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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Meat + wine + carboy = ?

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Old 12-06-2012, 01:33 PM   #21
wan2ride
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You could try making a small amount of wort from hickory smoked malt and adding that.

I found Rogue Voodoo to be horrific, but a local brewery here makes a hickory porter called Hogwash that tastes wonderful. Straight up bacon and smoked BBQ pork.
The secret may be that they smoke the malt themselves.

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Old 12-06-2012, 01:43 PM   #22
WoodHokie4
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Quote:
Originally Posted by mrbeachroach View Post
Also just wondering what's the concerns on the fats? Seams like to me, that fats or oil on water would float and could be racked off.

Remember that fat is a hydrocarbon that is organic-soluble. And it may float in water, but you're adding fats to an alcohol/water solution. Ethanol is a hydrocarbon as well, and will likely allow the fats to dissolve into the solution. Creating the clear liquid that congeals in your throat like Yooper described.


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Originally Posted by Yooper View Post
And then it happened. The fat in it, that I couldn't see, congealed on the back of my throat. And I gagged.
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