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Popular articles
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Author Archives: Karolek
How to make Mozel wine
How to make Mozel wine
A barrel, which you allocate for this purpose, scald the well-dried elderberry fruit, as soon as you do that, blow the wine right away, set to ferment along with the scarlet, that's how good wine will be made, … read on
How to make blackberry wine
How to make blackberry wine
Take a measure of honey, blackberry five scoops, mix together, to harmonize them well, then add six times as much wine, put it on fire, let it boil, remove the foam and set aside from the fire, … read on
How to make Franconian wine
How to make Franconian wine
Hang the barrel halfway down 8 sticks of crushed cinnamon bark, the same amount of sugar and the same amount of sawdock deer powder, after seven days it will be strong and tasty.
How to make mulberry berry wine
How to make mulberry berry wine
Mash or crush mulberry berries through a clean cloth, that the juice flows out of them abundantly, and the cloth turned very red, put the linen in the wine for three or four days, … read on
How to make nutmeg wine (muszkatel)
How to make nutmeg wine (muszkatel)
Half a measure of a barrel (450 l) take 4 sticks of white ginger, 4 a blade of long pepper (a kind of capsicum longum pepper), 2 łuty muszkatu, 2 sticks of cloves, 2 calamus root sticks, cut it finely, make a small bag, … read on
Greek wine
Greek wine
Wine "the Greek way" should be prepared this way: Gather carefully well-ripe berries of the Apicium variety. Once you've collected them, add to culleus (525 l) two quadrantals of such a must (quadrant = 26,25 l) stopped sea water or one too … read on
Natural or spiced wine = falsified?
Natural or spiced wine = falsified?
At the beginning of the section containing the recipes, I would like to briefly discuss the issue of naturalness and clarity of wine: "irl wine is truth"!"Natural wine has already been mentioned several times, seasoned, corrected, dry or dessert. The reader might judge now, that "truer" … read on
Red grape wine (all varieties)
Red grape wine (all varieties)
Determine the weight of the must and the acidity. Before pressing, ferment the pulp, season to a level of at least 80 ° Ochsle. Ferment the corrected juice, continue like this, as with white wine.
Entries in the wine book
variety … read on