I'm taking a break after tending to my grapes! Yes, I grow grapes and plenty of other berries. As well as corn, pumpkins, potatoes, tomatoes, and plenty others! I love plants! I'm sure my neighbors hate me, tho. My yard looks like a forest 🤣🤣
Wine is not just an object of pleasure, but an object of knowledge; and the pleasure depends on the knowledge.
Sir Roger Scruton, I Drink Therefore I Am
Si tu te souviens bien, il existe cinq bonnes raisons de boire : L'arrivée d'un hôte, la soif présente et à venir, le bon goût du vin et n'importe quelle autre raison.
I strained the forbidden rice wine (made from Dongbei black glutinous rice aka "forbidden" rice) today with a nut milk bag. Way more labor intensive than I anticipated squeezing all the liquid out, and clean-up was a pain. My fingers were all wrinkled by the time I was done. The jar ended up a little over ¾ full after straining, and then I added a couple glasses of water. It still tastes a bit sweet so I don’t think it’s quite done fermenting.
I tasted the maple wine too. Turns out maple syrup really just tastes like wood once you ferment away all the sugar. All that sugar kinda makes you forget that maple syrup is just concentrated sap, but once the sweetness is gone you're like, "Damn. This tree juice sure does taste like the juice of a tree." Not sure if I like it, but I don't dislike it. It's not unpleasant or bitter or anything. Smoother than I expected.
Handpicked Egloron grapes crushed by the hooves of fauns - 4 crowns
The grapevine running down the window is one of my favorite details on this MOC, and it probably wouldn't have happened if I didn't run out of parts.
I didn't have any more 1x1 reddish brown bricks that make the timber posts, but had a few with a handle. I thought about just rotating them inwards so the handle wouldn't be seen, but then got the idea to use them to make a stem for the grapevine canopy.
I just added a 1x1 modified plate to connect the root to the handle which also gave me the opportunity to add more leaves.
Restrictions and scarcity always make for a good creativity exercise.
This weekend I started some home made hard apple cider. What I ended up using for about 5 litres of cider was:
- 7,5 kg apples(different kinds cause why not)
- about 800 grams of dark brown suger
- 1 cinnemon stick
-about a handful of raisins
-half a packet of cider yeast
Since I used whole apples I had to get the cider from it first. This turned out to be quite the project, as I don't own an apple press.
My first attempt was to shred them in the food processor and then wring them out by putting it in cheesecloth and then twisting it, which didn't work at all as the cheesecloth ripped before I could get a sufficient amount of juice out.
To actually get more juice out I had to fully grind them in the food processor so a lot of the juice already came out
Just twisting it in the cheesecloth still didn't work, so I ended up putting some cheesecloth in a potato masher, putting in some of the apple mush(not too much at once, very hard to get all the juice out if you fill it completely) and then press with all my might.
This technique proved quite right, as I ended up with around 5 litres of fresh juiced apple cider. This was about right with what I found online, where someone said apples deliver around 65% of their weight in juice. After the complete 7,5 kg of apples that left me with a full pan of juice, a mountain of apple leftovers and a kitchen completely covered in apple.
I took some of the juice out as I didn't want to fill up my fermenting jug to the brim. What was left I heated up a bit, added the sugar, raisins and cinnamon and waited for it to cool down. The yeast packet said I had to let it cool till 28 degrees but I got bored when it reached 32 degrees and decided to just go ahead, as that's not a temperature that should kill the yeast. Then it was time to add everything to the fermenting jug, and finally add the water lock and give it a good shake. Once the yeast was completely dissolved it started fermenting right away.
It still seems to be fermenting quite nicely, so now it's just shaking it twice a day until the fermentation is done. I'm hoping it'll be just a few weeks, but my last wine projects turned out to ferment for 2 months instead. I think it's cause my living room isn't very warm right now.
Peach wine is bottled! I'm thinking since apple season is starting that next I'll try some hard cider! (Had another bottle but it's a fliptop so not as pretty)
"Elderflower wine from flowers collected under the MONLIGHT around solstice during a mental breakdown"
It was a really bad period in my life lol. This is the last bottle from that batch. White wine loses its aroma and colour over time, unlike red, and 3 years is already rather old. I will drink it and so this period will become one step closer to being completely forgotten
Wine is not just an object of pleasure, but an object of knowledge; and the pleasure depends on the knowledge.
Sir Roger Scruton, I Drink Therefore I Am
Si tu te souviens bien, il existe cinq bonnes raisons de boire : L'arrivée d'un hôte, la soif présente et à venir, le bon goût du vin et n'importe quelle autre raison.
Today someone made a post to r/prisonhooch about making wine out of a "mystery China drink" they liked.
I looked up the name "王老吉" and found the beverage [on wikipedia].
Water 水
Sugar 糖
Mesonas Chinesis 仙草
Plumeria rubra 紅花緬梔
Microcos paniculate 破布叶
Chrysanthemum 菊屬
Loncera japonica 忍冬
Prunella vulgaris 夏枯草
Licorice 光果甘草
Amazon sells not only the canned beverage, but also the dry herbal tea blend the beverage is made with. I think I might buy the dry blend. I have a mead (honey wine) I brewed a while ago that I've been meaning to flavor with some herbs and spices, but I haven't been able to decide which ones. This will definitely make it taste unique.