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Draught beer is the dream of many home brewers who aim to serve their beer as it is done in pubs. This is a basic procedure to follow for carbonating and serving beer from post-mix soft drink kegs, let’s get this done! Sterilize your keg by filling it with the same type of sterilizing mix you use for your beer fermenter. TAB TIP: We use and recommend peracetic acid, oxyclean or hydrogen peroxide in diluted solution. Replace the lid and allow the keg to sit for 20-30 minutes. Don’t let your keg longer than this time. Drain the keg, and rinse it thoroughly. Purge the keg of all its air by sealing the lid and connecting the gas line from the gas cylinder, to the gas inlet on the keg. Turn the gas bottle on and set the pressure to 100 kPa (15psi). Allow the gas to flow for 30 seconds and then vent the keg by opening the safety valve to release all the pressure. Do it 3 times, to ensure all the air is removed from the keg. Release all the pressure via the valve and open the lid of the keg. Don’t worry that the gas will escape as enough will remain due to it being heavier than air. Fill the keg from your fermenter using the PVC tubing, taking care not to splash the beer which will also cause oxidation. Fill to within 50-75mm of the top of the keg. Replace the lid on the keg. Connect the gas line to the gas valve on the keg and blow out any remaining air that still may be in the keg. Close the safety valve and pressurize the keg for 10 sec. The length of the hose between your regulator on keg may need to vary to ensure perfect beer pouring, free from foaming. It is suggested to have: If 4 mm ID hose 1.5 mt hose each end If 5 mm ID hose 3 mt hose each end If 6 mm ID hose 4.5 hose each end Chill your keg to sit in the fridge to 2°C to 4°C, this will normally take overnight. Connect the black liquid disconnect to the gas line from the bottle. Turn on the gas and make sure the gauge is still set to 100 kPa. Leaving this connected, you can then dissolve the gas a lot faster by rocking the keg back and forward. TAB TIP: Rocking up to 100 times is a pretty good way to get the gas to dissolve in the beer, this might sound like a lot of work but just sit yourself on a chair and it'll be quite easy! Allow the keg to sit in the fridge for 24 hours and repeat this process. This will allow plenty of time for the first lot of gas to dissolve into the beer. Repeat step 8 and 9 over the course of 3-4 days. Don’t be concerned about over- gassing the beer as the pressure set on the regulator will ensure this doesn’t occur. Dispensing the beer: It’s time to impress all your fam & friends! The easiest way to dispense the beer from the keg is to firstly turn on the gas and make sure the gauge is still set to 100 kPa. Then connect the gas line, with a white gas disconnect attached, to the gas plug on the keg. This is how pubs dispense their draught beer. This pressure will ensure a smooth easy pour and no carbonation will be lost. It is extremely important to note that the beer lines have to be 4mm diameter and 2.4mts long. If you try this technique don't forget to tag us on our socials @artisans.bottega. Let us know what you think of it! We love getting in touch with our TAB family!

Brewing beer has been said to be part science and part art. There is a precise and calculated aspect to the process but at the same time the “rules” and any possible confines can be hazy, presenting grounds for personal interpretation and the creation of a truly unique beer. Sounds like it could be difficult, right? Well, it's not! Like all homebrewers, any process that you can implement to brew better beer is a no brainier. Whether those factors are time, money or energy, the reason we respect homebrewers so much is because they aren’t willing to take shortcuts and they always go for quality rather than quantity. With that being said, let’s get started! First here’s some essential equipment that you’ll need before you can begin brewing. Fermenter: A plastic container, generally 30lts. It prevents contamination and is where the brew is allowed to ferment. It’s important that the open slit on the sediment reducer is facing up. Bottler: A simple valve device and length of tube that attaches to the tap to make bottling much easier. The bottler is fitted into the tap on the fermenter. Thermometer: The fermentation temperature has a large bearing on the flavor and quality of your beer. A stick on the thermometer, stuck around the 12lt mark will provide an accurate reading of the temperature of your brew. Hydrometer: A device which has two functions, determining the alcoholic content of your beer and establishing that fermentation has finished. It measures the specific gravity, or the density of your brew. % Alcohol: (Starting SG-Final SG) *0.14 + 0.5 | Note. Ignore the decimal place of specific gravity readings; IE, 1.040 is written as 1040. The 0.5 is to factor alcohol produced in secondary fermentation (or carbonation) in the bottle. Sterilizer: Cleanliness and hygiene are very important in homebrewing. If not done correctly or at all, the beer will spoil and adversely affect the aroma and flavor.For cleaning and washing (Oxyclean, Neodetersol Verde or the beer cleaners are excellent products. Do not rinse after sanitizing, just let all containers drain for a few minutes before use). Now that you’re all set: Step 1: PREPARATION: There are a number of ways to prepare your brew. By far the easiest and best starting point is kit brewing. Nowadays there is a wide range of beer styles available in brew kits, formulated by combining hops and malt extract. Clean and sterilize all equipment. Place the kit in hot water for 10 minutes to warm the contents, and then pour the kit contents into the fermenter. Add 1 kg of brewing sugar (dextrose) TAB Tip: For better brewing results, add dried malt extract or a combination of dried malt and dextrose. This will enhance the flavor, color, foam and quality of brew enormously. Add 4lts of boiling water to fermenter and stir contents vigorously. Fill with cold water to the required level (most kits are designed for 23lts). This mixture is known as the wort. Step 2: FERMENTATION Take the specific gravity reading of the brew at 20°C and record this value.“Pitching” the yeast: The yeast can only be added to the wort if the temperature is under 30 °C. Sprinkle the yeast over the wort and allow hydrating for 15 minutes, with a sterilized spoon vigorously stir the wort for 1 minute. This oxygenates the mixture to promote quick and healthy yeast growth. This is the only stage that oxygen is to come in contact with the wort/ beer. Before fermentation begins, the brew is very vulnerable to infection so cleanliness is important. After a day or so, you will see the airlock bubbling as “carbon dioxide gas” passes through. This is evidence that fermentation has commenced and that the fermenter is sufficiently airtight. If no gas is passing through the lock, taking a specific gravity reading can determine the presence of fermentation.For better results, the temperature of the brew should remain reasonably constant around 20°C. If using a heater, a thermostat is essential to ensure against the brew becoming overheated. As the fermentation reaches completion the rate of bubbling through the airlock will slow. At this point, you should begin taking specific gravity readings. Once constant, wait another two days so you can allow the beer to clear and add finings at this stage to get better results. Step 3: BOTTLING After you sterilize and rinse the bottler valve, bottles and caps to be used. Don’t forget to taste a sample before bottling. If there are no odors such as rotten egg gas, then proceed with bottling. Fill each bottle to around 3 cm from the top and seal each with a crown seal. Step 4: MATURATION For the first 2 weeks after capping, store your beers in a warm place around 20°C. In cold conditions a plate heater is useful for this. At this point, your brew will be carbonated and ready for drinking. However, it cannot be overstated the advantage of allowing your beer to mature. For the first three months, the flavors and texture of your brew will change quite dramatically. The improvement to drinking quality will amaze you. TAB TIP: More tips to making better beers, there are a number of additives that you can use to improve properties of your beer. Corn syrup/lactose, grain adjuncts, beer head improver, clearfine or modiferm. You are now ready to be the perfect host, don’t forget to ask them what they think about the flavor; family & friends can be our perfect tasters! And they’ll get interested in trying out more of your recipes! Congratulations! you just made your first Home Brewing Beer! If you make this recipe don't forget to tag us on our socials @artisans.bottega. Let us know what you think of it! We love getting in touch with our TAB family!

