STERILIZATION

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STERILIZATION

sterileAs mentioned, wild yeast and bacteria are likely to be inside bottles, jars and on corks, etc. Therefore, if we are to prevent them damaging our wines they must be destroyed.

Bitter than boiling bottles, etc., in a pail of water or  baking them in an oven is to use a sterilizing solution that does the job in a batter of seconds. This may be made up as follows:

Get 2 ozs. of sodium metabosulpite (or potassium metabisulphite), there being two forms.  Nearly fill a half-gallon bottle with warm water and then add the crystals (or powder) and revolve the far until all is dissolved.

Try to use a glass stoppered jar or bottle for this. To sterilize bottles and jars with this, pour a pint into the first bottle and shake it up so that all the inside is wetted.

Then pour it into the next bottle and so on and then back to the bulk again. Having treated the bottles, it is best to rinse them out with boiled water that has cooled well. This will rid the bottles of the rather pungent odor of the sterilizing solution.

But don’t worry id a slight whiff remains in the bottles, because it will do no harm.

Having rinsed the bottles, let them drain for a minute or two and they are now ready for use. Corks. More wine has been ruined through using unsterilized corks than through any other cause. The crevices of corks teem with all sorts of harmful bacteria and spoilage yeasts. The best way to sterilize them is to put them in a small basin with something heavy on top to keep them submerged-a heavy cup will do-and then cover with the sterilizing solution.

Leave this for about ten minutes and during the time you are bottling a batch of wine. As each cork is required, take it, dip it in boiled water and then wipe it dry with a cloth dipped in the sterilizing solution-which, incidentally, is known as sulphur dioxide or sulphite solution.

The drying of corks is necessary to prevent the weight of the wine pushing our the corks when the bottles are put away on their sides.

SIPHON, BOTTLING & HOW TO STORE

It is almost impossible to pour clear wine from one bottle to another without stirring up the lees (deposit).  the best method is to siphon the clear wine at bottling time.

First, put the bottle or jar of wine on a table and the empty bottles on a box or stool on the floor.  Then, using a yard and a half of surgical rubber or plastic tubing, siphoning is quite a simple operation.  Put one end of the tubing in the full jar (or the first of the full bottles) and suck the other end until the wine comes. As soon as this happens, pinch the tube at your lips and, while holding on tightly,  put this end in the first empty bottle and let the wine flow.

As the empty bottle nearly fills, slowly press the tube between finger and thumb in order to cur off the flow slowly rather than with a jerk. Sudden stoppage often stirs up the deposit. When the bottle has filled to the shoulders pinch the tube at the neck of the bottle being filled and put this end into the next bottle and let the wine flow again.

As the level in the full jar falls, lower the tube into the wine. But be careful not to lower so far that the deposit begins to be sucked into the tubing. A good way of avoiding this is to ask a chemist to let you have fifteen inches of quarter-inch tubing and get him to bend the last inch of one end upwards. Then fit the straight end to the rubber tubing you have. At siphoning time, insert the glass tube to the bottom of the full jar of wine.

The bend in the tube will rest on the bottom of the jar, but the opening of the end bent upwards will remain above the lees. Now let me give the impatient wine-maker a warning. I know how nice it is to build up a stock and build it quickly, but  don’t be in such a hurry that you put wines away that are not yet perfectly clear.

This results in disappointment upon opening if, as often happens, you decide to try a bottle of  the oldest and the best you have for some special friend and find that you have stirred up a deposit and clouded what you imagined to be a perfectly clear wine. A reliable test to decide whether a wine is perfectly clear or not-and one I always carry out before bottling for storage purposes-is to hold a high-powered torch against the bottle.

If there is no suggestion of a beam passing through a hase, then the wine is as clear as you will get it; but if there is a slight beam of light, leave the wine to clear perfectly. You will soon get used to this little test and be saved from what might be a most embarrassing position.

Finally, when the clear wine has been bottled and the corks have been rammed home they should be sliced off level with the rim of the bottles. Sealing wax should then be run over the whole surface and the bottles stored on their sides.

