Vino?

I opened a 1.5 qt bottle of cheap strawberry White Zinfandel. Not bad stuff!

and I plan to open it over the holidays...and it is passable..

But the Jamestown spiced wine I got in Williamsburg...that is for Christmas Eve baby....

Strawberry? Raspberry? Wine?

there's something desperately wrong here...

Please, pour me a glass.

:toast:

:toast:

Yepper. I'm a wine snob. :)

and I'm no snob. :hi:

:)

I made a few alterations in mine and I'll include them. At six months it was good, better at one year, and kick ass at three years old. The trick is in saving some long enough to really be good. If I make it again I will make at least ten gallons at a time. :-)


Rice Wine---Sake (Saki)

· 2-1/2 pounds, rice (husked or raw)
· 1/2 pint, grape concentrate or 1lb of light raisins (I used Sun-Maid Golden Raisins)
· 7 pints, hot water
· 2-1/2 pounds, corn sugar or honey
· 3 teaspoons, acid blend (I used about a quarter cup of lime juice and pulp)
· 3/4 teaspoon, yeast energizer (nutrient)
· 1 tablet, Campden
· 1 pack, sherry yeast

Procedure:


. Wash and coarsely crush rice.
. Place rice and chopped raisins in nylon straining bag, tie top and
..place in primary fermentation container.

. Pour hot water over rice and stir in all ingredients except yeast and energizer (nutrient).
.. (don’t forget the grape concentrate if not using raisins).

. Wait 48 hours.

. Add yeast and energizer and cover primary.

. Stir daily, checking gravity and pressing pulp lightly.

. When gravity reaches 1.050 (2-3 days), add 1/4 pound dissolved sugar or
..honey per gallon.

. When gravity drops to 1.030 (6-7 days) strain juice from bag.

. Siphon wine into secondary fermentation container and attach airlock.

. At specific gravity 1.020 add another 1/4lb of dissolved sugar or
..honey per gallon.

. When fermentation is complete. SG of 1.000 or less, siphon off into a
..clean secondary container and attach airlock.

. Siphon every 2 months to aid in clearing.

. Bottle when fermentation ceases or when ready.


It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.
Of course, you can adjust this recipe according to your past wine making experiences.
Good luck and Happy Sake making!

http://www.homebrewit.com/recsake.php

I do beer (well I have - never seem to take the time anymore) and want to do wine as well but saki?

It really is a wine to brag on. :)

wine is good.
i was in california this spring and happened onto a little vineyard that is all organic, no irrigation, etc. we signed on to their wine club. 2 bottles, 4 times a year, for $40. i don't usually spend that much on a bottle unless i know it is really worth it. but i am glad to support this kind of direct support for organic farming. and the wines are extremely tasty.

Texas has some great vineyards.

fought off the urge to buy a bottle on the way home....damn it!

I'm getting a bottle tomorrow....

:shrug:

:rofl:

:rofl:

:P

I'm not as big a wine snob as I am a beer snob, but I do so love the good stuff.

Especially the home made. :-)

That is not vino!!!!

That is strawberry flavored vodka masquerading as wine!!!! It's an industrial product that never saw the earth.

If you're going to drink dreck like that, please don't call it wine!

It's vodka with KoolAid.

Several drink Koolaid, too.

but only chilled and straight.

If I want sweeties I drink a TBA or eat some chocolate.

Can't drink KoolAid anymore cause of the HFCS.

I do worry about what's in it. The same way I worry about what's in my food.

Just remember that everytime you drink White Zinfandel, Bacchus kills a kitten.

Think of the kittens!

:rofl:

I never thought of myself as a wine snob, but y'all has turned me into one!

Bacchus would kill a kitten over that abomination. Whole litters of kittens.

Just remember, every time you drink White Zin, the terrorists win.

tonight we're drinking a Gamay from Poitou. Met the winemaker. All his stuff is "biologique" (organic) and it's really good. Tastes like the grape it was made from only more so.

It's for my sweetie Esmerelda Teluhla's birthaday on Thursday;
I bottled it early so it'll AGE nice before the partay.

:shrug:

Fine wines is delicate things, knowhutImean?

Incredibly good, cheap as dirt.

http://www.santaema.cl/

:cry:

Strawberry "wine" isn't wine. White Zinfandel is wine in name only. Real Zinfandel is red and is stuff good enough for the gods.

If you like berry-flavored White Zin, fine. But you might as well drink kool-aid vodka.

juice spends less time in contact with it's red grape skins. You could make white Merlot or Cabernet Sauvignon the same way. Like any wine, there's good stuff and bad stuff. A lot of cheap producers are mass-producing crappy white Zinfandel (or flavoring it with strawberry) which has given white zin a bad name. Decent white Zinfandel is a great quaff on a hot summer day.

If it weren't for the popularity of the el cheapo, el crappo white zin, winegrowers would've pulled up most of those wonderful zin vines that gives us those deep, dark, highly extracted fruit bombs we all love so much.

So for those who want to diss white zin (I don't like to drink it, but I won't diss it), you should actually be thankful for its popularity.

The San Francisco Chronicle did a lengthy piece on this last year--it was quite interesting.

or Thunderbird, or Boone's Farm, or Annie Springs, or Maneshewitz.

Shiraz was my favorite. *sigh*

...not gonna think about it. lol

I just put away a bottle of Pinot Grigio last night, so I do like wine. But I prefer a good scotch. I also like beer. And rum. And tequila. And vodka. And bourbon. And Irish whiskey.

But not gin. Gin is for degenerate lushes who sleep in the gutters. :evilgrin:

Real martinis, and gin-and-tonics.

and let's face it. Go into any martini bar out there today, and if you want gin in your martini you have to specifically ask for it. Vodka has all but supplanted gin as the primary ingredient in a martini.

No, when I think Gin, I don't think "king of the mixed drink." I think "Gin Lane" by William Hograth

My ex used to call it. She also reckoned that if you opened a bottle you had to finish it as it would spoil.

Mrs GoS is only allowed Gin if she's really happy, because she gets really ANGRY if she drinks it when she's not happy. (And I don't want to be near her when she's ANGRY!!).

I am always willing to give things a try - but I am very spoiled since my husband works for a wine distributor and we always have fun new things to try at home. I had some Angus with my steak last night, tonight I will pop open a Panarroz for sipping while I paint my closet doors.

vine.

A little vino would be keeno . . . I WAAAAAANT SOOOOMMMEEE WIIIIIIINNNNNE.

(Bachelor Party - 1980 something)

I will sit over in the corner and burp quietly.

Uncle Tommy brought some up from Alabama over Thanksgiving. I sip from time to time.

That stuff will straight your hair out.

over 20 years ago, I "sampled" some of that White Lightnin'...I still remember the hangover. Aptly named firewater, that.

Just enough to make you smile.

now ya tell me!:toast:

YEP... BUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUURRRRRRRRRRRRRRRRRRRRRRRRRRRRRPPPPPPPPPPPPPPPPPPPPPPPPPPP!!!!!!!!!!!!!!!

with my Pinot...:toast: