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Showing content with the highest reputation since 09/11/2011 in Blog Entries

  1. 2 points
    Yesterday afternoon I, Jeremy James Moreau, had an epiphany: I should make mead! Specifically Joe’s Ancient Orange Mead. For those of you unsure as to what exactly mead is. Mead also called honey wine, is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash, which is strained after fermentation. Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops (which produce a bitter, beer-like flavor). The alcoholic content of mead may range from about 8% ABV to 18%. It may be still, carbonated, or naturally sparkling, and it may be dry, semi-sweet, or sweet. Mead is known from many sources of ancient history throughout Europe, Africa, and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory. “It can be regarded as the ancestor of all fermented drinks,” Maguelonne Toussaint-Samat has observed, “antedating the cultivation of the soil.” I found a recipe online for Joe Mattioli’s Ancient Orange and Spice Mead (JAOM). Vic and I went to Kuhn’s Market and purchased the ingredients we needed: 8 pounds of honey, 3 oranges, and a box of raisins. We already had the Cinnamon, Cloves and Nutmeg at home. Upon arriving at home we all went for a walk in the little alley behind our house. Vic is doing very well walking, climbing and running. Walking on Mascot Way. As Jenn was baking her bread, I sanitized a five gallon carboy and poured the honey in, using hot water to get all of the honey from the bottles. I then cut the oranges into 12 sections each and pushed each slice into the bottle. Next I poured 1/2 of the box of raisins in and added 3 tsp of ground cinnamon, 1 tsp of ground nutmeg, and 1/4 tsp of ground cloves. I then added cold water to the three gallon mark and shook the daylights out of the whole mixture. The recipe said to let the stuff get to room temperature before adding the yeast. I don’t have one of those thermometers that stick to the side of my carboy, so I sanitized my meat thermometer and using tongs gently lowered the tip into the liquid. It read 70.8° F. I could now add my packet of regular old Fleischman’s Bread yeast but for one little problem: my thermometer was bobbing around in my potential mead! After 10 minutes of failed ideas and attempts, I let Jenny try. She also failed, but in her failing I had a stroke of genius. I would bend the end of my bottle brush 90º, catch the tip, and lift it straight out. Of course, I let Jenn get the satisfaction of ‘fixing my mistake.’ So, crisis averted, I added the yeast, put the bung in, and shook it like my mama taught me. A whole lotta shakin' goin' on! All that was left to do was attach an airlock and wait for the Yeastie Boys to do their thing. This mead should ferment for 2 months and clear on its own, at which point it is bottled and aged for six months. So the 15 bottles of JAOM should be ready for Christmas time! Total ingredients cost: $39.52 Yield: 3 Gallons, Approx. 15 750ml bottles Time involved: 15 minutes. (if you don’t drop the thermometer into the mead!) Cost per bottle: $2.63 So there it is. My first blog and my first mead. Cool.
  2. 1 point
    Champagne and sparkling wine are two different beverages even though they are both wine and contain fine bubbles. They both could be served only during special occasions. Ordinary people can have a hard time distinguishing the difference between those two beverages. Sparkling wines Sparkling wines are different kinds of wine produced by using a specific fermentation method which stimulates the forming of bubbles. Sparkling wines are also different from one another depending on the technique used for their preparation and the level of alcohol that they may contain. One can therefore find on sale different types of sparkling wines such as: Sparkling wine, Quality sparkling wine, Quality sparkling wine of the aromatic type, crémant and quality sparkling wine produced in a specified region (quality sparkling wine psr). Those wines are also classified based on their sugar content. Thus, we have: Brut nature (0 to 3 gr/l), Extra brut (0 to 6 gr/l), Brut (0 to 12 gr/l), Extra-sec (12 to 17 gr/l), Sec (17 to 32 gr/l), demi-sec (32 to 50 gr/l) and Sweet (more than 50 gr/l). This classification is also valid for champagne. Champagne Champagne is a special kind of sparkling wine included in the quality sparkling wine category produced in a specified region. It is originally from Champagne which is a region located in the north of France. The difference between sparkling wine and champagne depends on the production method. In addition, champagne is produced by respecting a specific winemaking process called the Champenoise method. Furthermore, only three types of grape variety are used in the making of a bottle of champagne. Those grapes are: The Chardonnay, the Pinot Noir and, the Pinot Meunier. People might be wondering the way white wines are made from some black variety of grapes. The reason is actually quite simple: the grapes are pressed without their skins. A rosé champagne in other hand is produced by adding a small amount of red wine to the preparation. Finally, champagne classification is meant to differentiate the different categories that exist which are: vintages, Blancs de Blancs, Blancs de noirs, Rosés and crémant.
  3. 1 point
    It could be quite difficult for someone to find a perfect wine and dish matching unless one is a sommelier, wine expert or has an extended experience in catering service. If you do not belong to any of these groups of people and yet you are planning to impress your guests, it would be wise to purchase a wine guidebook in order to avoid any unpleasant surprises. Meals, cuisine and wine: a good “ménage à trois” Wine is one of the beverages used to accompany a meal. It is a well-known food complement. It is even one of the emblems of the French gastronomy. It adds the exquisite touch to all dishes. It could be a companion for appetizers, main dishes or deserts. In addition, it helps bring out the taste in all types of meats (pork, lamb, beef, etc.), poultry and seafood. Furthermore, it opens the appetite and facilitates the digestion of foods. People also often use wine as food ingredients since it adds additional flavors to their marinade, sauce and dips. It is advisable to serve this kind of meal at an appropriate temperature in order to enjoy and preserve their natural aroma. How to choose the type of wine appropriate for your meal? Wine and dish matching is very important and could be quite difficult to accomplish due to the multitude types of wines that exist. Indeed, wines are different depending on the color, aroma, origin, vintage and the production method. The way you choose the type of wine to complement your food depends on the nature of your meal. It is therefore very important to find the perfect food and meal matching in order to avoid a failed recipe and a disaster dinner. To conclude, it is important to learn the different types of wine and acquire some knowledge on meal and wine matching. A good wine guidebook would be of a precious help for that situation.
  4. 1 point
    Hi Everyone, Below is a link to the contest I found at Mad Wine, http://www.madwine.com/cf1/contest.html The winner will receive a trip for 2 from anywhere Alaska Airlines flies to Washington’s Woodinville Wine Country. Besides the airfare, it includes first class hotel accommodations, 6 VIP wine tastings at some of Washington’s very best wineries and transportation to the tastings. It’s going to be a great trip for the winners. All you have do to enter is submit your email address on the attached entry form. So enter and forward this to all your friends and tell them to forward it to all their friends! Luck is on your side, SleeplessinSeattle http://www.madwine.c...f1/contest.html
  5. 1 point
    2011 Chilean Curico MalbecI've always been partial to this Chilean Malbec and prefer it over the Argentinian Malbecs we have made in the past. Always deep in color, plenty of fruit and approachable when young. If I could only make one type of spring wine this would be the hands down winner. I almost didn't get some this year but luck (and a good friend) prevailed.Preliminary Plan: 72 lbs Crush –100% Whole Berries Additives:Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Lalvin ICV-D21[*]Oak: 50 Cubes Hungarian Medium Toast Thoughts:Some of this will end up in blends but at least half I intend to bottle on its own.
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