Sealing and storing in this fashion is important because it allows for the wine to keep the cork moist and so prevent shrinkage. Shrinkage would cause cracking in the sealing wax with the result that tiny air holes would appear through which wild yeast and bacteria can attack the wine.

In the ordinary way a well-made wine-that is one made with good yeast and nutrient-is strong enough in alcohol to preserve itself. A goodly percentage of alcohol acts as its own preservative and that of the wine itself. But poorly made wines are low in alcohol and can be spoiled in the bottles if air reaches them. Our wine, made by the recipes and directions here, will contain enough alcohol to destroy any wild yeast or bacteria that might reach it owing to shrinkage of corks. Nevertheless, it is still important that  air is not allowed to reach the wine, because if it did so for prolonged periods the quality would deteriorate, the flavor suffer and much of the bouquet be lost.

Experienced wine makers — myself included — use the new plastic seals which when fitted to a bottle of wine shrink tightly, effecting a perfect airtight seal. I expect you have come across these often enough on bottles of cordial. The T’Noirot extracts described in later chapters are fitted with these.  When these capsules (as they are called) are used the bottles may be stored upright.

Storing bottles horizontally often presents a problem for some people, but friends of mine with a small cupboard to spare have lined it with orange boxes.  In each partition they have fitted soft-drink cardboard crates so that each orange box holds twenty-four bottles on their sides. Having heard that wines must be stored at a temperature which should remain constant throughout the year, people are going to all sorts of trouble  and thinking up all sorts of ingenious devices to achieve

that end. Opinion is divided as to the ideal temperature in which to store wines-probably because wines, like human beings, prefer what suits them individually. The temperature suitable for one wine is not necessarily best for another.

Rapid changes of temperature are certainly best avoided, so if you can store your wines on a stone floor or in a cupboard which has a stone floor, so much the better. If you cannot do this, store your wines where you can and don’t worry.

Kombucha Starter Kit

 You Can Do It Yourself

Commercially-produced kombucha is widely available today and can be found in most supermarkets and health food stores. However, it’s actually easy to make your own fizzy kombucha beverage right at home using only a few necessary ingredients.. All you need is: • A large clean glass jar • Green or black tea • Sugar • Water • Wooden spoon • A coffee filter or cheese cloth • A rubber band • 1 SCOBY (symbiotic culture of bacteria and yeast) The SCOBY is responsible for the fermentation and production of healthy probiotic bacteria. You can purchase a SCOBY online or ask a friend who already makes their own kombucha. After that, it’s as easy as following a few simple steps until you’ve got your own homemade kombucha tea beverage.

[table id=1 /] By reducing the amount of chemicals entering the body we reduce disease and disorders.

Kombucha Tea

Personal Experiences ....

Frau T. S. from P., Germany, writes: "I have had it (the Kombucha tradition) for 6 months now, and my well being is bettering at all times, In short, I believe nice. I additionally handed it directly to buddies who're additionally more than happy with it and feature been cured of rheumatic pains and liver court cases, for instance.(...) I would not love to must surrender consuming the beverage."   "Since consuming Kombucha Tea I've spotted a drastic aid within the signs of HAY FEVER AND SINUS that I have been experiencing. I've a big VARICOSE VEIN on my proper calf All over the time I've been consuming the Kombucha Tea, I've spotted that it's been shriveled and it does now not itch or pain because it used to. I actually have a SENSITIVE STOMACH which has been relieved, and I'm additionally in a position to deal with REGULAR BOWEL ACTIVITY."
Mr H. Wilkins... Springwood, Qld.
"For about 17 years I have been affected by serious MIGRAINE HEADACHES, no less than thrice per week at a minimal. I used to be completely resigned to the truth that I'd proceed to be afflicted by this criticism and ache for the remainder of my fife. When visiting some buddies one night time I used to be requested if I would really like to take a look at one of the most " MIRACLE" drink referred to as Kombucha Tea. I used to be hesitant, however I did take a look at it anyway. It tasted fairly refreshing, however unknown to my buddies I had a ache in my higher gastric area which have been there many of the day. To my astonishment, inside part an hour of consuming this Kombucha Tea my ache had completely disappeared. After starting up to drink this tea two times day-to-day for the closing two and a part months I HAVE NEVER EXPERIENCED ONE MIGRAINE AT ALL. I'm so extremely joyful so to percentage this enjoy and inform other folks how this Kombucha Tea has benefited me and CHANGED MY LIFE."
Fay Haddrill ... French's Wooded area
Kombucha Tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it is a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. Kombuca Tea has been taken for its natural probiotic healing properties for thousands of years and due to recent information provided by RainTree Nutrition and The National Health Sciences Institute, there has been tremendous excitement to take this ancient elixir. Kombuca Tea is a powerful herbal supplement that the Shaolin Monks and Eastern Mystics have used for centuries to strengthen the body’s natural defenses including memory problems, premenstrual syndrome (PMS), joint pain and rheumatism, appetite loss, high blood pressure, constipation, arthritis, hair growth, immunity issues and cancer. Kombucha Tea can be brewed in your home with a Kombucha SCOBY. It produces a sweet, slightly sour Elixir that you can drink at anytime. Kombucha (formal name: Medusomyces gisevii, also called tea mushroom and manchurian mushroom) is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). What makes Kombucha Tea so unique is its wide variety of bioactive phytonutrients, which work naturally at the cellular and systemic levels.

