Home brewing........

notbob said:

Old Mother Ashby said:

Well, I think that the agricultural colleges can close down the
oenology diploma courses right now! What could be simpler? Even a
Brisbanite can manage it.

You gotta remember Australia evolved from a penal colony. Hard to
shake that ol' pruno mindset.

nb

Gotta remember you Comcast users on the bay have no idea about the facts
or realities in life , life really isn't all that gay .

Old Mother Ashby said:

Erik Vastmasd said:

On 10 May 2006 21:42:38 GMT, LucasP plucked a feather from Fawkes,
dipped it into the ink well and then scribed:

Quoted message said:

Richard Kaszeta <[email hidden]> wrote in
news:[email hidden]:

> LucasP <[email hidden]> writes:
>
>> Besides......... how the *hell* do you think they get wine anyway??!!
>>
>> They *brew* it (ie, ferment it).
>>
> You need to look up the meaning of the word "brew", since brewing and
> fermentation are different processing. Heck, if you're being
> pedantic, you don't even brew beer, you brew wort, and then ferment
> that to become beer.
>
> I wouldn't touch wine that's been "brewed", or had anything other than
> a brief heat pasteurization (and that's pushing it as well)---the heat
> does too many bad things.
>
> Rich (who makes his own beer and wine, but never brews wine).
>
Keeerist almighty, but there are some pedantic people out there!!

It is home brew wine, made in much the same way as home brew beer.

Home brew as we *Aussies* know it.

Is it something like in here: http://www.grainandgrape.com.au/

Quoted message said:

2lt of warm water, stir in some bentonite, add the contents of a 7lt
bag of grape juice concentrate, wash the bag out and fill the
container to 23lts.
When the temp is between 18-24c, sprinkle the yeast over the top,
don't stir, cover and wait for about 7 days for fermentation to
cease. Then you proceed with secondary fermentation.

That's home "brewing".

Good luck with it. :-)

Fascinating. I have never heard of making wine out of grape juice
concentrate before this thread. I suppose it's more convenient than
crushing fresh grapes, but I thought that was supposed to be half the
fun, making wine out of grapes that you or a friend have grown.

Our next door neighbour brews his own beer - must ask him if he's
considered wine.

Christine

Christine

If the end result tastes bad then drop it in the freezer , wait 12
hours and pour of the remaining unfrozen liquid ,
water freezes .( poor mans still)

LucasP said:

Old Mother Ashby <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Fascinating. I have never heard of making wine out of grape juice
concentrate before this thread.

You need to visit more home brew shops :-)

I reckon your talking about a "Still" is misleading. "Stills" condense the
alcohol out of a vapour produced by boiling. No one makes wine that way. If
you did that you end up with "grappa" which takes no prisoners !!
Where you talking about a fermentation barrel (or container)?

--
Regards ......... Rheilly Phoull

Old Mother Ashby said:

Fascinating. I have never heard of making wine out of grape juice
concentrate before this thread. I suppose it's more convenient than
crushing fresh grapes, but I thought that was supposed to be half the
fun, making wine out of grapes that you or a friend have grown.

In the last several years, quite a few decent quality grape juice
concentrate kits for wine brewing have become available.

Quoted message said:

Our next door neighbour brews his own beer - must ask him if he's
considered wine.

It's easier than beer (and way, way easier than all-grain brewing),
just requires more patience.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

LucasP said:

Keeerist almighty, but there are some pedantic people out there!!

It is home brew wine, made in much the same way as home brew beer.

Home brew as we *Aussies* know it.

2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
of grape juice concentrate, wash the bag out and fill the container to
23lts.
When the temp is between 18-24c, sprinkle the yeast over the top, don't
stir, cover and wait for about 7 days for fermentation to cease. Then
you proceed with secondary fermentation.

Nothing wrong with the approach, this is basically what I do myself.

But at virtually any homebrew store in the states or UK that I've been
in, you'd get smacked around for using "brew" and "ferment"
interchangeably (try mentioning it this way over in rec.crafts.brewing
for example), since they are separate processes. But I do agree that
the term "homebrew" is a reasonable catch-all.

