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Show Page B4 Thursday, January 14, 1982 The Newspaper IlIDQ(BilnglJDtt J Deer Valley Condominiums PARK CITY. UTAH Luxury condominiums can be purchased at Lakeside now. 2 bedroom units with loft. We will provide you with a free Park City condominium for thin winter ski season if you purchase now. Contact Paul Hanseen Probe Real Estate, 801-272-4215 801-5830606 Michael Murphey 'Wildfire' spreads to Park City 12! PARK CITY (01 Dinner Served Nightly from 5:30 Best Steak and Ribs in the West. Entertainment Nightly Singer-songwriter Michael Murphey will perform at the Cowboy Bar on Tuesday, Jan. 19 at 7:30 and 10:30 p.m. Murphey, known for his Top 40 hit "Wildfire", has been hailed by "Rolling Stone" as the best new songwriter in the country." Michael's interest in music developed at the age of 6, when his Irish seafaring grandfather sent him a plastic ukelele from Hawaii. His new fascination with music became a natural compliment for his love of folk tales and interest in storytelling, which already produced a series of short stories, a novella and a play that was even performed by his ninth grade classmates. Possessing a natural talent that by now was easily recognizable, Michael, at the age of 17, was performing regularly with his popular band in nightclubs and on television. His writing was featured in a national poetry anthology. Throughout his teens, Michael equally divided his summers between helping his grandfather work a farm, and working on a ranch for adolescents, providing both guidance and entertainment as a wrangler and singing cowboy. The wealth of experiences ex-periences gained from these jobs helped shape Michael's early songwriting ideas. Always eager to learn and expand upon his growing interest in Native American art and culture, Michael hitchhiked throughout the Southwest and Rocky Mountain Moun-tain region, playing as a solo act in nightclubs and saving money for college. At the age of 20, Michael enrolled in creative writing and poetry studies at UCLA. Within six months, he secured se-cured a job writing songs for Sparrow Music and was performing regularly at Led-betters Led-betters Club in Westwood. Michael's circle of friends included many young talented talent-ed artists who were part of the burgeoning Southern California Cali-fornia music scene: Jackson Browne, Linda Ronstadt, then with the Stone Ponies, Don Henley and Glen Frey of the Eagles, Jerry Jeff Walker, Buck Owens, John McEuen, and others. Sensing the birth of a new type of music and feeling the need to work out the many concepts evolving from within, with-in, Michael temporarily moved to a secluded bungalow bunga-low in the San Gabriel Mountains, sending his compositions com-positions to Los Angeles by mail. As his writing evolved, his songs became more and more a direct expression of his personal experiences and fantasies. Michael's period of seclusion seclu-sion bore a fresh new vitality Thursday, Friday and Saturday Ron Spears & Dusty Rider Jan. 18th thru 22nd Headfirst Michael Murphy 2 shows 7:30 & 10:30 January 19th 209 Main SI 649-4HG 942-4059 Utah Avalanche Forecast Center ML4NCHE INFOB444TION ft s China Bridge Restaurant Open 7 days a week, 11:30 a.m. - 11:00 p.m. 1 C 1 f ZZZPrf SPECIAL j L"""" jrrf 11:30 a.m. -3:30 p.m. S"- 88 Koll, Chicken Chow Mein, nL- yy Pork Fried ce I Take out available mini bottle service. J' V ' i " , - 1 '"OwtWji'. I t 7-v - DON BRADY ASSOCIATES Interior Deslan. Residential and Commercial, Furniture Packages available starting at $5,000. Park Meadows Plaza Building, Park City, Utah. Box 1678 801-649-4044 and direction that was headed head-ed for his homeland; Texas. Far ahead of his time, before Willie Nelson, Jerry Jeff Walker, and a host of others moved to Austin, Michael Murphey put together a band that literally sparked a revolution in music a subtle blend of rock rhythms, country harmony, poetic lyrics and improvisational solos. Murphey introduced a Michael Murphey brand of Southwestern music that was unlike anything people had ever heard before. be-fore. It was a synthesis of Michael's many folk and popular culture enriched experiences. Despite the demands made on Michael's time by his career, he has put great efforts into donating his concert proceeds and personal per-sonal time to aid emotionally disturbed and mentally re tarded individuals, Native Americans, and environmental environ-mental issues. He has played numerous benefits. Among those, "The Longest Walk," an event organized to increase in-crease awareness of the problems facing Native Americans, and, for the Sierra Club, an organization dedicated to saving the wilderness of the Southwest and Rocky Mountain regions. I R!.lr ........... 