Monday, September 23, 2013

Making Wine-Part I

When it comes to wine making, what is the fermentation process and why is it important?

Fermentation is the process where the grape juice is joined by other ingredients resulting in a chemical reaction that produces wine.

The formula for the fermentations process is: sugar, added to yeast yields alcohol and carbon dioxide. The yeast, added to the grapes converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. The carbon dioxide is then released from the wine mixture into the air and the alcohol remains.

When all of the fruit’s sugars converts over to alcohol or the alcohol is tested and found to be 15%, then this means that fermentation is complete and all the natural yeast as well as the added yeast nutrients has been destroyed. The winemaker then has his goal in sight, he has his wine.

In order to find out if the sugar has been absorbed, the winemaker can use a hydrometer. This apparatus when floated in the mixture will sink to the bottom as an indication that the sugars have been converted and the wine is ready for the next stage.

Red wines do best when, while they are fermenting, they are being stored in an area where the temperature is 70 to 90 degrees. Anything warmer than that will result in your wine essentially being destroyed. The contents inside would basically cook, just like they would if you left a bottle of unopened wine in the hot, desert sun. The cork would dry out, the protection for the wine would be gone and the contents inside would be affected.

Large wineries will ferment their red wine in oaken kegs, and their white wines in large stainless steel vats. Unlike red wine, white wine needs lower temperatures in order to ferment properly. Less than 60 degrees is ideal. Full-bodied table wines can also be stored in barrels. The temperature for fermentation for white wines Fermentation takes place in 55-60 degrees. A vast difference then the hot temperatures needed to age the red wines.

Winemakers will often add more nitrogen and micro nutrients during the fermentation process to prevent any production of hydrogen sulfide gas. If this gas invades the grapes, it imparts a rotten egg smell thus stinking up the mixture. Great care is taken to avoid this chemical reaction, though even the most experienced winemakers can have this unfortunate reaction occur without any fault of their own.

The resulting liquid during fermentation is called the “must.” In order to stop bad bacteria from invading the must, the mixture must be mixed. The must will begin to bubble within 8-20 hours. The first stage of fermentation process for red wines is 5-10 days. White wines sit for 10-15 days. After this time period passes, the second phase of fermentation begins.

During the second phase of fermentation, the wine is siphoned into an airtight container with great care taken to not add anymore oxygen at this point. This second phase process yields in the end, a higher alcohol content. Depending on what ingredient(s) the winemaker adds to this mixture; more yeasts, or perhaps a blended finished wine, will determine if the end result for this harvest. Will it be a sweeter or a stronger wine, and will it fetch a decent price on the market, or with a collector?

Tuesday, September 10, 2013

FALL FRENZY BEST PLANTS FOR COOL SEASON COLOR

Iceland Poppy
FALL FRENZY!! Okay, it's Fall 2013--another year has passed. So, I won't bore you with another list of Fall clean up ideas. If you want any, you can check out our blog from Fall 2012.

What I will do is excite you with a list of plants that are perfect for FALL and WINTER color. we added to the list from last year!! Exciting.


Cool-season flowers can bring a splash of color to your garden right when you need it most.

You can plant happy pansies, snapdragons, English daisies and more from early fall through late winter. They'll overwinter, filling your borders, containers, and pocket gardens with months of flower power.

In colder climates, plants will die off in winter but can be planted again in spring.

Sunday, September 8, 2013

Edible Flowers

There are so many uses for flowers. Whether you place a bunch in a vase, stick them in your hair, ask for forgiveness when you mess up or carry them down the isle at your wedding--they have become a part of our lives whether we realize it or not. 

They are beauty, they are love, they make you smile.

But....did you know that they can also be used in you favorite recipe. I mean, whether you realize it or not you season your food with herbs every day--basil, you drink them--chamomile, eat them--arugula and even place them on the bottoms of your babies--calendula.

Let's take it a step further... Below is a list of the common and botanical name of edible flowers and their uses. Follow the link for each so you can take a look at what each looks like.

Common Name        Botanical Name 

Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. 

Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice

Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor


Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor


Basil Ocimum basilicum Tastes like: different varieties have different milder

flavors of the corresponding leaves. Tastes like: lemon, mint.

Bee Balm Monarda species Also known as bergamot, it is used to make a tea with a flavor similar to Earl Grey Tea. 

Borage Borago officinalis Taste like: light cucumber flavor. 


Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild.


Calendula* Calendula officinalis Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods.


Carnation Dianthus caryophyllus (aka Dianthus) Tastes like: spicy, peppery, clove-like.


Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea.


Chicory* Cichorium intybus Buds can be pickled.


Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor.


Chives: Garlic Allium tuberosum Tastes like: garlicky flavor.


Chrysanthemum: Garland* Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent.


Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters.


Clover Trifolium species Raw flowerheads can be difficult to digest.


Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Spanish and Asian dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. 


