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Blending your grandmother’s pickling know-how with today’s internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.

From the Back Cover:
Why limit yourself to cucumbers when pickling out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in this comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved - dills, half-sours, bread and butters - plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.

Beer has inspired, influenced, and excited human beings for thousands of years! Discover the mysteries of the fermented beverage, revealed at last in this intriguing book of cultural history, poetry, song, little-known facts, and quirky quotes by beer drinkers from Nietzsche to Darwin.

Readers will be astonished to learn the esoteric facts that were discovered such as that in most ancient cultures only women were allowed to brew, and for much of history beer was considered a nourishing alternative to drinking water!

From the Back Cover:

Did you know that...
- The Mayflower abandoned its search for further destinations and landed in Plymouth because they had run out of beer?
- Women in ancient Sumeria dominated the art of brewing and tavern keeping, operating under the protection of Siduri, goddess of the brewery?
- Twenty people literally 'drowned in beer' in 1814 when a vat in a London brewery exploded, creating a tidal wave of beer?
- Alewives in Colonial America brewed a special high-test 'groaning ale' for a mother-to-be to swig while she was in labor?

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world’s most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

From the Back Cover:
Learn to make the world's iconic beers with techniques and recipes from the pros. Behind-the-scenes tours of 26 outstanding European and American breweries reveal the processes, equipment, and ingredients that distinguish each style.

Your knowledgeable guide is beer guru Jeff Alworth, who explores such fascinating topics as the old-time Czech brewing traditions behind Pilsner Urquell's winning flavors and how Belgium's rich agricultural history shaped Dupont's celebrated saison. Along the way, you'll learn what makes an Irish stout similar to an English ale, garner insights into the uniquely American love of hoppy beers, and more. And, most valuably, contemporary brewmasters share their secrets to help you create your own versions of these 26 classic beers.

Barbara Ellis provides expert answers for all of your toughest vegetable-growing questions. Designed to be used as an in-the-garden reference, this sturdy little volume is packed with helpful information on everything from planning a garden and sowing seeds to battling pests and harvesting organic crops. With clever tricks to cut down on weed growth, secrets for maximizing production in confined growing spaces, and fail-safe watering guidelines, you’ll have the know-how and inspiration to grow your most abundant vegetable garden ever.

From The Back Cover:
Know more, grow more! Do you ever wish you had a master gardener right next door? Now you do, with this little reference that delivers big vegetable truths to all your questions:
- What are the easiest vegetable crops to grow?
- How soon can I plant my peas in spring? How can I grow almost all my own food?
- Can I grow vegetables in containers? Is there any way to make weeding go faster?
- What can I put in my compost piles?
- How can I keep birds from eating my crops?

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.

From the Back Cover:
Start with more than 50 recipes for bitters, garnishes, syrups, infusions, and juices using plants readily found in backyards, farmers' markets, and along roadside fields. Bottle up the goodness of fresh berries, fruit, flowers, leaves, roots, and seeds; then delight in their flavors all year by incorporating your wildcrafted components into 45 surprising and delicious cocktails.

Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”

Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne's bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel's effect on flavor. Sherry, the world's most misunderstood and underappreciated wine. How to match wine with food - and mood

Plus everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

Uncork all the answers! Alison Crowe, WineMaker magazine’s popular ‘Wine Wizard’, supplies practical, easy-to-follow answers to every question and problem that stands between you and your perfect vintage - from choosing the raw ingredients to fully understanding the mysteries of fermentation. Smooth and well-balanced, this broad range of wine making solutions will satisfy the most inquisitive vintner.

Here are just a few of the questions that you will find answers to:

- What could cause a bitter or tart taste in a cherry wine?
- What are the guidelines for aging and storing country fruit or vegetable wines?
- How are egg whites used as a fining agent?
- Is it possible to add too much yeast?

Measure sulfite concentration in whites wines between 10 and 100mg SO2 per L. Includes 10 test vials. Use with the titrettor tool (available separately). Ensuring the proper SO2 level in wine preserves wine color by preventing enzymatic browning, protects against oxidation and increases shelf stability.

Shipping Restriction:
This item can not be shipped outside the United States.

Stainless steel, twin-roller grain mill quickly and easily grinds barley, corn and other grains with excellent milling consistency. The large, 10in wide hopper holds about 7 to 10lbs of grain and the wooden base is designed to fit on top of 6.5g or 7.8g plastic buckets. At the heart of the mill, are 2 knurled stainless steel rollers measuring 5in long and 1-1/4in diameter. The roller gap can easily be adjusted and locked in place using adjustment controls on either side. The gap can be adjusted between 0in and 0.1in (0mm and 2.5mm) to produce a fine or coarse grind. The mill can be powered by attaching a power drill to the crank shaft with no additional parts required. When operating at 500RPM, the mill is capable of grinding up to 6lbs per minute.

The Vinator is wonderfully fast and efficient at rinsing or sanitizing beer and wine bottles. Fill the bowl with 8oz (.25L) of water, sanitizer or sulfite solution. Place a bottle over the end of the rinsing nozzle and push down to quickly spray the interior of the bottle. The Vinator, also known as a 'sulfiter', will rinse many bottles very quickly using very little sanitizer! It can be used on a table top or attached to the Ferrari Bottle Tree.

A vinometer provides a quick measurement of alcohol in finished wine. Simply place a few drops in the tube and read its alcohol content on the scale. It is designed to measure dry wines with an alcohol content between 0% and 25%. Stronger wines can be tested by diluting the sample by 1/2 and then multiplying the result by 2. Sweeter wines with residual sugar can also be tested using the dilution method but will provide approximate results. The clear glass and white background is ideal for testing rosé and red wines (lighter-colored wines will be more difficult to read).

Aging isn't just for wine. Some of the world's finest beers -- barley wines, stouts, sour beers, and other strong brews -- develop and improve with age, showing richer flavor in two, five, or even fifteen years. Closely examining what's happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.

Much like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

About the Author
Patrick Dawson has been accredited as a judge through the Beer Judge Certification Program. He travels the United States and Europe collecting beers worthy of aging, and has become a respected voice on the subject. He is the resident beer columnist for the North Denver Tribune, and his works have been published in DRAFT and Zymurgy. His ever-revolving cellar holds hundreds of beer at any given moment. He lives in Denver, Colorado.

The Vintage Shop 45-bottle drying tower can be used with all common beer and wine bottle sizes. It has 5 rotating sections with 9 pegs each and additional sections can be purchased separately. The base has a recessed water collection tray and also has a drain plug. A 5/16in ID hose can also be connected to the drain port to remove the collecting water. The top segment of the tree can also hold a plastic carboy or FerMonster carboy (it can not be used with glass carboys). Finally, the Vintage Shop Monster Cleaner rinser attachment can be added to the top of the drainer tower for rinsing bottles (available separately). BPA-free.

Plastic carboys offer many of the benefits of glass while offering convenience and durability. This food-grade plastic is non-porous and will not absorb flavors and aromas. The smooth surface inhibits contamination and the clear, colorless plastic allows for visual observation. A plastic carboy is extremely light-weight and provides exceptional durability. BPA-free. Requires #10 rubber stopper or Intermediate Buon Vino Stopper (available separately).

Features:
- Tough and Virtually Unbreakable
- Taste- and Odor-Free
- Virtually Impermeable to Oxygen
- Clear and Colorless
- Light Weight
- Easy to Clean