Tomato season is approaching, and we are excited about it as usual! Making Passata at home is a very popular end of summer activity for an ever-growing number of people, not only from Mediterranean backgrounds. It is very easy and very quick, depending on the amount of tomatoes you are processing and the equipment you are using. We have covered passata making extensively in our previous blog, as you can see at the link below. Passata blog link If you have already made your passata or if you want something new in your pantry, why not trying peeled whole tomatoes? It is a very versatile way of storing this amazing fruit, ready to create new great recipes that involve the use of tomatoes. You can use them whole or they can be easily crushed by hand or processed in a tomato sauce machine at a later stage if needed.     “Pomodori pelati” , as they are called in Italian, are made by removing the skin off the fruit. You need to select ripe San Marzano tomatoes for the best result, but any plum variety will do just fine! As long as the quality is good! When buying and using tomatoes, make sure to check the overall quality, avoiding damaged or too mature ones. As in the passata making process, tomatoes need to be washed properly, in order to get rid of impurities and dirt that might affect the quality of your product. Immerse the tomatoes in a large and shallow food grade container, full of clean, fresh water. Make sure to put aside any damaged tomatoes, that can be used to “clean” your passata machine before the first use of the season. At this stage the tomatoes can be prepared by gently creating a small “cross” incision on the surface of the skin. Prepare a large stock pot with abundant water on a burner and bring it to boil, then plunge your clean tomatoes for about a minute, a minute and a half. Just make sure to work in smaller batches that are easy to handle. Remove the tomatoes with a practical strainer scoop and plunge them briefly in cold water and then on towels to cool a bit more before handling. At this stage, you should see that, thanks to the incision previously made, flaps of skins are already started peeling off the flesh of the tomatoes. To completely remove the skins, use a knife (carefully!) or tweezers and pull those flaps gently until the whole surface is uncovered. If more people are working with you, someone might start filling bottles and jars. (Make sure that everything is clean and sterilized, including the lids to close the containers). Most people add a pinch of salt and a basil leaf at the bottom of the jars, but it depends on taste. Some people add bay leaves, rosemary or other herbs and flavours. The best thing is to label the jars so you can never go wrong and pick the right jar for the right recipe!    Next, start placing the tomatoes in the jars, making sure to leave no air-bubbles between them by gently pressing them together. Keep adding tomatoes until the jars/bottles are nice and full but with a minimum space from the brim. Add another pinch of salt and any other herb before sealing. Try eliminating any visible air-pocket by tapping gently on the side of the jars or adjusting the tomatoes with a clean and sterilized fork. (if you have made your batch of passata already, you can use some of that to fill any gap in between tomatoes!) Close the jars/bottles with proper lids (better if new every season!), making sure not to over-tighten them, risking losing the grip and the seal of the lids themselves. Some people add a square piece of cellophane between the brim of the container and the lid, to create a better seal. Once the jars are ready, you need to prepare a big stock pot for pasteurization laying towels inside it, similarly to what happens with passata making. Start putting all the jars inside the pot and put more towels in between, so they won’t touch each other and smash during this step. Fill the pot with water and light up the burner bringing the water to a gentle boil. Let the jars boil for about 40 minutes, then turn the heat off and leave to cool down completely (some people leave everything to rest overnight!). When you are ready to remove all the jars, make sure to use thick kitchen gloves to protect yourself, in case any jar broke and there is shattered glass in the pot.   Store all your pelati jars in a cool, dry and dark place (as you do with your passata). They will last for up to three years, but they generally get eaten and enjoyed way before then! If you make this recipe don't forget to Capture and Share Your Artisan's moments on Instagram With us . Let us know what you think of it! We love getting in touch with our TAB family!

We know you’re as excited as we were on our first sausage project, but before getting started it’s important to get familiar with all the equipment and read carefully. This will ensure your food preparation knowledge to be as good as an expert. Now, let’s get the fun started! Equipment Setup Take a sit and don’t miss any step! While unboxing the box, there’s a drawing that shows how to assemble “the mincer”. Be sure the blade cutting surface is facing out in the direction of the mincer plate. The hand operated grinder in this kit represents the best value item for its category and it is suitable for mincing small quantities of meat. We suggest for better performance to upgrade to Premium Italian Mincer Knives / Plates. TAB TIP: If you only want to fill your casings, you must remove the blade and the plate. Replace it with the “Funnel Clamp” to support the worm. Place plastic funnel against the threaded end and screw on the retaining nut. Cleaning Neat is our middle name! Even though the equipment is new, it still has to be washed (plastic parts are dishwasher safe). Metal items should be hand washed, towel dried or air blown immediately. The Ingredients And we just can’t get enough because we LOVE IT! One of the greatest parts of home sausage making is that you are “The Producer”, this means you have full decision of what goes in your one and only Perfect Sausage. From spices, salt content (our spice pre-mix uses 15g/kg). It’s important the quality of meat cut you are going to use (leg and shoulder) and percentage of back fat (15-20%). The back fat is needed to balance the flavor and keep the sausage moisture during the cooking process. TAB TIP: The quantity of fat may vary if you use leaner meat like beef or venison. Pork, shoulder, lamb leg, chicken thigh or beef bolar roast are generally the best cuts to use thanks to their fat marbling. Ask your butcher if you need help. The Use of Filler Mixers and why this is essential? We don’t tend to suggest the use of any, but some recipes require them. Breadcrumbs 2-5% combine with white wine or some chilled water, minced with the finest plate (4-6mm). Stay away from protein powders and nitrites preservatives (unless you’re thinking of hot smoking the sausage; in this case temperature and bacteria will need to be monitored), if the 95% of the ingredients are premium, your sausage will be perfect! Natural Fat Content Mincing Tips Fat undoubtedly gives flavor to our sausage, this will render down in the pan/BBQ while cooking. For example, if you are making a total of 2kg of sausage mince, you’ll need to deduct 20% = 0.4kg of pork fat. That will be minced twice with 30-50% of the other 1.6kg of lean pork shoulder. To avoid the fat from blocking up your mincing plate, be sure that the fat is: solid, clean and in 2 cm cubes. It should be easy to cut with a knife. Beef fat and lamb fat will also work. However, they do have a distinctive taste. This may not be appropriate for the flavor you’re looking for.    TAB TIP | Make sausages with less fat content: To reduce the fat content, you can also use: cooked rice, mushrooms, fresh herbs, tofu, raisins, apple and other moist fruits and vegetables, breadcrumbs, low fat powder milk, olive oil (up to 2tsp per 1kg of lean). Casing Options Traditionally, the intestinal tract of pig, cows and sheep were used to make sausages. These are also sold today as “fresh natural casings” packed in salt. In our starting kits we use dried collagen, these casings have a shelf life of three years when stored in dry ambient condition. TAB TIP: Collagen Casing as all casing, also tend to burst if you fill to fast or cook to fast. Try to cook sausages on a low heat, use a sufficient amount of fat. Keep an eye on them and rotate once in a while, try to prick any bubbles (not too many to keep it moisturized), avoid the center area, this fat is good! Refrigerate your sausages overnight before cooking. Using our prepared Spice Mix into your minced meat. Making your own Sausage Spice Mix In your starter kit is a prepared Spice Mix for a 2kg batch. Stir the packet into approx. 100-150ml (or as per labelling) of warm water and allow to cool. Combine spiced water with the minced meat evenly, then mix it thoroughly with hands for 2-5 minutes. Let it cool on the fridge for 30 min to 20 hours (this will allow the flavors marinate into the meat. We recommend the use of gloves or sanitized hands. First, you’ll need a scale to weigh spices. As usual many will find it easier to use Salt and Pepper. Place a small empty bowl on the scale, tare to zero. Add your ingredients continuously starting with the fine sea / table salt (15-20g / kg meat). Then add your ingredients in micro qty. This will depend on the style and volume you are making.   