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The ideal temperature to store wines is between 55°F and 58°F (13°C15°C). However, any temperature between 40°65°F (5°18°C) will suffice as long as it remains constant. The degree and the speed of the temperature change are critical. A gradual change of a few degrees between summer and winter won't matter. The same change each day will harm your wines by ageing them too rapidly.
Things to know about making wine
Some people will want to try their luck at making wine at home. This is a fun idea and one that needs to have a great deal of thought first. Wine making is the next step for anyone that has already tried their hand at brewing their own beer. If they have tried this, they can make wine and good tasting wine at that.
A cocktail party can be more daunting than a dinner party if you don't remember the rules. However, it is a great way to kick back and relax with your friends. There is no need to have a theme or a special occasion.
Beer Wine And Spirits Article:
A Private Owners Guide to Bottling Fine Whisky
The majority of private owners of whisky casks are looking for an assessment of their options. The purpose of this article is to help answer questions that private owners may have about bottling their whisky casks.
Its always recommended that private owners bottle at cask strength as this minimises the number of bottles that you get making it cheaper for bottling and requiring less storage space. The materials needed for a single malt presentation include: tall round clear bottle, varnished wood topp stopper cork, gold coloured pure tin capsule and plain white outer cases. For private owners the use of a simple black and white label would be sufficient. On it would be your name, distillery from which the cask originated and the cask details including date of fill, cask number, strength etc. If you plan to print your own be aware that labels printed on ink jet computer printers are likely to have the ink run if the whisky is spilled on the label. A colour laser printer is however a very good option for short run label production.
The typical hogshead cask will yield around 280 bottles at a strength close to 60% alcohol. If you were to bottle at 40% this would entail the addition of around 120 litres of water and would require an extra 171 bottles to contain the increased bulk volume. It would also mean that the whisky would need to be chill filtered to maintain it's clarity and brightness as the reduction in strength causes the whisky to become cloudy. Chill filtration impairs the flavour of the whisky and is therefore avoided by purveyors of fine malt scotch and it is normal for such products to be bottled at such high strength, i.e. 46% or more.
There are options for defraying or deferring some of the costs involved:
Syndicates
Many people form a syndicate with family or friends. This reduces the cost burden but of course you get less of the whisky. This is not usually a problem as it will take five years to get through one cask at a bottle per week. A private syndicate who are not buying and selling can be treated in the same way as an individual private owner and does not currently need to be registered with Customs & Excise.
Bonded Storage
The majority of the expense when bottling is incurred in the form of duty and VAT which is also levied on the duty. You can choose to store your bottled whisky in a bonded warehouse. If you can locate one locally, and they are happy to support a private owner, then you can store the whisky under bond and pay the duty and VAT as and when you remove the goods for use. You are likely to be charged pennies per case per week for bonded but please do confirm this with your chosen warehouse in advance.
Craigton Packaging Ltd. are based in Paisley and service UK and international customers.
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Related Beer News and Articles From adzines
Wine is undoubtedly one of the great national treasures of France, and some of the most expensive in the world, like a vintage Romanee Conti red wine produced in Burgundy can set you back anything upwards of 1,000 for just one bottle.
These days, people have started consuming a lot of wine. The reason is that today, people are aware of the health benefits of drinking wine. A good amount of money is spend on wine consumption. However, the main difficulty most people face after purchasing wine is the storage of wine. People tend to spend a lot of money on purchasing wine but after some time, they feel that they have almost wasted their money. The reason is that the wine does not taste the same after some time. Now, this is because these people do not have any clue about how to store wine properly. Proper wine storage is very important for providing longevity to wine and also to enhance its taste while maintaining the quality.
Back in October of this year the news of an impending hop shortage claimed that prices will skyrocket for their favorite craft brew and that the price of hops in general would rise to all-time highs. If you are a micro/craft brewer perhaps the situation of the world hop market should be taken very seriously. If you are a homebrewer, how will this affect you?
It's been nearly a month and you've waited patiently for your latest batch of homebrewed beer. The time has come and you open a bottle or pull the tap and begin to fill a glass of what you hope will be your next favorite beer (generally speaking my favorite beer is usually the one I'm drinking at the moment). The taste is great but the beer is hazy and not very clear. You know it taste good but it's hard to convince your friends, who are used to buying and drinking sparkling clear beer, that the cloudy haze is alright to drink and really doesn't affect the taste.
Unmalted grains such as corn, rice, rye, oats, barley, and wheat are called adjuncts. They are used in brewing beer and produce beers with added body and a greater brilliancy. Adjuncts also contribute to the flavor of the beer, for example, rice has a very neutral aroma and taste, while corn results in a full flavored beer and wheat adds dryness to beer. Adjuncts also can result in a final product with higher alcohol content without altering the flavor.