GreenDragon
Moderator
Don't give up - just try again with real wine grape concentrate https://www.austinhomebrew.com/Wine-Ingredient-Kits_c_52.html
Been buying from these guys for years.
Been buying from these guys for years.
Quarantine Cooking
- Thread starter GreenDragon
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Black Beenie-Weenie. Black beans, cheap hot dogs, molasses, brown sugar, salt, and a touch of cider vinegar.
Bob
Nope, tried and failed. No more wine onto beer
(you'd be blowing my cover if my wife read this).Kidding, I might try one more batch of wine. I'll check out the website.
When I was younger wine in CO was cheap. I didn't have much use for money besides making some overpaid college board member richer and buying wine and beer. Used to be able to get decent wines for under $9 a bottle. I developed quite a pallate and had many good wines. I moved to arkansas and all liquor (including wine) had to come through two major wholesalers. Arkansas also did not sell wine (besides Arkansas grown wine - gag) outside of a liquor store. All wine cost easily 3 times more than what I was used to paying in CO and it was damn near impossible to find decent wine. Gave up on drinking good wine and got used to having the ocassional glass of not so good. Finally got used to not so good. About a year and a half ago laws changed and Arkansas can now sell wine. Still a little overpriced here but more variety with an occasional good wine.
After years of living here I have a very important wine etiquette question though. If you are at a guests house is it impolite to pull the bag of wine out of the box and cut the corner off of it to get the last little bit out?
Come on who hasn't done it
Amberbeth84
Well-Known Member
I know your pain about Arkansas and alcohol. When I turned 21, I was a student at Harding University so I got real used to driving the 45 minutes and two counties over just to get a beer. Not even good beer, really.
Oh no, I won't laugh at you !Update on the wine - after multiple rackings I got it bottled today, almost as wonderful as I imagined it would be (insert sarcasm emoji here). I found out that if I add about 2 tsp of sugar to a bottle and chill it in the fridge it's almost drinkable. It's a bit on the dry and tart side. I think I'll let the remaining bottles age for another year or ten - or until I move to a state where stills are legal...
I'm not sure but I think somewhere in France @Charly is laughing about the American trying to make wine - if not he should be
There are some pretty good wines from all around the world, and since I have never tried to do some myself, I won't laugh on someone who is trying.
I wish you good luck by the way. Good wines cost more and more... just like good cigars... (I wonder if I should try to put some grapes in my garden now ! Thank you !!
)
GreenDragon
Moderator
You...you mean you are supposed to leave the bag in the box? Have I been doing this wrong all these years???? I usually take out the bag first thing, walk around the party, and squirt wine straight into my mouth, and sometimes others if they are nice.
ChinaVoodoo
Moderator
Yesterday was our 21 anniversary. We are having beef ribs and wine for breakfast at 2pm.
Congratulations.
That's a nice view of the mountains.
Jvergen
Well-Known Member
Yeah don't give up time is your friend when it comes to wine, my example is a viognier I had pressed too hard and had too much tannin, it sat for 3 year it's great now. And blending is always a great option.Update on the wine - after multiple rackings I got it bottled today, almost as wonderful as I imagined it would be (insert sarcasm emoji here). I found out that if I add about 2 tsp of sugar to a bottle and chill it in the fridge it's almost drinkable. It's a bit on the dry and tart side. I think I'll let the remaining bottles age for another year or ten - or until I move to a state where stills are legal...
I'm not sure but I think somewhere in France @Charly is laughing about the American trying to make wine - if not he should be
Jeff
Jvergen
Well-Known Member
Here is my experiment for this year found 50 lbs of frontenac from a local farm near my house in Northern IL, it's currently going through malolactic fermentation to reduce tartness. Should take like 2 months then we go from there, 
GreenDragon
Moderator
Cabbage pork egg rolls and chicken lo mein.
Thanks for the tips. I was thinking of blending it with some ever clear... Kidding of course. They usually recomend two years for Concord grapes so I was planning on letting some sit for at least that long. I've had store bought concord wine before and it's ok at best (for my tastes any way) so my expectations were not real high to begin with. Welches grape juice requires realistic expectations anyways
I'll probably try a concentrate kit next time with a grape that is more traditionally used for wine making. Good luck with your batch.
ChinaVoodoo
Moderator
I planted Marquette and Adalmiina grapes this year. It will be a miracle if they survive the winter, but you'll never know if you don't try.
