DIY Bath Salt Making Kit

Make Bath Salts at Home

DeluxeBathSaltKit

Have you ever wanted to make your own bath salts at home? Grow and Make has a selection of DIY Bath Salt making kits which include floral herbs and essential oil fragrances. You can make your own unique signature blend and store them in tin containers with transparent lids.

A great gift, fun project with friends or family or a great way to make something special.

DIY Body Lotion Making Kit

Make Body Lotion at Home

lotion

Have you ever wanted to make your own body lotion at home? The benefits are that you’ll know what is in your body lotion and you can make a distinctive blend with your own signature and style.  Our DIY Body Lotion Kit offers natural, high quality ingredients in combination with fragrances and colors which you can experiment with.

A great way to make gifts, have a fun project with friends, use as a kids party activity or to spend time with children. A wonderful gift when you’re stumped about what will be memorable, keep giving and be inspirational.

DIY Wine Making FAQ

wine

Making Wine FAQ

If you’ve been thinking about making wine or purchased one of our Wine Making Kits and want to learn more about the process or have questions, this FAQ for Wine Making should be of help. We also encourage you to join our discussion forums for sharing with the community what you’ve learned and your experience.

Frequently Asked Questions about Making Wine

Q: What are the most common mistakes for the beginning wine maker?

A: Here are a few common mistakes. 1) Use a fruit or juice which works well with starting out with making wine, 2) Sterilize everything and do it thoroughly, 3) Keep things simple and keep a record of what you’ve tried to identify what works and what does not, 4) Follow the instructions and make sure you don’t accidentally expose your juice to contaminants during fermentation periods.

Q: What do I need to do to ensure good results?

A:  1) Make sure that you understand the science and not just the art,  2) Start with good quality fruit or juice, 3) Try to understand and do research on the potential of the fruit or juice you are using, 3) Make sure  you are measuring properly (pH, acid, etc.) to ensure a great outcome,

Q: What is the difference between sanitized and sterilized?

A: Sanitizing means a certain amount of microorganisms remain, and sterilization is eliminated all microorganisms. In wine making, sometimes you’ll need to sterilize and sometimes you’ll need to sanitize.

Q: Should I try to make a sulfate free wine (wine without sulfites or sulfar dioxide)?

A: While, it’s impossible to make a completely sulfite free wine, you can minimize the amount of sulfites, but it might compromise your outcome. You’ll need to find fruit or juice which has not exposure to sulfites. You’ll also need to minimize the amount of microbes and oxygen that your wine is in contact with at every stage.

Q: If my pH is off, how can I adjust or correct it?

A: The right pH is critical to good results with wine making. Adding acid will lower the pH, but increase the TA (total acidity). If your acid level is too high, you can reduce it by adding calcium or potassium carbonate. Attempting to lower your acid is not recommended and you should try to ensure that ensure that your wine making process minimizes the risk of having too high a level of acidity. Some fruits are high in acid and release it during the fermentation process.

Q: What does the terms ‘surely’ mean in reference to wine making?

A: This is derived from the French term ‘sur lie’. It refers to the sludge that exists at the bottom of the container used for fermentation

Q: Do I need to sterilize my corks?

A: Your corks, which are intended for home made wines should be coated with a protective coating, which will be removed if you sterilize them. You should minimize their exposure to any contaminant before corking your bottles.

Q: Why are oak barrels so popular in making wine?

A: It’s a combination of tradition, from historical necessity and the fact that oak lends itself to providing a neutral flavor. However, most large wine making companies are using stainless steel tanks for making wine. A wine aged in a French oak barrel will have a distinctive character, unlike those aged in a stainless steel vat. The best wines in the world are typically aged in oak barrels, but this is changing.

Q: Should I consider a juice with skins?

A: Fermenting wine with skins from the fruit will provide greater tannins and color, but it is not required.

Q: What is the ideal storage temperature and lighting for my wine to be stored in?

A: Typically you want your wine store to be around 5 C or 40 F, for long term storage. You also want your wine stored in a location without light, because UV will oxidize your wine and change the color.

Q: What is racking and how often should I perform a racking before bottling?

A: Racking is the process of removing the sediment through filtering. You’ll want to perform racking to achieve your desire level of clarity.

Q: Is there a way I can sweeten my wine during the process?

A: Yes, you can add sweetener, but need to make sure it is intended for wine making and not a table sugar.

Q: Can I use a juice concentrate to make my home made wine?

A: Yes, for a cost savings or convenience your can use concentrate. The best results will typically be derived from fresh fruit.

Q: How long should I wait to start racking?

A: Typically 7-10 days or when the S.G. (specific gravity determined with hydrometer) is between 992 and 995.

Q: Do I need to add acid or tannin to my juice wine?

A: It’s critical to get the proper pH level with your wine. You’ll need to test the pH and add acid as required to achieve successful results.

Q: Should I be concerned with the quality of my water being used in my wine making?

A: Generally no. If your wine making recipe requires water (concentrated juice requires) you’ll want to make sure that it’s water that you would be comfortable drinking and is not treated.

