I like this time at night on HBT
- Thread starter Dan
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Maybe its the start of a new fashion trend.
What, mens shirts that show your nipples?
If that ever gets to be a fashion trend, it won't be because of my moobs.
What, mens shirts that show your nipples?
AngleGrinder Shirts
Thunder_Chicken
Well-Known Member
Hmm...the SWMBO seems to be warming to my brewing hobby. She keeps poking at the carboy with the Merlot and asking "When can you drink it?". "Patience!" is my reply.
She is not much of a drinker, but she had a Sauvignon Blanc in Chile that she keeps talking about 3 years later. I think my next wine will be a Sauvignon Blanc, strangely enough
She is not much of a drinker, but she had a Sauvignon Blanc in Chile that she keeps talking about 3 years later. I think my next wine will be a Sauvignon Blanc, strangely enough
Thunder_Chicken
Well-Known Member
What, mens shirts that show your nipples?
The nip-slip / side-**** is a favorite wardrobe malfunction for most guys, maybe it will work on girls?
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Thunder_Chicken
Well-Known Member
You pushed it too far. If you had been casually grinding, your shirt would be fine.
Hmm...the SWMBO seems to be warming to my brewing hobby. She keeps poking at the carboy with the Merlot and asking "When can you drink it?". "Patience!" is my reply.
She is not much of a drinker, but she had a Sauvignon Blanc in Chile that she keeps talking about 3 years later. I think my next wine will be a Sauvignon Blanc, strangely enough
Just got done with the first stage of a gewurztraminer and a pinot noir, both Cellar Classic brand. Now I leave them in the fermentors for two weeks before racking, oaking, and stabilizing. At which point I'll use both those same new wine fermentors for an old vine zinfandel (Cellar Classic Winery Series) and an amarone (En Primeur); those will take a bit longer...
Thunder_Chicken
Well-Known Member
I'm probably going to bottle the Merlot around Thanksgiving. I have 6 gallons of apfelwein waiting in the primary that I think I'd like to rack to the carboy for a while so it can drop clear. I'm just going to carb that in beer bottles, but I'd like to keep the lees to a minimum. I might start a Sauvignon Blanc in the house over the winter as I'll have time to take care of it after school gets out.
Really not a fan of merlot, or even cabernet sauvignon for that matter. Not that I hate them, just don't particularly like them enough to voluntarily drink them. To the point that when I'm asked if I want red or white wine, I have to ask them what kind the red is.
OMG I love cabs.
The three reds I'm making are among my favorites. Syrah and grenache are up there too.
Hmm, I've been thinking about doing some real wine this winter. I've only got one slot available for a fermentor right now though, and that's reserved for the rhodemel. I think I yielded enough petals this year to do a larger batch then last year. Probably enough for 3 gallons of mead, instead of the 1 I got last year. I started collecting the petals a little late in the season last year.
Stauffbier
Well-Known Member
I'm just not much of a wine drinker. I made a wine with white grape juice and bakers yeast 2.5 years ago that was pretty good actually. I have a bottle that's been aging since then. I might open it soon.
I also made a one gallon batch of apfelwein around the same time, but I didn't care for that one much. I think I still have a 12oz of that one too in a closet.
The peach/white grape juice/honey wine I recently made is the first wine I've made since. I still plan to make a large batch with all of the peaches I have in the freezer. Mainly because I have a lot of peaches in the freezer.....
I also made a one gallon batch of apfelwein around the same time, but I didn't care for that one much. I think I still have a 12oz of that one too in a closet.
The peach/white grape juice/honey wine I recently made is the first wine I've made since. I still plan to make a large batch with all of the peaches I have in the freezer. Mainly because I have a lot of peaches in the freezer.....
Hmm, peach wine. I've been hoping to get peach juice on sale again this year. So far, no dice. Peach wine is very nice.
Stauffbier
Well-Known Member
Yeah, I'm thinking I'll really like peach wine. I've never had it, so we shall see.
Back when I made the white grape wine with the bakers yeast I also made a batch of wine with cherry juice and bakers yeast. That one was very good! I used a lot for baking, and drank the rest very quickly. I wish I would have let some age like I did with the white grape.
Yeah, a good cherry juice makes a really nice wine. That's why I've got that batch with the DME running now. The OG on it is a little low without some help, but wow is it tasty. Just don't try it with tart cherries. After it ferments it tends to taste a lot like cough syrup. Well, if you've got lots of tart cherry and/or a fairly high ABV.
What are you going to test?
brewingmeister
Well-Known Member
Interesting. What are the variations?
What... is the air-speed velocity of an unladen swallow?
African or European swallow?
Intended batches:
1. 358 grams cooked sweet rice. 0.5 grams ARL. (Control)
2. 358 grams cooked sweet rice. 0.5 grams ARL. 179 grams water. (50%)
3. 358 grams cooked sweet rice. 0.5 grams ARL. 358 grams water. (100%)
4. 358 grams cooked sweet rice. 0.5 grams ARL. 465 grams water. (130%)
5. 358 grams cooked sweet rice. 0.5 grams ARL. 537 grams water. (150%)
6. 358 grams cooked sweet rice. 0.5 grams ARL. 4.5 tsp crushed RYR. (RYR Control)
7. 358 grams cooked sweet rice. 0.5 grams ARL. 179 grams water. 4.5 tsp crushed RYR. (50%)
8. 358 grams cooked sweet rice. 0.5 grams ARL. 358 grams water. 4.5 tsp crushed RYR. (100%)
9. 358 grams cooked sweet rice. 0.5 grams ARL. 465 grams water. 4.5 tsp crushed RYR. (130%)
10. 358 grams cooked sweet rice. 0.5 grams ARL. 537 grams water. 4.5 tsp crushed RYR. (150%)
I'm looking to find out what the additional water does to the wine. There has been a great deal of speculation that it is possible to increase the yield and decrease the sweetness of the wine by increasing the amount of water in the process.
EDIT: 358 grams of cooked sweet rice is about 3/4 of a cup of dry rice.
Blue. No, yellooooooooo....
TNGabe
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Going to try and get a nano and tasting room open by mid 2014. Won't be anymore work than when I was kiling myelf to do 6 markets a week and should be more profitable. Numbers look good, working on business plan and then the all important financing. Although the longer the govt sits there pouting, the longer it will take for paperwork back log to clear. Hopefully they start acting like grown folks well before I need to file with TTB.
Thunder_Chicken
Well-Known Member
Now, for a random picture of a cat.
I think that homebrew batch was infected.
Awesome! Good luck to you in your new business venture.