TAB TIP | Herbs and Spices: using spices is important in defining the type or style of sausage you are going to make. You can always use from fresh to dried, just ensure chopped or pestled finely. Dispersed it with wine or water so you won’t get lumps. Adding peppercorns, sugar, white/brown honey or maple syrup, spice and salt may encourage you to get a delicious sausage! NOW IT’S MAGIC TIME! Let’s start cooking. Preparing your meat: As this is the first step, you have to be sure to prepare the meat by trimming off all the hard bits of gristle. Cut the meat (lean and fat) into 2-4cm cube size pcs or larger meats strips are fine too. Place the mincer plate and knife into the freezer for about 30 min to cool before grinding. You can use icy water for less time. Preparing your equipment: Make sure all the pieces of your mincer have been thoroughly cleaned before use.Assemble your mincer as explained earlier. Mincing the sausage meat: Grind the meat by feeding it into the top of the mincer and turning the side handle clockwise. TAB TIP: You can use a plastic plunger for pushing the meat down the hopper. Add the seasonings and ingredients to the minced meat according to your sausage recipe. Mix through quickly with your hands fully clean. Take a small sample (tbsp) of the minced meat, form it into a patty and fry it in a pan. Make sure to taste it, if needed add extra seasonings. Stuffing the sausage into casing:This step is one of the important, so please read carefully and follow our process. First you have to disassemble your mincer, and then reassemble using the sausage stuffing attachment configuration.Use approx. 1.5 to 2 m (1.5 to 2.5cm shirred section) of sausage casing per 1kg of sausage meat. Cut this length and slide onto the nozzle attachment, tie a knot in the casing at the opening end.Slide the casing back to the tip of the nozzle, place a prick 1-2 times with a skewer to bleed initial air that will start to push through the nozzle once you start rotating the handle and feeding the meat into the casing. At an even pace, stuff the casing while gripping and allow the sausage casing to slip through your thumb and fore-finger tension as the casing appear flowing evening at 85-95% of its intended full diameter. Try filling workable lengths of 60-100cm, then start again. It can be helpful having someone feeding in the meat into the hopper as you are rotating the handle. TAB TIP: If you over stuff the casing, it’s as simple as just squeeze out the last 10cm of meat from the burst section and place it back to the feed hopper. Tie off a fresh end of casing and start filling again until all mix is used. Try not to waste anything! Twisting casing into sausages:Take the filled casing closed at one end. Spray a bit of water to the outer casing if it seems dry to work with. If you want to make a larger sausage into several smaller sausages, pinch casing at desired size with thumb/forefinger.Twist 2-3 revolutions clockwise, repeat and pinch again 8-12cm ahead, and twist in a counter-clockwise motion. Continue to the end, then tie off with a final knot. Time to cook or preserve in a vacuum pack:Place the sausages in the refrigerator to cool so the flavor is able to develop for at least 2 hours before cooking. Or best, overnight.Cook and eat within 2 days or vacuum pack and place in the freezer to be used later. And now, it’s time to cook:This is the final step of our sausage making. In a cold frying “non-stick” pan, place a little water (2mm) and a few drops of oil. Allow on low heat to cook / steam internally for 10-15 minutes (this helps keep casing moist).At this point the water will have evaporated, and some of the fatty juices will lubricate the pan. Rotate until fully cooked. Or place it in thin foil to allow internal heat to complete, leaving it moist and full of flavor! And this is it! You should be enjoying at this moment your first home made sausage! Congratulations! Now you are an official “sausagelicious maker”. If you make this recipe don't forget to tag us on our socials @artisans.bottega. Let us know what you think of it! We love getting in touch with our TAB family!

Have you ever heard of Kombucha? Or the list of benefits of it? Is it a wine? or a tea? Well it’s simple as this: Kombucha is a type of tea that has been fermented. This makes it a good source of probiotics, which have many health benefits. Here’s our top 10 health benefits of kombucha: It is a potential source of Probiotics May help boost metabolism • Contains antioxidants May reduce inflammation May play a role in helping prevent cancer May help strengthen the immune system May boost cardiovascular health May promote liver health Help maintain healthy weight May play a role in lowering blood sugar There’s limited research confirming the health benefits of kombucha. But the drink has increased in popularity. Although it is popular, kombucha isn’t for everyone. If you’re pregnant, take medication, or have an existing medical condition, talk to your doctor to make sure kombucha is safe for you. What’s in our Homemade Kombucha? What you’ll need, as simple as this: 5-6 Tea Bags 4lts pure water, purified rain or spring. 150g white sugar (if you want to soften the flavor add dextrose instead) 250 ml / 1cup of Kombucha Tea (mother tea) How is it made? Don’t rush and just take a break! Boil the water in a stainless-steel pressure cooker, add the sugar and stir until completely dissolved, don’t forget to turn off the heat. Soak all the bags in the hot water for about 10-15mins. Let it cool, then add the cup of “Mother Tea”. Cover it and leave for one week in a cool place. We like placing it in glass because it’s best to control the flavor. Glass gives us the purest flavor of tea. (It's important to check it after 4 days, if the temperature is high it will ferment quicker and if left too long it will go vinegary). If you make this recipe don't forget to tag us on our socials @artisans.bottega Let us know what you think of it! We love getting in touch with our family of artisans! IMPORTANT: NO METAL TO MAKE CONTACT WITH THE TEA. Because of the acidic composition, and long fermentation, kombucha will leach toxins from its container (metal or plastic). You avoid this with glass and lead free, ceramic fermenters. Sources: https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea https://mypureluck.com/kombucha-and-metal/#:~:text=Because%20of%20the%20acidic%20composition,and%20lead%20free%2C%20ceramic%20fermentors

For any season, homemade vinegar is easy to make. And it goes perfectly with healthy and tasty food. You can find the equipment and ingredients along in this blog. Click on the underlined words. Each time, another page on your browser will be opened and you will be able to see the details and place your order. HERE ARE ALL THE SIMPLE STEPS STEP 1 - Gather your vessel Because acetobacter bacteria need oxygen to work: an Artisan's demijohn a wide-mouth crock a glass jar a food-grade plastic bucket a bowl a wooden cask or any other non-metal container is the best option (vinegar corrodes metal). Do not fill the container more than about half-full to maximize the surface area ratio. STEP 2 - Gather your starter Use your jar from The Artisan’s Bottega. Either Merlot Red Wine Vinegar Mother or Pinot Noir Red Wine Vinegar Mother. Optional tip: place an oak stave in the container, as per taste. STEP 3 - Gather your ingredients - To make wine vinegar, you want 1 part starter (or mother), 1 part unchlorinated water and 2 parts alcoholic beverage. - Use unsulfited organic alcohols if possible, because sulfites kill acetobacter bacteria. - If your wine contains sulfites, let the mixture sit for a half-hour. (If your water is chlorinated, boil it first and let it cool down, or let the water sit out on the counter overnight.) - For cider and beer vinegars, omit the water. - Add alcohol and water, if using any, to your vessel. Stir. Pour in the starter (or gently add the mother). STEP 4 - Cover the top Place cloth or a few layers of cheesecloth over the container and secure with a rubber band. STEP 5 - Store the vessel Set the vinegar pot where the temperature stays between 15 and 30 degrees celsius. Keep the container out of sunlight and drafts. STEP 6 - Monitor the vinegar Over time, the mother on top of the vinegar will become thicker. It may develop a brownish cast, which is fine. If you see mold or smell a paint-thinner aroma, toss the batch. (This is rare.) STEP 7 - Taste the vinegar After a couple of weeks, sample a spoonful of the vinegar. Simply remove or lift the mother out of the way. It’s OK if the mother sinks. If the liquid tastes like vinegar, it’s ready. You may want to leave it to ferment longer for a stronger flavour. In warm temperatures, vinegar may be finished in two weeks. In cold temperatures, it may take a month or more — it’s OK to let it go longer. Vinegar is stable for a long time, though it will begin to lose its potency in time. STEP 8 - Draw off your finished vinegar Pour the liquid through a strainer. Decant almost all of it to a clean, glass jar with a narrow neck and a top with a tight-fitting lid or new cork to reduce further oxidation. The vinegar will continue to age and mellow in the bottle. STEP 9 - Save the mother Put the mother back into the fermenting vessel and pour the remaining vinegar over it. This is the mother of vinegar for your next batch. You can either start a new batch now or let your mother sit at room temperature for up to a month until you’re ready to use it again. If you plan to share the mother, now is the time to split it (avoid metal knives/scissors). STEP 10 - Age the vinegar Store the vinegar at 10 to 16 degrees for six months to mellow and let particles settle. The vinegar will improve for up to two years, then slowly decline. Use the vinegar as is, dilute it to your taste, or infuse it with herbs or other flavours. Now that all is done, enjoy a great vinegar to dress your meals!

