More wining.

Devlyn · February 03, 2013, 04:22:08 PM

I'm at it again, I started a pomegranate/raisin wine this weekend. It's at the rolling boil stage of fermentation already. It looks like it will be a nice pink color. It's a turbulent, mucky mess right now, though. Next weekend I'll remove the fruit and start a second wine with it. The lighter second wine is for topping off and blending purposes. Ill keep you posted. Hugs, Devlyn

Shantel · February 03, 2013, 04:56:41 PM

Have a friend in Eastern Washington that usually has half a dozen carboys percolating. His wines are rather nice as I can recall, but the alcohol content is hard to control. After several years of sampling his product I have a serious case of CRS.

Devlyn · February 03, 2013, 05:08:05 PM

Yes, fruit wines can get quite strong! I held back a bit on the sugar, this is going to finish out bone dry. It's for cooking, so that's preferable. Last years mango wine stopped with a trace of sugar still in it, the alcohol content is what killed off the yeast. That wine made the best sloppy joes I ever had!

Shantel · February 03, 2013, 05:19:27 PM

Quote from: Devlyn Marie on February 03, 2013, 05:08:05 PM
Yes, fruit wines can get quite strong! I held back a bit on the sugar, this is going to finish out bone dry. It's for cooking, so that's preferable. Last years mango wine stopped with a trace of sugar still in it, the alcohol content is what killed off the yeast. That wine made the best sloppy joes I ever had!

Never heard of wine used in Sloppy Joes, don't you mean that Joe got sloppy drinking your wine?

Devlyn · February 03, 2013, 05:33:03 PM

You're not getting my sloppy joe recipe that easy! OK, here it is. Brown up 1 lb of ground beef and a chopped onion. Drain the fat, deglaze with a cup of mango or other wine, add a can of tomato sauce and a can of water, 1/4cup molasses, salt to taste and every seasoning on the shelf. And a spritz of soy sauce. Stir and cook down until it's almost dry again. Serve on your choice of bread. Hugs, Devlyn

Shantel · February 03, 2013, 06:10:57 PM

Quote from: Devlyn Marie on February 03, 2013, 05:33:03 PM
You're not getting my sloppy joe recipe that easy! OK, here it is. Hugs, Devlyn

Cool, it's cut and pasted in my recipe book already, thanks Dev!

Devlyn · February 18, 2013, 05:41:00 PM

Two gallons are in carboys for secondary fermentation, and I have a one gallon second wine in the primary. The pomegranate really gave up its color during fermentation, it's more like a burgundy now. Racking in a month or so.

Shantel · February 18, 2013, 05:44:37 PM

Quote from: Devlyn Marie on February 18, 2013, 05:41:00 PM
Two gallons are in carboys for secondary fermentation, and I have a one gallon second wine in the primary. The pomegranate really gave up its color during fermentation, it's more like a burgundy now. Racking in a month or so.

I'll be booking a flight for a wine tasting session and to pick up my new raccoon skin hat!

Devlyn · February 18, 2013, 05:59:08 PM

Shantel · February 18, 2013, 06:03:58 PM

Quote from: Devlyn Marie on February 18, 2013, 05:59:08 PM

OMG I feel a wine headache coming on!

Wish you were my neighbor we'd sit out on my patio on summer nights and be loud!

DriftingCrow · February 23, 2013, 12:30:20 PM

Wow Devlyn, that wine is such a pretty color (and I like your coocoo clock). How long have you been making wines for?

Devlyn · February 24, 2013, 06:24:30 AM

You're the second person who noticed the clock.I bought it in the Black Forest when I was stationed in Germany. I made a batch of kit wine when I was young, never got back to making more. About five years ago I put some raisins in a soda bottle with sugar, water, and a pinch of bread yeast. Blind luck handed me back a bottle of white wine. I've made a raisin wine with a handful of black pepper, mango wine, the dandelion wine, and this one, raisin/pomegranate. I want to do a jalapeno wine for making chili and other dishes that can stand heat. Hugs, Devlyn

DriftingCrow · February 24, 2013, 08:13:32 AM

Ah that's really cool, I had no idea you could make wine out of jalapenos and raisins. I knew someone who used to make wine with the concord grapes that grew wild in his backyard, he had a big vat that he kept in the bathroom.

Devlyn · February 24, 2013, 08:58:40 AM

Sugar+water+yeast=alcohol and carbon dioxide. How it tastes is a matter of ingredients. This is a great site:

http://winemaking.jackkeller.net/

Shantel · February 24, 2013, 09:12:56 AM

I go to the wine tasting events at two of the large chain grocery stores and photo the labels with my cell phone of the wines I like best for various occasions. I have a wine rack full for friends and family when we have company. I used to drink a lot of wine, but rarely touch it now because the calories and sugar is astronomical and I don't want to wear it. Part of the woman crap in my brain that I have to cope with I suppose. When I was a guy I could have cared less I think, although I'm not sure because of the blackouts.

DriftingCrow · May 11, 2013, 06:02:03 PM

Devlyn, do you know how to make brandy? I am looking for a plum brandy

Devlyn · May 11, 2013, 06:11:00 PM

Brandy is a distilled product. Anyone can make up to two hundred gallons of wine, no permit required. You can't make a drop of distilled spirits or you're moonshining!

DriftingCrow · May 11, 2013, 06:16:31 PM

ah despite being a certified bartender I was never sure what the difference was

Devlyn · May 11, 2013, 06:19:02 PM

While we're here, you reminded me to check on it. Look how nicely it's cleared up!

DriftingCrow · May 11, 2013, 06:29:58 PM

Wow it's so pretty!

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