Q: How can I achieve a wine with a little bit of fizz or bubbles or conversely, how can I minimize fizz?

A: The bubbles or fizz are a by-product of gas trapped in the wine. The degree to which you out-gas your wine will result in a more or less gaseous outcome. Agitating your wine during fermentation increases out-gassing. You can employ an agitation process by vigorously stirring your wine, which should result in a foaming, which is releasing gas. By not agitating you can maximize the gas stored. Out-gassing will increase your wine clarity.

Q: Do I need to use both Potassium Sorbate and Metabisulfite before bottling my wine?

A: It really depends. the Potassium Sorbate inhibits growth and proliferation of yeast mold. So if you want a sweeter wine you’ll want to minimalize the re-fermentation process by adding Metabisulfite, which acts as a preservative and neutralizes the re-fermentation process. Based on the dry/sweet profile of your wine, you’ll combine the two to modify the outcome with your intended desire.

Q: How will I know when my wine is fermenting?

A: Your Hydrometer reading is the best way to determine your fermentation progress and how much alcohol there is in your wine.

Q: How do I know what types of adjustments I should make to my wine?

A: Testing  your pH and S.G. and making sure they are what you expect or your recipe calls for.

 

DIY One Gallon Wine Making Recipe and Instructions

How to Make Fruit Juice Wine at Home

ArtisanWineKit

People have been making wine for far longer than they have been writing recipes. Wine-making, like any art form, ranges from quite simplistic to incredibly precise methods. There are literally volumes upon volumes of books that could lead you through the knowledge about wine-making. If your desires are more specific then the basic instructions included here, we highly recommend you research books about wine-making.

To acquire a one gallon carboy for this and future wine endeavors we recommend buying a gallon of natural apple juice. Use the juice to make a batch of apple wine and keep the gallon jug as your wine store.

Experimentation is encouraged. Using fruit juice is the lowest risk source for good results.

Grow and Make takes no responsibility for outcomes related to this article. If your your wine tastes good and you want to drink it, do so!

wine

What you’ll need:

1 gallon carboy

A tall narrow glass or jar to use with the hydrometer (optional)

A long narrow spoon that will fit into the carboy for stirring

Wine Yeast for 1 gallon batches of wine

Ascorbic acid for stopping fermentation and preserving the wine (enough for 4 gallon batches)

An airlock and bung

hydrometer

siphon

tubing (3-4 feet)

iodophor

The area where you are fermenting the wine should be at a constant temperature below 75F (23C). A basement or pantry will usually suffice. If the temperature changes too much or is too high while your wine ferments, its more likely your wine will turn to vinegar.

Clean and sanitize everything your wine will touch before every use. To use the iodophor, mix 1 tsp with 1 1⁄2 gallons (24 cups) of water. To make a smaller amount, mix 1⁄2 teaspoon iodophor with 3⁄4 gallon (12 cups) water. Soak your clean equipment in the iodophor solution for 2 minutes. Shake any remaining sterilizer off of the equipment and allow to air dry.

Open your gallon of apple juice, the inside of the bottle and the juice are sterile. If this is not your first batch, fill your sterilized gallon jug with one gallon of juice. If you are using juice concentrate use filtered or distilled water to reconstitute. Take note that chlorinated water can add an unpleasant flavor to your wine.

Add half of your packet of yeast and stir well to fully dissolve the yeast. Alternatively, you can pour a 1⁄4 cup of apple juice in to a sterilized cup and dissolve the yeast in the cup before pouring into the carboy.

Use the hydrometer to check your specific gravity by lowering your sterilized hydrometer right into the gallon jug. You can also use a tall narrow jar filled with your juice to test the specific gravity with the hydrometer. It should show a specific gravity of 1.010 or greater. Add sugar or sugar syrup and stir well to increase the specific gravity to the desired level.

Fill your airlock halfway with water and insert into the hole on the bung, then attach to the carboy. Cover the carboy with a dark, clean sheet if you are storing it in a well lit area. In a day or two, you should see bubbles coming out of the airlock.

In ten days, check the specific gravity. If you started at 1.010, you’ll want a specific gravity of 0.998 or lower. Check the specific gravity every day until the specific gravity reads the same on two consecutive days.

Remove the bung and airlock and add a scant 1⁄4 teaspoon of ascorbic acid and stir for five minutes, ensuring all sediment is incorporated. The ascorbic acid will stop fermentation and help preserve the color of the wine

After two weeks, clean and sterilize your bottles, corks, and siphon tubing. Use the tubing to create a siphon to fill your bottles. Cork them. If you do not have a corker, you can drive the cork in by placing a small board over the cork and hammering it into the bottle.

Let the bottles sit for three days upright, then turn them on their sides for at least a month.

Taste and decide if your wine tastes right.

An Important Day for Americans

Thank you Veterans.

This is a photo of a graduate of West Point this May. He had a lot on his mind about service, country and his future.

Read the story of this young mans life and what he was thinking during graduation.

Flintstones meet SpaceX

Flintstones, meet the Flintstones…. more energy efficient than a Tesla. This was apparently red-tagged in Miami.