Salami season is here again! When Melbourne winter weather kicks in, artisans from far and wide get together in enthusiastic and organized groups of keen salami makers to banter, mince meat, fill casings and hang their newly made product to dry for the months to come. What was once a ritual revered only by the European community, now, in the last few years has become a practice that so many other cultures here in Australia have embraced! Each culture has its own wonderful twist on the tradition that makes it a wonderful way for us to diversify and experience old and new traditions together. It is extremely gratifying to hear about and see more and more eager artisans giving salami making a go and the kinds of magnificent results they produce that they get to consume and enjoy. Talking to customers and friends we come across so many varieties, from the slowly fermented and course textured Italian salami to the lightly smoked Polish and the finely minced Hungarian. Not to mention the infinite variations of all the most famous recipes, depending on cultures and family traditions. It’s a practice and a pastime a lot of us hold dear to our heart, reminiscing about the warm memories from our carefree childhoods and time spent with family. We want to help bring these practices forward in the 21st century so that the art of Salami making never dies. One of our favourites that we will be looking at today is called Finocchiona; an enticing Tuscan salami made with fennel (“Finocchio”). The recipe was given to us by our friend Michela’s grandmother from Carrara, Tuscany. INGREDIENTS FOR 5 KG OF PORK: 5 Kg of a lean cut of pork (we suggest free range and normally use shoulder) 1-1.5 Kg of pork fat 2 Garlic cloves diced (or 50g garlic powder) 120-130g flossy salt (medium grain) 10-15g black peppercorns 10-15g cracked black pepper 10-15g dried fennel seeds (or a bit more if you really like fennel!) About 1 cup Tuscan red wine Salami casings size 70-80 (can be the type you prefer) If you don’t have the time to source all the spices (or some of them are not currently available), try our new Toscano recipe! Adjust salt, mix well and enjoy your salami shortcut! HOT TIP Make sure to dice the garlic and leave it infused in the wine for 4-24 hours before adding to mix, as they can create mould in your meat if they are not evenly distributed through the mix. PROCEDURE: Mince the meat with a fine texture (we suggest a 12-14 for this type of salami) and then the fat in chunkier bits. Mix them in a food grade crate (or a meat mixer for bigger quantities). Combine all dried ingredients and add them to the meat mix. Add the garlic infused wine and mix very well. Knead the meat for at least 10 minutes. Fill casings with a sausage piston filler or a mincer with filling attachments, then use a pricker to lightly pierce casings, allowing air pockets to break and release air from the meat. Press the meat down from the outside for a compact and safe filling. The casing has to be tightly tied. Using a strong waxed string, close off the end and knot a ring to hang them (or try our salami crimping tool for a quicker and easier procedure!). With the aid of a netting tube, net the salami to keep the meat nice and tight. Quickly ferment at room temperature for one day, then hang in a cool, humid (9-12C /65-80%) and draft-free place. Keep an eye out for bad moulds (black-bluish) and don’t worry about white-green ones that give salami that awesome, earthy and mushroom-like aroma and taste. Your salami will be ready in about 9-12 weeks (or several weeks less if you are using casings with a smaller diameter). And voilà, you have your delicious Salami ready to be eaten; Enjoy! If you would like to learn how to make salami or brush up on your skills, you can book a course online through our website or at www.weteachme.com/artisansbottega. Click on the image below to see a video of some of our up and coming artisans in action from our Salami Workshop!

Preparing wine is a process that requires a lot of patience and attention to detail. From vine to bottling, there are many stages that modify the taste of wine. Making quality wine is not cumbersome as it is an enjoyable process. Bring your friends and family together to help.  Here is a step-by-step guide on how to make Red Wine. Sourcing grapes This step is important for all kinds of wine. Depending on the variety, the harvest period for grapes can range from mid-January for the very earliest of varieties all the way through to mid-May for the latest season grapes. The grapes should be picked when they are physiologically ripe. Once the grapes are harvested, the physical and chemical components of the grape which will influence the wine’s quality are essentially set so determining the optimal moment of ripeness may be considered the most crucial decision in winemaking. Great wine can only be made with great grapes. The best flavour and aroma is generally considered to come from grapes that were growin in cool climate areas where the fruit has a longer ripening period. Also, grapes should be in good condition. Crushing as soon as possible after picking is ideal and remember to avoid any squishy, old mouldy grapes. As a general rule its best to try to use wine grapes to make wine and eat table grapes. Some table grapes could be used as fillers or for additional flavour but not as the main winemaking grapes. So most of us are looking for Shiraz, Cabernet Sauvignon, Pinot Noir, Merlot and a small range of other grapes that by experience have taught us all to make the best wine. Grape buying tips: Every grape harvest in every region will have different quality levels every year depending upon the weather and growing conditions from the period of bud burst (shoots sprouting of spring) to the ripening period of the warmer summer. Its wise to talk to your grape vendor to understand what varieties they can offer, from where they source from and when harvest occurs?  At the markets, often they will say best grapes from South Australia- however its unlikely to be from premium Barossa valley region @$2-6K/ ton, but more likely the irrigated plains of the Riverland’s where the bulk wineries also source the cheapest fruit from $600-1200/ ton. Alas, makes it more viable to sell at $16-24kg box in Melbourne Area. So, provided your grapes are fresh- (No mould etc) plus you are methodical with cleaning equipment and regular monitoring your process (Plus using our awesome products & services) you should be able to produce a quality wine at home to the level of most commercially made wines. Avoid buying grapes on your first visit to the market just because they have yesterday grapes available. Instead use it as a gauge of what they can offer, and the price average expected. Try strike a win-win relationship with the vendor, where by you leave a small deposit with them for your agreed 10 to 40 boxes so you can collect from them next day (or when ready) as the truck arrives at 6-8am with fresh grapes that were just picked less than hours ago! Be a wise grape buyer!  And remember the trust of the grape vendor is earnt in the proof of the quality grapes delivered, i.e. before paying that balance payment, turn one foam box over into empty 50 lt crate you have brought with you, to inspect the contents – That the grapes are all the same, i.e. same variety / size of fruit throughout. You shouldn’t pay extra for Shiraz, if they give you it’s cheaper clone Mataro grape variety. (Still nice blended though) More importantly check that the stems look green (not brown/ woody) and there are no traces of mouldy bunces below, as this will leave off flavours in the final wine. So, either reject or settle on price reduction with seller and ensure you pick out as many of these bunches out prior to crushing them.  