Feature Collection

Island Mist kiwi pear wine kit produces a crisp, tart and delightfully fruity white wine with a luscious combination of kiwi, pineapple and banana flavors which meld beautifully into rich pear aromas. Makes 6 US gallons.

Key Features
• Kick Carrageenan® G is composed of 100% granular carrageenan
• Produced at a larger particle size to encourage easier handling and dosing
• Add 20 minutes prior to the end of boil to fully activate the kappa carrageenan – no hydration necessary

A blend of fruit juice concentrates, high fructose corn syrup, citric acid and natural flavors to make 5 gallons of plum wine at 18.6 Brix (about 10% alcohol). Simply add 4 gallons of water and yeast or add other ingredients to customize your recipe. Alternatively, you can add 9 gallons of water to make 10 gallons of apple cider at 9.3 Brix (about 5% alcohol) or make less volume to make a stronger wine. Juice concentrate is pasteurized and can be stored at ambient temperature if unopened. Use with a wide variety of wine or cider yeast based on desired character.

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).

Thanks to its high alpha content and moderate cohumulone oil content, Chinook delivers potent, smooth bitterness. The flavor and aroma are filled with pine and spice notes with a subtle grapefruit character.

Developed by the USDA breeding program and released in 1985 as a high-alpha variety, Chinook eventually found traction among craft brewers as a unique aroma and flavor hop. Its ancestry includes Petham Golding and USDA 63012.

Nugget is an American hop variety with a strong, clean bitterness. It was considered primarily to be a bittering hop however it has increasingly become popular as a finishing hop due to its pleasant flavor and herbal and mildly fruity character.

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.

The Barbecue Bible for Smoking Meats. A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

From the Back Cover:
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes - every one a game-changer - for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay - try it with fresh mozzarella.

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

From the Back Cover:

Everything Whisky Lovers Need to Know About Their Favorite Spirit:
- Who the 'Big Five' whisky nations are, and how they distill
- The dos and don'ts of whisky-food pairings
- How to discern complex flavor patterns to get the most out of your glass
- How to read a whisky label
- Which whiskies you should try immediately
- How to buy 'investment' whisky
- Why you might want to add water to your whisky but skip the ice
- The proper way to store whisky, opened and unopened
- How to conduct a tasting

With hundreds of color photographs, maps, travel and festival resources, bar recommendations, and more.