Boost Your Immune System

Those who love to look for natural health remedies will love the fact that kombucha is actually a natural antibiotic. This is because of the process of fermentation and its by-products. One of which is acetic acid, which creates a kind of sterile environment which inhibits the growth of unhealthy bacteria. The probiotics also fight the bad bacteria so whereas pharmaceutical antibiotics kill off all the bacteria in our systems, kombucha leaves the good and kills the bad. No bad bacteria means no infections which equals a healthy, happy immune system!

Helps With Digestion

Speaking of those probiotics…kombucha is full of healthy bacteria that do plenty of good for our bodily functions. One of kombucha's primary benefits is that its probiotics, yeasts, and enzymes help with digestion by breaking down food for better nutrient absorption. They also promote the growth of healthy gut flora, which help us to digest our food better and maintain a healthy pH level. Your gut also gets a break because it doesn’t have to work as hard to break down fermented foods because the bacteria have already done some of the work.

It’s Alcoholic

If you’re familiar with the brewing processes of beer, wine, or spirits, you’ll know that fermentation involves alcohol. This is because as the yeast breaks down the sugar, they release two things: carbon dioxide and ethanol (aka: bubbles and booze.) The level of alcohol is fairly low because the fermentation time isn’t that long and while commercially made kombucha beverages have found ways to reduce their alcohol content in order to comply with sales regulations, if you brew a batch at home there will definitely be some alcohol present. Something to keep in mind for pregnant or nursing mother

Kombucha Cocktails Anyone?

Here’s a fun fact: kombucha can be used to make cocktails! Not as the alcohol component, but rather as the mixer. Its sweet, sour, tangy flavor makes it a perfect compliment to your favorite spirit and can be used to make drinks such as a Kombucha-Rita (kombucha, ice, lime juice and taquila), Kombucha Sour (kombucha, whisky and lemon juice), or a kombucha version of a Shandy (half beer and half kombucha.) Furthermore, when you make your cocktails with kombucha rather than soda, you’re less likely to experience that dreaded hangover! This is because the antioxidants and detoxifying properties help combat the symptoms that lead to that terrible morning after feeling.

Loaded With B and C Vitamins

In addition to being full of many other beneficial nutrients, kombucha is loaded with Vitamins B and C, both of which are essential for optimum health. Vitamin B helps to ease stress levels, curb sugar cravings, lower your risk of heart disease, and help memory functions. It’s clear that B vitamins are pretty powerful, but those C vitamins present in kombucha have their own set of benefits. Among them are increasing the strength of the immune system, reduced risk of cardiovascular disease and playing an important part in the improvement of eye health. That’s a lot of benefits in one bubbly beverage!

