Template:Recipe - Revision history

Gnaeus Cornelius Lentulus: changed category included (it was obsolete)

2008-10-14T11:24:58Z

changed category included (it was obsolete)

← Older revision		Revision as of 11:24, 14 October 2008
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−	<includeonly>[[Category:~~Fabulae Mensae~~]]</includeonly>	+	<includeonly>[[Category:Roman cooking]]</includeonly>
	Visit [[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)\| Sodalitas Coquorum et Cerevisiae Coctorum]] (The Society of Cooks and Brewers).		Visit [[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)\| Sodalitas Coquorum et Cerevisiae Coctorum]] (The Society of Cooks and Brewers).

M. Lucretius Agricola: template categorization

2007-09-10T07:04:28Z

template categorization

← Older revision		Revision as of 07:04, 10 September 2007
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−	[[Category:Fabulae Mensae]]	+	<includeonly>[[Category:Fabulae Mensae]]</includeonly>
−	Visit [~~http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/~~ Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers)]	+	Visit [[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)\| Sodalitas Coquorum et Cerevisiae Coctorum]] (The Society of Cooks and Brewers).

	[[Weights and measures]]		[[Weights and measures]]
	<hr style="background-color:#800000"/>		<hr style="background-color:#800000"/>
		+	<noinclude>[[Category:Templates]]</noinclude>

Stephanus Ullerius Venator Piperbarbus at 16:46, 22 November 2006

2006-11-22T16:46:32Z

← Older revision		Revision as of 16:46, 22 November 2006
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	[[Weights and measures]]		[[Weights and measures]]
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−
−	~~[[One-Gallon Winemaker]]~~
−
−	~~This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.~~
−
−	Make sure that the juice you wish to use does not contain any preservative, such as potassium sorbate or benzoates; the yeast won't work. Other additives, such as ascorbic or citric acid; will not adversely affect the fermentation.
−
−	Anything that contains sugars can be fermented into an alcoholic beverage. Some raw materials work better than others: grapes, apples, honey, malted barley, and the like. (The winemaker’s motto: If it has sugar, it ferments!) We'll concentrate on grapes and other fruits herein.
−
−	~~We’re not looking at fine vintage wines as an end result. But, these juices will make nice, drinkable table wines.~~
−
−	~~You have the goods if you’ve been making mead or beer. If not, very little equipment is actually needed.~~
−
−	Basic Equipment List: a 6-quart stainless or enameled pot, a plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, a 2 gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2-1 gallon glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size work well). We will be using dried all-purpose wine yeast for all of the following. Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
−
−	Basic Process: Gather all equipment and ingredients per recipe. Sanitize the equipment and working area. Bring 1 qt of water to a boil, and then turn off the heat. Dissolve in the concentrate and any extra sugar source. Dissolve in any additives, including 1 crushed Campden tablet. Pour into the primary fermenter with 1 qt very cold water. Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours. (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!) Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base). Cover with the plastic sheet; stir the foam down twice a day for three days. Snap on the cover and set the water-filled airlock. Siphon off the debris after 1 week to the glass secondary. Top off to 1-gallon with boiled tap water. Let the wine ferment until all activity ceases. Siphon to the second glass jug and then top off with sufficient boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear. Siphon into the two soda bottles and cap. Let age 2 to 3 months.
−
−	~~Basic Red or White Grape Ingredients: 3 cans concentrate, 1 c table sugar, 1 t acid blend, 1/2 t pectic enzyme, 1 t nutrient, 1 pkg wine yeast~~
−
−	~~Basic Apple Ingredients: 2 cans concentrate, 2 c sugar, 1 1/2 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast~~
−
−	~~Basic Cherry Ingredients: 4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast~~
−
−	~~Making wine from fresh fruit need not be thought of as difficult either. The main difference is the bulk of the ingredients. But, that is a discussion for another series of articles.~~

Stephanus Ullerius Venator Piperbarbus: Easy winemaking instructions

2006-11-22T16:43:05Z

Easy winemaking instructions

← Older revision		Revision as of 16:43, 22 November 2006
Line 4:		Line 4:
	[[Weights and measures]]		[[Weights and measures]]
	<hr style="background-color:#800000"/>		<hr style="background-color:#800000"/>
		+
		+	[[One-Gallon Winemaker]]
		+
		+	This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.
		+
		+	Make sure that the juice you wish to use does not contain any preservative, such as potassium sorbate or benzoates; the yeast won't work. Other additives, such as ascorbic or citric acid; will not adversely affect the fermentation.
		+
		+	Anything that contains sugars can be fermented into an alcoholic beverage. Some raw materials work better than others: grapes, apples, honey, malted barley, and the like. (The winemaker’s motto: If it has sugar, it ferments!) We'll concentrate on grapes and other fruits herein.
		+
		+	We’re not looking at fine vintage wines as an end result. But, these juices will make nice, drinkable table wines.
		+
		+	You have the goods if you’ve been making mead or beer. If not, very little equipment is actually needed.
		+
		+	Basic Equipment List: a 6-quart stainless or enameled pot, a plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, a 2 gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2-1 gallon glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size work well). We will be using dried all-purpose wine yeast for all of the following. Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
		+
		+	Basic Process: Gather all equipment and ingredients per recipe. Sanitize the equipment and working area. Bring 1 qt of water to a boil, and then turn off the heat. Dissolve in the concentrate and any extra sugar source. Dissolve in any additives, including 1 crushed Campden tablet. Pour into the primary fermenter with 1 qt very cold water. Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours. (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!) Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base). Cover with the plastic sheet; stir the foam down twice a day for three days. Snap on the cover and set the water-filled airlock. Siphon off the debris after 1 week to the glass secondary. Top off to 1-gallon with boiled tap water. Let the wine ferment until all activity ceases. Siphon to the second glass jug and then top off with sufficient boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear. Siphon into the two soda bottles and cap. Let age 2 to 3 months.
		+
		+	Basic Red or White Grape Ingredients: 3 cans concentrate, 1 c table sugar, 1 t acid blend, 1/2 t pectic enzyme, 1 t nutrient, 1 pkg wine yeast
		+
		+	Basic Apple Ingredients: 2 cans concentrate, 2 c sugar, 1 1/2 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast
		+
		+	Basic Cherry Ingredients: 4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast
		+
		+	Making wine from fresh fruit need not be thought of as difficult either. The main difference is the bulk of the ingredients. But, that is a discussion for another series of articles.

M. Lucretius Agricola at 07:00, 16 March 2006

2006-03-16T07:00:14Z

New page

[[Category:Fabulae Mensae]]
Visit [http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/ Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers)]

[[Weights and measures]]
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