How To Make Wine At Home

Wine Making Yeast

How To Make Wine: Wine Making Instructions

If you have ever wondered How To Make Homemade Wine and needed some free and easy to follow Wine Making Instructions then please read the expert advice provide below.

Different kinds of wines require diverse applications of the wine making process. White wines require lower temperatures and longer fermentation times, and the removal of skins, seeds and stems if using red grapes in its production. Red wines thrive in higher temperatures, and the fermentation process must be a speedier one than in white wines.

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Despite these differences, the wine making process consists of the same general steps for making white wines, red wines and sparkling wines:

 •1.      Wash Your Produce

Whether you are using grapes, or other fruits to flavor your wine, you must always wash your produce thoroughly. During their harvest, fruits are coated with unwanted yeast and bacteria that can alter the flavors, and fermentation process of the wine you are making. After washing your produce with cool water, let it air-dry before crushing.

•2.      Sanitize Work Area & Utensils

 

To sanitize the area and utensils/equipment you will be using, you must dissolve four Campden tablets in a quart of water. Using a spray bottle, spray the areas to be treated with the prepared solution, and let act for 10 minutes. Rinse the solution off and allow surfaces to air-dry.

•3.      Crushing

 

Crush your grapes (or fruit) using a crushing grate or a wooden paddle. Do not over-crush the grapes, or the extra surface area of seeds and stems will impart a bitter taste in your resulting wine. Grates are a good choice for this step as stems are innately left behind, and you don't have to pick them out later on.

•4.    Prepare for Primary Fermentation

 

• Combine all wine making ingredients (except the yeast, and yeast nutrient if used) in the primary fermenter.
• Top off with water up to 5.5 gallon mark.
• Crush up 2 Campden Tables, or add 1/8 of a cup of Sodium Bisulfite.
• Cover with a cloth and allow to rest for 24 hours.

•5.    Primary Fermentation (65°F-75°F)

 

• Add yeast nutrient to primary fermenter.
• Sprinkle wine yeast over the surface.
• Cover and allow to rest for 2 days.
• After two days, you must stir the mixture 2 times a day, for 5 days. Total fermentation should not exceed 7 days.

 •6.      Racking

 

• Collect the pulp that has gathered at the top of the primary fermenter.
• Using a mesh bag squeeze out the juice that collected in the pulp.
• Siphon the wine out of the primary fermenter into a secondary fermenter, or carboy and leave the sediments behind in the original container.
• Cover carboy with an airlock that has been filled half-ways with water.

•7.Secondary Fermentation (65°F-75°F)

 

• Ferment for 4-6 weeks in carboy.
• Siphon the wine back into the cleaned, primary fermenter.
• Add 1/8 of a cup of sodium bisulfite to help the wine clear up, if desired.

 •8.      Bottling

 

• Use darker bottles for better preservation of the wine.
• Corkers are relatively inexpensive and a big time saver at the time of bottling.
• After bottling, store wine at a temperature range of 45°F-55°F

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John D.

 

 

 

 

 

 

 

 

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Wine Making Journal, for the Homemade Wine Maker $24.79 The Wine Making Journal is an easy to use journal to record all of your homemade wine batches. The journal has sections for recording the primary and secondary fermentation, bottling, and tasting of each batch. There is also a space to attach your label for posterity. The Wine Making Journal has handy reference charts included to help make your wine production easier and quicker. For less than the cost of yeast, you can keep track of all your wine batches in one convenient location. No longer do you need to keep track of countless loose pages of notes, or a notebook full of scribbled hieroglyphics. A definite must have for the home wine maker.

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Yeast, Active Dry for Baking 1 lb: K $7.11 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Yeast is a living, microscopic, single-cell organism, biologically classified as a fungus, that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes beer and champagne effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. Active dry yeast cells are alive but dormant because of the lack of moisture. Active dry yeast is yeast that has been put into a dormant stage and dehydrated, then mixed with cornmeal to prevent it from clumping. When mixed with a warm liquid (110° to 120°F), the cells once again become active. Mix the yeast with half of the flour in a recipe, and all of the other dry ingredients. Bring the water to 120 to 130 degrees Fahrenheit, add it to the dry ingredients, and then stir for three minutes. The flour will protect the yeast from the high temperature. Dry yeast should be stored in the refrigerator.