Plus consider using our condensed tannin Rouge added at the crusher to salvage the best wine possible. (Also use high dosage of High vanilla American oak chips amongst the skins for the 7-10 day ferment, which will improve flavour profile and mask any odd mouldy smells). To understand winemaking- knowledge, industry networking and hands on experience are key to slowly improving your craft toward being able to produce quality wines at home. For assistance with product, selection come see us instore for further helpful advice.  Where you might need a little more guidance, we do offer instore wine tests, and during these sessions you will be able to have many of your simple questions addressed.  During the vintage period we are at our busiest period dealing with retail equipment sales Australia wide, so it is a little more challenging for senior staff to offer longer consultative winemaking advice during retail operating hours.  So, to assist customers who would like to gain further knowledge in a more relaxed environment The Artisans Bottega has setup various winemaking workshop for small groups to learn more about the wine process, what additives to use in which situations and perform some hands on juice testing and wine tasting.   DAY 1 Step 1: Set Up Your Work Area Clean and sterilize all the equipment that may come into contact with the grapes. This step is vital and could make or break your recipe. Step 2: Crush Grapes In An Open Fermenter - De-stem (remove stalks) from the crushed grapes for the best results. Dissolve the pack “Day 1 No 1” in a glass of water. When dissolved, add to the must (crushed grapes). And mix well. “Day 1 No 1” is potassium metabisulphite, that kills wild yeast, bacteria etc. - Add “Day 1 No 2”. These enzymes help to improve the juice yield and to separate skins from pulp. After using “Day 1 no 1” you must wait 12 to 24 hours before adding the day 2 packs! - Take out a sample of the juice and test it with a pH meter. The pH should be 3.4 to 3.6. If the pH is higher than 3.6 then add Tartaric Acid considering the following indications: pH 4.0  - 3 gm/lt pH 3.8 – 2 gm/lt pH 3.6 – ½ gm/lt (It’s possible that the pH needs to be adjusted again after first fermentation) - Dissolve tartaric acid in some cold boiled water. When dissolved, add to the must and stir well. - At this stage, test the juice with a hydrometer. The ideal reading for making good wine should be 12.5° to 13.5°. If the must presents different readings, then grape concentrate, dextrose or water should be added. Consult our experienced staff for help. The quantity you might have to add will depend on the readings. Do not forget to cover the protect it from dust and insects. DAY 2 Step 3: Yeast Addition Rehydrate the yeast and pour it into the must. DAY 3 Step 4: Fermentation - Dissolve ¼ of the pack “Day 2 no 1” (yeast nutrient) in water, add to the must and mix well. - Plunge the must from the bottom to the top to help fermentation and aeration of the must. - Plunging and lifting is a very important part of the fermentation process of red base fruit (grapes, plums, berries) DAY 4 Onwards - Dissolve the rest of the pack “Day 2 no 1” (yeast nutrient) in water, add to the must and mix well. This will work as a “yeast booster”. - By now the must should be fermenting visibly. When the skins rise to the top of the must, push the skins down and mix with the must. If possible, draw must from below the skins with a pump or bucket and dump it in on top of the skins with splashing. The gas produced with fermentation will protect the wine from oxidation. - Repeat 3-5 times a day. Keep the must covered with a cloth that will still allow the must to “breath”. Once the fermentation starts, test the wine with a hydrometer. Check the colour and smell. Step 5: Pressing - It is time to press when the Baume` is 0-6 and the colour is satisfactory. Typically, this is between days 4 & 7 but it depends on the temperature. Now is the time to add Malolactic Bacteria and nutrient. - Process for Malolactic Bacteria is best done on fermenting grapes. Prepare these as per instructions on the packets and mix into a little wine. Distribute this evenly through the remainder of the wine. Fill the containers leaving space for bubbling and fit airlock(s). Malolactic Bacteria must be used only on wines with high malic acid levels. (hot climate grapes don’t always need malolactic fermentation.) Again, contact our staff for help with this process. Strain off the fermenting wine from the skins. Normally a wine press is used. If you used head boards, the quality of the “free run” and “pressings” will be equal so there is no need to keep them separate. Put the fermenting wine into your barrel, glass demijohns or Stainless-steel tanks, and place it in a warm place. As the bubbling in the airlocks slows down, top-up the containers as full as possible. Keep the wine warm (20-25°C) and check the wine with a hydrometer every day. Test the wine with a c meter, it should be 3.5 to 3.6. If higher, more tartaric acid can be added. At this stage, add half of the quantity previously suggested. Step 6: Completion of Fermentation Fermentation is complete when all these tests are true: No more bubbles come through the airlock Hydrometer reading is well below 0 Baume’ (-1.4 to -1.9 be’) The wine no longer tastes sweet You might need to stir the wine weekly to help the fermentation to finish. For best results we recommend testing the wine to prove that the yeast and malolactic fermentation have ended before you proceed with the next step. - Incomplete fermentation is a common cause of wine spoilage. When you are certain that the wine has finished fermenting, test the wine with a pH meter: ideally it should be 3.5 – 3.6. If higher, ask us before adding any more tartaric acid. If any tartaric acid is added, allow the wine to cool and settle for 2-4 weeks before proceeding with the next step. Step 7: Racking -         Prepare PMS (potassium metabisulphite), in powder or in tablet form) according to directions and add to the clean empty container (barrel, demijohn or s/s tank) your planning to put your wine into. - Take the wine out of the fermentation container and pour it into the above-mentioned container, over PMS. Be careful to leave all the sediments in the fermentation container. - Make sure that the container is full of wine (if using a wooden barrel, check every week and top up if necessary). Rack the wine a second time at the end of winter and clean the barrel thoroughly. Important to note: If the grapes were high quality and the wine already presents beautiful characteristics, it means that the “mother”/the lees are particularly good and healthy and they contribute in making the wine good and healthy too. In this case racking is not necessary until a very late stage, because “the mother” keeps feeding the wine good nutrients. Consult us for any doubt. Step 8: Maturing the wine - For a less “home-made” taste, you need to mature the wine properly. Oak staves/chips will give the wine oak flavour if you are using glass or stainless-steel containers. - PMS added in step 7 will preserve the wine for a limited time. Ideally, an addition should be made every 3 months until you bottle, when the wine requires a final addition of PMS. - Contact us for any doubt and to test the Sulphur amount in your wine, to check if the levels are enough for storage and bottling. (This test is lab made and requires 5/7 working days for the results to be sent to you). Step 9: Bottling - Bottle the wine when considered ready to drink. For best results, use red wine finings, then filter before bottling. We recommend that you get the wine analysed before bottling, in order to make sure that there is enough free sulphur dioxide (metabisulphite): the required levels will avoid spoilage and improve wine characteristics as well while maturing. - Use of insufficient preservative (PMS) is the most common cause of wine deteriorating in the bottle. Step 10: Enjoy your wine!  

