Homemade Winemaking Process

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This jug of peach mead is still fermenting, as indicated by the foaming action of the yeast. At the bottom, a layer of sediment comprised of dead yeast cells, called the lees, has formed.
This jug of peach mead is still fermenting, as indicated by the foaming action of the yeast. At the bottom, a layer of sediment comprised of dead yeast cells, called the lees, has formed.
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"Drink the Harvest" by Nan K. Chase and DeNeice C. Guest will help you preserve your summer's bounty through unique, delicious beverage recipes.

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<em>Whether you&rsquo;re harvesting straight from the garden or buying fresh produce, there&rsquo;s nothing like preserving summer&rsquo;s bounty to enjoy throughout the year. In&nbsp;</em>Drink the Harvest<em>&nbsp;(Storey Publishing, 2014), authors Nan K. Chase and DeNeice C. Guest, share techniques and recipes for turning fruits, vegetables and herbs into delicious beverages to drink fresh or preserve for later. The following from chapter 5,”Creating Wines, Meads &amp; Specialty Drinks,” jumps into the process of fermentation.<br />
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  • Published on Feb 9, 2015
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