THE CLEARING PROCESS

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THE CLEARING PROCESS

clearingWith the recipes and methods described here there is no need to use isinglass or any other aids to clarifying. These

wines clear themselves usually before fermentation has ceased. Indeed, it is usual to have a brilliantly clear wine

a month before fermentation has ceased. If one or two lots of wine appear to be slow to clear, do not worry, a week or two after fermentation has finally stopped clarifying will  take place very quickly. It is important to bear in mind

that a clear wine usually has a little deposit to throw, so that it is always best to leave the wine for at least a month after it has become crystal clear in order that the last of the impurities an perhaps some unseen yeast cloud has time to settle out.

If this is not done, a slight sediment might form in the bottles and when you begin to pour the wine into a glass the sediment is churned up so that it clouds the wine. Such a happening is not a calamity as the cloud will settle again, probably overnight, but it means putting the bottle away.

It is best when all fermentation has ceased, to siphon the clear wine (if not yet crystal clear) into another jar  leaving the deposit behind. Then when the wine is finally crystal clear it should be siphoned into bottles. This racking, as we call it, helps to get the slight cloudiness to settle out quickly.

NATURAL ENEMIES

The enemies of successful wine-making are wild yeasts and acetic bacteria. The acetic bacteria which converts alcohol into acetic acid thereby turning wine to vinegar is ever present in the air.

Similarly, the yeasts and spores of fungi which turn wine insipid and flat or turn it sour are also in the air. When using fresh fruit and other ingredients from the garden or from shops these bacteria and yeasts and fungi are already on them, but they are easily destroyed so that they do no harm. The ingredients we shall be using will be supplied in sealed containers so that they will not already be contaminated by the causes of spoilage-as we call them.

However, the water we use might contain harmful bacteria that can spoil the wine or possibly wild yeast which can cause what we call ‘undesirable’ ferments.  These ferments give ‘off’ flavors to put it politely-otherwise sour flavors as we refer to sourness in milk-not acid flavors.

Anyway, the methods described here ensure the destruction of all harmful yeasts and bacteria at the outset so they need not worry you. Now, if wild yeasts and bacteria are in the air they must be on corks, inside bottles and jars; indeed, they are on everything we use. But they are easily destroyed so that success is assured.

enemiesIt is not generally known that the molds on cheese, half- empty pots of meat paste and jam are often yeasts growing there, and it is this kind of yeast floating about in the air that ruins our wines if we allow it to settle.

To defeat this souring yeast we must keep our fermenting wines and finished wines covered closely. Treatment of finished wines is covered under the heading ‘storing’. Covering fermenting wines in jars is very simple, but most important.

Ad soon as the prepared yeast has been added to the prepared liquid the top of the jar should be covered with a piece of polythene. This should be pressed down all around by hand and strong string tied tightly around.

This will keep airborne diseases away from the wine because the gas generated during fermentation will find an outlet for itself and keep up a constant outgoing stream, thus preventing the diseases air contains from gaining access. Far better than this polythene covering is a FERMENTATION LOCK. The whole idea of fitting a fermentation lock is to prevent air and airborne diseases reaching the wine. Firstly, the lock is fitted to a drilled cork and the cork then fitted to the jar. Water is then poured into the level shown. The gas formed during fermentation pushes through the water in the form of bubbles, but air-borne diseases are kept out. Better than water in the lock is a little of the sterilizing solution described latter, or a crushed and dissolved Campden tablet.

This is best because if as sometimes happens a vacuum forms in the jar the air drawn in is purified by the sterilizing solution. When a vacuum forms inside the jar the lock works in reverse for a while and this often happens when warm wine is put into a jar and the lock fitted at once. But don’t worry if this happens, because as soon as gas has been generated the lock will begin working properly.

Another advantage of having a fermentation lock in use is that it indicates when the fermentation has ceased. All the time the bubbles are passing through, and all the time the water in the lock remains pushed up to one side, it means that there is pressure in the jar and that this pressure is gas being formed by the act of fermentation.

When the fermentation ceases for good, the water returns to normal. During the early stages of fermentation, bubbles are running through the water at a rate of one a second or even faster than this. But as fermentation slows down they become far less frequent. Later on, the water remains pushed to one side and it may take five or even ten minutes for sufficient gas to make one bubble. During the very last stages of fermentation, it may take a week for one bubble to push through. Clearly, then, all the time the water remains pushed up to one side the wine should be left, as it is safe to say that fermentation is still going on.

When the water returns to normal, give the jar a vigorous twist and the chances are that you will get fermentation on the go again for a day or two longer. If the whole idea in using locks is to keep airborne diseases from contaminating the wine we must ensure that the bung and lock are airtight.

If they are not, the gas leaking will prevent air reaching the wine during the early stages, but as it slows down the outgoing stream of gas through the leakage holes would not be strong enough for this so that airborne diseases could easily reach the wine.

Having fitted the lock to the bung and jar, run a little sealing wax round where the bungs enter the far and where the lock enters the bung. This precaution may not be necessary, but is is better to be on the safe side. When fermentation has ceased the lock and bung are removed in one piece and a new bung inserted. The wine is then put away to clear-as mentioned before.  NOTE: I have advised sealing wax above, but candle wax does just as well.

Where fermentation is carried on in a polythene pail or similar fermenting vessel during the early stages of production, the top of the vessel should be pulled down all around and then secured with thin strong string or a tightly fitting elastic band. The gas generated during this early vigorous ferment will find an outlet for itself and keep up a constant outgoing stream so that airborne diseases cannot gain access.

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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