Our New DIY Home Starter Business Program

We are excited to announce our new DIY Home-Based Business Starter Program

Have you wanted to start your own business and you weren’t sure how? Do you want to start a business from home which is sustainable, fun, engaging and profitable? Our DIY Home Seller Program can get you started.

DIY Booth

We can help you to start your own home based business with confidence and have fun doing it. Imagine making your own sauces, kombucha, candles, soaps, cheese and more to sell at local farmers markets and craft fairs. You can also sell from your home and online. You can share with your customers that you used a Grow and Make DIY Kit, which they can then purchase from you.

With our DIY Home Seller Program:

  • You can start making a range of products which you can sell to local businesses, at craft fairs, farmers markets and online.
  • You can sell Grow and Make DIY Kits when people ask you about how you made your products.
  • When you run out, just order more and keep selling
  • There is little up front cost and we can

With our DIY Home Seller Program you can purchase our kits at a 40% discount. You are required to make a $250 minimum purchase and to pay for shipping. Our support team is available to help you with any questions and directions for ensuring your success.

Contact [email protected] to get started.

 

Tragic Loss on the Appalachian Trail

This is a tragic story, but in ways a celebration because it is about someone who died doing what they love. I’ve read that New Hampshire and Maine are the two states where the thru-hikers on the Appalachian trail run into the most problems with weather and getting lost.

Death on the Appalachian Trail

 

DIY Mustard Making: What you need to know

How to Make Mustard at Home with Great Recipes

MustardJars

As Summer approaches many of us will be grilling. A great complement to your bbq is home made mustards. We have some great recipes, tips and kits for getting going with making mustard at home.

What you should have on hand

• brown mustard seed

• yellow mustard powder

• apple cider vinegar and white wine vinegar

• freeze dried raspberries

• garlic powder, onion powder, salt, sugar and honey

• three 8oz mason jars

• labels

• dried chipolte pepper

• tumeric, paprika, and allspice powder

• distilled white vinegar

• three addtional 8oz mason jars

BEFORE YOU BEGIN

• You will need a blender, food processor or vitamix to make your

• All utensils, mixing bowls and saucepans should be glass,

• All equipment should be as clean as possible to avoid any ‘off’

• Your mustard will need to age for at least 10 days for the flavors

• You mustard will keep for 6 months in the refrigerator.

MUSTARD RECIPES

YIELD: Each recipe makes one 8oz ar

Raspberry Mustard

Ingredients

• 1/4 cup brown mustard seed

• 1/2 cup yellow mustard powder

• 1 cup freeze dried raspberries

• 1/4 cup apple cider vinegar

• 2 tsp salt

• 2 tsp sugar

• 1/2 tsp garlic powder

• 1 tbsp onion powder

Soak raspberries in a small bowl with enough warm water to cover them.

Place the rest of the ingredients in your blender or food processor and blend until the desired consistency is reached. Once the raspberries are soft, drain the excess water from the bowl. Mix in your blended mustard in with the raspberries. Fill your jar with mustard and store in refrigerator.

Honey Mustard

Ingredients

• 1/4 cup brown mustard seed • 1/2 cup yellow mustard powder • 1/4 cup water • 2 tbsp apple cider vinegar • 2 tbsp honey

• 1 tsp salt

• 1/2 tsp garlic powder

Place all of the of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in refrigerator.

Wine Mustard

Ingredients

• 1/4 cup brown mustard seed

• 1/2 cup yellow mustard powder

• 3 tbls white wine vinegar

• 1/2 cup white wine (water may be used instead)

• 2 tsp salt

• 2 tbsp honey

• (optional) 1/4 cup minced fresh herbs of your choice

Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in

refrigerator.

Fiery Hot Chipotle Mustard

Ingredients

• 1/4 cup brown mustard seed

• 1/2 cup yellow mustard powder

• 1/4 cup apple cider vinegar

• 2 tsp salt

• 1 dried chipotle pepper

• 1 tsp garlic powder

• 1 tsp onion powder

Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached.. Fill your jar with mustard and store in refrigerator.

Sweet & Spicy Beer Mustard

Ingredients

• 1/4 cup brown mustard seed

• 1/2 cup yellow mustard powder

• 2 tbsp apple cider vinegar

• 1/4 beer, any style

• 1/2 tsp salt

• 2 tbsp honey

• 1/2 tsp garlic powder

• 1/8 tsp allspice

Place all of the ingredients in your blender or food processor and blend until the desired consistency is reached. Fill your jar with mustard and store in refrigerator.

Classic Yellow Mustard

Ingredients

• 1/4 cup yellow mustard powder • 1/2 cup water • 1/2 cup distilled white vinegar • 2 tsp flour • 1/2 tsp turmeric • 1/2 tsp garlic powder • 1/2 tsp paprika

Combine all ingredients in a small saucepan. Whisk the mixture over medium heat until it is smooth. Bring to a low boil, then reduce heat to medium low and simmer for 5 minutes. Pour into your jar and place in the refrigerator to cool and thicken completely

 

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