White epitomizes purity. And white wine fits into the same category. A beautiful tasting wine that is fermented without any kind of skin contact. White, pristine and pure. The colour however varies: straw-yellow, yellow-gold or yellow-green depending on the method of preparation. Alcoholic fermentation of the non-coloured pulp of grapes results in this elixir. Making wine might sound like a cumbersome process, especially when there are inexpensive bottles available in the market. But making your wine has its own perks. It is pure. Every ingredient that goes into your wine is under your control. You can make as much wine as you need and want. It is a wonderful gift too. Most importantly, the process is a lot of fun and can act as a great opportunity to bring your loved ones together. Here is a simple guide to help your make professional, white wine at the luxury of your abode. Read on to know more: DAY 1 STEP 1. Prepare your Work Area Clean and sterilize all equipment that may come into contact with the grapes or juice. Make sure that all the sterilizer has drained out of containers before using them. STEP 2. Crush Grapes into the Wine Press - Destemming is not necessary for good results. - Crush directly into the press, or crush into a bucket and tip the bucket into the press. - Collect the juice in a food grade container. Dissolve the pack “Day 1 No. 1” in a glass of water. When dissolved, add to the juice. Mix well. “Day 1 No. 1” is Potassium Metabisulphite and it is used to kill wild yeast, bacteria etc. - Take out a sample of the juice and test it with a pH meter. The pH should be 3.1 to 3.4. - If the pH is higher than 3.4, add Tartaric Acid, considering the following indications: pH 4.0 pH 3.8 pH 3.6 pH 3.5 Dissolve tartaric acid in some cooler-down, boiled water. When dissolved, add to the must and stir well. Test the juice with a hydrometer: - The ideal reading for making good wine should be 12 to 13.5 Be’. If the must presents different readings, then grape concentrate/dextrose or water should be added. - For every Baume’ degree less than 12, ad one liter of grape concentrate/dextrose (per 5 boxes of grapes) - For every Baume’ degree more than 13, add ¾ liter of cold boiled water per box of grapes. Take out a glassful of juice and mix “Day 1 No. 2” in. Enzymes help to improve the juice yield and to separate skins from pulp. Add the mixed enzymes to the rest of the juice and stir well. - Cover the must to keep it free from dust and insects. After using “Day 1 No. 1” you must wait 12~24 hours before adding the day 2 packs. For better results, the juice should be refrigerated. DAY 2  STEP 3. Transfer the Juice into your Fermentation Container - Make sure that you leave the sediments behind. - The fermentation container needs to be only 2/3 full. - Put the rest of the clean juice into another sterilized container and keep it cold. -  You will use this on day 5 or 6. STEP 4. Yeast Addition - Rehydrate the yeast and pour into must. - Do not mix. - Fit an airlock onto the container/barrel/tank. DAY 3 STEP 5. Fermentation - Dissolve ¼ of the pack “Day 2 No. 1” (yeast nutrient) in water - Add to the must and mix well - Plunge the must from the bottom to the top to help fermentation and aeration DAY 4 Onwards - Dissolve the rest of the pack “Day 2 No. 1” (yeast nutrient) in water, add to the must and mix well. This will work as a yeast booster. - By now the must should be fermenting visibly. Bubbles will be coming through the airlock. - As the bubbling slows down, top up the container with the juice that was stored in the refrigerator. - The aim is to fill the container(s) as much as possible, leaving space for bubbling, so that when the fermentation is over the container is full. - Keep the wine warm, ideal temperature range would be 18-20°C. STEP 6. Completion of Fermentation Fermentation is complete when all these tests are true: -  No more bubbles come through the airlock -  Hydrometer reading is well below 0 Baume’ (-1.4 to -1.9 Be’) - The wine no longer tastes sweet If the wine gets too cold, you will need to warm it up to 18-20°C to make sure sugar fermentation is complete. Test the wine with a pH meter: ideally it should be 3.2 – 3.4. If higher, ask us before adding any more tartaric acid. STEP 7. Bentonite Treatment When you are certain that the wine has finished fermenting, prepare the bentonite in water, following instructions on the packet. - Add the prepared bentonite to the wine and mix strongly. The correct procedure for using bentonite is to do a fining trial to determine the minimum quantity necessary to keep the wine from going cloudy in the bottle. - Wait about 2 weeks before proceeding to the next step. - Do not disturb the wine during this two-week period, so as not to interfere with the clarification process. - It is best to refrigerate the wine to 5°C during this period to prevent crystals from forming in the wine after bottling. STEP 8. Racking (Changing or Cleaning the Wine) - Prepare PMS (Potassium Metabisulphite: in powder or in tablet form) according to directions and add to the clean empty container (barrel, demijohn or stainless-steel tank) you are planning to put your wine into. - Take the wine out of the fermentation container and pour it into the above-mentioned container, over the PMS. - Ensure to leave all the sediments in the fermentation container. Make sure that the container is full of wine (if using a wooden barrel, check every week and top up if necessary). STEP 9. Maturing the Wine - White wine needs little maturing. If it was clear at Step 8 (Racking), then it will be ready for drinking/bottling in 3 to 4 weeks. - If the wine does not come clear in this 3 to 4-week period after racking, more bentonite may be needed. - Bring us a sample of wine for further advice if this happens. - Before you bottle the wine, we strongly recommend to test the Sulphur amount in your wine, to check if the levels are enough for storage and bottling. (This test is done in the lab and requires 5/7 working days for the results to be sent to you). STEP 10. Bottling Bottle the wine when considered ready to drink. We recommend that you get the wine analyzed before bottling, in order to make sure that there is enough free Sulphur Dioxide (Metabisulphite): the required levels will avoid spoilage and improve the characteristics of the wine. - Use of insufficient preservative (PMS) is the most common cause of wine deteriorating in the bottle. STEP 11. Enjoy Your Wine!