I'll be quiet now, lest I get a torrent of angry emails like the time I
mentioned that "London Broil" isn't a specific cut of meat.

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

"Rheilly Phoull" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

LucasP said:

Old Mother Ashby <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

>
Fascinating. I have never heard of making wine out of grape juice
concentrate before this thread.

You need to visit more home brew shops :-)

I reckon your talking about a "Still" is misleading. "Stills" condense
the alcohol out of a vapour produced by boiling. No one makes wine
that way.

yep, I knew that.

What I said.......
"Got the still going at the moment, trying to regulate the water to keep
it at an even 90-91c. Going to start making the spirits for the party in
August :-)

And have just put on a batch of 'monkey blood' aka Australian Shiraz. "

Maybe I should have added "in the fermenter" so that people didn't get
tooooo confused??!!

Quoted message said:

If you did that you end up with "grappa" which takes no
prisoners !! Where you talking about a fermentation barrel (or
container)?

I'll try to be *far* more specific in the future :-)

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article <[email hidden]>,

Richard Kaszeta said:

I'll be quiet now, lest I get a torrent of angry emails like the time I
mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

Chookie <[email hidden]> wrote in news:ehrebeniuk-
[email hidden]:

Quoted message said:

In article <[email hidden]>,

Richard Kaszeta said:

I'll be quiet now, lest I get a torrent of angry emails like the time

I

Quoted message said:

Quoted message said:

mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

It's a way of preparing flank steak.

http://bbq.about.com/od/steaks/a/aa101604a.htm

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Chookie <[email hidden]> wrote in news:ehrebeniuk-
[email hidden]:

Quoted message said:

In article <[email hidden]>,

Richard Kaszeta said:

I'll be quiet now, lest I get a torrent of angry emails like the time

I

Quoted message said:

Quoted message said:

mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

http://www.askthemeatman.com/london_broil.htm

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article <[email hidden]>,

LucasP said:

Quoted message said:

Quoted message said:

I'll be quiet now, lest I get a torrent of angry emails like the time
I mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

http://www.askthemeatman.com/london_broil.htm

<shrug>

A tough cut marinated and roasted. Wonder why they got all excited about it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

LucasP said:

"Rheilly Phoull" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

LucasP said:

Old Mother Ashby <[email hidden]> wrote in
news:[email hidden]:

>>
> Fascinating. I have never heard of making wine out of grape juice
> concentrate before this thread.

You need to visit more home brew shops :-)

I reckon your talking about a "Still" is misleading. "Stills"
condense the alcohol out of a vapour produced by boiling. No one
makes wine that way.

yep, I knew that.

What I said.......
"Got the still going at the moment, trying to regulate the water to
keep it at an even 90-91c. Going to start making the spirits for the
party in August :-)

And have just put on a batch of 'monkey blood' aka Australian Shiraz.
"

Maybe I should have added "in the fermenter" so that people didn't get
tooooo confused??!!

Quoted message said:

If you did that you end up with "grappa" which takes no
prisoners !! Where you talking about a fermentation barrel (or
container)?

I'll try to be *far* more specific in the future :-)

Good one Pete !

You are far too generous for us cretins ;-)

--
Regards ......... Rheilly Phoull

LucasP said:

It's a way of preparing flank steak.

http://bbq.about.com/od/steaks/a/aa101604a.htm

Or round, or sirloin, or any old random cut of meat they have around
the butcher shop that's roughly the right shape that they think they
can slap a "London Broil" sticker on and get more money for it...

There, I've gone and done it again... 🙂

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Richard Kaszeta <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

LucasP said:

It's a way of preparing flank steak.

http://bbq.about.com/od/steaks/a/aa101604a.htm

Or round, or sirloin, or any old random cut of meat they have around
the butcher shop that's roughly the right shape that they think they
can slap a "London Broil" sticker on and get more money for it...

There, I've gone and done it again... 🙂

*INCOMING*!!!!!!!

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915