In the Czech Republic, 96% of the country’s vineyards are found in Morvia. Starting in 2009, Kolacky Days added the homemade wine competition to highlight the winemaking craft and the recently found enthusiasm by many of the locals. If you are a vintner extraordinaire, grab your best bottle and head to MACC Office, located downtown Montgomery. No "whining" allowed if your wine doesn't win.Contest RulesThe Homemade Wine Competition has Six (6) Classes that one could enter their homemade wine into.  There is a limit of one (1) entry per class for each winemaker.  The following are the classes:Class # 1: Red GrapeClass # 2: White GrapeClass # 3: Rose GrapeClass # 4: Red Non-GrapeClass # 5: White Non-GrapeClass # 6: Rose Non-GrapePlease complete the entry form for each wine to be submitted.  Entries are accepted between 7:00 p.m. and 7:30 p.m. with judging taking place at 7:30 p,m.  Ribbons will be awarded at the conclusion of the judging for each class and one (1) wine will be chosen as the Best of Show. 

Umístění (Location)Montgomery Area Community Club Office - 206 1st St. SBest of ShowThe winners of Best of Show since the contest began:2009 - White Fruit - Don Riebel, Le Center2010 -  Scott Lager, St. Peter2011 - Beet - 2012 - Rose Grape - Scott Lager, St. Peter2013 - White Blend - Scott Lager, St. Peter2014 - Blackberry ­- Pete Croatt, New Prague2015 - Apple - Pete Croatt, New Prague2016 - Apple - Pete Croatt, New Prague 2016 Homemade Wine Competition WinnersBest of ShowApple ­- Pete Croatt, New PragueClass 1 ­ Red Grape1st Place -­ Marquette -  John Korbel, Montgomery2nd Place -­ Cabernet Sauvignon - Pete Croatt, New Prague3rd Place - St. Crioux - Don Riebel, Le CenterClass 2 ­ White Grape1st Place ­- Malvasia - Pete Croatt, New Prague2nd Place -­ St. Pepin - Don Riebel, Le CenterClass 3 ­ Rose Grape1st Place - ­Frontanac - Don Riebel, Le CenterClass 4 ­ Red Non-Grape1st Place ­- Blueberry - John Korbel, Montgomery2nd Place - Raspberry Rosepetal - Heidi Kahler, Pine City3rd Place ­- Current - Don Riebel, Le CenterClass 5 ­ White Non-Grape1st Place ­- Apple - Pete Croatt, New Prague2nd Place -­ Lemon - Don Riebel, Le Center3rd Place ­- Rhubarb - Arlys Youngberg, WasecaClass 6 ­ Rose Non-Grape1st Place ­- Cranberry Melomel - Pete Croatt, New Prague2nd Place - Strawbarb - Don Riebel, Le Center3rd Place - Cranberry - Arlys Youngberg, Waseca2015 Homemade Wine Competition WinnersBest of ShowApple ­- Pete Croatt, New PragueClass 1 ­ Red GrapeClass 2 ­ White GrapeClass 3 ­ Rose GrapeClass 4 ­ Red Non-GrapeClass 5 ­ White Non-GrapeClass 6 ­ Rose Non-GrapeFor More InformationFor more

.Admission / Button Required: NoEntry Formbest wine cream sauceHomebrewing ForagingHomebrewing DiyHomebrew RecipesGf HomebrewLiqueurs RecipesCordial RecipesDiy LiqueursBooze RecipesRecipe DrinksForwardsQuick and Easy Plum Wine recipe - wish I'd seen this a month ago, I was swimming in plums!best wine vintages in australia'The Best Homemade' wine, soupie contest set in Kulpmontbest environment to store wine Published: 4/26/2017 10:00 AM Please enjoy this limited viewing We are allowing a certain number of articles to be read each month. If you are a subscriber, please login here If you continue to come back for more articles, please try one of our subscriptions options available here. We appreciate your business!

For your convenience, you may read this story after 10 seconds KULPMONT — A contest to determine “The Best Homemade” red wine and white wine (two-bottle maximum), sopressata, capocolla and pasta will be hosted by the Kulpmont100 Committee in conjunction with the West End Fire Association Saturday, May 6, in the fire company hall, 1254 Maple St.Contestants can drop off their entries from 3 to 5 p.m. that day. Meats need to be sliced with names attached to the bags. Pastas and wines also need to be identified by name of entrant. Wines will be sampled by judges only; all beverages for the public need to be purchased from the West End. Meats and pastas will be available for everyone to enjoy with no cover charge.Judging and general admission starts at 6 p.m. and music and dancing at 7 p.m. with Partytime providing the tunes.Sponsoring plaques for first and second places in 10 categories are Scicchitano’s Buono Pizza and Catering, Schickey’s Wings & Things, West End Fire Association, Kulpmont VFW Post 8354, Hollywood Pizza, Shimmering Wic, Landscape Services, Kulpmont100, B&B Heating Oil and Champion Beverage.For more information, call 570-205-3004.The Kulpmont100 Committee, a state-approved charitable foundation organized last year as part of the borough’s 100th anniversary celebration