DAY 1 Step 1 Sterilise all equipment to be used for day 1. For sparkling red wine, follow steps 1 to 7 from the “How to make Rose” blog. After that step, you need to rack the wine with no sediments. And then switch back to this recipe to make it sparkling. Step 2 - Crush the grapes and load it into the press - Squeeze the pulp - Over-extracting the skins can make the pulp bitter. The pressed pulp should be about 1/4th the size of the press when done extracting - Add packet A from the kit (as per the instructions) - Add packet B immediately after adding packet A Step 3 Grab a sample of this juice and test its baume and pH. Check this table to understand if any additives are necessary. Baume Level Action required Ph Level Action Required <12 Baume If it is at 11 Baume then add 1 L of Grape concentrate for every 45 L of must. (Equivalent to 5 boxes of grapes).If at 10 Baume then double the amount per 45 L of must. < 3.2 Add Potassium Bicarbonate. Check the store for details. 12 to 13 Baume No action needed Ph 2.9 - 3.3 No action required > 13 Baume It is not recommended to use this wine to make sparkling at this sugar level. > 3.3 If 0.2 over, then add 1 gram per litre of must. If 0.4 over, then add 2 grams per litre. If more than 0.4 then please have your wine assessed in store.   For best results, store in a wine cooler. If leftover night, grape solids will settle. The clear juice can then be siphoned off and stored in a demijohn or stainless-steel V/C tank. DAY 2 Step 4 - Ensure that only 2/3rd of the demijohn is full. This will help with the fermentation - The remaining 1/3rd must be placed in the refrigerator - If a V/C tank is being used, then leave 10% head space - Now add packets C and D as per the instructions - The wine will start bubbling in the next 24 hours, else bring the wine for an assessment - On a daily basis add a little juice till the container is full. The frothing will start to slow down - Add judiciously and ensure the container does not overflow DAY 3 Step 5 Measure the fermented wine’s temperature regularly. If it exceeds 30 degrees, then cool it down using artificial means like – wet towels. Ice over the container or switching the room’s cooling. Such wine best ferments in a room 18 to 25 degrees. Check the wine’s pH after 5 days and adjust based on the above table. After day 3 check the wine’s baume. Once is reaches 0, proceed to the next step. Step 6 Within a week the fermentation should slow down. At this stage check the below table –  Tannin With some wines they require tannin to balance fruit, oak and acid Add tannin at the rate stated on the packet. Ask our staff for recommendations regarding different types of tannins and your preferred wine.   - Every week test the baume and pH of your wine. - We are looking for a pH of 3.3 to 3.6 and a baume of -1. - If pH is above this then adjust as per the table above and if baume has not reached -1 after the first two weeks, then stir lees at the bottom of the container for 30 seconds and put the airlock back on. - Do this twice a week for two weeks. -If the wine has not gotten to -1 by the end of this stage, then bring in the wine for an assessment. Step 7: Fermentation is considered done when we have the following conditions: Wine does not taste sweet -1 baume has been achieved (check with the hydrometer) Airlock stops bubbling Step 8: Once the fermentation is complete the wine needs to be racked from the lees. Smell and taste the wine at this stage. You should be getting a fruit-driven oak through to buttery or biscuity aroma and taste. If you get any vegetable, vinegar, sulfurous or other smells then bring your wine into the store for an assessment. Once the wine is clear of any sediments, it can be put into Champagne bottles. The pressure of a sparkling wine can only be handled by a champagne bottle, so this is a mandatory step. Step 9: You must ensure a few things before bottling: - The wine’s specific gravity (SG) must be 1000. If not, you will have to adjust the amount of sugar that needs to be added for secondary fermentation - Bottle explosion can occur if there is a lot of residual sugar - Dose wine with these electives – 16 g/ L of dextrose and 0.2 g of yeast per litre - Make the entire mixture and then start bottling You could at this stage use a bench capper and close the bottle with a tirage cap. Once bottled, the bottle can be stored anywhere between 6 months to 2 years (on the side only). Step 10: Get your protective gear ready. Once the wine has reached this certain level of maturity, the sediments need to be riddled. And moved to the neck of the bottle. Every couple of days over a span of four weeks, nudge and tilt the bottle gently. Continue doing this till the neck is upside down and the yeast is in the neck. - You could use a strong crate with divisions or a riddling rack to complete this process - Disgorge only after the bottles are completely upside down Step 11: - Keep some wine aside for topping up. All disgorging must be done only after the bottles are chilled or in a cool room. This ensures that the least amount of wine is lost in the process. - The disgorging process can be messy. Ask a loved one to help and keep the area and tools ready. - Disgorge and recork the sparkling wine bottles as quickly as possible. Time plays a critical factor during carbonation. This part can be a little dangerous if not done right. Please use protective gear/clothing and especially cover your face and hands. The bottles need to be stored right and the necks need to be frozen before moving to the next step.   Step 12: - Place the bottle against your thigh - Use a bottle opener. Aim away from your body and quickly open the bottle. - This will shoot the ice plug with the yeast - Quickly cover the neck and return the bottle into an upright position -        Plastic champagne stoppers are easy to use -        Try this process for a couple more bottles. Use the wine from the first bottle to top them. Immediately apply a plastic stopper and wire the bottles and place them back – for maturing. -        Ideally store in a cool cellar. Sparkling wine can be stored for up to 12 months.

DAY 1 Step 1: Sterilize all equipment to be used for Day 1. Step 2: -        Crush and destem grapes into a food grade fermentation vat. -        Add packet A from the wine kit as per the instructions on the packet. -        Directly add packet B as per instructions on the packet. -        After step 2 plunge grapes 3-5 times per day. To Produce rosé Style wines You have 3 choices. Check out the table below:   Method Action Required Recommendations Bleeding When pressing, the juice that comes off before you actually start squeezing, is kept for rosé wine. Follow our red wine making sheet from the start and at the pressing stage separate the free run juice and follow step 7 on this sheet to complete the rosé wine Extraction After a few hours (maximum of 24 hours), a percentage of juice is removed from the skins. This juice is then used for making rosé. Good method for quick color extracting wines such as ruby Red Infusion After a few days - when you are happy with the colour then a percentage of juice must be removed from the skins or the entire vat is pressed. This juice is then used for making rosé . Suggested method for light red color production   If you decide to follow methods 2 and 3, then the wine once separated from the skins needs to be treated as a white wine. Follow the instructions below: Step 3: Grab a sample of the juice and test its Baume and pH. The table below is a recommendation of additives for particular grape conditions:  Baume Level Action required Ph Level Action Required <12 Baume If it is at 11 Baume then add 1 L of Grape concentrate for every 45 L of must. (Equivalent to 5 boxes of grapes)If at 10 Baume then double the amount per 45 L of must. < 3.2 Add Potassium Bicarbonate. Check the store for details. 12 to 14 Baume No action needed Ph 3.3-3.5 No action required > 14 Baume At 15 Baume add 0.75 L per 10 L of must of cooled-down, boiled water to reduce baume. At 16 baume add 1.5 L per 10 L of must of cooled-down, boiled water to reduce baume. At 17 baume, please have wine assessed in store. > 3.5 If 0.2 over, then add 1 gram per litre of must. If 0.4 over, then add 2 grams per litre. If more than 0.4 then please have your wine assessed in store. If you are using the Extraction method, you can press the wine now and follow the instructions below DAY 2 Step 4: -        Make sure the demijohns are only 2/3rd full to allow for fermentation frothing. -        The other 1/3rd portion of juice should be kept in the fridge. -        If you using v/c tanks, then leave a good 10% head space. -        Add packets C and D as per label instructions. -        Within 24 hours of adding packet C and D you should see bubbles forming -         If you don't see any bubbling by this time, then bring in a sample of juice for assessment. As the frothing slows down, add more juice, one day at a time, till containers are full. You will need to judge how much juice needs to be added without letting it overflow (if unsure ask our staff in store for more information). DAY 3 Step 5: Measure ferment temperatures regularly. If they exceed 30 degrees, then decrease the temperature by artificial means, wet towels, ice over containers, cooling the room the juice is in, as most rosé prefer to ferment in an 18 to 25-degree bracket. - From day 3 onwards, measure the baume of the wine. Once it reaches 0 baume then proceed to step 6. - If you are following the infusion method you can press the wine at this stage. - Also, measure the pH of the wine after day 5 and adjust as per above table. - When you are happy with the colour, maintain the ferment temperature between 18-25-degree bracket for ideal results. Step 6: Within approximately a week, the fermentation should start to slow down. From this stage, you should assess the wine for the following additions:  Tannin With some wines they require tannin to balance fruit, oak and acid Add tannin at the rate stated on the packet. Ask our staff for recommendations regarding different types of tannins and your preferred wine.   - Every week test the baume and pH of your wine. - We are looking for a pH of 3.3 to 3.6 and a baume of -1. - If pH is above this then adjust as per the table above and if baume has not reached -1 after the first two weeks, then stir lees at the bottom of the container for 30 seconds and put the airlock back on. - Do this twice a week for two weeks. - If the wine has not gotten to -1 by the end of this stage, then bring in the wine for an assessment. Step 7: Fermentation is considered done when we have the following conditions: Wine does not taste sweet -1 baume has been achieved (check with the hydrometer) Airlock stops bubbling Step 8: Once the fermentation is complete the wine needs to be racked from the lees. Smell and taste the wine at this stage. You should be getting a fruit-driver aroma and flavor. If you get any vegetable, vinegar, sulfurous or other smells then bring your wine into the store for an assessment. The wine should be checked regularly. Once you have decided to rack the wine follow these steps: - Prepare a new container for the wine to go in - Siphon or pump wine into these new, sanitized containers, making sure that all the containers are full when you finish - If not place in smaller by full containers. This can even be 1 L bottles. - V/C tanks are the best option. No other container is required. - Ensure that the wine has been dosed with PMS after racking. - Have the wine assessed for dosage. Tannin With some wines they require tannin to balance fruit, oak and acid Add tannin at the rate stated on the packet. Ask our staff for recommendations regarding different types of tannins and your preferred wine.  pH  If wine is above 3.7 Add tartaric acid at the dose mentioned at the beginning of this blog.   Check if you are satisfied with the level of maturity of the wine. It can have finings put in and racked or you could filter the wine. Adding tartaric acid late in the winemaking process adds to the acidic taste of the wine. If unsure, bring it to the store. After these additions, wine can be matured as per cellaring and wine quality conditions. While fining rosé wine, the most common agent is bentonite. General rule for rosé is that they should drunk within 12 months as it is best consumer young. If leaving residual sugar in wines, then you will need to dose the wine with preservatives. Add Potassium sorbate and filter the wine with 0.25-micron pads. This style of rosé should only be attempted by competent winemakers. Easy method for making a sweet rosé would be to make the rosé dry and then adding a bit of castor sugar before consumption. Step 9: For bottling, the follow rules should be followed: - Make sure that the wine is below 3.7 pH - Baume of the wine is at -1 before bottling - Wine does not fizz or produce smoke when left in half-filled plastic bottles for half an hour - It does not taste bitter, acidic, medicinal or vinegary. If any of the conditions are not met, then your wine is not ready and needs an inspection. Step 10: Enjoy your rosé!

