Posted on 07/05/2022 1:08:57 PM PDT by Red Badger
Ask Nancy if she can remember how it tastes
My folks always made their own wine in recycled Carlo Rossi wine jugs with a dime store birthday balloon on top. Balloon inflates, it’s perking away. Weeks later, balloon deflates and it’s time to test it and see what you’ve got.
Water, Welch’s grape juice concentrate, sugar and everyday baking yeast.
I do the same from time to time, but I’m ‘classy.’ I use one of those fancy twin bubble air locks instead of a balloon. I forgot about my last batch and it turned to red wine vinegar, but it was still useful! ;)
LOL!
Yes, even wine vinegar has it’s uses, but that’s a simple recipe, for sure. Thanks! ;o])
Sixth great grandfather’s 1769 article on growing grapes and making wine. They plugged the jar hole with dung. YUCK! But he won an award for the first acceptable wine grown here, so I guess dung worked.
An ESSAY on the cultivation of the VINE,
and the making and preserving of Wine, 1769
http://iment.com/maida/familytree/antill/edwardgrapesarticle.htm
The host claimed Roman wine would have tasted horrid to a modern person with all the added impurities from the production and storage.
= = =
So that wine that Jesus made. Was it without all those impurities?
It WAS the best for last!
I have had retsina..I stand by my comment.LOL
My guess is low, probably 5%-7%...................
In the Bible, they reference the term ‘New Wine’.
‘New Wine’ is wine that has not finished it fermentation process and so still has a high sugar content and is still ‘sweet’ while having an alcohol content about the same as to day’s beer, 4-7%.
Fully fermented wine will have a 12-15% alcohol content and ‘Fortified Wines’ have near 20%.....................
T-bird and Boones farm come to mind.
In my 20’s I drank my share of “Strawberry Hill”!.............
Two of my favorites were Anny Greensprings and Boons Farm, days of hangovers in every bottle.
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