Cornflower* Centaurea cynaus (aka Bachelor's Buttons) Tastes like: sweet to spicy, clove-like.

Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.


Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans.


Dill Anthum graveolens 


English Daisy* Bellis perennis Tastes like: tangy, leafy.


Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor. 


Fuchsia Fuchsia X hybrida Tastes like: slightly acidic.


Gardenia Gardenia jasminoides Tastes like: light, sweet flavor.


Gladiolus* Gladiolus spp Tastes like: similar to lettuce.


Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage.


Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor.


Honeysuckle Japanese Lonicera japonica Berries are highly poisonous. Do not eat them!


Hyssop Hyssopus officinalis Should be avoided by pregnant women and by those with hypertension and epilepsy.


Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor.


Jasmine Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.


Johnny-Jump-Up Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor.


Lavender Lavendula species Lavender oil may be poisenous. Tastes like: floral, slightly perfumey flavor.


Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea.


Lilac Syringa vulgaris Tastes like: lemony, floral, pungent.


Mallow Common Malva sylrestris Tastes like: sweet, delicate flavor.


Marigold Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter.


Marjoram Origanum majorana.


Mint Mentha species.


Mustard Brassica species Eating in large amounts may cause red skin blotches.


Nasturtium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor.


Okra Abelmoschus aesculentus
(Hibiscus esculentus) Tastes like: similar to squash blossoms.


Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor.


Pea Pisum species Flowering ornamental sweet peas are poisonous.


Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful.


Primrose Primula vulgaris Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor.


Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat.


Redbud Cercis canadensis Tastes like: mildly sweet.


Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter, 
white portion of the petals. Rose hips are also edible.

Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. 

Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like.


Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing.


Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. 


Savory Summer Satureja hortensis.


Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor.


Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor.


Squash Blossom Cucurbita pepo species (aka Zucchini Blossom) Tastes like: sweet, nectar flavor. 


Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.


Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent.


Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony.


Violet Viola species Tastes like: sweet, nectar.


(Banana) Yucca Yucca baccata Flowers (petals only) and fruit are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor Tastes like: crunchy, fresh flavor.


Flowers to Avoid Some flowers in particular to be avoided. This is not a complete list: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.

*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hay fever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.


For more information, please email us info@hibiscusflowershop.com



Disclaimer: The author and Home Cooking Guide have thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Neither the authors or Home Cooking can be held responsible for any adverse reaction to the flowers.

Thursday, September 5, 2013

Choosing a countertop. Granite, concrete..............

Concrete Countertop

Concrete Countertops are easy to clean and have become a great alternative to granite or marble. They can be designed into versatile styles, colors and look like natural stone while keeping its uniqueness. They do need to be sealed to prevent bacteria growth and stains. However, the cost is significantly lower than granite/marble and worth having it in your home. Countertops can also be paired with matching tables to create a creative splash in your home or kitchen.


Concrete table



Corian 
Solid Surface (Corian) countertops are easy to clean and nonporous, which means that it does not need to be sealed and stains cannot penetrate the surface. They also resist the growth of mold, mildew and bacteria. Countertops, sinks and backsplashes can be perfectly integrated to create one solid surface without any cracks to collect dirt and moisture. This is a unique characteristic only to solid surface materials and are great for kitchen countertops, bathroom countertops, shower walls and bathtub surrounds.


Quartz

Quartz countertops are engineered with pure quartz crystals and are extremely hard and durable. What makes this stone countertop unique over granite is that it never needs to be sealed. That means that food and moisture cannot penetrate the surface and you don’t have to worry about harmful bacteria growing beneath the surface of your countertop. Quartz is the hardest non-precious stone and through the engineering process they are stronger than granite. With a wide range of colors, Quartz countertops give you the beauty of nature without sacrificing performance.

Granite

Granite countertops are imported from all over the world and each piece has it own unique characteristics. Some have simple patterns and others possess swirling veins and movement. Although beautiful, Granite does require some additional maintenance over other countertops. It is important to seal your Granite regularly to prevent stains and bacteria growth.



For more information or to schedule a FREE design and renovation consultation. Email us designrenovation@hibiscusflowershop.com or 
call 718.207.1625


Tuesday, September 3, 2013

September Birth Flower



If your birthday is in September, let the Aster bring you good luck. 
With the vast array of colors and sizes that Asters, also known as starworts, come in (over 600 species), this beautiful flower is often used as a filler flower in bouquets and arrangements, much like the carnation.





Not only are they lovely, these flowers will not fade as quickly as other flowers in arrangements. The Monte Casino is a popular Aster. This flower is often used to symbolize afterthought or true love. A love of variety is associated with this flower as well. In China, the aster signifies fidelity. 

The name "aster" has Latin origins meaning star. Many stories tell the origins of the Aster, but the most popular ancient myth explains how asters were created from stardust as Virgo, also known as Astaea, the goddess of innocence cries over sin on earth. Her tears fell as stardust, covering the earth with asters. This myth gives light to the Aster's star-like beauty and shape.