Since 2007, we have been providing customers around the world with supplies and expert know-how for making beer, wine, cheese and more! We are a family business with over 30 years experience and generations of tradition. Our goal is to provide you with the best products, most complete knowledge and exceptional service.
|Inner Opening:||0.75 inch (19mm)|
|Height:||11.1 inch (28.1cm)|
|Overall Width:||2.9 inch (7.3cm)|
Choosing A Cork Size:
These bottles can be used with #7 (21mm), #8 (22mm) or #9 (23mm) straight corks from 1.5in (3.8cm) to 1.75in (4.5cm) length. Smaller corks are easy to insert or remove and suited to wines that will be served young. Larger corks provide a tighter seal and should be used for wines that will be aged.
|Net Weight:||1oz (28.4g)|
- Place in a steeping bag directly in beer, wine or cider after fermentation.
- Add according to taste and remove when desired flavor is reached.
32oz Amber mini growler glass jug with screw-top finish. Use for beer, soft drinks, water or any beverage. Requires 38mm/400 screw cap (available separately).
|Inside Opening:||1-1/8in (19mm)|
|Overall Width:||3-7/8in (9.84cm)|
|Volume:||32oz US fl oz (946mL)|
|Color:||21º - 28° Lovibond|
|Usage Rate:||Up to 20%|
|Ingredients:||6-Row Barley Malt|
|Diastatic Power:||40° Lintner|
|Extract FG:||77% min|
|Usage Rate:||Up to 50%|
|Material:||100% cotton (60 threads per inch)|
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.
This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.
From the Back Cover:
Discover the vibrant and growing world of today's craft cider producers. Erin James of Cidercraft magazine takes you on a tasting tour of modern ciders - highlighting more than 100 North American ciders in 11 categories, from hopped to barrel-aged - and profiles some of the most dynamic cidermakers across the continent. Pairing suggestions and creative cider-based cocktails, plus dozens of savory and sweet cooking recipes, enhance your appreciation of the newest flavors of the age-old drink.
|Dimensions:||7in (17.8cm) x 9-1/4in (23.5cm)|