Gift Ideas

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

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.

The WinExpert Classic Chilean Sauvignon Blanc is an herbaceous, refreshing white wine with hints of peach and pineapple. Makes 6 gallons.

The WinExpert Classic Chilean Merlot has a rich flavor of black cherries, fruit cake and a touch of smoke. Makes 6 gallons.

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.

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.

Island Mist green apple wine kit captures the sensation of biting into a crisp, crunchy green apple. It has a pleasant tartness followed by a delicious, juicy finish. It has a wonderful balance of apple flavor and a slight acidity with a firm character. Makes 6 gallons.

The Vintner's Reserve Sauvignon Blanc is a full-flavored wine with a fruity and herbaceous character. It is dry and finishes crisp and clean. It is a versatile wine that pairs with a wide range of herbs, spices and flavorings. Makes 6 gallons.

The WinExpert Classic California Shiraz has concentrated notes of plum and blackberry fruit with hints of spice and chocolate. It has a firm structure that leads to a tannic, fruity finish with a touch of smokey oak. It is a mouth-filling, dark and delicious wine. Makes 6 gallons.

The Vintner's Reserve Pinot Noir kit produces a richly complex wine with fruity and spicy characteristics. The strawberry-blackberry nose leads to a velvety, full finish and the wine develops complexity with age. Makes 6 gallons.

Island Mist blackberry wine kit produces a robust and lively Cabernet wine. The addition of blackberries creates a slight tart acidity and pleasant sweetness. Makes 6 gallons.

The California Pinot Grigio wine kit produces a light-to-medium bodied white wine with a dry finish. It is an approachable, easy-to-drink wine with notes of green apple, lemon and lime. Makes 6 gallons.

WinExpert Classic California White Zinfandel is a blush wine with the flavor of sweet plums and a refreshing finish. It is enjoyed while young and vibrant to show off its best qualities. Its soft nature and delicate qualities compliment many cuisines and dishes. Makes 6 gallons.

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.