1 Homegrown vines , homemade wine Editor's note: this is the final instalment of a three-part series on winemaking by Richard Lanman, Sr. Chateau Thaynes, vintage 1981, an excellent choice for that special hamburger on three-egg omelet. Or perhaps your label will read Rossi Hill Vineyard, after all, who knows what our own wonderful soils will yield? This week we complete our column on home wine making; a handy guide to bringing out the best in grapes, berries or any variety of sugar-yielding plant. Following our last column, someone suggested sug-gested that our sugar amounts were too high. Not so. Actually, a good mix requires about twenty-two to twenty-four percent sugar initially in the fermentation batch. Although that amount will vary as indicated last week, quite a bit of sugar is required to make most wines. Last week we had added our sugar and successfully completed step three. Our next requirement suggests we add one to two quarts of the sulphite solution (see last week's column) to the crock where the fermentation will take place. Stir thoroughly. thorough-ly. Next, dissolve the yeast in warm water or, add the yeast directly, if it is in liquid form, to the fermentation vat. Continue to stir the mixture and sample for a slightly tart taste. If you find none, add a little citric acid, available at grocery stores. Also at this time, if you have used a yeast starter, add that as well. Now you must let the mixture ferment four to seven days, stirring several times a day to prevent a "cap" from forming. The cap will consist of dried, bubbly crust from the fruit. Your mixture should bubble gently and develop a lovely aroma. At this point you need to determine if you have enough liquid to make five gallons, if not add sterile (sulphite-added) water to make the five gallon total. Following this initial fermentation, a great deal of yeast lias been generated along with some alcohol. As fermentation is an anaerobic process (carried on without oxygen), it will be necessary at this point to eliminate all oxygen. In the fermentation you want to produce alcohol from sugar, not make yeast from sugar.Consequently, after the fourth day you must remove all the solids from the mixture and transfer the clear liquid into a carboy or large glass container. Prior to removing the solids, you should once again test for tartness; if the wine is too sweet, add some more citric acid or concentrated orange juice. As mentioned in our two earlier columns, sterilization is necessary or you will have worthless wine. Prior to the transfer, swish around some of the sulphite solution in your glass container. Then swish around some more in a bucket. Take your must (the fermenting mixture) and pour it into a burlap bag or sack for pressing. Squeeze the juice by hand through the sack until all of it is in the bucket and the fruit skins and stocks are in the bag. The juice, still sterile, may then be transferred into the carboy or jugs. Many people find this sterilization confusing and awkward if neglected however you might as well not even make the wine. Seal your containers with corks; they will need one hole bored through each of them. Install the lock or tubing (your tubing will need to be bent in a sink trap fashion, a U shape to hold the small amount of sulphite solution you will pour in). The solution will keep any air from entering the fermenting wine and interfering with the anaerobic process, yet it will allow carbon dioxide to escape from the wine. Once in the glass jug, you will let the fermentation continue until it stops. As the liquid ferments, small amounts of solids will form at the bottom of the carboy or jug. When a substantial amount forms, pour the liquid gently into a second jug, leaving the solids in the bottom of the first. This process is called racking; you will need to do it four or five times during the fermentation. Each time make sure you pour the wine into a sterile container equipped with a cork and a trap. After racking, your wine will develop a beautiful, clear color. Leaving the particulates particu-lates in the wine on the other hand will ruin it, producing a bitter taste. A temperature of 55 to 65 degrees is ideal for the entire fermentation process. In most cases placing your wine in a cask is not really necessary and may do more harm than good. Good quality casks are expensive, and special techniques of sterilization are usually required. Subsequently, you will now probably wish to bottle your wine. Again, rinse all your bottles with the sulphite solution and soak your corks in the same. Then fill all the bottles within two inches of the top and insert the corks. If you have used a classical grape it might be nice to use the bottle style associated with that grape. For example, if you made a Rielsing, use the slender green or brown bottle. If you made a Cabernet, the high shouldered Bordeau bottle would be appropriate. appro-priate. You might want to design your own label if someone in your family is artistic. You may purchase stock label paper with glue on the back in most wine supply shops. On each label you should note the grape or fruit variety (Golden Delicious for example) and a vintage date. Deep your bottles on their side to keep the corks moist. Let them age a bit. Most white grape wines and other fruit wines can be consumed after a few months. If you make a Cabernet you may wish to wait a couple of years. Now all you have to do is invite some friends over to try your wine. If they are good friends they will say nice things about it and you will have learned enough about the wine making process to enable you to make even more superb wines the next time. lean your jeans on us. - - - - i To volunteer, contact: COMMUNITY WIRELESS KPCW Memorial Bldg., Park City 649-9004 . |