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Thread: I made wine

  1. #151
    disturbance in the Turnip baldrick's Avatar
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    cheers to our TD practical scientists forging knowledge for the hallowed ledgers of the vaulted halls of Teak Door

    the rest of youse pretentious cnuts can fcuk off up butterfluffers red whined anal passage and pluck his arse grapes as you pass

    don't come sneaking back to this thread in 2 years time when you are battened into your hovel using empty whine bottles to ward off the hordes and pining for some of cujo's sweet apple champagne

  2. #152
    En route
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    Quote Originally Posted by happynz View Post
    Today's starter for next month's enjoyment...


    Sour Cherry Juice
    Attachment 54267
    Be interesting to see how this one turns out.

  3. #153
    Hangin' Around cyrille's Avatar
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    Happy, when you say '250ml of sugar' do you mean 250g of sugar or 250ml of sugar syrup?

  4. #154
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    happynz's Avatar
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    I'm saying 250ml of regular ol' white sugar. When I think about it it seems horrifying, lol. That's what it takes though.

  5. #155
    Hangin' Around cyrille's Avatar
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    But ml means millilitres, which is for liquids.

    Sugar is not a liquid.

  6. #156
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    Don't be pedantic. I think he means grams. That's about a cup and a quarter
    A cup is 250 ml of liquid or 200 grams of sugar.

  7. #157
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by cyrille View Post
    Sugar is not a liquid.
    But it's small enough that you can pour sugar into a measuring cylinder and act as if it is a liquid.

  8. #158
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    Quote Originally Posted by Cujo View Post
    Don't be pedantic. I think he means grams. That's about a cup and a quarter
    A cup is 250 ml of liquid or 200 grams of sugar.
    I wasn't being pedantic, I was asking a question.

  9. #159
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    Yeah, grams. My bad. I use a cup to measure.

  10. #160
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by TheRealKW View Post
    But it's small enough that you can pour sugar into a measuring cylinder and act as if it is a liquid.
    Hang on - according to cujo a millilitre does not weigh the same as a milligram.

    I'm just unclear on this.

    No need to be a dick about it cujo, but thanks for your input.

    ^Cheers, hnz.

    And yes, best not to think about the calories in booze. That's why it's amusing when PB talks about drinking her vodka with water as if it's a dieter's wheeze.

  11. #161
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by cyrille View Post
    Hang on - according to cujo a millilitre does not weigh the same as a milligram.
    He's correct. I've been baking and cooking as if it was. Oops.

    Volume of 250 Grams of Sugar

    250grams of water will be 250mls.

    but any other item will generally have a slightly different density.

  12. #162
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    happynz's Avatar
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    .....
    Attached Thumbnails Attached Thumbnails I made wine-20200715_165612-3-jpg   I made wine-20200715_165653-jpg   I made wine-20200715_165653-3-jpg  

  13. #163
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    Quote Originally Posted by Cujo View Post
    How do you plan to proceed?
    I made wine-mad-vinter-17-july-jpg

    The happy winemaker (note: ain't cutting the effin hair until the international airport opens for regularly scheduled flights, harrumph!)

    ...anyway, on with the hobo wine tutorial.

    I made wine-al-rabie-mixed-juice-17-july

    One litre Al Rabie Mixed Berry (preservative-free)

    I made wine-honey-17-july-jpg

    Some Aussie honey that's bottled in Hong Kong which will be used to start the yeast.

    I made wine-yeast-water-17-july-jpg

    Yeast and a cup of warm water and honey mix.

    I made wine-sugar-cup-17-july-jpg

    Regular ol' sugar and my measuring cup (one cup of sugar for this batch)

    I made wine-sugar-bottle-17-july-jpg

    ...this much...

    I made wine-17-july-funnel-jpg

    ...give the juice sugar mix a good ol' shake to dissolve the sugar.

    I made wine-wee-yeasties-bonkers-17-july-jpg

    Yeast love that honey.

    I made wine-stirred-yeast-17-july-jpg

    Stir the bubbles out of the yeast (it'll make it easier to add to the bottle).

