Laboratory Testing

Either one of these which can be purchased at http://www.homebrewit.com/aisle/1030 for about fifty cents will work well. * Red Star® Pasteur Champagne (Davis 595), a strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15-30 deg. C, (59-86 deg. F).

* Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple).. Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F).

I also recommend the following web site for a variety of excellent recipes and wine making instructions relating to fruit based wines.

http://winemaking.jackkeller.net/

Cholesterol is a lipid that is essential for the human body to function properly. It is a core ingredient in cell membrane structure in every mammal. Cholesterol also plays an important role in producing vitamin D, bile and hormones.

As with most health issues, cholesterol levels are something that most adults don't really think about on a regular basis. That is, until they learn that they have high levels and require medication to bring those levels down. What most people don't know is that there are two different types of cholesterol carrying lipo-proteins, HDL and LDL. These lipo-proteins are essential to how cholesterol is processed within the body.

LDL, or Low Density Lipo-proteins, are considered bad, as they carry the cholesterol through the heart. These can sometimes attach themselves to the inner walls of the heart or major arteries and cause a blockage resulting in congestive heart failure, heart attacks and strokes.

The good kind of cholesterol, HDL or High Density Lipo-proteins, carry the cholesterol directly to the liver, where it is then eliminated through urine and feces. This is considered much better than going through the heart where it can cause blockages.

Years of extensive research by thousands of scientists shows that levels at or below 200 mg/dl for all cholesterol is considered normal for a healthy adult. Normal levels of both LDL and HDL is the only sure-fire way to ensure that your risk for heart-attack and stroke are minimal.

The normal level for LDL is at or below 130 mg/dl, and the normal level for HDL is at or above 40 mg/dl. By increasing one's HDL level, this ensures that this particular lipo-protein is doing more transporting of cholesterol, which helps to lower the need for LDL to do this job. This, in turn, lowers the amount of plaque built up along the arterial walls and heart.

In the end, every adult above the age of 20 should get their cholesterol levels checked every five years to ensure their own good health and to reduce the risk of heart-attack and stroke.