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Red Yeast Rice 360 vegicap bottle: HE $99.36 We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, stearic), phytosterols (beta-sitosterol and stigmasterol), isoflavones, polyketides (monacolins), calcium, aluminium, iron, manganese, magnesium, copper, silver and natural pigments. The major

Red Yeast Rice 60 vegicap bottle: HE $24.1 We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, stearic), phytosterols (beta-sitosterol and stigmasterol), isoflavones, polyketides (monacolins), calcium, aluminium, iron, manganese, magnesium, copper, silver and natural pigments. The major

Red Yeast Rice 600 vegicap bottle: HE $182.28 We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, stearic), phytosterols (beta-sitosterol and stigmasterol), isoflavones, polyketides (monacolins), calcium, aluminium, iron, manganese, magnesium, copper, silver and natural pigments. The major

Red Yeast Rice 90 vegicap bottle: HE $32.17 We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, stearic), phytosterols (beta-sitosterol and stigmasterol), isoflavones, polyketides (monacolins), calcium, aluminium, iron, manganese, magnesium, copper, silver and natural pigments. The major

Yeast, Active Dry for Baking , 25 lb box: K $151.2 Yeast is a living, microscopic, single-cell organism, biologically classified as a fungus, that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes beer and champagne effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. Active dry yeast cells are alive but dormant because of the lack of moisture. Active dry yeast is yeast that has been put into a dormant stage and dehydrated, then mixed with cornmeal to prevent it from clumping. When mixed with a warm liquid (110° to 120°F), the cells once again become active. Mix the yeast with half of the flour in a recipe, and all of the other dry ingredients. Bring the water to 120 to 130 degrees Fahrenheit, add it to the dry ingredients, and then stir for three minutes. The flour will protect the yeast from the high temperature. Dry yeast should be stored in the refrigerator.

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Red Yeast Rice Powder 10 lb box: HE $970.47 This is our BULK DISCOUNTED 10 lb plastic-lined cardboard bulk pack. We also have this herb at a further discount in our 25 lb pack, and in 1 lb bottles and capsules. To find the other pack sizes, just copy and paste the herb name into our Search. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein,

Red Yeast Rice Powder 25 lb box: HE $2292.73 This is our BULK DISCOUNTED 25 lb plastic-lined cardboard bulk pack. We also have this herb in our 10 lb bulk pack, and in 1 lb bottles and capsules. To find the other pack sizes, just copy and paste the herb name into our Search. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty aci

Red Yeast Rice Powder 1/4 lb bottle: HE $32.35 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, ste

Red Yeast Rice Powder 1/2 lb bottle: HE $64.69 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, ste

Red Yeast Rice Powder 1 lb bottle: HE $129.4 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ''00'' capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Red Yeast Rice - Botanical Powder -- Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Chinese Red Yeast Rice, Red Rice, Fermented Rice, Red Yeast, Anka, Ankak, Hung-Chu, Hongu, Red Koji, Red Leaven The use of Red Yeast Rice as a treatment for colic, diarrhea, digestive disorders and poor circulation may be traced back to the Tang Dynasty in China; and throughout Asia, it is an important traditional food. More importantly, however, is its recent introduction in Western society as a supplement that may significantly reduce serum cholesterol and triglyceride levels in the blood. History: Red Yeast Rice is the product of fermentation of rice with various strains of the yeast (Monascus purpureus), and it has been utilized for centuries in China and throughout Asia as both a food and herbal medicine. The traditional method of making Red Yeast Rice is to ferment the yeast naturally on a bed of cooked, non-glutinous, whole rice kernels. The brick-red yeast that grows on rice yields a family of ten different statin compounds, lovastatin among them. It was apparently first noted as a medicine during the Tang Dynasty (A.D. 618-917) and employed for treating indigestion, diarrhea, congestion of the spleen and for improving blood circulation, among other applications. Red Yeast Rice was introduced to Taiwan by winemakers in Fukien, China, about a century ago and became popular in the preparation of foods, including fish, meat, rice wine (fu chiu), red soybean curd and pickled vegetables. It was (and still is) employed as a coloring agent and is also said to add flavor to foods and wines. The fungus, Monascus, which has been isolated from Red Yeast Rice, was introduced into Western society by Dutch scientists who noted its beneficial effects on the people of Java in 1884. It was introduced into the United States during the latter half of the 1990s as a dietary supplement for the promotion of healthy serum lipid levels. The botanical specifics, purpureus and rubus, are a recognition of the herb's purple or moderate rose/red coloration. Some of the consitituents in Red Yeast Rice include starch, protein, fiber, fatty acids (oleic, linoleic, linolenic, palmitic, ste

French Cooperage making Wine Barrels $39.99 French Cooperage making Wine Barrels - Giclee Print

Yeast and Garlic Treats $7 Yeast and Garlic Treats for Dogs & Cats are tasty and nutritious nibbles great for training your pets as well as promoting the growth of healthy canine and feline skins and coats. Made of naturally-debittered Brewers Yeast, Yeast and Garlic Treats for Dogs & Cats are a rich natural source of B-complex vitamins, proteins and amino acids for your dog or cat. Yeast and Garlic Treats for Dogs & Cats are also fortified with garlic powder, making it a delicious everyday treat your pet will love. Readily-accepted by canines and felines, Yeast and Garlic Treats for Dogs & Cats can either be mixed up with your dog or cat’s food, or given by itself as a special snack. Manufactured by No Manufacturer Listed Available sizes Brand 150 unit(s) - $7.00 Quantity: 1 Sizes: Brand 150 unit(s) - $7.00

Making Sense of Wine $3.95 The paperback edition of this highly praised wine classic includes a new preface and an all-new chapter that covers changes and advances in winemaking since the book's initial publication in 1989. Kramer explores connoisseurship through the practical devices of "thinking wine" and "drinking wine," making for an engrossing journey through one of life's great pleasures. Wine's complexities are often glossed over in favor of sound bites tailored to the novice. Kramer embraces and celebrates these complexities. The superbly written text covers the basics, from food and wine pairings to setting up a wine cellar.

