|
|
Line 1: |
Line 1: |
− | '''Ganzfeld Experiment:'''
| |
| | | |
− | [[File:ganzfeld1.jpg]]
| |
− |
| |
− |
| |
− |
| |
− | '''Wine Brewing:'''
| |
− |
| |
− | [[File:Brewing1.jpg]]
| |
− |
| |
− | The following is a simple family recipe for homemade red wine that my mom uses every Christmas.
| |
− | The ingredients are fairly simple and subjective to change depending on ones taste.
| |
− |
| |
− | GRAPE JUICE: Enough freshly squeezed grape juice to fill the bottle(s) of your choice.
| |
− | FLAVORING & YEAST: For 1 bottle – 1 cm of ginger, honey for sweetening (to taste), 2 cinnamon barks, 1 flat tablespoon of bakers yeast.
| |
− |
| |
− | Boil grape guice, ginger and cinnamon. Add honey to cut the sharpness and sweeten to taste.
| |
− | Strain out the cinnamon barks and ginger and let the juice cool down.
| |
− | When it is lukewarm, activate yeast (mix in a small amount of warm water and let rest for a minute ) and pour it into the juice.
| |
− | Fill into a bottle (NOT the one you plan on serving it in) and keep in a dark cool place.
| |
− | (To allow air to escape while preventing oxygen from entering, make a simple apparatus that allows the gas to pass through a pipe placed in strong alcohol, which acts as a disinfectant of sorts.)
| |
− | Check after a week, there should be a thick brown foam at the top. Remove it without letting it mix in with the wine. This can be done either with a decanter or a fine muslin cloth strainer.
| |
− | Pour wine back in container.
| |
− | Repeat process for about 3 weeks.
| |
− | One last fine strain, then bottle, chill and serve.
| |