Download Chair Caning and Seat Weaving (Storey's Country Wisdom by Cathy Baker PDF

By Cathy Baker

Due to the fact that 1973, Storey's nation knowledge announcements have provided useful, hands-on directions designed to aid readers grasp dozens of nation dwelling abilities fast and simply. There at the moment are greater than one hundred seventy titles during this sequence, and their amazing recognition displays the typical wish of nation and town dwellers alike to domesticate own independence in lifestyle.

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Additional info for Chair Caning and Seat Weaving (Storey's Country Wisdom Bulletin A-16)

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Because you want to add just enough sulfite, you’ll want an exact means of measuring it. Most winemakers prefer to buy sulfite as a loose powder, in bags or jars, and then weigh it out on a gram scale, a light-duty weighing device calibrated not in ounces but in grams, the metric system’s basic unit of weight. 3 pounds), with each gram between zero and 10 marked off in tenths. ) But a scale that precise isn’t absolutely necessary, and you can do just fine with a less expensive version from a brew shop.

38 SUCCESS WITH REDS AND WHITES But that means removing 90 percent to 95 percent of the stems using your hands or a tool, such as a rake, or perhaps by forcing the sticky, clingy mess through a coarse sieve made of chicken wire stretched on a wooden frame. Crushing grapes by foot may be picturesque and fun—for a while—but it’s easily the messiest and most time-consuming task you’ll take on as a winemaker. Running a rented crusher-stemmer. By contrast, it’s easy to push the button on a power crusher-stemmer, dump in your grape bunches, and watch your future wine plop out while the denuded stems pile up a few feet away.

Alternatively, you can purchase already extracted wine-grape juice, fresh or frozen, in which case you’ll most likely order your juice by the gallon instead of by the pound. 5 cases So far frozen grapes and juice are available in only a few shops nationwide, but you can also order them online or by phone (see page 233). One winemaker I met—a Californian born and raised in Italy, where as a boy he watched his father turn newly harvested grapes into wine—had made his first batch from frozen crushed Barbera grapes.

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