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Wine whine - oldbloke's mutterings
March 15th, 2011
11:54 pm
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Wine whine
Looks like the poll has come out in favour of tea wine.
So I check the book - he suggests "some of the scented Indian and Chineses teas" but doesn't go as far as naming any. And then he says it's excellent for blending.
I don't want something for blending, I want something to drink!
Nothing for tea wine in The Alaskan Bootlegger's bible (but milk wine will be an option in a future poll)
The recipes in my Other Book are frankly weird.
Internet to the rescue!
I'll do Earl Grey.

The mead is a bit less opaque already, and the bubbling has slowed. I suspect it may be clear within the fortnight (but I won't be worried if it isn't). Maybe I didn't put enough honey in and it'll not only be dry but also a bit underpowered. No matter.

The parsnip is /still/ bubbling, though almost imperceptibly now. And it's pretty much clear. I much prefer dry so I'm happy to leave it in the airing cupboard until I need the space for something else, which will be a while.

The ~beer tastes great but of the remaining 14 or so bottles, only 2 are actually clear. No idea what went wrong, but suspect the yeast of being insufficiently clumpy. Have put a few bottles in the airing cupboard in case it's due to incomplete fermentation, maybe the yeast will wake up, do something, then die and sink to the bottom like it's supposed to.
It amuses me somewhat to serve the stuff through a teastrainer, but it's not ideal.

Y O Y does carrot never win the poll? Eh? Eh?

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From:femsc
Date:March 16th, 2011 12:06 am (UTC)
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(...milk wine will be an option in a future poll)
The recipes in my Other Book are frankly weird.


Are you seriously implying that milk wine isn't frankly weird?
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From:oldbloke
Date:March 16th, 2011 12:24 am (UTC)
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Most cultures have (or have had) a fermented drink based on milk. ISTR having something along those lines in Italy.
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From:jestersong
Date:March 16th, 2011 12:28 am (UTC)
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But most of them have since given up on the idea?
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From:oldbloke
Date:March 16th, 2011 09:57 am (UTC)
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The tribesmen out on the Steppes are still at it. Kefir and Kumis are mildly alcoholic but the main reason for fermenting there is preservation, and to modify the nutrition you get from it. Yoghurt is of course produced by a form of fermentation.

I now recall that what I had in Italy was a milk-based liquer, so made by adding milk to a spirit rather than fermenting the milk.


Oooh, look, somebody's tried the very recipe I have:
http://www.thehomebrewforum.co.uk/viewtopic.php?f=39&t=13447
I note they describe the unaged product as "offensive". So maybe as a joke experiemtn alongside a /real/ wine, sometime. You get cottage cheese as a by-product (but with alcohol in it...)


Edited at 2011-03-16 10:34 am (UTC)
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From:blackberry44
Date:March 16th, 2011 10:21 am (UTC)
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I was going to suggest Earl Grey, or Lady Grey. They're both scented, and Lady Grey is particularly flowery.

Then there's Jasmine Tea, but I find that rather too much like soap.

I just hope the beer doesn't wake up and go BNAG in the airing cupboard, or you will be too busy washing all the sheets to make any more wine!

You don't actually need our permission to make carrot, you know. Just do it if you want to.
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From:k425
Date:March 16th, 2011 12:28 pm (UTC)
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Y O Y does carrot never win the poll? Eh? Eh?

Because you don't restrict the poll to the people who are going to be drinking the damn stuff!
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