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So what is your verdict on Wine Importers after reading so much about Wine Importers ? Do you feel that the matter given here is sufficient to make a verdict?

Another Great Wine Importers Article

How to brew cheap wine

Preface: I've never done this before, and i'm totally inexperienced about brewing. I did a little bit of research online and found this was the easiest and cheapest way to brew wine, which seems like the easiest of all alcoholic drinks to make. Follow these directions at your own risk

Like the title says, this method of brewing is not expensive (cost me roughly $12. This will make me 2-3 gallons of wine. maybe more), but the returns aren't for connoisseurs. This is for cheap-asses, college kids, and 15 yr olds who can't buy anything themselves. If you do it right, it's enjoyable, cheap, easy to do, and most importantly, alcoholic. Plus, it only takes a maximum of 2 weeks to fully ferment!!!

Step 1:
Buy ingredients. Get the cheap stuff. It doesn't matter what quality it is because it's hobo-wine.
I made a gallon jug of this. The recipe calls for:

2 cans of juice concentrate (room temp) I chose welch's concorde grape. You should be able to use any type of concentrate like strawberry, kiwi-whatever etc. Two juice concentrates makes 1 gallon.

  • 2-3 cups of sugar

  • water

  • water container (I used a water jug that was 60 cents at the store, plus I got to use the water)

  • Active Dry yeast

  • bleach

  • funnel

  • rubber band

  • balloon

Step 2:
Sterilize everything you're going to use to keep the fermenting wine in. You don't want unwanted bacteria growing in your wine, it ruins it. Bleach out your funnel and your jug. Rinse well, and wash with dish soap. Air dry.

Step 3:
Go ahead and bring your water to a near boil. What I did was let the water boil just for a bit to kill anything in it (just in case), and then I took it off the heat and let it cool. I heated mine in separate pots because I didn't have any large enough to hold it all.

Step 4:

While you're waiting for your water to heat, go ahead and add your room temperature juice concentrate to the clean, dry jug. Use the funnel if you need it.

Step 5:
As the hot water cools, dissolve 2-3 cups of sugar in the water. Most recipies I've read say 2 is fine, but i added 3 so the yeast had enough nutrients and so that the wine would be sweeter. Stir while pouring.

Step 6:
Activate the yeast. Follow the instructions on the back of the packet. For me, I added 1 teaspoon of sugar into a separate bowl along with 1/4 cup of water at 100-110 degrees Farenheit. Add the yeast to the concoction and stir briefly. Let sit for 10 minutes. The yeast should be very frothy now.

Step 7:
Pour the dissolved sugar-water into the jug that's holding the juice concentrate. Your juice/sugarwater might be warm. Cool it off a little by placing the jug in the sink and fill the sink with cool water. When you introduce your yeast to their syrupy mix, it can't be too hot or it will kill the yeast and ruin your project. I waited until the jug was just warm to the touch. 80-90 degrees i estimate.

Step 8:

When the mix is cooled enough, add the yeast to the mix.

Step 9:
Cap the jug containing your sugar water, juice concentrate, and yeast and shake violently. Try not to spill. Do it enough just to mix everything up.

Step 10:
Remove the cap, place a balloon over the top to allow for expansion. The yeasties produce CO2, and it's got to go somewhere. You cannot introduce air to the mix or it will ruin it/make vinegar. Bad bad bad! Some people use valves, some make tubing that runs from the jug to a glass of water so air cannot get in, but it allows the CO2 to escape. I use a balloon.
Note: when using a balloon, make sure it doesn't over inflate and pop. Again, this will ruin your batch.
If you want you can put a rubber band over the ballon to further secure it. If you really want to i suppose you can tape it as well. I didn't.

Step 11:
Keep your jug in a relatively warm place (room temp). The yeast can handle 60 degrees, but i wouldn't want to chance it. Also, i wouldn't expose it to direct sunlight.

There it is! I just brewed it up tonight, now I just wait 10-14 days and then i can...

Step 12:

When you're done fermenting, you can siphon the good stuff out while leaving the clumpy yeast in the jug. To repeat, just make sure to sterilize again and you're good to go.

Again, i'm way not a pro at this. I just thought some of you might want to try this with me and we can help eachother along. If you know what you're doing, post in here and give advice. I'd love to hear it.

