http://www.onestopbarshop.com.au/forum/ Sat, 19 May 2012 13:45:55 +0000 MyBB http://www.onestopbarshop.com.au/forum/showthread.php?tid=205 Thu, 15 Dec 2011 05:29:58 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=205 Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

2-1/2 cups firmly packed fresh mint leaves
1/4 cup fresh rosemary leaves
2 cups dry white australian wine
1/4 cup fresh lemon juice plus additional if needed
3-1/2 cups sugar
One 3-ounce pouch liquid pectin
Preparation:

In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl.

In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes.

Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.)

Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute.

Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the wine jelly mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.)

Store the jars in a cool, dark place.

Yield: 4 (1/2-pint) jars]]> Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

2-1/2 cups firmly packed fresh mint leaves
1/4 cup fresh rosemary leaves
2 cups dry white australian wine
1/4 cup fresh lemon juice plus additional if needed
3-1/2 cups sugar
One 3-ounce pouch liquid pectin
Preparation:

In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl.

In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes.

Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.)

Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute.

Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the wine jelly mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.)

Store the jars in a cool, dark place.

Yield: 4 (1/2-pint) jars]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=204 Thu, 15 Dec 2011 05:25:12 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=204
Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 cups dry red australian wine or any red wine
1 Tablespoon shallot, chopped
1-1/2 teaspoons coarsely ground pepper
1 clove garlic, split
12 ounces red currant jelly
Preparation:

• In a small saucepan, bring the wine to a boil. Stir in the shallots, pepper, and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.
• Remove the garlic and stir in the currant jelly. Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.
  

Yield: about 3 cups]]>
Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 cups dry red australian wine or any red wine
1 Tablespoon shallot, chopped
1-1/2 teaspoons coarsely ground pepper
1 clove garlic, split
12 ounces red currant jelly
Preparation:

• In a small saucepan, bring the wine to a boil. Stir in the shallots, pepper, and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.
• Remove the garlic and stir in the currant jelly. Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.
  

Yield: about 3 cups]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=203 Sat, 10 Sep 2011 01:25:04 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=203 http://www.onestopbarshop.com.au/forum/showthread.php?tid=202 Mon, 22 Aug 2011 23:46:05 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=202
I use a 110 litre barrell

3 x 375 gram Leggo Tomato Paste

27 kg Graded Sugar

Juice of 6 Lemons

360 gram Lowan Bakers Yeast

Water

Put 35 litres of Hot Water in the barrell , add sugar , stir well to dissolve , mix in a large jug the Tomato Paste and Lemon Juice , add to the water n sugar mixture and stir well , fill the barrell taking note that the wash is between 25 deg - 30 deg. Add the yeast , mix well , i use an electric beater or a bamix ... seal and fit the air lock ....

You will find it begins fermenting within minutes .....

Another money saver is to buy your heater from a Pet Shop , aquarium heaters are ideal.

As i live in a remote area (250km round trip to my nearest Brew Shop) using this recipe i can source ingreidents from my local supermarket. ]]>
I use a 110 litre barrell

3 x 375 gram Leggo Tomato Paste

27 kg Graded Sugar

Juice of 6 Lemons

360 gram Lowan Bakers Yeast

Water

Put 35 litres of Hot Water in the barrell , add sugar , stir well to dissolve , mix in a large jug the Tomato Paste and Lemon Juice , add to the water n sugar mixture and stir well , fill the barrell taking note that the wash is between 25 deg - 30 deg. Add the yeast , mix well , i use an electric beater or a bamix ... seal and fit the air lock ....

You will find it begins fermenting within minutes .....

Another money saver is to buy your heater from a Pet Shop , aquarium heaters are ideal.

