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well took me a trek today on a quest to find some wild grapes to make about a gal. of fine wine . found and picked a gunny sack of grape got alittle less then a gal. but I have not added the sugar yet and that will take up the room that is left in 6 months I should have some fine wine to sip on.:taz:
Nice. Hope you enjoy it.
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Originally Posted by skunkkiller
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Originally Posted by crashdive123
*Crash must have had a long day.*
Skunkkiller, you ARE familiar with the Quality Control process we have here, aren't you? :innocent:
I can never seem to keep the grapes around long enough to make anything out of them. I find the bush or vine, sit down and start eating. Fill up the bags, and somehow they all vanish before I get them home.
Hmmmmmmm.....................
Yeah, a bit tired. 93* out and I was in a bee suit for 7 hours.Quote:
Originally Posted by Ken
I'll trade ya'. Went to see the dentist yesterday afternoon. He did my root canal at 7:30 this morning. :innocent:Quote:
Originally Posted by crashdive123
OK.....Whatever blows your skirt up.:innocent:Quote:
Originally Posted by crashdive123
I wonder if you've forgotten that Crash can BAN YOU! :sneaky2:Quote:
Originally Posted by 2dumb2kwit
we've had some aging for almost a year now. we sampled a small bottle a few months ago and it wasn't really good yet. in about 2 weeks it will be a year old... I can hardly wait!
my wife knows the recipe, if it isn't done with fire and rocks i'm lost hahaha.
maybe I can get her to post it up for me.
i'm actually surprised you found any this time of year, all the muscadines and bullaces here are gone :(
p.s. FVR we barely got enough home to make a gallon.. one of my fav trail snacks too!
Sacrilege !!! Alcoholic beverages should NEVER be aged for over 3 days and consumed in less than a week, it's the American way !!
grapes and sugar thats the recipe thats allgrape have there own yeast in them you just have to make sure you use enough sugar.6 months is the least time I would let it age.
Ya see, coot....They're talking "wine"......You're talking "shine"! LOL:innocent:Quote:
Originally Posted by Ole WV Coot
Sorry bout that. I tried to read it without moving my lips :blushing:Quote:
Originally Posted by 2dumb2kwit
Coot...I don't know if you saw it, but a while back, I posted my recipe for blackberry wine.Quote:
Originally Posted by Ole WV Coot
1. Fill Mason jar half full with ripe blackberries.
2.Pour good quality 'shine over blackberries until jar is full.
3.Put lid on jar.
What do ya think?:innocent:
Hmmm. :innocent:Quote:
Originally Posted by 2dumb2kwit
The shine (if it's any good) :innocent: will be at least 180 proof. So you fill half the jar with blackberries (say, conservatively, leaving about 33% air in the botton of the jar) and fill the jar with shine.
THAT means that about 67% of the contents will be 180 proof shine, resulting in a jar of "wine" that's about 120 proof.
120 proof "wine." :sneaky2: Okay. :innocent:
Yeah, I know.....It's kind of a sissy drink...but it sure is smooth!:innocent:Quote:
Originally Posted by Ken
Sounds good, except the put lid on jar bit. Maybe a tad too many berries. I'll have to try it several times starting with one berry and work my way up to where it's special. It's a fact QC ain't up to it.:drool:Quote:
Originally Posted by 2dumb2kwit
That, folks, is a man of dedication. I can't imagine how many sips Coot will have to suffer through to get to "special" but my guess is it might be somewhere near "can't walk".
That's a joke, right Coot? :sneaky2: Remember, we at QC ARE the professionals.Quote:
Originally Posted by Ole WV Coot
Moochers. Professionals. Tomato. Tomahto.