Pictures and conversations can be found here:

About the Author

Tom runs the source for beautiful Thai girls

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2:01 PM

The aim of this article was to spread as much information on Wine Journal as possible. We surely do hope that we have succeeded in it.

Wine Journal For Your Reading Pleasure

I Love Italian Wine and Food - The Veneto Region

If you are looking for fine Italian wine and food, consider the Veneto region of northern Italy. You may find a bargain, and I hope that you?ll have fun on this fact-filled wine education tour.

Veneto is located in northeastern Italy on the Gulf of Venice. The region is mountainous with all kinds of water; rivers, lakes, lagoons, and of course, canals. In its heyday, during the Renaissance (Fifteenth and Sixteenth Centuries), the Venetian Republic ruled a large part of northern Italy, and was a major player in the world of commerce and culture. Veneto?s present population is about 4.5 million.

Veneto?s capital, Venice, is one of the world?s top tourist destinations, claiming 60 million visitors a year. Its attractions are too numerous to list here. Venice?s neighbor, Padua, is the oldest city in northern Italy. Padua was the home of the famous astronomer Gallileo Gallilei. The metropolitan region encompassing these two cities has over 1.6 million people. Another city of interest is Verona with its numerous Roman and medieval monuments.

Agricultural products include cattle, corn, wheat, sugar beets, and of course grapes. With all the water you can be sure that fish and seafood abound. Rice is more important than pasta, and lovers of sweets will not be disappointed. Industries include textiles, silk, shipbuilding, and sugar refining, but the major industry remains tourism.

Veneto devotes almost 250 thousand acres to grapevines, it ranks 3rd among the 20 Italian regions. Its total annual wine production is almost 180 million gallons, also giving it a 3rd place. About 45% of the wine production is red or ros?, leaving 55% for white. The region produces 24 DOC wines and 3 DOCG wines, Recioto di Soave, Soave Superiore, and Bardolino Superiore. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. Almost 30% of Venetian wine carries the DOC or DOCG designation. Veneto is home to about four dozen major and secondary grape varieties, approximately half white and half red.

Widely grown international white grape varieties include Trebbiano, Chardonnay, and Pinot Bianco, known as Pinot Blanc outside of Italy. The best-known strictly Italian white varieties are Garganega and Prosecco.

Widely grown international red grape varieties include Cabernet Franc, Cabernet Sauvignon, and Merlot. The best-known strictly Italian red varieties are Corvina, Rondinella, and Molinara.

Before we reviewing the Veneto wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wine when touring this beautiful region.

Start with Pasta e Fasioli; Pasta and Bean Soup.

Then try Risotto de Scampi; Scampi Risotto.

For dessert indulge yourself with Torta de Paparele; Lemon Tagliatelle Cake.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Corte Gardoni Bianco di Custoza DOC 2004 12.5% alcohol about $8

I?ll start with the marketing materials. ?Floral notes mixed with sweet red Delicious apple and Bosc pear aromatics form the inviting and lifted nose. The flavors are quite different with citrus and green apples coming to the fore. It is light to medium-bodied, providing a tangy finish that would pair well with grilled, firm (tuna or sword) fish.? And now for my thoughts.

This wine was first paired to a commercial chicken pot pie with a bit of chili-lime hot sauce. I tasted some apple. It was quite weak at first, but did pick up some strength from sip to sip.

The next meal was more in line with the marketing suggestions, namely grilled salmon filet with oven-baked potato patties and French fries. While there was some apple taste, essentially the wine didn?t add anything to the meal. However, it went well with dessert, thin biscuits containing almonds and pistachios.

My next trial included chicken legs in a soy and onion sauce with rice and green beans. The wine was not unpleasant but was light and fleeting.

Montasio cheese is a specialty of the Veneto region. It is made from cow?s milk and can have a sharp flavor when it ages. I was happy when the wine was able to handle this strong cheese. It didn?t do as well with an Asiago cheese, also from the Veneto area.

Final verdict, I won?t be buying this wine again, even at its relatively low price.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is

Wine Journal and More

I Love Italian Wine and Food - The Veneto Region

If you are looking for fine Italian wine and food, consider the Veneto region of northern Italy. You may find a bargain, and I hope that you?ll have f...

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Pink and white lilies, larkspur, snapdragons, and lisiathus are arranged in a graceful display. The arrangement is accented with other pink and white blooms and delivered in a ceramic urn. Appropriate to send to a home or to a funeral. S19-3562S

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