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In beer- and wine-making, one crushed Campden tablet is typically used per US gallon (3.8 L) of must or wort. This dosage contributes 67 pm sulfur dioxide to the wort, but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of ...
Go ahead! Blow bubbles with the kids all day long. You'll never run out of bubble solution again. Supplies for the Best Homemade Bubble Solution. 2 tablespoons dish soap. 1 cup water. 1 tablespoon ...
A homebrewing kit consisting of hopped malt extract, yeast and instructions. Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online.
Foam stability is an important concern for the first perception of the beer by the consumer and is therefore the object of the greatest care by the brewers and the barmen in charge to serve draft beer, or to properly pour beer into a glass from the bottle (with a good head retention and without overfoaming, or gushing when opening the bottle).
Adding finings to a cask of beer Finings are substances that are usually added at or near the completion of the processing of making wine , beer , and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma .
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A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
The carbon dioxide may be produced naturally through the activity of brewers yeast, or artificially by dissolving carbon dioxide under pressure into the liquid. The beer head is created by the carbon dioxide produced as a byproduct of the metabolism of brewer's yeast acting upon starches and sugars found in the wort.