Vineland NJ Wine Competition Aug. 10th 2013

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simple syrup

A MUST FOR YOUR TOOL BOX ,SIMPLE SYRUP CAN DO A LOT OF DIFFERENT THINGS IF YOU KNOW HOW .EASY TO MAKE AND EASY TO USE.FOLLOW THE PROCESS...................................:spm

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Simple syrup continued

THE BALANCE TO FOLLOW....BE CAREFUL IT'S VERY HOT.....:wy
Simple syrup

simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.

First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.

This is how I make simple syrup. Another tool in the toolbox.


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wine buddies

this is tom showing off his two bronze metals from the big bold red contest. WE racked 14 /6 gallon carboys and shared a good time with each other.

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Wine buddies

me and my wine buddy tom he is a moderator behind the scenes and a good wine maker as well as a wine buddy,time well spent TIME together two guys and their wine tails.

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Thinking outside the box

SEE WHAT YOU CAN DO WITH A LITTLE IMAGINATION AND PLANNING ,ALWAYS THINK OUT SIDE THE BOX,GO BACK AND REVIEW THE DIFFERENT STYLES OF WINE THAT WON THAT NIGHT,YOU CAN DO THE SAME..:h
 
Simple syrup a key tool

simple syrup is a key tool in your tool box learn how to use it to b
Simple syrup

simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.


First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.


This is how I make simple syrup. Another tool in the toolbox.

ack sweeten or capitalize your wines ...


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A spanish wine tour

FOR THOSE OF YOU WHO MIGHT VENTURE TO SPAIN SOME DAY.......:se

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Party wines

SUMMER TIMES HERE AND TIME FOR THE PARTY WINES,WINE COOLERS AT THERE BEST.....:pic.HAS THE TASTE OF A REAL DAIQUIRI BUT WITH A WINE BASE.

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Party wine kits

ready for reviewing this is a great tasting :HBsummer wine kit...go back and review..................................:try
 
Diablo rojo

A TOUCH OF THE SPANISH IN FLAVOR ,VERY COOL ENDING...................:try

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Diablo rojo the finish

THE END PROCESS............IT WAS WORTH THE EFFORT..:try

DIABLO ROJO; THIS OFF, DRY AND DARK PURPLE IN COLOR BLEND ,NOISE OF BLACKBERRY JAM MINGLED WITH CREATIVE VANILLA AROMAS AND A TOUCH OF TOBACCO AND A BRANDY STYLE FINISH YET IT IS A WINE ALL THE WAY.

SOUNDS LIKE MOUTHFUL. WHERE GONNA MAKE IT JUST THAT. OUR TWEAKS TO THIS KIT WILL BE AS FOLLOWS.

WERE GOING TO CHANGE THE YEAST ,TWO EC 1118 THIS IS DUE TO THE TEMPERATURE FLUCTUATIONS IN OUR WORKSPACE. SECONDLY, GOING TO ADD A SMOKED WOODEN STAVE ALONG WITH OAK TANNINS IN THE SECONDARY. WE ARE GOING TO USE A BELLY BAND DUE TO THE TEMPERATURE IN OUR WORKSPACE. THE OAK STAVE WILL GO IN THE PRIMARY, THE OAK TANNINS WILL GO IN THE SECONDARY AND LONG WITH A HANDFUL OF FRESH BLACKBERRIES JUST SQUEEZED. THIS IS A DIFFERENT KIND OF FPAC JUST A HANDFUL OF BERRIES. NOTHING TO OVERPOWER
BERRIES. NOTHING TO OVERPOWER NOTHING TO OVERWHELM JUST A TOUCH OF BLACKBERRY DEPTH. REMEMBER, THIS IS STILL A ROJO AND THE STYLE IS BOLD AND FRUITY. WE MAY ALSO BRING UP THE ABV. TO 1.14. THIS ONE SHOULD TURN OUT TO BE A MOUTHFUL... FOLLOW THE FLOW..

 
FOR THOSE OF YOU WHO MIGHT VENTURE TO SPAIN SOME DAY.......:se

Joe,
What cities were the wineries and in? and what were the names of the wineries?

I am planning a trip to Spain next May. I have been researching wineries quite a bit over there. Some of these pictures look familiar from my research.

I will probably hit one or two sherry facilities down in the Jerez area.

Thanks.
 
Spanish wine tour

THE WINERY WAS SOMEWHERE SOUTH MADRID A GREAT SO SIDE TRIP....:pic

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Spanish wine tour

FOR THOSE OF YOU WHO HAVE NEVER BEEN TO SPAIN THIS ONES FOR YOU................FOLLOW THE TOUR IT WAS HARD ROLLIG TOURFORM BARCELLONA TO MEDRID..:hug

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