    I made wine-finish-left-set-17-july-jpg

    Add the yeast to the sugar and juice mix. Screw on the cap and shake it like a Polaroid. After the shakey shake twist the cap back until you hear gas escape. Put the bottle away somewhere out of sight for a few weeks. When it is ready, siphon out the wine into a spotlessly clean decanter leaving a centimeter or so in the bottom of the fermenting bottle. Take care not to disturb the dead yeast who gave their lives to make your alcohol.
    Attached Thumbnails Attached Thumbnails I made wine-finish-left-set-17-july-jpg   I made wine-wee-yeasties-bonkers-17-july-jpg   I made wine-stirred-yeast-17-july-jpg   I made wine-sugar-cup-17-july-jpg   I made wine-sugar-bottle-17-july-jpg  

    I made wine-17-july-funnel-jpg   I made wine-al-rabie-mixed-juice-17-july   I made wine-honey-17-july-jpg   I made wine-yeast-water-17-july-jpg   I made wine-mad-vinter-17-july-jpg  

    Pues, aquí estamos.

  14. #164
    disturbance in the Turnip baldrick's Avatar
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    might just have to try this experiment

    thanks for the effort

  15. #165
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    Saw a box of this at the "Pop Shop" (not a Mom to be found)...so I bought it. Pouring it into the fermenting vessel (1.5 litre plastic water bottle - I'm so fucking classy) it smelled gorgeous.

    I made wine-booberry-juice-jpg
    Attached Thumbnails Attached Thumbnails I made wine-booberry-juice-jpg  

  16. #166
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    Some wonder if
    after you twist the cap to release the gas do you reseal?
    The simple answer is no. The reason is that whilst fermenting goes on gases will continue to be produced. Last thing I want is a big boom and half fermented fruit juice all over the place.

  17. #167
    Pedantic bastard
    nidhogg's Avatar
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    Quote Originally Posted by happynz View Post

    note: ain't cutting the effin hair until the international airport opens for regularly scheduled flights, harrumph!
    I normally have a very close crop (number 1). Not had a haicut in more than three months, and you would not believe the angst it has raised in my staff and colleagues. Funnily enough, i find i can live with their anguish. Going for a pony tail just to upset everyone. 555

  18. #168
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    I present my latest effort - apple pie wine.

    I made wine-20200727_172016-jpg
    "It does what it says on the label." It tastes like apple pie.

  19. #169
    disturbance in the Turnip baldrick's Avatar
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    Quote Originally Posted by nidhogg View Post
    Going for a pony tail just to upset everyone. 555
    all 20 strands ?

  20. #170
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    The sour cherry wine has now been sampled. I reckon it's been the best so far since I started off on this wine making lark.

    I made wine-20200809_184758-jpg

  21. #171
    Thailand Expat TheRealKW's Avatar
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    I see you are using your best crystal as well.

  22. #172
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    I am!

  23. #173
    disturbance in the Turnip baldrick's Avatar
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    What downsides would there be from using your own fresh pressed juice. Not dangleberry though

  24. #174
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    You can use whatever you like. Just make sure everything is sterile. I saw a video where a good ol' boy made sweet tea wine. Sugar, yeast, and tea. That's it.

    When I get back to Thailand I'd like to try making starfruit wine.

  25. #175
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    I now have 16L of juices in various stages of fermentation.

    Pineapple: 2L
    Four seasons: 2L

    Cranberry: 1.5L
    Apple: 1.5L

    Passion fruit: 1.5L
    Red grape: 1.5L

    Cranberry-kiwi: 1.5L
    Whispers of summer: 1.5L

    Soursop: 1.5L
    Pink Guava: 1.5L

    During the first week, I close the lids completely then invert the bottles gently (~10x) to give the contents a mix. Then after the 1st week, I add some raisins to enhance fermentation. Read all of those techniques somewhere. The shaking diaperses the yeast cells in the juice, while the raisins contribute more sugar (food) to the mix. Apparently.

    I've made pineapple & 4 seasons wines (Del Monte juices) before, so I know that they produce good results. The others - I'll have to report back.

    I might try making rambutan wine (from fruits) - they're in season now, but it will be more laborious. Let's see.

    The BF is also brewing his own wines in his crib. He's decided to be professional about it, and bought these little airlocks. Lol. He's also bought a hydrometer to measure alcohol content, and so far the highest he's got is 16% alcohol. He said so far, his faves are cranberry & Welch's purple grape.

    Will report back when my new wines have matured. Cheers!

    I made wine-img_20200904_171340-jpg
    Last edited by katie23; 04-09-2020 at 04:21 PM. Reason: Added info & pic

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