2023 Moschofilero

Poderi Cellario El Rosato Vino Rosato, Piedmonte IT

2023 Nebbiolo Dolcetto

2022 Riesling Muller Thurgau

Martha Stoumen Post Flirtation White Blend, Mendocino CA

2023 Roussanne, Marsanne Muscat

Les Vins de Barbichette 'Calro que sil seneca lake NY

2024 Riesling

Finback Something Citra IPA

Hudson Valley Brewing Peach Silhouette Sour IPA

Belleflower Lost Leaf Pale Lager

Idle Hands, Blueberry Ale

Notch, Pilsner

Whiskey Blueberry Smash

Singani Sour

Tequila Margarita

Bloody Mary

Latte

Cappuccino

Iced Latte

Pot of Coffee

Double Espresso

fried eggs, pork shoulder, tortillas, tomatillo salsa, mozzarella, cotija, guacamole, cilantro

Carnitas Chilaquiles

Martini

Omelette

american cheese, bacon, pickles, greens, red onion, special sauce on a sesame bun

1/2 Pound Prime Cheese Burger

smoked salmon, house made pickles, furikake, rice

Japanese Breakfast

Select ripe Moschofilero grapes, ensuring they are free from blemishes or rot. Remove stems and wash the grapes thoroughly.

Harvesting Grapes

In a clean fermentation vessel, crush the grapes to release their juice. Use a grape press or your hands to extract as much juice as possible.

Crushing Grapes

Add the crushed grapes, water, and sugar to the fermentation vessel. Stir well to dissolve the sugar.

Adding Ingredients

Sprinkle the yeast over the grape mixture and let it sit for about 15 minutes before stirring gently to incorporate.

Inoculation

Cover the fermentation vessel with a clean cloth and allow it to ferment for 7-14 days in a cool, dark place. Stir the mixture daily.

Fermentation Process

After the primary fermentation is complete, add chopped apricot, peach, and elderflower essence to the mixture. Stir well.

Adding Flavors

Filter the wine through a fine sieve or cheesecloth to remove solids. Transfer the clear liquid into sterilized bottles, leaving some space at the top.

Filtering and Bottling

Seal the bottles with corks or caps and store them upright in a cool, dark place for at least 3 months to mature.

Sealing Bottles

Moschofilero grapes

Yeast

Sulfites

Apricot

Peach

Floral notes (e.g., elderflower essence)

Water

Sugar

Select and harvest 1 kg of Nebbiolo grapes and 1 kg of Dolcetto grapes, ensuring they are ripe and healthy.

Harvesting the Grapes

Place the harvested grapes in a clean fermentation vessel. Crush the grapes gently to release their juice.

Crushing the Grapes

Add 10 g of wine yeast to the crushed grapes. Stir the mixture gently to incorporate the yeast evenly.

Mixing Ingredients

Dissolve 1 g of potassium metabisulfite in a small amount of water, then add it to the grape mixture to prevent unwanted bacteria.

Adding Sulfites

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 7-14 days. Stir the mixture daily.

After the primary fermentation is complete, dissolve 100 g of sugar in 250 ml of water and add it to the mixture, stirring gently.

Adding Sugar

Seal the fermentation vessel with an airlock and let it ferment for an additional 2-4 weeks.

Second Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks.

Bottling

Store the bottles in a cool, dark place for at least 6 months before tasting.

Aging

Nebbiolo Grapes

Dolcetto Grapes

Yeast (Wine Yeast)

Sulfites (Potassium Metabisulfite)

Choose a bottle of 2022 Riesling Muller Thurgau and a bottle of Philip Lardot 'Kontakt Weiss' from your collection or local wine store.

Select Your Wines

Place both bottles of wine in the refrigerator for about 1-2 hours before serving to ensure they are chilled to the ideal temperature.

Chill the Wines

On a large platter, arrange the cheese, charcuterie, fresh fruits, and nuts aesthetically for a beautiful presentation.

Prepare the Pairings

Pour the chilled Riesling Muller Thurgau and Philip Lardot 'Kontakt Weiss' into wine glasses. Serve alongside the cheese and charcuterie platter for a delightful tasting experience.

Serve and Enjoy

Riesling Muller Thurgau

Philip Lardot 'Kontakt Weiss'

Cheese platter (various cheeses)

Charcuterie (various cured meats)

Fresh fruits (grapes, apples, pears)

Nuts (almonds, walnuts)

Begin by harvesting the Roussanne, Marsanne, and Muscat grapes at their peak ripeness, ensuring that they are healthy and free of rot.

Crush the harvested grapes to release the juice. Use a wine press to extract the juice from the crushed grapes, separating the skins and seeds.

Crushing and Pressing

In a sanitized fermentation vessel, add the extracted juice. Sprinkle the yeast over the juice and gently stir to combine. Seal the vessel with an airlock and let it ferment at a controlled temperature (around 18-22°C) for 2-3 weeks.

Fermentation

After fermentation is complete, siphon the wine off the sediment (lees) into a clean vessel, being careful not to disturb the sediment.

Racking

Transfer the wine to an oak barrel or stainless-steel tank to age for an additional 6-12 months. Monitor the flavor development and adjust sulfite levels as necessary.

Once the wine has aged to your liking, it’s time to bottle. Sanitize your bottles and caps. Siphon the wine into the bottles, leaving a small amount of headspace at the top, and cap the bottles securely.

Label each bottle with the wine name, vintage, and any other pertinent information. Store the bottles in a cool, dark place for at least a few months before opening to allow the flavors to mature.

Labeling and Storing

Roussanne grapes

Marsanne grapes

Muscat grapes

Yeast (for fermentation)

Sulfites (for preservation)

Harvest the Riesling grapes and remove any stems or leaves. Rinse the grapes under cool water to remove any dirt.

