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In the spirit of winemaking

Post on 23-04-2006.

Manchester business owner is self-taught but shares knowledge By Cassandra one. Fortin Special to The Sun Originally published April 23, 2006 Ray Brasfield vividly recalls when he first started making wine about 25 years ago in the basement of his 33rd Street home in Baltimore.
His procedure was simple: He purchased grapes from growers in Maryland and southern Pennsylvania, crushed them and then poured the juice into the garbage cans to allow it to ferment. ...

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The Main Ingredient

Post on 23-04-2006.

Twenty years ago, this column would have been difficult to write. And pointless. “Soy sauce has thousands of unique varieties,” we would have had to say, “but ... not in America. Oh, and the stuff in the grocery store is probably fake. Sorry.”
Soy sauce was the one Asian ingredient we all knew. Everybody’s mom had one dusty bottle of La Choy stashed somewhere; even in the mountains of West Virginia, Tara knew hunters used soy sauce in their deer jerky. ...

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Mobile service bottles wine

Post on 23-04-2006.

INLAND WINERIES: They turn to the traveling companies, which emerge as an economic option.
Clark Spyker stands inside his 38-foot trailer parked outside Ponte Family Estate Winery in the Temecula Valley and watches his machinery bottle the wine.

He watches compressed air blow the dust out of the empty bottles. He watches oxygen get sucked out and nitrogen injected. He watches bottles get filled and the wine amount get leveled. He watches corks get inserted and caps put on and tightened. He watches labels get applied. He watches bottles travel down the conveyer belt and get sealed in one box. ...

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