Posts Tagged ‘important’


Perhaps the movies are to blame. All those scenes where the powerful businessman or politician says to the ingenuous hero, “May I offer you a cigar,” then-without missing a beat-brandishes a gold-embossed cigar case. A case with no humidity controls. A case that is not a humidor.

Whatever the reason, many casual cigar smokers-and even fairly committed lovers of premium cigars-don’t realize how important it is to store your cigars in a humidor.

In fact, if you’re like many smokers, you’re asking yourself what a humidor is, and why you should use one. A humidor is, basically, a box that’s designed to maintain your cigars at a certain level of humidity (near seventy percent) and a proper temperature (seventy degrees or below) when you’re not, you know, smoking them.

Why exactly is that near-seventy-percent humidity figure so important? To answer this question, we have to remember what a cigar is-a set of cut, dried, cured, fermented, rolled-together leaves. When the cigar maker picked these leaves, allowed them to dry, and cured them, etc., it put those leaves on a process that ends in the death of the leaves, and the death of their flavor. In the open air, these leaves can easily dry out completely, and the cigar loses its taste. In a too-humid environment, on the other hand, they get moldy. Basically, the moment you purchase a cigar, you are in a war with the elements; your job is to keep the cigar’s flavor alive, while the elements (air, bacteria, etc.) want your cigar to be spoiled.

Humidity is your ally in that battle. The tobacco plant has evolved to thrive in an environment near seventy percent humidity-the condition in which you’ll most often find it in nature-and if you can replicate that humidity, your cigars are in good shape. The best humidors use Spanish cedar or Honduran mahogany to trap that moisture, and they have a hygrometer-a device that controls and allows you to monitor moisture levels.

Now that you know why you need one, here are some tips on the care and feeding of humidors. First of all, new humidors need to be “seasoned.” When you buy your humidor, before using it, wipe the interior wood with a moist cloth, then leave a small, closed container of water inside the humidor for 12 hours. After those twelve hours are up, check to see how much of the closed vial of water the humidor has “drank.” If it’s nearly empty, then repeat the process for another twenty-four hours. Repeat this process until the water stops evaporating; now the humidor is ready for your cigars!

You’ll also need to fill the hygrometer (the device controls humidity levels). Use distilled water-or a humidifying solution (the humidor should come with instructions regarding this choice). Let the excess water drip from the hygrometer into a sink, and wipe off the outside of the device. Put it in the humidor. Another option should you choose not to use a hygrometer, is a new product that many veteran keepers of the stick have turned to: Bóveda Packs. Bóveda Packs are an amazing invention. Each pack is rated for a certain humidity level, either 72%, 69% or 65%.

Simply place the correct number of Bóveda packets inside your humidor to maintain a precise relative humidity. Each Bóveda packet consists of a specially prepared saturated solution of pure water and natural salt. This saturated solution is contained within a water-vapor permeable reverse osmosis membrane. Within a closed desktop humidor Bóveda maintains a predetermined level of (RH) by releasing or absorbing purified water-vapor-as needed-through the membrane. Boveda Packs are only to be used once, they are not refillable. They become very stiff when the contents are spent. These amazing packs last around 2 months in an average humidor.

Another recommendation: don’t keep your humidor near any home appliances that tend to affect home humidity, or any places in the home where these appliances tend to be stored. These might include heaters, air conditioners, vents, fans, and windows. Keep it away, also, from sustained direct sunlight; pay attention to the way that sunlight exposure changes throughout the seasons, too, because some “safe places” in your home might be less safe during the summer, when the sun’s rays creep further in and stay longer.

And lastly, know what to do if, in spite of all your preparations, your cigars suffer an attack of tobacco beetles. This irritating species preys on tobacco and, in some cases, can bore through a humidor. First of all, remember not to let the temperature in your humidor go too high-tobacco beetles flourish at temperatures over 75 degrees. (So a tobacco-beetle infestation means you haven’t monitored that humidor carefully enough!) Take out the cigars that have been infested and keep them in your freezer for 48 hours. Refrigerate them for another day after that. Now they should be safely returnable to the humidor-which, in the meantime, should be thoroughly cleaned, checked for structural integrity, and if necessary, replaced. Spanish-cedar humidors, by the way, are slightly better for keeping these nasty beetles out in the first place.

CigarFox provides you the opportunity to build your own sampler of the finest cigars that include cigar brands like Montecristo, Romeo & Julieta, H Upmann, Macanudo, Cohiba, Partagas, Gurkha and many more. Choose from more than 1200 different cigars! Other cigar products include cigar humidors, cigar boxes, and cigar accessories like Zippo Lighters.

The following are some of the most important wine making instructions that you must always remember when creating your own homemade wine.

Cleanliness

Of all wine making instructions most winemakers can never mention this enough. Always be clean in your wine making processes, equipment and station. Cleanliness in this sense does not only mean physically cleaning everything concerning your wine making venture but you must also sanitize them to make sure that bacteria and vinegar flies are out of the way. You wouldn’t want to produce vinegar instead of wine, now would you? If right at the start, you follow this one simple rule then the rest will follow smoothly.

Fermentation

Of all wine making instructions, fermentation is another crucial part that one must take note of. It is what basically produces your wine. It is when your yeast feeds on your sugar from which carbon dioxide and alcohol are produced. There are two stages in the fermentation process — primary and the secondary.   It usually takes a lot of time for this to happen. 14 days for the primary stage and 10 days for the secondary stage. But when done right, you will be able to produce exquisite tasting homemade wine.

Below are also other important wine making instructions that will help you make good tasting wine:

Dos

  • This can never be stressed enough: Clean and sanitize!
  • Always tightly seal your first ferment and second ferment. This will ensure that the vinegar flies and bacteria are at bay.
  • Fermentation traps must be used.
  • Fill the bottles up to ¾ inches of the cork.
  • Always thoroughly siphon and strain off the must.
  • In order to maximize your wine making possibilities, make the dry kind of wine first. If you think you don’t like it, then it’s easy to just add sugar to turn it into sweet wine later on.
  • There are a lot of yeast brands to choose from so use that which is reliable. Do your research.
  • Sugar must be added little by little to maximize the kinds of wine you can produce.
  • When it comes to racking, do it twice or thrice.
  • Taste your wine every now and then at proper intervals.
  • Sterilize everything including corks whether new or recycled.
  • Dark bottles must be used when storing red wines.

If there are things to do in wine making instructions, then there are also things that you shouldn’t do.

Don’ts

  • Never ever distill your wine.
  • Resinous wood should not be used in any of your equipment.
  • Don’t try to hasten the process of fermentation by increasing the temperature used.
  • Don’t be unwilling to wait.
  • Don’t forget to strain off the dead yeast and sediment.
  • Don’t rush in filtering your wine. This takes up time.
  • Don’t immediately bottle when you know your wine is still fermenting.

Remember all these wine making instructions and you’ll be on your way to making some wonderful tasting wine for your own pleasure or for gift giving and business.

Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon’s popular site: www.homemadewinesecrets.com

Article Source:http://www.articlesbase.com/wines-and-spirits-articles/important-directions-in-making-wine-1566136.html

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