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Learning Library: Articles by Alberta Rager

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Displaying 1 to 50 (of 164 articles) Result Pages:  1  2  3  4  [Next >>] 
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» Brining Cheese

by Alberta Rager
Topic: Cheese
Brining Cheese, cheesemaking
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» New Winexpert Instructions

by Alberta Rager
Topic: Wine Making Tips & Techniques
New Winexpert Instructions
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» How Many Servings?

by Alberta Rager
Topic: General Tips
How many servings of beer or wine do you get per gallon, case or barrel?
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» Sediment in Your Wine Bottles

by Alberta Rager
Topic: Wine Making Tips & Techniques
Causes of cloudy wines or Sediment in Your Wine Bottles
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» Pinot Grigio or Pinot Gris

by Alberta Rager
Topic: Wine Making Tips & Techniques
What's the difference between Pinot Grigio and Pinot Gris
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» Avoiding Red Wine Stains

by Alberta Rager
Topic: General Tips
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» The Role of Wraps for Mold Ripened Cheese

by Alberta Rager
Topic: Cheese
Breathable wrap for mold ripened cheeses.
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» Rooster on Chianti labels?

by Alberta Rager
Topic: Wine Making Tips & Techniques
A quaint story of why there is a rooster on Chianti Classico labels.
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» Fruity or Sweet

by Alberta Rager
Topic: Wine Making Tips & Techniques
Detecting the difference between fruity and sweet when tasting wines.
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» Vegetable Rennet Tablets

by Alberta Rager
Topic: Cheese
Rennet tablets
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» Best Possible Wine

by Alberta Rager
Topic: Wine Making Tips & Techniques
The quality of wine can never exceed the quality of the fruit/grapes used to produce it. In other words, don't use distressed fruit, use the good stuff. Following a few simple guidelines will promote sound wine production.
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» Polyphenols in your Beer

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Where do Polyphenols in your Beer come from.
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» Acid Titration

by Alberta Rager
Topic: Wine Making Tips & Techniques
Titratable acid is the measurement of the total concentration of acids in the must or wine
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» German Beer Classifications for Tax Purposes

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
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» Carmenere

by Alberta Rager
Topic: Wine Making Tips & Techniques
The Signature Grape of Chili Carmenere
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» Who was King Gambrinus

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Who was King Gambrinus
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» What Makes a Red Wine Red?

by Alberta Rager
Topic: Wine Making Tips & Techniques
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» Beating the Lid/Cap Challenge

by Alberta Rager
Topic: Wine Making Tips & Techniques
Tools for opening those stubborn fermentation bucket and Winexpert bag lids.
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» What is a Symphony

by Alberta Rager
Topic: Wine Making Tips & Techniques
A brief introduction to the Symphony grape.
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» Yeast Rehydration With Go-FermŽ

by Alberta Rager
Topic: All things Yeast
he use of Go-FermŽ results in significantly better overall health of yeast cells through-out the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.
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» Clear Beer or Cloudy Beer

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Aids to producing clearer beer.
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» What's a 'car boy'?

by Alberta Rager
Topic: General Tips
Origin of the word carboy
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» Staggard Nutrient Additions

by Alberta Rager
Topic: Mead Making
Best practice for fermenting meads.
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» Kettle Care

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Best practices for cleaning brew kettles
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» Belgian Candi Sugars & syrups

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Candi Sugar is Belgian sugar commonly used in brewing Belgian beers especially stronger versions like Dubbels and Tripels.
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» What is Liebfraumilch?

by Alberta Rager
Topic: Wine Making Tips & Techniques
Liebfraumilch
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» Overly Bitter or Clinging Bitterness in your Beer

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Determining the cause(s) of beers that are too bitter!
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» Malo-Lactic Fermentation

by Alberta Rager
Topic: Wine Making Tips & Techniques
The do's and Don'ts of malo-lactic fermentation.
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» Getting Malt Extract Out of the Can

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Getting Malt Extract Out of the Can
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» Keeping your Cheesecloth Sweet

by Alberta Rager
Topic: Cheese
Care and handling of cheesecloth
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» Sulfury/Yeasty Characteristics in Fermented Beverages

by Alberta Rager
Topic: All things Yeast
Sulfur production is a by product of yeast metabolism. It is not uncommon for yeast to produce hydrogen sulfide which smells like rotten eggs during fermentation.
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» Effects of Leaving Out the Sulphite

by Alberta Rager
Topic: Wine Making Tips & Techniques
Spare the sulphite and spoil the wine!
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» Temperature Swings make for Unhappy Yeast

by Alberta Rager
Topic: All things Yeast
Keep your yeast happy by providing a consistent environment.
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» Astringency

by Alberta Rager
Topic: General Tips
Astringency in wine & beer
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» Floaties in wine, mead or cider

by Alberta Rager
Topic: Wine Making Tips & Techniques
Something is Floating in My Wine Is it mold or is it yeast? Hoe to determine the difference.
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» Clove-like characteristic

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
How to produce or prevent Clove-like characteristics in beer and wine.
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» Vanilla sugar

by Alberta Rager
Topic: General Tips
Spice up your sugar.
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» Fruit Fly Trap

by Alberta Rager
Topic: General Tips
Making fruit fly (gnat) traps.
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» Blue or black mold on cheese

by Alberta Rager
Topic: Cheese
Protecting cheese from blue or black mold during curing and aging.
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» Keeping Keg Lines Clean

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
How and when to clean your beer/keg lines and equipment
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» Blow-Off/Blow-By Hose

by Alberta Rager
Topic: General Tips
Save yourself the clean-up time and mess by using a blow-by hose in your carboy during the vigorous fermentation, the first three to five days of fermentation.
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» Cork Taint

by Alberta Rager
Topic: Wine Making Tips & Techniques
Cork Taint
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» Dry yeast

by Alberta Rager
Topic: All things Yeast
Best practices for insuring active healthy fermentation.
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» Yeast Starters for Beer

by Alberta Rager
Topic: All things Yeast
Wyeast Activator packs are essentially a yeast starter in a pouch. By smacking the nutrient pouch within the pack, the nutrients are released into the yeast and the yeast colony begins to grow. As the yeast colony grows, the packed begins to swell as Co2 is produced. After smacking the nutrient pouc...
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» Spent grain bread recipe.

by Alberta Rager
Topic: General Tips
Spent grain bread recipe.
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» Clean your ball valves

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
In brewing cleanliness is next to .... well, good beer! How to properly clean ball valves.
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» Using Cacao Nibs in Brewing

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Cocoa nibs have a wonderful coco smell and will provide a subdued coco or brownie-like, nutty, roastey flavor.
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» Oak's Contributions to Wine

by Alberta Rager
Topic: Wine Making Tips & Techniques
Winemaking has many mysteries, one of which is oak. In oak flavor chemistry 101 which follows, we wanted to share with you the phenomenon of oak, fire, flavor and wine.
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» Brewing Sugars

by Alberta Rager
Topic: Beer Brewing Tips & Tricks
Description of different sugar types used in beer making.
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» Constructing a Cork Humidor

by Alberta Rager
Topic: Wine Making Tips & Techniques
If corks are brittle from an opened bag, low humidity or just from being very old, it is difficult to know how long to soak the corks before they become mushy. A technique you can take advantage of to make the corks pliable enough to insert is to construct a cork humidor.
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Displaying 1 to 50 (of 164 articles) Result Pages:  1  2  3  4  [Next >>]