Prepare the Grapes

Using a clean fermentation vessel, crush the grapes to release the juice. You can use a grape crusher or do it manually with clean hands.

Crush the Grapes

To the crushed grapes, add 2 cups of water and 2 cups of sugar. Stir well to dissolve the sugar in the juice.

Add Water and Sugar

Sprinkle 1 tsp of wine yeast and 1 tsp of acid blend over the mixture. Stir gently to combine.

Add Yeast and Acid Blend

Crush 1 Campden tablet and add it to the mixture to help prevent spoilage. Stir well.

Add Campden Tablet

Cover the fermentation vessel with an airlock. This will allow gases to escape while preventing outside contaminants from entering.

Seal the Fermentation Vessel

Place the fermentation vessel in a dark, cool area. Let it ferment for approximately 2-3 weeks. Check daily for bubbling in the airlock, which indicates fermentation.

Ferment the Mixture

After fermentation is complete, use a siphon to transfer the wine from the fermentation vessel into clean bottles, leaving sediment behind.

Siphon the Wine

Cap or cork each bottle securely to preserve the wine. Label the bottles with the date and type of wine.

Seal the Bottles

Store the bottles in a cool, dark place to age for at least 6 months before enjoying your Riesling.

Riesling grapes

Yeast (wine yeast recommended)

Acid blend

Campden tablets

Fermentation vessel

Airlock

Siphon

Bottles

Start by milling the Pale Malt, Crystal Malt, and Carapils Malt together. This will create a fine grain consistency for mashing.

Milling the Grains

In a large pot, heat 5 gallons of filtered water to 165°F (74°C). Add the milled grains to the water and maintain a temperature of 152°F (67°C) for 60 minutes while stirring occasionally.

Mashing

After mashing, remove the grains and bring the liquid (wort) to a boil. Once boiling, add 1 oz of Citra Hops for bittering and boil for 60 minutes.

Boil the Wort

In the last 10 minutes of the boil, add 2 oz of Citra Hops for aroma. This will enhance the citrusy flavor of the IPA.

Aroma Hops Addition

Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast. Seal the fermenter and allow it to ferment for 1-2 weeks at room temperature.

Once fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water. Add this solution to the fermenter, then bottle the beer into sanitized bottles.

Priming and Bottling

Cap the bottles and store them at room temperature for 1-2 weeks to allow carbonation to develop.

Carbonation

Once carbonation is complete, chill the bottles in the refrigerator. Pour into a glass and enjoy your Finback Something Citra IPA!

Chill and Serve

Pale Malt

Crystal Malt (40L)

Carapils Malt

Citra Hops (bittering)

Citra Hops (aroma)

American Ale Yeast

Filtered Water

Corn Sugar

In a large pot, heat 3 gallons of filtered water to around 160°F (71°C). Add the Pale Malt, Caramel Malt, and Wheat Malt. Stir to combine and maintain the temperature at 150°F (65°C) for 60 minutes. This process converts the starches in the grains into fermentable sugars.

Mash the Grains

After mashing, sparge the grains with 2 gallons of hot water and collect the wort in your brew kettle. Bring the wort to a boil and add the Citra, Amarillo, and Simcoe hops. Boil for 60 minutes, adding hops at the start and at the last 5 minutes of the boil for aroma.

After the boil, cool the wort quickly to around 70°F (21°C) using an immersion chiller or an ice bath. Transfer the cooled wort to a sanitized fermentation vessel.

Cool the Wort

Sprinkle the American Ale yeast and Lactobacillus on the cooled wort. Seal the fermentation vessel with an airlock and allow it to ferment at a temperature of 68°F (20°C) for about 1 week.

Pitch the Yeast

After primary fermentation, add the peach puree to the fermentation vessel. Gently stir to combine and let it ferment for an additional 1-2 weeks.

Add Peach Puree

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle the beer into sanitized bottles and cap them. Allow to carbonate for 1-2 weeks at room temperature.

Bottle the Beer

Caramel Malt

Wheat Malt

Citra Hops

Amarillo Hops

Simcoe Hops

Lactobacillus

Peach Puree

Priming Sugar

In a large mash tun, heat 6 liters of filtered water to approximately 70°C (158°F). Add the Pale Malt, Caramel Malt, and Munich Malt to the heated water.

Prepare the Mash

Allow the mash to rest for 60 minutes, maintaining the temperature at 65-70°C (149-158°F). Stir occasionally.

Mash Rest

After the mash rest, drain the wort from the mash tun into a kettle, sparging with additional hot water as needed to collect about 5 liters of wort.

Lautering

Bring the collected wort to a rolling boil over medium-high heat.

Bring to Boil

Once boiling, add the Cascade Hops and boil for 60 minutes. Add the Saaz Hops during the last 15 minutes of the boil.

Add Hops

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Lager Yeast. Seal the vessel with an airlock.

Pitch Yeast

Allow the beer to ferment at 10-12°C (50-54°F) for 2-3 weeks until fermentation is complete.

Primary Fermentation

Once fermentation is complete, dissolve 3 oz of Corn Sugar in 2 cups of boiling water to create a priming solution.

Prepare Bottling

Add the priming solution to the fermented beer and gently mix. Bottle the beer in sanitized bottles and cap them.

Allow the bottles to condition at room temperature for 1-2 weeks before refrigerating.

Conditioning

Munich Malt

Cascade Hops

Saaz Hops

Lager Yeast

In a large brew kettle, heat 6 liters of water to approximately 165°F (74°C). Stir in the pale malt and crystal malt, ensuring no clumps remain. Maintain the temperature at around 150°F (65°C) for 60 minutes.