Any Red Wine Drinkers ?

comment by Admin1 (U1)
posted 5 minutes ago
comment by 4zA (U22472)
posted 15 minutes ago
my uncle Nicola makes his own wine. quite a few lcal restaurants habe asked if he can supply them but he cannot b bothered.

makes fig wine sometimes which is my favorite.
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I've made wine and mead. I tried pasteurisation to avoid using chemicals to clear it. Glass bottles and hot water.. risky game.
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how did the mead turn out?
some mead is grate, others, not so much

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comment by Raptor✡ (U1071)
posted 50 minutes ago
comment by Admin1 (U1)
posted 57 minutes ago
comment by 4zA (U22472)
posted 15 minutes ago
my uncle Nicola makes his own wine. quite a few lcal restaurants habe asked if he can supply them but he cannot b bothered.

makes fig wine sometimes which is my favorite.
----------------------------------------------------------------------
I've made wine and mead. I tried pasteurisation to avoid using chemicals to clear it. Glass bottles and hot water.. risky game.
----------------------------------------------------------------------
You sent me a few links to some rare yeasts a while back I recall

I haven’t brewed in over 2 years now. Shipped all my equipment over ere but haven’t found the time or place to do it.
Will probably take it up to her folks in the north. They live in the countryside so I’ll probably get a portable gas stove and do it in the garden.
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I’ve heard some amazing stories from the locals here about stills blowing up up in the hills where the old boys are still making brandy in their sheds, runs down the mountains with 5L Luso bottles full of medronho after all day ‘tasting’ sessions, buying the police off with a bottle...

One lad I know (lad, he’s about 50 now) reckons he got past a police stop after one such session by repeatedly sucking on the breathalyser: “It isn’t working?”

comment by 4zA (U22472)
posted 1 hour, 58 minutes ago
comment by Admin1 (U1)
posted 5 minutes ago
comment by 4zA (U22472)
posted 15 minutes ago
my uncle Nicola makes his own wine. quite a few lcal restaurants habe asked if he can supply them but he cannot b bothered.

makes fig wine sometimes which is my favorite.
----------------------------------------------------------------------
I've made wine and mead. I tried pasteurisation to avoid using chemicals to clear it. Glass bottles and hot water.. risky game.
----------------------------------------------------------------------
how did the mead turn out?
some mead is grate, others, not so much
----------------------------------------------------------------------
Mead was like a pinot grigio, the honey and sweetness was gone by time yeast was finished

comment by Sheriff JW Pepper (U1007)
posted 2 hours, 33 minutes ago
comment by Nickasaurus (U9257)
posted 40 minutes ago
comment by Sheriff JW Pepper (U1007)
posted 12 minutes ago
Our mate loves chateau neuf du pap....never seen the attraction myself
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Yeah but you’re a white lightning man
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I wouldn't clean my patio with that nick....although I bet it'd do a great job
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comment by Admin1 (U1)
posted 1 hour, 15 minutes ago
comment by 4zA (U22472)
posted 1 hour, 58 minutes ago
comment by Admin1 (U1)
posted 5 minutes ago
comment by 4zA (U22472)
posted 15 minutes ago
my uncle Nicola makes his own wine. quite a few lcal restaurants habe asked if he can supply them but he cannot b bothered.

makes fig wine sometimes which is my favorite.
----------------------------------------------------------------------
I've made wine and mead. I tried pasteurisation to avoid using chemicals to clear it. Glass bottles and hot water.. risky game.
----------------------------------------------------------------------
how did the mead turn out?
some mead is grate, others, not so much
----------------------------------------------------------------------
Mead was like a pinot grigio, the honey and sweetness was gone by time yeast was finished
----------------------------------------------------------------------
I used to make a great apfelwein. Strong dry and tart.

Champagne yeast would annihilate all traces of sugar.

These days I don’t much more time than just grabbing a load of unpasteurized pressed apple juice from the orchards round here and tossing some brown sugar and yeast into for a week or so.

Back sweeten. Bingo. Lovely cloudy apple goodness

comment by Manfrombelmonty (U1705)
posted 1 hour, 6 minutes ago
comment by Admin1 (U1)
posted 1 hour, 15 minutes ago
comment by 4zA (U22472)
posted 1 hour, 58 minutes ago
comment by Admin1 (U1)
posted 5 minutes ago
comment by 4zA (U22472)
posted 15 minutes ago
my uncle Nicola makes his own wine. quite a few lcal restaurants habe asked if he can supply them but he cannot b bothered.

makes fig wine sometimes which is my favorite.
----------------------------------------------------------------------
I've made wine and mead. I tried pasteurisation to avoid using chemicals to clear it. Glass bottles and hot water.. risky game.
----------------------------------------------------------------------
how did the mead turn out?
some mead is grate, others, not so much
----------------------------------------------------------------------
Mead was like a pinot grigio, the honey and sweetness was gone by time yeast was finished
----------------------------------------------------------------------
I used to make a great apfelwein. Strong dry and tart.

Champagne yeast would annihilate all traces of sugar.

These days I don’t much more time than just grabbing a load of unpasteurized pressed apple juice from the orchards round here and tossing some brown sugar and yeast into for a week or so.

Back sweeten. Bingo. Lovely cloudy apple goodness
----------------------------------------------------------------------
admire u guys 4 making this stuff

love cloudy cider, cloudy anythng, cider, sake but not cloudy skies

comment by Manfrombelmonty (U1705)

I used to make a great apfelwein. Strong dry and tart.

Champagne yeast would annihilate all traces of sugar.

These days I don’t much more time than just grabbing a load of unpasteurized pressed apple juice from the orchards round here and tossing some brown sugar and yeast into for a week or so.

Back sweeten. Bingo. Lovely cloudy apple goodness
----------------------------------------------------------------------

Apfelwein, no laxatives needed!

St.Hallets Old Block Shiraz. treat yourself