It is January. This summer has been hot and perfect for culinary experiments. We have been receiving a lot of questions about tomato sauces. Here are a few questions we are going to answer: What is Passata? Passata is an uncooked tomato purée that has been strained of seeds and skins. Though passata has Italian roots, in different forms it is used across Europe and in mediteranean dishes. Passatas need not always be smooth. Depending on the method of preparation, it can be chunky, sweet or tangy. When is the right time of the year to make Passata? Traditionally passata is made right at the end of summer, when there's a heap of ripe, juicy tomatoes, and it's put into bottles so you don't have to use electricity to keep it frozen all year. Why is home-made Passata better? Passata that is made at home is anyday healthier, fresher and many times more delicious when compared to store-bought passata. Here are a few reasons why: Processed with less heat. This ensures that nutrients are not lost in the cooking process. All the ingredients used at home are natural, preservative-free and add original flavour to the passata. But with commercially-produced passata, a lot of sugar is often added. Also, to get maximum yield, companies allegedly add harsh chemicals like caustic soda and other preservatives. This is harmful and could lead to health issues when consumed often. Where can I find awesome tomatoes? Passata is a simple thing to make. But if the main ingredient is not great, then this could impact the sauce's overall flavour. Oval-shaped, plum variety tomatoes are perfect for sauces and filled with flavour. They have few seeds and and more flesh. In Melbourne, the Roma tomato is a crowd favourite and is found in abundance. Many people believe that only home-grown tomatoes yeild great passata. However, given the climatic challenges involved in growing and the quantity needed to make huge passata batches, many folks prefer to procure tomatoes from local vendors. - What are the equipment needed to make amazing Passata at home? Depending on how much Passata you wish to make and preserve you will have to plan ahead. Small families who wish to make Passata just for a couple of months own manual machines to make the sauce. These small machines require human effort and are perfect to produce small quantities. They can either be clamped to the table with screws or are bench-top models. Here is one such manual machine: But what about people who wish to make large batches of Passata and store it for the whole year? Well, a manual machine is not sufficient for such connoisseurs. Top brands like Fabio Leonardi have sturdy, durable electric tomato sauce machines. The machine has multiple parts - motor, bowl, cone, collector, splash guard etc. All these parts can be purchased separately later too. Each part can be removed, cleaned and tucked away after each tomato season. These machines are an investment and last for a very long time. Here is one such electric Passata machine:   Additional equipment needed: Plunger, strainer, buckets, bottles, caps, cappers & burners.  Ingredients Needed: Large Cooking Pot Tomato Press / Food Mill Funnel Sterilised Bottles with caps Tomatoes Basil Salt What is the recipe to make traditional Passata? Pomodoro is Italian word for tomato. And 'Tomato Sauce Day' or 'la giornata del pomodoro' is celebrated by many Italian families to this day. Grandparents and other family members come together in the family backyard or garden and make traditional passata from scratch. Most families have their own recipes and methods of preparation. In this blog we wish to provide one such recipe. But, we also want to give it a modern twist with a few tips and tricks. There are three stages to make perfect Passata: 1. Preparing the tomatoes:  Thoroughly check the tomatoes. Pull out the stems and throw away rotten or damaged tomatoes. For great flavour and long-lasting sauce, use perfectly healthy tomatoes. After finding perfect fruit, wash, clean and rinse in clean water 2. Making the sauce: All electric machines have a cone. This cone is sensitive and for it to last, always blanch the tomatoes before processing them. To blanch, bring the tomatoes to boil and simmer for approximately 20 minutes, until the skins have softened and split. Strain fruit. Remember, never run a tomato machine dry. This harms the machine. Pass olive oil and bread to clean the machine. Else, you could use a few tomatoes to kick-start the process. However, without fail, this batch must be disposed. Once the machine is cleaned, pass whole, blanced fruit through the machine to remove both skins and seeds. This step is the same for manual and electric machines. Just ensure you are using the right motor and sauce machine based on the quantity of sauce you wish to make. Continue to pass the pulp through the press until all of the flesh is removed - you will know when it is done. At this point the skins and seeds will be dry. Traditionally, only two ingredients are required to make passata: tomatoes and salt. While the tomato is the hero ingredient, salt also plays a vital role. It’s added to the passata just prior to pouring and sealing the bottles to season the sauce and help preserve it so that it will last up to three years. 3. Bottling the sauce: Bottling is a straight-forward process, however it takes time and needs to be done carefully. For maximum flavour, place fresh basil leaves in the base of every sterilised bottle. We recommend one leaf before filling the sauce and one after (just before capping). Fill with pulp leaving approximately 2.5 cm space between the sauce and the top of the bottle. Secure the lids. Fill a large pot with water and immerse these sauce bottles - cover them completely. Bring to the boil and simmer gently for about 30 minutes. Do not keep on high heat. Remember, these bottles are made of glass and temperature needs to be controlled. Allow the sauce bottles to cool. Refridgeration is not necessary. Your sauce is now ready. Go ahead and store in a cool, dark place. You can open a bottle and use it at any point of time over the year.   Do you have any tips for first-time Passata makers? Yes, here are a few Artisan Bottega tips: 1. Buy a machine based on your needs. Small quantities - manual machine or small electric machines Large quantities - large electric machines. 2. Never run a tomato machine dry Use bread and olive oil or a trial batch of blanced tomatoes. Coat the cone with olive oil for maximum yield. 3. Blanch tomatoes before passing them through any tomato sauce machine. This makes the machine's job easier and helps enhance its life. 4. Use one basil leaf before and after bottling to get maximum flavour into your passata. 5. Detach each part, wash thoroughly, clean and dry before putting it aside for the next year. Any moisture left on the machine could cause corrosion. 6. The tomato machine can be used to make other sauces and juices as well. The procedure and tips are the same for other fruits as well. Buon appetito!