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Old 01-30-2012, 12:56 PM   #1
nukinfuts29
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Anyone have a recipe suggestion? My father in law is huge into old westerns and cowboy stuff, like Tombstone and all that. Want to brew him up a wine from that era, but he only likes sweet wines.


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Old 01-30-2012, 01:21 PM   #2
anteup
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I've never heard of a cowboy drinking wine. John Wayne and Clint Eastwood might agree.



 
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Old 01-30-2012, 01:44 PM   #3
huesmann
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Sasparilla!

 
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Old 01-30-2012, 02:57 PM   #4
nukinfuts29
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Originally Posted by anteup View Post
I've never heard of a cowboy drinking wine. John Wayne and Clint Eastwood might agree.
Earp and Holiday can both been seen having wine in Tombstone, just not much. Besides wine is what he is into so the time period is whats important.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-30-2012, 03:06 PM   #5
nukinfuts29
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Actually, found some wine's from 1881. Now getting somehwere
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Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-30-2012, 04:11 PM   #6
Airborneguy
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Do some research into grape varietals grown in California during the period. I'd imagine early California wines would have been the most common in the West back then.

Here's a decent link:

http://www.quantifiedmarketing.com/l...ne-history.php
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Old 01-30-2012, 05:13 PM   #7
Dekowski411
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I'm guessing Sangiovese would be one of the varieties Cowboys would have used... buy a couple of lugs, press them, and put them into a carboy with an air-lock...

I guess they would just let the natural yeasts on the skins inoculate the must. It’s a crap shoot doing it that way though... If I'm spending money on Juice or Lugs, I will always inoculate my must with a known good strain rather than leaving it up to nature... and if its juice you can never be sure what process it’s been thru before it got into the bucket...

 
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Old 01-30-2012, 05:16 PM   #8
Dekowski411
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or Zinfandel

 
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Old 01-30-2012, 09:35 PM   #9
kc_in_wv
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I would guess that back then, wine would be expensive since it mostly was imported.
From what I have read most beer and spirits was made on site or nearby. If it was shipped in they cut it with water to make it go further.

The old west, say Tombstone, AZ, probably did not have climate to raise grapes for wine.

I would say improvise with a mesquite honey mead or maybe an edible cactus wine.

Just thinking out loud too.
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Old 01-30-2012, 10:15 PM   #10
nukinfuts29
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I'd like to make a traditional cactus wine with the peyote LOL

Thanks for the ideas guys keep em coming!


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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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