If you’re at all familiar with home wine making, one of the final steps is degassing the wine. It can also be the most labour intensive steps in the whole process from kit-to-bottle.
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I have two favorite things about living in New Jersey. First is having the luxury of living in the secluded countryside while only being a short train ride away from one of the world’s biggest and greatest cities. And second, is pizza. Good classic Italian pizza (and all other Italian deliciousness you find everywhere).
I rarely make pizza at home because we are surrounded by so many wonderful restaurants with those blazing brick ovens.
I haven’t been as active blogging lately as I’d hoped to have been.
The long awaited (by two or three of you), and mildly anticipated Mini Beer Review, Part 2. View full article »
Well, it’s been a while since I started the whole process of turning concentrated grape juice into wine…. but it’s finally done. I called up a friend, a fellow oenophile, to help out with the process. She was more than happy to help out, especially since I offered her a bottle of wine as payment.
I need to read more. I feel well-informed of current affairs from reading various news media, but I don't read enough books. I used to love thumbing through books, especially historical fiction novels that had something to do with China and Mao's Cultural Revolution. Now I spend the majority of my day at work staring at a computer screen, only to come home to stare at a computer screen perusing through different food-related websites, my blog, and anything else of interest.
I recently got a stove top espresso maker, a Bialetti Moka Express. It’s a great little gadget. Inexpensive, and brews a nice espresso. Now I understand the purists out there may disagree that this doesn’t actually make espresso, it makes coffee from espresso grounds. “True” espresso is made under high pressure, like 8 or 9 bars… this just uses steam pressure generated in a sealed environment which probably tops out at about 1.5 bars. View full article »