I buy Carlo Rossi Wine for the Bottle, do you?

[strat_thru_marshall]

Wait, what?!?!?!?!?! Naked girlfirend and alcohol poisoning??? WHAT?

Yeah...her and I had just polished off a bottle of Jagermeister and gotten down to business. Afterward our roommates came home with a jug of that wine, and in a hurry to start drinking again she decided to forgo clothes and roll with just the bedsheet wrapped around her. The 4 of us plowed through the jug of wine pretty fast and I got pretty sick. Her worry for me somehow made her forget to keep that bedsheet on while they tried to induce vomiting.

Theres a mental image I'll never forget. My roommate with his finger down my throat as I dry heave while half blacked-out with my naked girlfriend standing there freaking out.
hahaha.

Good ol' Carlo Rossi. My one and only experience drinking it.

 

[devilishprune]

Yeah...her and I had just polished off a bottle of Jagermeister and gotten down to business. Afterward our roommates came home with a jug of that wine, and in a hurry to start drinking again she decided to forgo clothes and roll with just the bedsheet wrapped around her. The 4 of us plowed through the jug of wine pretty fast and I got pretty sick. Her worry for me somehow made her forget to keep that bedsheet on while they tried to induce vomiting.

Theres a mental image I'll never forget. My roommate with his finger down my throat as I dry heave while half blacked-out with my naked girlfriend standing there freaking out.
hahaha.

Good ol' Carlo Rossi. My one and only experience drinking it.

Thank you sir.

You have made my day with, perhaps, one of the most epic drinking stories that I have ever heard.

 

[completegeek]

It was on sale at my grocery store for 9.99 a jug. I bought a red and a white, took em to a party and had two empties by the end of the night. Got a little lit and had a great set of jugs after.

 

[HalfPint]

Got a link or care to share some bourguignon recipes?

Schlante,
Phillip

That is one of the easiest recipes known to french man.

Here is what I do.

Take 1/2 lb bacon render the fat, and remove the bacon from the pan. Season 2-3 lbs of beef chuck that's been cut into large cubes with salt and pepper, then sear them in the rendered fat until caramelized on all sides (most important step) then remove from heat. Add a couple of onions, some bay leaves, and possibly some carrot if you want to the pan and cook until onion is translucent adding a few cloves garlic towards the last few minutes. Deglaze the pan with some cognac or brandy (leave those out if you don't have) and then add all ingredients back to the pot along with 1 bottle of dry red, handfull of fresh thyme sprigs (5-10?), and a couple rosemary twigs. Cook that covered adding beef broth or water to keep the meat covered until the beef is fork tender. When beef is tender, remove the lid add 1/2 stick of butter, a bag of frozen pearl onions, and a pound or so of sliced mushrooms. Cook that until the mushrooms and onions are done. Garnish with the bacon and enjoy.

J

 

[EoinMag]

Got a link or care to share some bourguignon recipes?



This is my feeling on it. Works great using a darker variety or mixing it with the Chablis ( I think it is) add half a can of pink lemonade, fresh squeezed orange juice to taste, & slices of whatever fruit you prefer. Voila... fairly good sangria, great to cut with soda water or even mix it in for a party.

Schlante,
Phillip

Philip, OT post here, but the word is Sláinte
http://en.wikipedia.org/wiki/Sláinte

At least I presume that you are attempting the Irish toast in your sign off. What you have there is more like Yiddish than Irish.

 

[Coastarine]

Speaking of buying things for the bottle, my wife has been drinking perrier for a while now and it occurred to me that each empty is basically a 750mL growler which I don't care about giving away. I figure the water is carbonated to higher volumes than my beer so it is safe. I rarely put beer in a bottle but once in a while I give away a sample and now I don't have to worry about tracking down the growler.

 

[DrJerryrigger]

Speaking of buying things for the bottle, my wife has been drinking perrier for a while now and it occurred to me that each empty is basically a 750mL growler which I don't care about giving away. I figure the water is carbonated to higher volumes than my beer so it is safe. I rarely put beer in a bottle but once in a while I give away a sample and now I don't have to worry about tracking down the growler.

Good idea, I've been using 40's and it's been working out find for bottle priming. The caps (and the caps on perrier i think) have the same thread as a standard 2L soda bottle, so they're easy to replace after a few uses.
I'm making very small batches right now (due to my equipment), so I do a primary in 3 bum jugs, rack it into 2 for secondary, and all that fits into about 6 40's. I have about 20 jugs not in use, so I can scale up with out a carboy, I just need a bigger boiling and mash pot, oh and a way to lauter that amount (my technique for the smaller amount could use some improvement anyway)

 

[HalfPint]

Speaking of buying things for the bottle, my wife has been drinking perrier for a while now and it occurred to me that each empty is basically a 750mL growler which I don't care about giving away. I figure the water is carbonated to higher volumes than my beer so it is safe. I rarely put beer in a bottle but once in a while I give away a sample and now I don't have to worry about tracking down the growler.

I've used those to carbonate beer in a few times as well. I just throw them out whenever the cap seems to be used a little too much.

 

[kunstler]

Because of this thread I just went out and bought 1 of the 4 liter jugs of this crappy wine! My Lhbs doesn't carry 1 gallon jugs so I'd have to have one shipped and I wouldn't have any crappy wine to force down peoples throats!

I have some friends who drink this stuff like water so I'm going to re-bottle in some left over wine bottles and give it to them instead of bringing over a good bottle of wine or beer. So I saved doubly thanks bbt

 

[chicagobrew]

I use Rossi and Franzia for "sangria". I mix it with Diet Sierra Mist and a splash of orange juice. Serve over ice with a couple orange slices and/or apple bits. It actually makes a darn good drink. Better than most of the sangria I get at Spanish restaurants.

