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#winemaking
ancientorigins · 3 months
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A new study has revealed Roman winemaking was incredibly sophisticated, with precise recipes and engineered equipment to produce the desired flavors. No wonder they loved it!
Imagine sipping on a fine, amber-colored wine, rich with the aromas of walnuts and spices, boasting an alcohol content of around 11%. This was the reality of Roman wine lovers.
The so what was the Roman secret to delicious wine? A groundbreaking study reveals the techniques behind these exquisite flavors that even modern winemakers might learn from!
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loonaawoona · 8 months
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I like to talk to my yeast. They're doing a great job. We make the wine together, as partners, and they deserve respect.
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clatterbane · 9 months
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Redneck Brewing #20: Tropical Jubilee Wine
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Hard to believe that I am up to small "artisanal" batch #20 by now, honestly. And only two of those have needed to go straight down the sink so far.
But, today's folly is another extra-simple storebought juice approach, following directly in the footsteps of the Sea Dyke which I just bottled up a little while ago!
We got another grocery delivery this evening, which included this carton of what is evidently a 50th anniversary special edition tropical blend. A tropical taste celebration, according to the label! (How does this vary from their usual tropical version? I haven't tried either one yet.)
Ingredients:
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I am a little concerned about the orange juice content there, btw, after seeing enough people report less than appealing results from commercial orange juice. But, we'll see.
At any rate, it seemed like a reasonable idea to just leave it out of the fridge, and get it going pretty much straight away in the Sea Dyke bottle. ¯\_(ツ)_/¯
That will be the second time that I have reused that same yeast colony, which will actually be a first here. I'm cutting back some on added yeast nutrients for this batch, under the idea that there are most likely enough of their fallen comrades left in the sludge to keep our friendly cannibalistic microbes reasonably happy already. Just keeping this simple with some added sugar, and a smidge of extra nutrition for insurance.
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ahoymayt · 9 months
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Lavender Mead ~12% abv
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sleepydross · 10 months
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Yall gotta check this out. This is the wine my partner and I are making from Dame's Rocket flowers, an edible wildflower from our own yard. Look at the COLOR LAYER and how much it's pulled!
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@loonaawoona and I are gonna drink the hell out of this and tell yall how it is (when its readY)
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littlehouseontheaerie · 6 months
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For those of you who like cozy games and have Amazon Prime, there's a game on their "Free With Prime" section now called Hundred Days.
It's a super cute game where you take over a vineyard and learn to produce wines, trying to produce the fanciest and highest-rated wines. There's also a story, but it's not very in-depth.
No time limits or deadlines, just messing around with some cute mechanics trying to make fancy wine and sell them to invest in new grapes.
It's free until November 1, so if that seems your style I'd give it a shot!
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wineandotherpotions · 2 months
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Apple cider
This weekend I started some home made hard apple cider. What I ended up using for about 5 litres of cider was:
- 7,5 kg apples(different kinds cause why not)
- about 800 grams of dark brown suger
- 1 cinnemon stick
-about a handful of raisins
-half a packet of cider yeast
Since I used whole apples I had to get the cider from it first. This turned out to be quite the project, as I don't own an apple press.
My first attempt was to shred them in the food processor and then wring them out by putting it in cheesecloth and then twisting it, which didn't work at all as the cheesecloth ripped before I could get a sufficient amount of juice out.
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To actually get more juice out I had to fully grind them in the food processor so a lot of the juice already came out
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Just twisting it in the cheesecloth still didn't work, so I ended up putting some cheesecloth in a potato masher, putting in some of the apple mush(not too much at once, very hard to get all the juice out if you fill it completely) and then press with all my might.
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This technique proved quite right, as I ended up with around 5 litres of fresh juiced apple cider. This was about right with what I found online, where someone said apples deliver around 65% of their weight in juice. After the complete 7,5 kg of apples that left me with a full pan of juice, a mountain of apple leftovers and a kitchen completely covered in apple.
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I took some of the juice out as I didn't want to fill up my fermenting jug to the brim. What was left I heated up a bit, added the sugar, raisins and cinnamon and waited for it to cool down. The yeast packet said I had to let it cool till 28 degrees but I got bored when it reached 32 degrees and decided to just go ahead, as that's not a temperature that should kill the yeast. Then it was time to add everything to the fermenting jug, and finally add the water lock and give it a good shake. Once the yeast was completely dissolved it started fermenting right away.
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It still seems to be fermenting quite nicely, so now it's just shaking it twice a day until the fermentation is done. I'm hoping it'll be just a few weeks, but my last wine projects turned out to ferment for 2 months instead. I think it's cause my living room isn't very warm right now.
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itsagrimm · 5 months
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making wine at home is like having a constantly burping roommate.
not that i mind my 5 liter roomie burping and bubbling himself into oblivion and turning himself into fine wine in the process.
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harechristian · 2 years
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ancientorigins · 8 months
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The cliffs of Mount Athos have been home to a community of monks for over 12 centuries. Their way of life has barely changed, living lives of worship and self-sufficiency.
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loonaawoona · 6 months
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I make my own wine and I made a little bag to put a bottle in. Look at this. I'm the coolest motherfucker ever. I fucked up the bag a little bit and it's too big but I probably fucked the wine up a little bit too, but it fucks me up all the same, and this bag will carry it.
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stomieroski · 6 months
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courtingwonder · 6 months
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Overview of Viticulture (Winemaking) --- From "The Book", pg. 62-63
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clatterbane · 1 year
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Redneck Brewing #7: Coffee Wine!
Now that the tea wine is done with primary fermentation, and is no longer cluttering up my little Nerd Experiment Corner? Seemed like an excellent time to move on to more semi-mad experimentation along similar lines.
Is this advisable? I'm not so sure yet. Is it another fairly common homebrewing project? Yep!
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What I decided to use for this was some cold brew made with odds and ends of light roasted specialty beans with bright fruity notes which had been hanging out in the freezer for a while.
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They may end up wasted anyway, but really not that much lost if so. ¯\_(ツ)_/¯ Even if that is probably $10 worth of "good" coffee in the picture.
Other ingredients:
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Keeping it pretty simple here. I did think that the bit of syrup (which is basically the Scandinavian equivalent of golden syrup) might add some nice tones to round things out a tad, or I would have just used all white sugar.
So, we'll see how this turns out!
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ahoymayt · 3 months
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Started a batch of elderberry wine, using Lalvin D47 yeast; SG 1.061, est ABV is ~8%
I put it together while i was doing an extra shift at work
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meatman-the-ace · 9 months
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making wine is a fucking trap, i made wine this year and now i feel the obligation to drink wine out of a this big ass fuckign jug , like ive made 3 gallons this year allready. like it shouldn't be allowed to get suprise booze thats super cheap to make.
its like a trap to get you drunk 3 months later, im out here with unchecked power drinking a whole botlle of red wine listing to scary music and playing american truck sim
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