As i live in a remote area (250km round trip to my nearest Brew Shop) using this recipe i can source ingreidents from my local supermarket. ]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=201 Sat, 13 Aug 2011 00:38:17 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=201 Thomas Sabo tradition and is inseparable from the ornate Thomas Sabo charms, is exactly what they order thomas sabo jewellery Shot to fame in the world, is why they laid the Pandora gem as authoritative and unique position of the top thomas sabo australia brands. “Majestic” for passing on Pandora consistently to this thomas sabo online the world tradition of the pursuit of excellence, is the perfect example.]]> Thomas Sabo tradition and is inseparable from the ornate Thomas Sabo charms, is exactly what they order thomas sabo jewellery Shot to fame in the world, is why they laid the Pandora gem as authoritative and unique position of the top thomas sabo australia brands. “Majestic” for passing on Pandora consistently to this thomas sabo online the world tradition of the pursuit of excellence, is the perfect example.]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=200 Wed, 10 Aug 2011 08:24:52 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=200












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jordan 11 retro,jordan 13 retro,air jordan fusions,jordan 7 retro,air jordan 7 retro,jordan retro 12]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=199 Wed, 03 Aug 2011 08:10:50 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=199

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jordan 11 retro, new air jordan 2011,jordan 2011]]>

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jordan 11 retro, new air jordan 2011,jordan 2011]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=127 Wed, 16 Mar 2011 10:18:35 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=127 http://www.onestopbarshop.com.au/forum/showthread.php?tid=126 Wed, 16 Mar 2011 10:13:07 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=126 http://www.onestopbarshop.com.au/forum/showthread.php?tid=125 Wed, 16 Mar 2011 10:06:54 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=125 The only dumb question is the one your afraid to ask,that could have improved your beer.]]> The only dumb question is the one your afraid to ask,that could have improved your beer.]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=124 Wed, 16 Mar 2011 09:51:35 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=124 It is slighlty similar to a scotch ale,but without as much bitterness or malt complexities.

1 Can Muntons Barley Wine
1 kg Dextrose
400 grams Light Dried Malt
250 grams Corn syrup
5 mls licorice extract
10 grams Cascade pellets
10 grams Goldings " "
15 mls clearfine
1 sachet SAFALE S-04 yeast

Add half both hops,all Dextrose,malt and corn to 2.5 litres cold,filtered water and stir and simmer for 7 minutes.Take off heat and add balance of hops.Steep for further 5 minutes then strain into fermenter.Add licorice extract and Muntons can,stir well,top up to 13 litres,add finings then yeast at 22 degrees.
Final volume 13 litres approx abv 9%]]> It is slighlty similar to a scotch ale,but without as much bitterness or malt complexities.

1 Can Muntons Barley Wine
1 kg Dextrose
400 grams Light Dried Malt
250 grams Corn syrup
5 mls licorice extract
10 grams Cascade pellets
10 grams Goldings " "
15 mls clearfine
1 sachet SAFALE S-04 yeast

Add half both hops,all Dextrose,malt and corn to 2.5 litres cold,filtered water and stir and simmer for 7 minutes.Take off heat and add balance of hops.Steep for further 5 minutes then strain into fermenter.Add licorice extract and Muntons can,stir well,top up to 13 litres,add finings then yeast at 22 degrees.
Final volume 13 litres approx abv 9%]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=123 Wed, 16 Mar 2011 09:31:39 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=123 http://www.onestopbarshop.com.au/forum/showthread.php?tid=70 Tue, 11 Jan 2011 09:34:31 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=70 Bright Brewery
Great Alpine Road
Bright, VIC, 3741
(03) 5755 1301

http://www.brightbrewery.com.au/]]> Bright Brewery
Great Alpine Road
Bright, VIC, 3741
(03) 5755 1301

http://www.brightbrewery.com.au/]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=69 Tue, 11 Jan 2011 09:32:08 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=69 Bridge Road Brewers
Tanswells Old Coach House
Ford St
Beechworth, VIC, 3747
(03) 5728 2703
VicRoads Ref. 325 O9 or 35 C7

http://www.bridgeroadbrewers.com.au/]]> Bridge Road Brewers
Tanswells Old Coach House
Ford St
Beechworth, VIC, 3747
(03) 5728 2703
VicRoads Ref. 325 O9 or 35 C7

http://www.bridgeroadbrewers.com.au/]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=68 Tue, 11 Jan 2011 09:26:13 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=68 3 Ravens Brewery
1 Theobald Street
Thornbury, VIC, 3071
(03) 8480 1046


http://www.3ravens.com.au/]]> 3 Ravens Brewery
1 Theobald Street
Thornbury, VIC, 3071
(03) 8480 1046


http://www.3ravens.com.au/]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=67 Tue, 11 Jan 2011 09:24:54 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=67 2 Brothers Brewery
4 Joyner Street
Moorabbin, VIC, 3194
(03) 9553 1177

http://www.2brothers.com.au/]]> 2 Brothers Brewery
4 Joyner Street
Moorabbin, VIC, 3194
(03) 9553 1177

http://www.2brothers.com.au/]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=66 Tue, 11 Jan 2011 07:53:01 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=66 Becks Recipe

Malt Shovel Two-Row Lager
Black Rock Light Liquid Malt
25gm Hallertau Pallet Hops (bittering)
15gm Saaz Finishing Hops
2x Saflager Yeasts

Final Volume 21L
brew between 10-15C if possible (huge difference in taste)]]> Becks Recipe

Malt Shovel Two-Row Lager
Black Rock Light Liquid Malt
25gm Hallertau Pallet Hops (bittering)
15gm Saaz Finishing Hops
2x Saflager Yeasts

Final Volume 21L
brew between 10-15C if possible (huge difference in taste)]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=65 Tue, 11 Jan 2011 07:50:40 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=65 Beez Knees Recipe

Beermakers Lager
1kg Dry Wheat Malt
500gm Honey (clover or something similar)
15gm Finishing Pride of Ringwood Hops
Muntons Gold Yeast

Final Volume 21L]]> Beez Knees Recipe

Beermakers Lager
1kg Dry Wheat Malt
500gm Honey (clover or something similar)
15gm Finishing Pride of Ringwood Hops
Muntons Gold Yeast

Final Volume 21L]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=64 Tue, 11 Jan 2011 07:48:00 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=64 Belgian Abbey Ale Recipe

Brewcraft Belgian Ale (bit hard to find these days)
400gm Clover Honey (or something very light and simple in taste)
500gm Dry Wheat Malt
500gm Dry Light Malt
20gm Finishing Saaz Hops
Muntons Gold Yeast

Final Volume 20L]]> Belgian Abbey Ale Recipe

Brewcraft Belgian Ale (bit hard to find these days)
400gm Clover Honey (or something very light and simple in taste)
500gm Dry Wheat Malt
500gm Dry Light Malt
20gm Finishing Saaz Hops
Muntons Gold Yeast

Final Volume 20L]]> http://www.onestopbarshop.com.au/forum/showthread.php?tid=63 Tue, 11 Jan 2011 07:45:12 +0000 http://www.onestopbarshop.com.au/forum/showthread.php?tid=63 Beamish Stout Recipe

Beermakers Irish Stout (I used Muntons)
170gm Choc Grain
200gm Roast Barley
500gm Dry Wheat Malt
500gm Dry Dark Malt
500gm Dry Corn Syrup
5gm Golding Hop Pallets (bittering)
10gm Golding Finishing Hops
Safale Yeast

Final Volume 18L
Warning this one has some heat and body

Use 2/3 priming sugar when bottling]]> Beamish Stout Recipe

Beermakers Irish Stout (I used Muntons)
170gm Choc Grain
200gm Roast Barley
500gm Dry Wheat Malt
500gm Dry Dark Malt
500gm Dry Corn Syrup
5gm Golding Hop Pallets (bittering)
10gm Golding Finishing Hops
Safale Yeast

Final Volume 18L
Warning this one has some heat and body

Use 2/3 priming sugar when bottling]]>