Mulch them well and cross your fingers
I'm amazed anything survives the winter up there. It got down in the 60's here the other day and I wasn't sure I was going to make it
ChinaVoodoo
Moderator
What do you think is appropriate mulch? I was thinking straw.Mulch them well and cross your fingers
I'm amazed anything survives the winter up there. It got down in the 60's here the other day and I wasn't sure I was going to make it
GreenDragon
Moderator
As long as it prevents the rootstock from freezing I don't think it makes much difference. Good luck!
GreenDragon
Moderator
Sometimes it really is worth the effort...
Ok, so a brief preface to this post. The wife and I have an agreement: She cooks Monday - Wednesday, Thursday is a free for all (eat whatever leftovers you want), and Friday through Sunday I cook. Also, I am cheap, so I try to never waste anything. This translates into my cooking, so any bones and scrap cuts (chicken, beef, pork) left over from meals are frozen and used for making stock instead of chucking into the trash can.
Yesterday I made chicken lo mein, and as the freezer was at capacity, instead of adding the bones to a bag, I took out all the chicken bones/scraps and made stock. I usually slow simmer the bones with onion, carrot, and celery for about 16 hours. This extracts the maximum amount of collagen and flavor. I also took out of the freezer a vacuum pack of brisket that I had cut unto 5 pieces (2.5 lbs each), dry rubbed, and sealed last year. The brisket went into the wife's sous vide machine for 24 hours at 155F.
Also yesterday I had a hankering for some Pumpernickel bread. So I made a batch using whole wheat and rye berries I ground up in a mill, along with some cocoa powder and coffee. Yum! However, the wife is not a fan, so today I made a batch of Pain de Campaigne, a French bread, for her. When the bread was done, the brisket was done, so I transferred it to the Weber grill and smoked it with Pecan and Cherry wood for two hours.
You're not a real Texan unless you have beans with your brisket, so I cooked a batch of mayocoba beans in the chicken stock I made last night (with onions, celery, garlic and house Tabasco sauce). I never had or heard of them before moving to Texas, but thay are hands down my favorite. If you can find some, get em. All I can say is it was all worth all the effort. Open faced brisket sandwiches with red onion, natural fermented dill pickles, on fresh bread with beans.
I'm done till next weekend! (the wife has to do the dishes )
Ok, so a brief preface to this post. The wife and I have an agreement: She cooks Monday - Wednesday, Thursday is a free for all (eat whatever leftovers you want), and Friday through Sunday I cook. Also, I am cheap, so I try to never waste anything. This translates into my cooking, so any bones and scrap cuts (chicken, beef, pork) left over from meals are frozen and used for making stock instead of chucking into the trash can.
Yesterday I made chicken lo mein, and as the freezer was at capacity, instead of adding the bones to a bag, I took out all the chicken bones/scraps and made stock. I usually slow simmer the bones with onion, carrot, and celery for about 16 hours. This extracts the maximum amount of collagen and flavor. I also took out of the freezer a vacuum pack of brisket that I had cut unto 5 pieces (2.5 lbs each), dry rubbed, and sealed last year. The brisket went into the wife's sous vide machine for 24 hours at 155F.
Also yesterday I had a hankering for some Pumpernickel bread. So I made a batch using whole wheat and rye berries I ground up in a mill, along with some cocoa powder and coffee. Yum! However, the wife is not a fan, so today I made a batch of Pain de Campaigne, a French bread, for her. When the bread was done, the brisket was done, so I transferred it to the Weber grill and smoked it with Pecan and Cherry wood for two hours.
You're not a real Texan unless you have beans with your brisket, so I cooked a batch of mayocoba beans in the chicken stock I made last night (with onions, celery, garlic and house Tabasco sauce). I never had or heard of them before moving to Texas, but thay are hands down my favorite. If you can find some, get em. All I can say is it was all worth all the effort. Open faced brisket sandwiches with red onion, natural fermented dill pickles, on fresh bread with beans.
I'm done till next weekend! (the wife has to do the dishes
)
Outstanding!
Bob
Bob
Oldfella
Well-Known Member
Try this one, very rich, shape cheese. We have good here in NZ.
Note the butter tasty and easy to spread strait from the fridge. To top it off note the full cream milk in a reusable glass bottle.
Cheers,
Oldfella 0
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