand Belle Saison Dry Yeast to pair with the Ella AU Hops
In this presentation we also share some information on why Brewers and Distillers should:
Insist on Crisp finest Malt
Malteurop Australia NEW! expanded Malting Plant in Corio Bay, Geelong Victoria and a quick 2019 Grain Harvest Update
NEW! Hops - Strata US Hops and HORT4337 NZ Hops
NEW! Yeast - Lallemand Brewing Kveik VOSS Yeast and GigaYeast GY016 GY016 Altstadt Ale and GY134 Kveik #1 and GY135 Hornindal Kveik #5 GigaYeast.
We hop you enjoy the talk as much as we did and tanks again to Matt W and the amazing team at Atlassian for hosting us and also to Barls, Braedy and Brendan for brewing 3 uniquely different and delicious Saison beers!
Cheers #brewhappy always
Botanical Functions 2015 Summer Menu & Packagesadamellis
Check out Botanical-Functions 2015 Summer Menu & Packages. Botanical is one of Melbourne’s iconic venues, located in the heart of South Yarra opposite the Royal Botanic Gardens and minutes from the CBD. For more info visit :- http://bit.ly/1u8yHG9
BeerCo Inner Sydney Brewers Club Talk at AtlassianBeerCo.com.au
BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer. We cover topics like why Gladfield Malt? How to spot good malt? Hops and how to spot good hop pellets? Yeast 101 and GigaYeast.
We dive deep into a new flowable hop extract called FLEX from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBUs using Flex.
We taste Conan's American Pale Ale - APA then Jay's IPA India Pale Ale then Barls iIPA imperial India Pale Ale.
The talk was a lot of fun and engaging with a good in depth QandA.
3. Production – Sauvignon Blanc Grape Maturity Bottling Harvest Finishing Treatments Gas Balancing QC Clearance Bottling filtration Bottling Packaging and Shipment Vineyard Development Vine Management 98% Marlborough Grapes Wairau & Awatere Valleys Cold stabilisation Pre Bottling filtration Fining & Additiives Warming to bottle temperature Harvest Parameters 22 Brix, TA 12g/L, ph 3.1 Vine Yield 5.1kg Yield 10.9 T/ha 700km Transfer Juice Treatment Ferment Post Ferment Production winery to Bottling winery Marlborough to Auckland by Rail Final Blending with National components Crush Press Juice Treatment SS Tank Ferment Slow 21 Days Temperature Controlled 12-14 22 Different strains used Lees Racking Blending, 100’s batches Fining & Clarification Centrifugal filtration
4. Harvest Harvesting time Harvesting from the Wairau and Awatere Valleys Commenced in perfect conditions after a bit of a wait to the season Harvest parameters were within specification Brix 21.9 TA 12.0g/L pH 3.1 Yield 10.9 T/ha Grape Receival
5. Juice Treatment Crush Enzymes added PMS/Tartaric Acid added Press Free Run juice drained out with a second light press Treatment Bentonite added Juice cold settled Press Gallery. Because winemakers are is an ‘Artistic Directors’
6. Ferment Bubble, bubble, bubble, please don’t get stuck In Stainless Steel Controlled Temperature of 12-14 Slow 21 Day Ferment Innoculation with a 22 different strains predominantly Lalvin EC-1118, QA23 Anchor VIN7, VIN13 Zymaflore X5, VL3
7. Post Ferment It’s Blend time again! Racking off gross lees 12million litre Blend!! Fining and Clarification additives PVPP Laffort Gecoll Erbsloh Sensovin Copper Sulphate Centrifuge clarification “The wine in the fuge goes round and round, round and round , round and round , the wine in the fuge goes round and round all day long”
8. 700km Transfer Transfer from the production winery of Oyster Bay to the Bottling Winery in Auckland Final Blend (with other regional components) Cold Stabilisation (sometimes assisted with Potassium Bitartrate, COT) Who needs a re fixed line ! Its only a 700km tranny Glycol refrigeration plant working hard
9. Finishing treatments Pre Bottling filtration with Diatomonous Earth Filtration (DEF) Warming to bottling temperature and to keep oxidation at bay by the Plate Heat Exchanger (PHEX) Final fining additives Copper Sulphate Grape Concentrate/Sugarwith specifications at 2g/L Our DEF , temperamental girl but a real workhorse, soon to be decommissioned Our State of the Art PHEX ... Not! But with all her creaks she still gets the job done
10. Bottling Filler and capper Gas Balancing Final SO2 levels checked Quality Control audit and tasting Bottled Sticking on the world renowned label
11. Positives and Negatives Likes Good crew to work with Liked the fining trailsand tasting End of Vintage party trying all the various batches used to blend the wine – blend our own Dislikes Worked only at Bottling winery – Auckland, this yearso didn’t get to see any grapes and grape, must operations