Knowing and Making Wine $82.31 A veritable digest of enology, Knowing and Making Wine deals with all aspects--both practical and theoretical--of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology. This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories. Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

Molecular Wine Microbiology $139.95 Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view. Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains. Molecular Wine Microbiology features rigorous scientific content written in a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and also for ensuring microbial wine safety. * Reduce identification time from days and weeks to minutes and hours * Replaces the older science methods of slide staining, etc. with more accurate and current techniques of DNA analysis (PCR), protein extraction, and the in depth study of biochemical pathways. * Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

The Theoretical Aspect of Wine Making $12.32 An expert on the subject provides an analysis of wine making theory. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Making Good Wine $13.63 Making Good Wine has become the classic text on Australian and New Zealand winemaking, read and treasured by professional and amateur winemakers, students, wine lovers and buffs alike who want to know more about wine. Clearly and expertly it explains the principles as well as the practices of winemaking, and highlights the remarkable nature of the product. Written by Bryce Rankine, long-time head of oenology at South Australia's famous Roseworthy College, this the definitive work on winemaking in Australia and New Zealand.

Wine $239.95 The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Brewer's Yeast Powder 18 oz: K $13.87 Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses and grain instead of hops, and more often used as a food supplement, because it tastes better. This is actually debittered Brewer's Yeast, in other words, Nutritional Yeast. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels.

Making Homemade Wine $3.95 Want to impress your friends? Serve up some outstanding wine with dinner--and then tell them it's homemade! In Making Homemade Wine , author Robert Cluett takes the mystery out of winemaking. Using his simple nine-step process, you'll learn how to make superb-tasting wines right in your own home. Whether you want to make a common or unusual wine--from everything from grapes to elderberries to parsnips--you'll find the recipes and know-how here. There's even a universal wine formula that allows you to create your own unique recipes! And if your wine doesn't turn out as you expected, never fear--you can read up on Cluett's tips for preventing and fixing the most common problems home winemakers encounter.

Making Sense of Wine (Unabridged) $13.99 Since its first publication in 1989, Matt Kramer's extraordinarily accessible guide to wine has become a classic....

Wine-Making in Hot Climates $27.76 Publisher: Melbourne, R.S. Brain, government printer Publication date: 1900 Subjects: Wine and wine making Notes: This is an OCR reprint. There may be typos or missing text. There are no illustrations or indexes. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there.

An Article about Wine Making $35.37 This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Brewers Yeast (Saccharomyces cerevisiae) 1 lb: C $8.17 This is Starwest's nitrogen-flushed double wall silverfoil pack. Brewer's yeast, which is often called nutritional yeast, was originally a by-product of the brewing of beer. Brewer's yeast is nutritionally the same as Nutritional yeast, but, as a by-product of beer-brewing, it has a characteristic bitter hops flavor. Nutritional yeast, the same yeast, is grown on mineral enriched molasses instead of hops, and more often used as a food supplement, because it tastes better. At the end of the Nutritional yeast growth period, the culture is pasteurized to kill the yeast. This retains the nutrients, but deactivates the live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the 'top-fermenting' type, Saccharomyces cerevisiae) and lager yeast (the 'bottom-fermenting' type, Saccharomyces uvarum). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae. Nutritional and Brewer's yeast contains high levels of many important nutrients, including all of the B vitamins (except for B12), 16 out of 20 amino acids, and 14 different minerals. The amino acids (proteins) in yeast help the body repair tissue and fight disease. Nutritional and Brewer's yeast has a very high protein content, with one tbsp providing 4.6 g, making it a rich source of protein for vegetarians. It is also high in phosphorus. Because yeast is such a rich source of B vitamins, it enhances the roles these vitamins play in the body. The B-complex vitamins help your body metabolize carbohydrates, fats, and proteins. They also support the nervous system and help maintain the muscles used for digestion. Brewer's yeast is also an important source of chromium. The U.S. FDA recommends 120 mcg of chromium daily, but 90% of Americans are deficient in this important mineral. Chromium has the ability to significantly lower blood cholesterol levels. One tablespoon of Nutritional or Brewer's yeast contains: Folic Acid 50% rda Vitamin B1 45% rda Niacin 35% rda Riboflavin 20% rda Nutritious Apple Smoothie: ½ orange peeled 2 apples, seeded and sliced 1 ripe banana 1 t brewers yeast orange slice for garnish Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice. Sweet Smoothie 6 oz. cup pineapple juice (not mixed with water yet) ½ pound mixed berries (strawberries, blueberries, blackberries an