Home Wine Making Equipment
Need a six-pack? Brew your own beer
Cloning a beer
Here is a neat party trick some home brewers play. They offer their friends, say, a Sierra Nevada Pale Ale, and see if they catch on that it came not from a bottle but from a home recipe.
Such beers are known as clone brews, and there are books, websites and online forums dedicated to the art of deconstructing the commercially sold beers they mimic. Following recipes that are often provided by breweries themselves, interested brewers can whip up favorites like Samuel Adams Boston Lager or New Belgium Fat Tire Amber Ale.
"Commercial beers serve as a common language," said Randy Mosher, a Chicago-based beer consultant and author of " Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass." "It's a place where home brewers can understand taste familiarity."
To learn how to brew your favorite commercial beer, like Guinness, Bass Ale and Chimay Red, pick up a copy of " Clone Brews: Homebrew Recipes for 150 Commercial Beers ," by Tess and Mark Szamatulski, a husband and wife who own a home-brewing supply shop in Connecticut. Also, websites like HomeBrewTalk.com and tastybrew.com offer user-submitted recipes for commercial as well as original beers in their forum sections.
In formulating clone beers, which can be made with even a rudimentary brewing system like the $40 Mr. Beer kit, the home brewer will see, taste and smell each ingredient individually. "The goal should be to tear apart the beer you are drinking to understand it," Mosher said.
Once home brewers have successfully mimicked a recipe, they can begin a process that Mosher calls "wandering in the wilderness" — inventing his own recipes.
"I see brewing as an art form," Mosher said. "You can sit in a museum and copy paintings, but eventually you want to find your own voice."
The New York Times OAKTON, Va. — Tim Artz's brewery is enclosed by glass walls on three sides and looks out onto a bluff of apple trees and a garden filled with beans, squash and 35 varieties of pepper. On a raw April morning, the brewery doors were open but the brewery itself was warm; the gas burner below the 30-gallon brew tank was cranking at near full power. Artz was already a good 90 minutes into his brew day; the grain was milled and the hops were measured and waiting on a nearby table. It was just the moment for his wife to emerge from the house and ask if he and his guests would like a fresh mug of coffee.
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For these dedicated hobbyists who are willing to spend money, said Glass, beer equipment manufacturers, like Sabco, of Toledo, Ohio, and More Beer, of Concord, Calif., are now making high-end commercial-grade products for home use.
Accenting the multifunctional space are a granite/wood coffee table, refinished retro stereo and wine bar. “We have a lot of funky things this year,” Weaver said. “We went off the beaten path.” “I think they'll be able to picture themselves in this
Adams County Winery: A winery that has been making wine for over 30 years. Tour includes an explanation of equipment and the wine-making process. Allegro Winery: One of the oldest wineries in Pennsylvania, Allegro produces a range of wines,
He stated that wine making is considered an agri-business at both the state and federal levels. He said they would produce about 50000 bottles of wine yearly. He touched on the economic impact the winery and gift shop would have, including tax dollars
The experience: Take the 30-second walk from the tasting room into the winery operation and huge cellar to hear an explanation of the wine-making process. Here it's on a larger scale — and with more impressive equipment — than at many of south
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WineMaker is for anyone who is interested in making wine, from those starting out with kits to more advanced winemakers who use fresh fruit. We seek articles that are straightforward and factual, not full of esoteric theories or complex calculations. Our readers tend to be intelligent, upscale and literate. Whether intended for the beginner, the intermediate, or the expert home winemaker, any article that appears in WineMaker should contain accurate information, useful tips and shortcuts, balanced evaluations and an inviting approach. Articles published in the magazine fall into several categories: These comprise most of our content and include advanced technical pieces for fresh-fruit winemakers, introductory articles for novices, and how-to articles that benefit all winemakers. We also run informational pieces on equipment, ingredients and winemaking methods. Recent articles have covered: selecting the proper yeast strain, understanding sulfite additions, oaking your wine in barrels, understanding corks, how to buy fresh grapes, and making world-class wine from kits. These are non-technical features about wine and winemaking. These include interviews with commercial and amateur winemakers, historical pieces, and articles about winemaking trends. Each general feature must have a strong home-winemaking angle. Step-by-step instructions should be included whenever appropriate. Length is generally 1,000 to 2,500 words. We have a variety of regular columns, most of which are written by contributing writers. We welcome any suggestions for topics or new columns. These columns include: “Wine Wizard,” a question-and-answer section that addresses common winemaking questions; “Tips from the Pros,” with advice from commercial winemakers on methods and techniques; “Varietal Focus,” which offers step-by-step instructions for making a particular style of wine at home; “Techniques,” which takes a detailed look at one step of the winemaking process; “Backyard Vines,” which offers tips on growing your own grapevines at home, and “Wine Kits,” a regular column about making homemade wine from kits. We welcome queries. Indicate the subject of your proposed article, the angle you plan to use, whom you plan to interview (if applicable), and the reasons you think the article would be interesting to our readers. If you have been published before, send a few samples of your work along with the query letter.
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