Making Wine Like a Pro

Written by Bill Kaplan

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2.Adjustrepparttar Juice – This is a crucial step inrepparttar 148870 wine-making process. You must measurerepparttar 148871 acid content using your titration kit. The ideal level is 6 to 7 grams per liter for red wine and 6.5 to 7.5 per liter for white wine. You’ll want to regulaterepparttar 148872 sugar level by measuring it with your hydrometer from time to time. Sugar levels should remain at 22 for both red and white wines. The fermentation should remain around 70-degrees-Fahrenheit for basic red wines. Abiding by these temperatures will ensure thatrepparttar 148873 process goes smoothly. 3.Rackrepparttar 148874 Wine – Insert your clear plastic hose intorepparttar 148875 wine jug and attach it torepparttar 148876 opening ofrepparttar 148877 other (empty) sanitized jug. Siphonrepparttar 148878 wine from one jug torepparttar 148879 other in order to keeprepparttar 148880 wine in a completely sanitized container. Next, fitrepparttar 148881 jug with a bung and fermentation lock. This step may take some time, but it’s important to be slow and careful so you don’t stir uprepparttar 148882 sediment. Letrepparttar 148883 wine sit for an extended period of time (some people choose to wait weeks or even months). 4.Bottlerepparttar 148884 Wine – Bottling your wine isrepparttar 148885 easy part. Simply siphon your wine fromrepparttar 148886 jug into your wine bottles. Be sure to leave about 2-inches atrepparttar 148887 top of every bottle, otherwise it will cause overflow whenrepparttar 148888 cork is inserted. To cork your wine bottles simply insert a cork intorepparttar 148889 hand corker, positionrepparttar 148890 corker overrepparttar 148891 lever and insert. 5.Drink and Enjoy!

Bill Kaplan spends most of his free time researching and practicing the art of beer brewing and wine making and serves as a contributing editor for the Beer Brewing and Wine Making website. The site also offers information on making wine.

Cooking instructions for prime rib roast

Written by Hans Dekker

Continued from page 1

Most cooking instructions for prime rib roast include using a meat thermometer and this isrepparttar best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For cooking instructions for prime rib roast that is bonelessrepparttar 148799 basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cookrepparttar 148800 same. You should still use a meat thermometer to ensurerepparttar 148801 desired doneness.

The last cooking instructions for prime rib roast and mayberepparttar 148802 most important is to letrepparttar 148803 roast sit for around 15 minutes before carving. The roast will still cook andrepparttar 148804 internal temperature will raise another 10 degrees but this sitting time is important to hold inrepparttar 148805 juices and flavor.

Hans is author of Prime Roast, Steaks, Seafood Articles at

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