Hard Cider
September 28, 2003
3 Gallons
Quantity
Ingredient
2 Gallons
Cider
1 Gallon
Apple Juice
½ Teaspoon
Yeast Nutrient
1
Campden Tablet
1 Pack
Narbonne Yeast
1 Pack
Cotes De Blanc Yeast
6 Cups
Sugar
7
Cloves
Original Gravity 1.080
Open Fermentation Used during Primary Fermentation
Racked October 4th 2003
Racked October 17th 2003, added 4 cloves, […]
Part 5 in the Series
Last part of the Wine Grape Series
The Sauvignon Blanc grape produces wines of distinction in most of the areas where it is grown. It can tolerate greater heat than many varieties. Sauvignon Blancs are higher in acid and often exhibit ‘melon’ in the nose and tastes. If grown […]
SERVES 6
This must not be confused with coleslaw. This is a cabbage salad that is popular in Pennsylvania. It is very tart and not at all creamy.
INGREDIENTS
VEGETABLES
1 pound green cabbage, shredded
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/4 cup grated carrot
DRESSING
1/2 cup cold water
5 tablespoons white vinegar
1/4 cup […]
Part 4 in the Series
Pinot blanc is a genetic mutation or clone of pinot gris, which is in turn, a clone of pinot noir. The leaf structure, clusters and berries so resemble Chardonnay that there are many vineyards in Europe where plantings of the two grapes are intermingled. This may have led to some confusion […]
