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Help Keep the Winemaking Home Page a Free Websitea self-serving plea for support October 24th, I have not written anything here in a long time.
Most recently, my health took a turn for the worse and a full diagnosis is still pending. However, I promised someone that I would post my recipe for Black Raspberry Chocolate Port the next time I posted anything, so that is the main event of this entry, followed by a reprint of an earlier piece on Dutched Cocoa Powder, an essential ingredient in the recipe.
Black Raspberry-Chocolate Port Black raspberries and Dutched chocolate make a great combination for a special port wine. Over the years I have had so many requests for this recipe after I inadvertently mentioned it in a blog post that I had finally decided to share it in a future TidBitt entry, mainly to entice more people to subscribe to that now defunct enterprise.
I suppose the time has come. I have made it several ways, the easiest being using farm squeezed and filtered black raspberry juice. For me, it is also the most expensive since I have to buy the juice from afar and have it shipped to me.
The recipe here is my first attempt using frozen black raspberries purchased as a rare find at a local supermarket. I bought the last five remaining 2-pound bags and made a wine and a port side by side using 5 pounds of berries in each.
The frozen berries were tied into fine-mesh nylon straining bags and left to thaw overnight and half of the next day in sealed primaries. The bags of pulp were also returned to the primaries and the primaries were again sealed. After about 8 hours I untied each bag, sprinkled 1 teaspoon pectic enzyme into the pulp while stirring and turning the pulp with a long-handled spoon.
The bags were retied, left in the primaries and again sealed. The next morning I began making the wine and port. But it is at this point that the recipe begins.
None of the above will be restated below, so you must include this as prelude to the recipe. Black Raspberry Chocolate Port 5 lbs black raspberries, pressed, pulp confined 4 oz Dutched cocoa powder While water comes to a boil, place the pressed raspberry pulp in a fine-mesh nylon straining bag or one knee-high ladies nylon stocking tied closed and black raspberry juice in primary.
Measure the Dutched cocoa powder see item following this entry for background on Dutch cocoa powder in dry ounces and add to one pint of warm water in a blender until thoroughly mixed.
Add tannin, acid blend and yeast nutrient and pulse in blender to ensure all are well mixed and then set aside. Pour the sugar in the hot water and stir very well to dissolve sugar. Pour over bag of black raspberry pulp.
Add the thawed grape concentrate and stir again to integrate. Finally, add the cocoa water while stirring and continue stirring for a full minute. Cover the primary and set aside to cool to room temperature.
When cooled, add activated yeast in starter solution and cover primary with sanitized, high-count muslin. Punch down the bag of raspberries several times a day, checking their condition after several days. When they start looking thoroughly ravaged by the yeast about daysremove the bag and hang to drip-drain do NOT squeeze to extract readily available liquid I hang the bag from a kitchen cabinet door handle with a bowl underneath for about 20 minutes.
Add dripped liquid back to primary and cover primary.
When vigorous fermentation slows, transfer to secondary and attach an airlock without topping up. Allow fermentation to finish and rack. If a slow fermentation lingers rack it anyway. At this point add the fortifying brandy in the amount dictated by the first calculator Blending to Adjust Alcohol at Blending Wines.
When you press the Submit button it will tell you how many parts of the base and fortifier are required to achieve For example, using the input numbers 18, 12 and 40, you get 22 parts base and 6 parts brandy.
Use a handheld calculator to divide the number of ounces of base by For example, if you have 13 ounces of black raspberry base, dividing by 22 will give you 0.
To that base, you will add 6 x 0. The blackberry flavoring they used did not compliment the black raspberry. I recommend using plain brandy.Logarithm worksheets in this page cover the skills based on converting between logarithmic form and exponential form, evaluating logarithmic expressions, finding the value of the variable to make the equation correct, solving logarithmic equations, single logarithm, expanding logarithm using power rule, product rule and quotient rule, expressing the log value in algebraic expression.
Printable Math Worksheets @ initiativeblog.com Single Logarithm and Expansion Expand each expression: Rewrite each expression in single logarithm: 1) log m nx!
y" 2) 3) 5 log # a! b n" 4) log 5) 4 log p$ q" Single Logarithm and Expansion Answer key. LOGARITHMS AND THEIR PROPERTIES Definition of a logarithm: If and is a constant, then if and only if. In the equation is referred to as the logarithm, is the base, and is the argument. Sample Model Building (To learn more about this site, click "About Virtlab" in "Quick Find") Below are hyperlinks to electronic spreadsheets.
Different browsers will open these files in different ways (often with a security warning).
Logarithm and Exponential Questions with Answers and Solutions - Grade The concepts of logarithm and exponential are used throughout mathematics. Before you try to understand the formula for how to rewrite a logarithm equation as exponential equation, you should be comfortable solving exponential equations.
As the examples below will show you, a logarithmic expression like $$ log_2 $$ is simply a different way of writing an exponent!