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Making Wine

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  • WritersPanic
    replied
    So I have 2 half-gallon jugs of blackberry cider I got from the Farmer's market. I got 2 because I forgot how much sugar I used to make the last batch. I know I used 1/4 cup of Turbinado and a tablespoon of Black Strap Molasses. But I forgot if I used 2 cups of granulated white sugar or 3.

    For small batches like this I use a 1-gallon jug to ferment, but I only have 1. So I need to start the one that is likely to ferment faster than they other.

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  • WritersPanic
    replied
    Originally posted by 6-eyed View Post
    Also, this makes me wonder... was wine originally invented by accident? I can easily see how someone drinking grape juice that spoiled to the point of fermentation had the time of his life. Some of the greatest inventions came to humanity by accident, ya know
    I have heard some stories about this. A common theme is an early hominid noticed animals ingesting something and then acting strangely, so he tried it. And the list of animals stretches from birds to elephants, all getting drunk on something fermented.

    What's interesting is how long it took for humans to go from Mead/Beer/wine and start distilling. After thousands of years of drinking fermented fruit/grain, some alchemist in the first century AD figured out how to make distilled hooch. Christ drank beer!

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  • WritersPanic
    replied
    Originally posted by 6-eyed View Post
    Reminds me of a time back in college when my friend came to our party with some home made wine. We were stoked and supportive to see what she came up with. It tasted more like a sugary cranberry vodka than a fine wine.

    Never made wine, but I have brewed some good imperial stout.
    I haven't attempted beer yet. I have been reading up on it and since I have made moonshine, I'm not new to fermenting a grain mash. But I have had far more skunky homemade beer than skunky homemade wine.

    I'm still apprehensive, but I do need to start making beer. Guinness is cheap, but I'm sure I can figure it out.

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  • 6-eyed
    replied
    Also, this makes me wonder... was wine originally invented by accident? I can easily see how someone drinking grape juice that spoiled to the point of fermentation had the time of his life. Some of the greatest inventions came to humanity by accident, ya know

    Leave a comment:


  • 6-eyed
    replied
    Reminds me of a time back in college when my friend came to our party with some home made wine. We were stoked and supportive to see what she came up with. It tasted more like a sugary cranberry vodka than a fine wine.

    Never made wine, but I have brewed some good imperial stout.

    Leave a comment:


  • WritersPanic
    started a topic Making Wine

    Making Wine

    I've been making wine since I was 14. It started by accident when I left a bottle of grape juice, previously opened, in my closet and forgot about it. When I came across it again it was because the bottle had burst and sprayed the wall with purple wine. There was still about half a quart of wine still in the bottle that had a very strong alcohol smell to it.

    I hit the library and cracked some books (1970s Go Ogle) and learned everything about natural yeast and making wine. It was amazingly simple.

    I only make it occasionally now and if it has been more than a few years I do a few practice batches with grocery grade grape juice before risking the cost of wine grape concentrate. So this evening I'm drinking from 2 bottles I made in October of 2018 from Welch's white grape juice and their "purple" juice. I normally don't let this kind of cheap shit age so long.

    What's amazing is that both bottles taste the same, and its shockingly good. It's semi-dry with no weird finish like one gets from using baker's yeast (I used Montrachet wine yeast). I am planning to make 2 gallons of blueberry wine this week.

    There's a farmer's market down the road that sells blueberry cider (they grow a lot of blueberries in Georgia). I have used their cider before and it made an excellent red wine with virtually no blueberry flavor. It tastes like a Shiraz or Cabernet. And this was with the same Montrachet yeast.

    I got 2 half-gallon jugs the other day, so I plan to make 2 gallons of the good stuff. I have two 6-gallon carboys (Demijohns for you archaic bastards), but I'm not ready for such a large batch yet. I'll post pics when I set this next batch in motion. The blueberry cider is less than $10 for a half gallon, which I make into a gallon of wine with sugar, pure water and yeast. I figure it costs me about $12 to make a gallon of table quality wine.

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