Skip to comments.Scientists discover Neolithic wine-making
Posted on 11/29/2005 3:38:40 PM PST by SunkenCiv
The discovery that Stone Age humans were interested in growing fruit and developing fermentation processes provides many clues into the lifestyle of early Homo sapiens. The production of wine requires a relatively "stable base of operations," McGovern stated. His research suggests that these early Near East and Egyptian communities would have been more permanent cultures with a stable food supply and domesticated animals and plants. With this abundance of food came the need for containers that were durable and made from a material that was easily pliablelike clay. The porous structure of these clay vessels is what has made it possible for scientists to analyze wine that is thousands of years old.
Clay jars designed to hold about 2.5 gallons were found during an excavation conducted by Mary M. Voigt near the Hajji Firuz Tepe site in the Northern Zagros Mountains of Iran. A yellowish residue discovered inside a jar was tested using a variety of analyses including infrared, liquid chromatographic and wet chemical analyses. The chromatographic test showed the best proof that this was indeed wine by revealing the presence of terebinth tree resin... The tree resin was added to the wine during fermentation to help prevent it from turning to vinegar.
(Excerpt) Read more at unlvrebelyell.com ...
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Premature ageing device that puts old wine in new bottles
http://www.timesonline.co.uk/article/0,,3-1819067,00.html | October 10, 2005 | From Leo Lewis in Hamakita
Posted on 10/10/2005 9:45:54 AM PDT by jasoncann
Fine French wine has new use: Fueling cars
International Herald Tribune/NYT | Oct. 6, 2005 | Craig S. Smith
Posted on 10/07/2005 3:14:00 PM PDT by Tamar1973
It is at least reassuring that some things never change.
I have suspected for many years that what drove earliest agriculture was making fermented drinks, not bread...
Oh, well then, jug wine. Doesn't count.
Come on! You can't tell me that they weren't making Dandelion Wine since the dawn of time, even before they started growing fruit? That's one weed that had to be the first thing blanketing the planet.
I know my few acres have enough Dandelions to make cases of the stuff each spring, LOL!
I'll share my recipe if anyone's interested...
At least it wasn't jugged fish. The jugged fish is halibut.
Yeah, it's as if, instead of human history going in cycles, it's going in loops. ;')
It may be hard to believe, but we have a wonderful winery here in the Black Hills of South Dakota. Prairie Berry Winery located in Hill City, SD. They have several international award winners and have been hand-crafting wines since 1876, using ingredients native to this area. They use a lot of choke cherries, rhubarb and wild plums. My favorite is their "Red Ass Rhubarb". Really great with poultry and pastas. My husband likes their "Pheasant Reserve". (He's a pheasant hunter....go figure.) It's a light red from grapes and chokecherries. Good with pizza!
I love being able to buy local wines when they are this good.
You can order from their website. www.prairieberry.com.
No, I do not work for them.
Ah, fermentation! Does wonders for anything!
My only problem with non-grape wines, such as dandelion, which I confess to having made in my Earth Mother days, is that they are excessively sweet.
But I'll check out prairieberry. Ya nevah know...
Id like a looksee, please (he says while taking a big draught of mead that finished two days ago).
How long before the Feds want us to register our home brews? Re: Our conversation about tagging our chickens, earlier today! B@stards.
Diana's Dandelion Wine
(Makes about a gallon)
1 gallon dandelion blossoms (pick them right after they've opened, early in the morning and cut the stem as close as you can so you don't get any of the icky Dandelion Milk in with your blossoms. (Need I say to use Dandelions that AREN'T sprayed? Didn't think so.) I use a clean gallon milk jug and fill 'er up with blossoms.
*1 gallon hot water (I usually bring a gallon of water to just this side of boiling)
*Juice of 1 lemon
*3 oranges, peeled and sliced
*4 lbs of sugar
*1 cake of yeast (or one packet, or 2&1/4 tsps.)
Combine water and blossoms in a crock or in your big glass carboy. Let stand for 24 hours, then strain.
Then add the rest of the ingredients in one large crock or put it back into the carboy. Let the mixture set for 3 weeks in a cool, dark place then bottle.
Age the bottles for at least 2 months. Enjoy!
Four pounds of sugar to a gallon of water?
It does sound a bit too much.
I've used 3 lbs sugar and a pound of raisins.
That makes a lot of sense. People stick around for alchohol!
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