, has embarked on an effort to organize 100 days of activities within the next five years. About one to five One way you can raise your wines to a higher level of perfection is by employing the use of filtration. There are many improvements that can be made to a wine through filtration. You can enhance its appearance, shorten its aging time, lighten its body and color if so desired, or make the wine more stable, reducing the chance of re-fermentation while in the bottle.Adding "polish" to a wine's appearance is the number one reason home winemakers elect to filter their wines. Any wine can have its appearance remarkably improved with even the coarsest level of filtration. Coarse filtration can make a wine that already looks clear, become even more radiant and brilliant than one would suspect. It can take a particular wine one step beyond what is already visually okay. It adds a glassy and pure look to the wine that is simply appealing.Performing filtrations with finer filters can shorten the time required for the wine to become fully mature.

It does so by reducing the excess levels of tannic acid and other proteins. These elements are one of major root causes of harshness in younger wines.This finer filtration can also lighten the wine's color and body slightly. This type of filtration would be appropriate for all white wines, many roses, blushes and most red wines such a Beaujolais.There are also filtrations that can be performed on wines that are so fine as to render them almost sterile. This type of wine filtration can take a significant portion of the residual yeast out of the wine, making an accidental re-fermentation much less likely to occur.Limitations Of FiltrationIt is also important to understand that there are some limitations to what filtration can achieve. Filtration will not make a cloudy wine become clear. That is not its purpose. Filtering devices that are designed for winemaking, perform filtrations that are so fine that they would become clogged very quickly with a wine that was visibly cloudy. Even wines that are just slightly murky can pose quite a challenge for most wine filters.

For stubbornly cloudy wines it is recommended that these wines first be treated with a "fining" or clearing agent instead of filtration. The fining agents will collect and drag particles to the bottom of the vessel, getting the bulk of the cloudiness out of the way before a filtration is performed.Once the wine has been successfully cleared with a fining agent, only then is it ready for filtration. The fining process should be done about 1 to 2 weeks before the wine is to be filtered. For more information about the fining agents we offer go to the following link on our web site: Fining AgentsTypes Of Wine Filters There are two major categories of home wine filters: "Gravity Feed" and "Pressurized" systems. GRAVITY FEED FILTRATION: Just as the name implies, these types of filter systems are performed with gravity as the only pressure. A gravity feed filter system only requires the winemaker to start a siphon from the wine into the filtering unit.These types of filter systems are very handy when filtering 1 or 2 gallons of wine at a time.

They will perform a coarse filtration with the same quality and perfection as bigger more elaborate filtration systems--and they do so for less money.The negatives are that gravity feed systems are slower than pressurized systems taking an average of 30 to 45 minutes to filter 1 gallon of wine. They are also unable to perform finer filtrations if need be. Only coarse filtrations can be accomplished with these types of systems.To see the gravity feed filtering system we offer go to the following link on our web site: Vinbrite Wine Filter KitPRESSURIZED FILTERING SYSTEMS: These types of systems filter a wine by forcing it through wine filter pads under pressure. Some apply pressure through motorized pumps. Others apply pressure manually through hand pumps. Almost all wineries will employ this type of system on their wines.While pressurized wine filter systems are more expensive than the gravity feed, they are capable of performing much finer filtrations if necessary, and do so at a higher rate of speed.

All pressurized filtering systems perform filtrations equally well. Even the finest filtration is no problem for any of these units. The main difference between them is speed. Simply put, the more money you are willing to spend, the faster your filter system will be.We offer three different styles of pressurized filtering systems, all the way from 1 gallon per 10 minutes to 1 gallon per minute. They are listed as follows: Pressure Pump Filter System Buon Vino MiniJet Filter Buon Vino SuperJet FilterTYPES OF FILTER PADS: There are three different grades of filter pads that are available to the home winemaker: Coarse, Polish (medium) and Sterile (fine). They are rated by microns, a very fine unit of measurement based on the metric system. To help put the micron into better perspective, here are a few comparisons: It takes 25,400 microns to equal 1 inch. That means 1/16 of an inch is still 1,587.5 microns. The dot of an "i" in your local newspaper is still about 200 microns across. And, the finest particle the human eye can see, with 20/20 vision, is about 10 microns.

A "Coarse" filter pad is normally rated at 6 microns. What this means is that for a particle to be able to go through this filter pad it must be 6 microns or less in size. The "Polish" filter is normally rated at 1 micron and the "Sterile" filter is normally rated at 0.5 microns.Each of these filter pads have a different purpose as well as an appropriate time they should be used. To jump into filtration with the attitude that the finest pad is always the best would be incorrect. Coarse (6 microns):This filter pad should be used if you want to add a polish to the wine without loosing any body or color. An example of this would be when you are filtering a heavy red such as Pinot Noir, where a heavy body is key to the wine's character. Polish/Medium (1 micron): This is the grade of filter that most winemaker's use. It adds the best polish possible to a wine while taking out only an insignificant amount of color and body. A pass through this filter pad should also be considered a requirement before attempting to run a wine through any Sterile or Fine filter pad.