disparity between wine makers and beer makers

[bracconiere]

Love this. I live by this honestly. I like coffee so i learned how to make every espresso drink, I like pastries and bread so I learned how to bake, I like all sorts of cooking traditions so I learned those too, gardening, fishing, foraging. Most of these I learned simply because I'd rather have them at home than have to go to a cafe/grocery store/restaurant for them and spend 5 times as much money. Crazy to me how this isn't just the standard way to live.

now you're just man spreading.....

 

[pvtpublic]

Love this. I live by this honestly. I like coffee so i learned how to make every espresso drink, I like pastries and bread so I learned how to bake, I like all sorts of cooking traditions so I learned those too, gardening, fishing, foraging. Most of these I learned simply because I'd rather have them at home than have to go to a cafe/grocery store/restaurant for them and spend 5 times as much money. Crazy to me how this isn't just the standard way to live.

I've been doing the same thing minus the coffee, since I drink it straight. It is so much more satisfying and rewarding. Sipping on some juneberry wine I foraged, using home canned tomatoes from the garden in a recipe, a deer roast I shot and butchered, furniture I made from dead fall. I couldn't agree with you more!

 

[pvtpublic]

Getting back to the topic though, I do a basic destemming. I don't worry about each little one so long as I get the majority of it out. Then throw it in the press, and let it drain into the carboy. Pitch, then wait. There have been brew days that made me wish I could just throw my f%@$ing mash into that press and call it good.

 

[bwible]

We drink wine pretty regularly, just about always with dinner or food. It’s fun to match wine with food. I’ve been reading about it and studying it. And when you get it right its a great experience. I don’t make wine, I buy it. Great bottles out there in the $10-$15 range today. Especially with places like Total Wine.

We’ve been doing it for awhile. I am pretty comfortable with US wines, California, Washington State, etc. I’m pretty comfortable with Italian wines. France is still the huge mystery.

Lots of wines are food friendly. I’m not sure why wine gets this snob reputation. There is some reading and learning and tasting to do, like beer or anything else. I’m at a point where I can pick out some grapes pretty reliably, but not all of them and not all the time. We have fun with wine and believe me, we are not snobs.

 

[BPenny]

Love this. I live by this honestly. I like coffee so i learned how to make every espresso drink, I like pastries and bread so I learned how to bake, I like all sorts of cooking traditions so I learned those too, gardening, fishing, foraging. Most of these I learned simply because I'd rather have them at home than have to go to a cafe/grocery store/restaurant for them and spend 5 times as much money. Crazy to me how this isn't just the standard way to live.

Have you gotten into roasting your own coffee yet?

 

[Cider Wraith]

There’s no sugar added, no preservatives or chemicals, and the Concord grape is excellent choice for wine. The good part is that you don’t have to grow, pick, clean, squeeze grapes and you don’t have to worry about on “off” year. Dial in the recipe to your preferences, and you can expect consistent results.

Now you're talking! ... my approach as well. But it sound to me like you might just be making grape cider? - which would be great. I don't know anything about wine I just make ciders with a variety of other flavoring 100% pure juices. I'd guess with what you described you're at about 8% alcohol - which would be fine, but would that be wine?

 

[BPenny]

Now you're talking! ... my approach as well. But it sound to me like you might just be making grape cider? - which would be great. I don't know anything about wine I just make ciders with a variety of other flavoring 100% pure juices. I'd guess with what you described you're at about 8% alcohol - which would be fine, but would that be wine?

Technically, even apple cider is a type of wine.

 

[Cider Wraith]

Technically, even apple cider is a type of wine

Thanks for the reply - yes, I'm vaguely aware of that but there must be something odd that's different because I enjoy thoroughly fermented down-dry ciders but can barely swallow wine

 

[BPenny]

Thanks for the reply - yes, I'm vaguely aware of that but there must be something odd that's different because I throughly enjoy cider but can barely swallow wine

That just seems like a stylistic preference. I have a friend who loves pale ales and wheat beers but I gave him a 9% ABV Belgian beer once and he hated it. Cider is generally lighter on the palate and more subtle than wine. Have you tried any lighter sparkling white wines like Spanish Cava? there is one I get at Trader Joes for $6.99 that is only around 10-11% ABV and is reminiscent of a more refined strong dry cider.