 It Can Help With Stomach Issues

We mentioned before in the digestion slide that kombucha is more easily digested. We mentioned before in the digestion slide that kombucha is very easily digested. This is because the fermentation helps to pre-digest some of the enzymes, which means your pancreas doesn’t need to work as hard or secrete as much digestive fluid. Kombucha also helps to achieve a healthy PH balance in the gut and promotes the growth of healthy bacteria. For these reasons, the beverage has been known to help those suffering with stomach issues such as Irritable Bowl Syndrome, Crohn’s Disease, Celiac Disease, and Candida overgrowth. It Strengthens Your Stomach Walls Another component of kombucha is a substance called Butyric Acid, which is another by-product of the fermentation process. Butyric Acid is known to have antimicrobial and anti-carcinogenic properties as well as being known to strengthen the walls of your gut, kill parasites and protect against yeast infections. It’s an interesting substance that promotes overall digestive health from the inside out.

 It Strengthens Your Stomach Walls

Another component of kombucha is a substance called Butyric Acid, which is another by-product of the fermentation process. Butyric Acid is known to have antimicrobial and anti-carcinogenic properties as well as being known to strengthen the walls of your gut, kill parasites and protect against yeast infections. It’s an interesting substance that promotes overall digestive health from the inside out.

 It Helps With Joint Health

You may have heard of the amino sugar called Glucosamine, you may even give it to your elderly pets (or family members) to help with stiff or sore joints. In fact, glucosamine is one of the most common non-vitamin, non-mineral supplements used by adults in the USA today. Another amazing fact about kombucha is that it contains naturally occurring glucosamine which means this drink can help keep your joints healthy and moving correctly and even prevent arthritis. This is an especially appealing aspect for athletes who need to keep their bodies in top shape for as long as possible. It’s no secret that antioxidants are good for you. They neutralize free radicals in our bodies, which can cause cell damage relating to cardiovascular disease, cancer and other ailments.  
The best sources of antioxidants are fruits and vegetables but Kombucha is also full of these hard working little compounds which means that kombucha actually has detoxifying properties, which can help cleanse the liver and prevent cancer.
Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.
Kombucha originated in what is now Manchuria around 220 BCE, and is said to have been imported to Japan around 400 CE by the physician Kombu. It is commonly It is commonly drunk in the United States.
Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

Kombucha originated in what is now Manchuria around 220 BCE, and is said to have been imported to Japan around 400 CE by the physician Kombu.[4] It is commonly drunk in the United States.


Kombucha Scoby

Believed to have originated in the Himalayan mountains, Jun is a special kombucha culture that feeds on honey rather than sugar. The result is a mouth-coating, mead-like kombucha with an unforgettable flavor – from which you may never look back! This is an excellent move toward sustainable ‘buch, as you can easily source local honey and explore the nuances of your region’s terroir. We find that lesser-oxidized teas tend to make the most pleasant Jun. Our Jun SCOBYs are made fresh every week with local honey and fair-trade, organic teas.

Brewing kombucha at home is easy and fun! You might be wondering, just what is kombucha and why would I want to brew it at home? Kombucha is a healthy fermented tea that is often used for medicinal purposes. It is a type of fermented food, where bacteria and/or yeast digest the sugars in a food to create different compounds that are anecdotally thought to support health.


Kombucha is tea and sugar that is fermented using something called a SCOBY, or a symbiotic colony of bacteria and yeast. The scoby digests the sugar in the tea, creating acetic acid (vinegar) and glucoronic acid, which is one of the components of kombucha that may be responsible for its purported health benefits. Once fermented, kombucha contains multiple species of yeast and bacteria along with active enzymes, amino acids, organic acids, and polyphenols produced by the yeast and bacteria. It can contain a small percentage of alcohol.

Brewing kombucha at home is much less expensive than buying it in the store, supporting goals of self-sufficiency for homesteaders. It is also easy and fun. If you’re a do-it-yourselfer, kombucha is a natural fit (as are all fermented foods!). Just set up the brew and let time and the scoby do the work.

In the photo above you see a scoby. SCOBYs are sometimes called “mother cultures” or “kombucha mushrooms.” In order to brew kombucha, you will need to get a SCOBY.

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