Potassium Sorbate- Critical for fruit wines especially. Often, you will want to backsweeten(sweeten after fermentation) to taste. In order to keep the wine from referementing. you need to use this. Yeast Nutrients - Some fruits are especially devoid of building blocks for yeast. Adding this ...
Vermouth and amaro making is up there withmead makingas a deeply satisfying forager’s playground where the inspiration of wild flavours and enquiring palates come together in a straightforward process to make something uniquely tasty. They can be drunk straight or with soda, but are most often ...
particularly in open wounds. Neither of these is a new phenomenon -- people have been harvesting and using honey for more than 6,000 years. Historically, people have used it to sweeten food and make fermented beverages likemead.In addition, covering a wound with honey or honey-soaked bandages...
Congress, “oh, look what they’re doing with taxpayer’s money,” because it wasn’t our money, it was a byproduct of the Marshall Plan.’ In an innovative move under the early years of the Marshall Plan, it was proposed that, in order to make the funds perform double duty, each ...