Archive for April, 2012


This might be important to you. It’s also a question with a complicated answer. Continue reading

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I apologize for the lack of photos from each of the wine making stages. This is my first time making wine, so I really don’t want to screw up a batch. Also the whole cleaning and sanitizing part of this process makes me want to keep from touching anything I don’t need to, and I was doing this without any assistance.

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Winnipeg Wine Festival

Every spring the Winnipeg Wine Festival comes to town. It’s a fundraising event put on by the Manitoba Liquor Control Commission, and sponsored by over two commercial and media companies. This year the theme regions are British Columbia and Ontario.

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Time to shop for some ingredients…

{Ms. Buena Vida}

Presenting! An incredible vegan lunch for one. It’s a chunky, filling salad with a flavor punch, Ka-Pow! It’s ridiculously gooood!!

Salad-

1 avocado, chopped in chunks

1/2 C. tomatoes, diced (or grape tomatoes quartered)

1/2 C. greens (kale, arugula or spinach), chopped

1/2 C. cooked garbanzo beans

S&P to taste

Dressing-

1/2 clove fresh garlic, optional

2 T. raw apple cider vinegar (or any wine vinegar)

1/2 T. dijon mustard

1/2 T. agave nectar

1 T. olive oil

1/2 C. fresh basil

Make it-

In a mini food processor, run the garlic through. Except for the basil, pulse the remaining dressing ingredients until emulsified (kinda creamy looking). Now, add the basil and pulse a few times leaving the basil a little chunky. Like this…

In a medium bowl, lightly toss the the veggies in your delicious dressing, salt and pepper and enjoy!

I have a giveaway going on now! Check it out here.

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New design!

After a week and a half of a rather drab and generic looking site, I’ve got a much more theme and content appropriate look.

Please leave a feedback, and let me know what you think of the redesign. I’ll make sure to pass those comments on to the graphic designer. Personally, I love the look of it… but I think I hold a slight bias.

Wine kits and beer kits don’t all take the same amount of time to complete. The time between starting the kit and bottling varies depending on the type of kit.

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After waiting the required 5-7 days, it was time to test the specific gravity to see if the wine was ready to see if it was time to move on to step 2 in the process.

I prepared the equipment needed for this step. Again, cleaning and sanitizing anything that comes in contact with the wine is essential.

Equipment:

  • Secondary fermenter (carboy)
  • Siphon rod and hose
  • Wine thief
  • Hydrometer
  • Airlock & bung

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Active fermentation

This is what active fermentation looks like:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When I first put this cover on, it was sagging, which is to be expected. After a few days of sitting, the yeast re-hydrated and started working their magic… converting sugar into alcohol and carbon dioxide.

My equipment kit came with a heavy, food grade plastic cover and an elastic band to cover the primary fermenter. A hard lid is also available for these pails. The only thing you have to do with a hard lid is cut out a hole where you can place a bung and airlock to allow the carbon dioxide to escape. If you don’t there’s a chance the gas might build up inside and pop the lid off. This system is nice because it’s quite cheap and simple. I do think I might buy a hard lid for my next batch though. They’re only a few dollars, and will offer a little more security if a curious feline happens to get too close.

This is something I have to try, whether it’s for company or just my wife and I.

{love+cupcakes} Blog

Good friends of ours became new parents for the first time about two weeks ago so when we went to visit their little one, we brought along dinner from one of our favorite restaurants and I made this rustic plum tart for dessert. I’ve always heard that you should bring new parents a good meal in lieu of flowers or a card because they’re so busy figuring out their new schedule that removing just one simple thing from their to-do list makes life easier. We happened to have about two pounds of really unripe plums in the fridge thanks to a recent Costco run (and the fact that plums aren’t quite in season yet in California) and we couldn’t let our massive load of fruit go to waste so making dessert to celebrate the new baby was the perfect excuse…not that I needed one. Thank goodness for newborns because this…

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I’m going to be making some changes to the appearance and layout of my blog.

If anyone is a graphic designer, or has any skill with Photoshop and is willing to help out with some site graphics, please let me know. I have some ideas, but no ability to pull them off… my expertise lies elsewhere.

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