 

[bitterbad]

Have you gotten into roasting your own coffee yet?

Nope, but I've roasted and winnowed my own chocolate beans. Every year relatives or friends gift me coffee beans, but I'm starting to run out so I might make my own soon

 

[Cider Wraith]

That just seems like a stylistic preference. I have a friend who loves pale ales and wheat beers but I gave him a 9% ABV Belgian beer once and he hated it. Cider is generally lighter on the palate and more subtle than wine. Have you tried any lighter sparkling white wines like Spanish Cava? there is one I get at Trader Joes for $6.99 that is only around 10-11% ABV and is reminiscent of a more refined strong dry cider

Thanks for the recommendation. Haven't tried much wine because I unfortunately gasp when I take a tiny taste. Wonder why that would be? Everything you've written is exactly right so the mystery endures. And when I make ciders I add flavoring juices definitely including grapes and ferment to flat bone-dry and they're fruity with ideal residual sweetness. The mystery endures....

 

[hawkwing]

Thanks for the recommendation. Haven't tried much wine because I unfortunately gasp when I take a tiny taste. Wonder why that would be? Everything you've written is exactly right so the mystery endures. And when I make ciders I add flavoring juices definitely including grapes and ferment to flat bone-dry and they're fruity with ideal residual sweetness. The mystery endures....

That’s something I did when I was a teenager lol. Never cared for the taste of beer back them. I remember some old flat white wine my parents had. Reminds me of the ******* episode with the horse. Of course you can develop a taste for things. I find reds easier to take than whites. But the sweet wines like ice wine, port and cream Sherry are really good.

 

[bitterbad]

Thanks for the recommendation. Haven't tried much wine because I unfortunately gasp when I take a tiny taste. Wonder why that would be? Everything you've written is exactly right so the mystery endures. And when I make ciders I add flavoring juices definitely including grapes and ferment to flat bone-dry and they're fruity with ideal residual sweetness. The mystery endures....

You might find this article quite pertinent to you. Sounds like your tongue is sensitive to the tannins. Mine is too which is why I only like sweet wines, but i also really like sweet wines. I got into the hobby so I could make things tailored exactly to my own tastes, I recommend you try making wine in the same way. Don't add extra tannin, keep it sweet, maybe don't add yeast nutrients so that they die quicker, keeping the ABV down and the sweetness up. Or just experiment and find what you like. Maybe try making an apple wine

 

[Cider Wraith]

You might find this article quite pertinent to you.

Yeah ok, I'm reading that article - just got started, cool

 

[Closet Fermenter]

Now you're talking! ... my approach as well. But it sound to me like you might just be making grape cider? - which would be great. I don't know anything about wine I just make ciders with a variety of other flavoring 100% pure juices. I'd guess with what you described you're at about 8% alcohol - which would be fine, but would that be wine?

I should have been more clear; the “no sugar added” was in reference to the juice as it comes from the store. This allows me to add the proper amount of sugar to get a 14% wine.

 

[Closet Fermenter]

Have you gotten into roasting your own coffee yet?

Roasting your own coffee is well worth the trouble unless you want to pay premium prices, just like beer and wine. You also get to dial in the roast you like. I personally do a blend of dark and medium roast that suits us. Fresh ground each morning; nothing could be better!

 

[Cat Assistant Brewery]

My guess is that beer just takes less time to make, so it's easier to make something, show it off, get feedback, and then make something else; is this accurate?

This part for me at least is true. I am 1 Gallon brewer due to the space in my current place and I tried my hand at mead, when I first got into brewing. I just found the wait was not worth the small amount I could make. In time I could make mead and let it age properly, I could easily make 6-8 beers that were ready to drink.

Also around me there much more of beer and homebrew culture than a wine making one.

 

[hawkwing]

I find around me there is really only one maybe two beer stores. Lot more wine making stores. The wine making stores do sell beer kits but as far as all grain there is barely any. For a while there was none. Most of the wine stores are now Ubrew in store. But this seems to be a guy’s hobby and well seems guys drink more beer.