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Old 07-06-2006, 03:51 PM   #11
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Quote:
Originally Posted by Walker-san
Not too shabby, provided you actually like it when it's done.
It's going to age for a while. I'm probably going to crack a bottle during the holidays, but after that I may wait a year or more before cracking number 2 (unless its really good, in which case I'll make another soon).

http://www.epinions.com/content_4593918084
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Old 07-06-2006, 04:03 PM   #12
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I use secondaries. :p
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Originally Posted by Cheesefood
This part cracks me up:
Quote:
Rating:

This is a 5 star wine, in my opinion. $15.00 is a little steep for our tastes but it is worth the money if you are looking for an after dinner, dessert drink.
They call it a 5-star wine, but complain that it costs $15/bottle?

If you asked me how much a bottle of 5-star wine would cost, I would be thinking something close to $100.

Maybe their "star" scale goes from 1 to 10?

My wife is an avid wine drinker, and every single bottle of dessert wine she has bought has cost about at least $20 for a 375ml bottle (extraoplate to $40 for a full-sized 750ml bottle.)

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Old 07-06-2006, 04:07 PM   #13
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I use secondaries. :p
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Ah... I missed this part:

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Between $12.00 and $15.00 for a 200 ml bottle.
That brings it back closer to reality. I thought they were talking $15 for 750ml.

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Old 07-09-2006, 09:47 PM   #14
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Good luck Cheese! 5 Gallons of what could be a hit and miss 'experiment' seems a big initial outlay. A one Gallon trial run may have been worth a try first but i admire your courage!
I'd have personally put some acid (in the form of either HBS citric powder or the juice of a few lemons) and some tannin (again from the HBS or via some very strong black tea) to help balance it for aging.
Let us know how it goes!

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Old 08-12-2006, 07:28 PM   #15
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I took the first sample today. It's decent, but needs to be seasoned before I'll share it with company. The flavor hits you like a riesling on the tip of your tongue at first, that electric bubble-induced shock like touching a near depleted nine-volt to your tongue.

It tastes like wine at the begining. The champagne yeast give it a true champagne dryness and flavor. Perfect for a brut drinker like me.

Steadily, the maple flavors are processed by your brain. In my opinion, this goes on a tad too long before ending with a sweet, syrup taste. It's not overwhelming or too much, and I think this will mellow in time to a more acceptable level.

Jury is still out, but things are looking good considering it's still green.

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Old 08-24-2006, 04:59 AM   #16
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OK, this is a few weeks from bottling. I'll try to bottle it on Labor Day if it's ready, otherwise it'll be before the end of September.

Is anyone interested in this? If so, I'll trade for a high-end non-beer homebrew (unless it's a super-special beer). I'll bottle you a 12oz, 22oz, 750ml or 1.5L bottle for a comparable trade in return. I'll give this caviat: I'm expecting it to need at least 1 year in bottle before it's ready to drink. I'll also say that it's currently delicious in small servings and would be a great conversation piece after a formal dinner. In one year, I expect to be able to drink 3-5 ounces in a glass. I honestly can't predict how it will be in 2+ years, but I expect it'll be appreciated.

Trade is At-Your-Own-Risk as I'm the only guy here to have created this (AFAIK). It needs a pacient owner. You can decide whether it's still-wine or carbonated, as I'll prime individual bottles on request.

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Old 09-11-2006, 02:29 PM   #17
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Last night, the Mrs. and I had a couple of glasses. It's good. Very, very good. I sanitized a turkey-baster and pulled a half 22oz bottle from the carboy so that we could sample. I served it on ice.

We both really liked it. The flavor has toned down tremendously (especially when served on the rocks) and isn't too sweet or cloying. I'll definitely make this again.

I think this is going to be my holliday bring-along. I'm going to bottle it in clear wine bottles to show off it's beautiful color and clarity. Next step for me is to make a label and find time to bottle it up.

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Old 10-18-2006, 08:49 PM   #18
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do you think adding some acid or tannins would have improved it, or is it perfect as-is?

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Old 10-19-2006, 05:22 PM   #19
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Quote:
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do you think adding some acid or tannins would have improved it, or is it perfect as-is?
I don't know. It's still in the primary fermenter. I've been very, very busy and haven't done anything brew wise in a couple of months (other than sample the stuff in my carboys).

I like it, but it's not for everyone. It's perfect for my sweet tooth.
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Old 02-15-2007, 06:04 AM   #20
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hey cheese howd this turn out ? it's almost tapping time here and i want to try this.

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