 

[HalfPint]

I have some friends who drink this stuff like water so I'm going to re-bottle in some left over wine bottles and give it to them instead of bringing over a good bottle of wine or beer. So I saved doubly thanks bbt

Here's a thought, put some CR into a fancy bottle of wine and re-cork it. Then give it to them as gifts.

Lol

 

[DrJerryrigger]

Here's a thought, put some CR into a fancy bottle of wine and re-cork it. Then give it to them as gifts.

Lol

I've been known to bring that to a party.

 

[CrAzYmOuSe]

Yeah...her and I had just polished off a bottle of Jagermeister

No way it could have been the liquid heroin here. 2-3 shots of this stuff is bad. I can't imagine "polishing off the bottle". You are lucky to be alive.

 

[chicagobrew]

Got a little lit and had a great set of jugs after.

Is no one going to comment on this quote? That, my friend, sounds similar to many of my fondest memories.

 

[PapaPump]

First time poster.

I ran into this thread 'cause it was one of the first search results for "carlo rossi lid." Page 4 and its alcohol poisoning/nekkid gf story came up specifically, so my first read on this forum was awesome.

I set out to find if there's a common plastic lid size that can be used for 4 liter CR jugs. Last year I bought a bottle of the crap white stuff, I think it's supposed to be chablis. I used the bottle for some home made nog, since it mellows once it's been in the fridge for a while, and I didn't want to leave it in a pitcher for long.

Does anyone know of a plastic lid size that fits so I can reuse these bottles? Egg nog glues the lids on, so I had to use Channel-Lock pliers to remove a couple.

I've just started brewing, and my fist batch is from a Mr. Beer set up I received as a gift. I have a few books on doing this from scratch and I hope this forum can be a great resource for additonal tips and ideas. I already have a new recipe to try thanks to this thread, and a few uses for CR wine too! I've done sangria, but next time I'll try the Kalimotxo.

I've found that the most drinkable of the CR wines is the Paisano (it's a bit sweet already), and they are all better on ice. I don't think I'll be doing the white stuff again.

 

[Yooper]

First time poster.

I ran into this thread 'cause it was one of the first search results for "carlo rossi lid." Page 4 and its alcohol poisoning/nekkid gf story came up specifically, so my first read on this forum was awesome.

I set out to find if there's a common plastic lid size that can be used for 4 liter CR jugs. Last year I bought a bottle of the crap white stuff, I think it's supposed to be chablis. I used the bottle for some home made nog, since it mellows once it's been in the fridge for a while, and I didn't want to leave it in a pitcher for long.

Does anyone know of a plastic lid size that fits so I can reuse these bottles? Egg nog glues the lids on, so I had to use Channel-Lock pliers to remove a couple.

I've just started brewing, and my fist batch is from a Mr. Beer set up I received as a gift. I have a few books on doing this from scratch and I hope this forum can be a great resource for additonal tips and ideas. I already have a new recipe to try thanks to this thread, and a few uses for CR wine too! I've done sangria, but next time I'll try the Kalimotxo.

I've found that the most drinkable of the CR wines is the Paisano (it's a bit sweet already), and they are all better on ice. I don't think I'll be doing the white stuff again.

I don't know about plastic lids, but my homebrew store sells metal ones that fit perfectly! They're really cheap, too!

 

[Jcmccoy]

I actually really enjoy the Sangria and re use the bottles for yeast starters.

 

[Zamial]

The lid is the same as the jars of LD Carlson stuff (Irish moss/camden tabs) or I will 2nd the LHBS should have these. If you have a local brew pub they may just give you a few if you "know somebody".

I will add my secret to make this wine dissappear as it is a perfect time of the year for this.

Preferably with a merlot or cab...

Step 1: freeze concentrate it. Yep do it. (Obviously not in the glass jug)
Step 2: invite some people over or plan to take to a dinner part (Thanksgiving / Christmas anyone?)
Step 3: When you are ready to brew this up take a few cinimon sticks, orange slices, cranberries, nutmeg/ginger and bring it to a boil in a large skillet. Reduce heat let simmer for 10 minutes or so. Strain hot liquid into vessle and discard fruit.
Step 4: in a crock pot that is set on its lowest setting or in a giant thermos mix the hot spiced water and the FC wine.

This basically allows you to serve the "mulled wine" at full strength by removing the water then adding it back.

 

[Sacreddog717]

use for carlo rossi wine, you say? Buy a mother culture, dilute 1:1, make vinegar!

+1

 

[cl330b]

+several. They're badass.

 

[2brew1cup]

.

 

[bigbeergeek]

The lid is the same as the jars of LD Carlson stuff (Irish moss/camden tabs) or I will 2nd the LHBS should have these. If you have a local brew pub they may just give you a few if you "know somebody".

I will add my secret to make this wine dissappear as it is a perfect time of the year for this.

Preferably with a merlot or cab...

Step 1: freeze concentrate it. Yep do it. (Obviously not in the glass jug)
Step 2: invite some people over or plan to take to a dinner part (Thanksgiving / Christmas anyone?)
Step 3: When you are ready to brew this up take a few cinimon sticks, orange slices, cranberries, nutmeg/ginger and bring it to a boil in a large skillet. Reduce heat let simmer for 10 minutes or so. Strain hot liquid into vessle and discard fruit.
Step 4: in a crock pot that is set on its lowest setting or in a giant thermos mix the hot spiced water and the FC wine.

This basically allows you to serve the "mulled wine" at full strength by removing the water then adding it back.

Too much work. Skip the freezing. Simmer the spices in a small volume of the wine... d'oh!

 

[emjay]

My LHBS sells similar 1gal bottles for 1/3 the price. I just prefer to do that.