#WineMaking

[fuckingrecipes]

Making wine

1) gather fruit like grape or plum that has a visible yeast bloom on it

2) smash whole fruit with fist. Yes, without washing. You don’t want to wash off those wild yeasts. Yes you can leave the seeds/pit

3) stuff smashed fruit into a reasonably sterile container, with a cloth lid to stop spiders and flies from falling in. You can also sterilize a big pickle jar with boiling water and just lightly place the lid on top.

4) top up with distilled (Not Tap Water, which contains chlorine and stuff that kills yeast) water till the mash kinda floats a bit, and add a big dollop of honey, or other sugar source.

5) wait 12-30 hours, while looking for bubbles formation to show yeast is going crazy

6) mop up the sticky foam that bubbled up from your wild yeasts processing the FUCK outta those fruits. Turning fruit sugar into alcohol and CO2 gas

7) after three days, get tired of cleaning up sticky foam overflow residue every morning and night, and scoop out most of the solids

8) after 8 days of fermenting, see bubbles slow down, sediments start to settle, and move liquids to a carboy with a water-air lock.

9) continue to allow fermentation until bubbles stop forming.

10) if it smells awesome, drink and bottle that shit. If it ever starts to smell rancid; toss it.

Congrats, you’ve participated in a traditional brewing art that humans have been doing since 7,000 BC. Like, bronze-age human delights.

If anyone tries to tell you that winemaking is hard, ignore their opinion.

It’s hard to make specific flavors, specific alcohol percentages, and specific appearances. Yeasts present on fruit skins wanna make wine so bad they look stupid.

If you want your wine to be shelf stable and not keep it in the fridge all the time, you gotta measure it’s specific gravity and do a little math conversion. If it’s too low, toss some vodka in there to make a “fortified” wine. Extra alcohol = protection from going bad.

[tilbageidanmark]

[qwerty019283ytrewq]

Max said, "Thank you, Daniel."

Maybe I'm making it up, but now it seems like "thank you" for everything that Daniel did and was for...not formula 1, but for people.

He is a bright man who says "enjoy the butterflies." Enjoy all the experience you get. Max started it, but so many people continued it. For many fans, Daniel was the beginning of their passion for Formula 1, so I understand why they feel this pain, hatred towards Red Bull, towards Liam.

Liam's fans may hate Dan's fans. I want to reach out to you a little bit. We, Dan's fans, are so devastated by what happened, we can wish you the same, but actually, I don't think that's what we mean. We're just in a lot of pain. I ask you not to say nasty things to us, but to wait it out. Because he is like a dear person to us, whom we cannot hug and support directly, and this makes it even more painful for us.

The world, sports, prospects are changing, but we still live with those old thoughts.

I joined the Formula in 2021, exactly from the same Monza. At that time, I was still not so passionate about Dan, I didn't know anything about the Formula and about him. My father was rooting for Max and so was I, after a few races I started rooting for him, but since 2022 I've learned all about Dan. He became my racer and conquered me with everything. Although it was a long time ago at that time, but I found out how he was at Red Bull, what he did for Renault and hoped for his future at McLaren. And then I saw the cruelty of the world and sports.

But I decided that I would be the kind of fan who always supports a great athlete. It didn't work out with McLaren and I was hoping for Red Bull, but it didn't work out here either. It's like rooting for your brother at a meeting. So I was rooting for Dan. When you want him to be just happy.

I want him to be happy now. Racing or not. I'm rooting for him as a person, I'm worried about him as an acquaintance who has a bad period in his life. It warms my heart, the way people, photographers, other racers, fans support Dan. Honestly, I did not dive deep, but it seems to me that even for Sebastian there were not so many kind words and tears, although I may be wrong.

I hope Daniel knows that even though he didn't achieve the championship, he still did a lot and people won't forget it. He gave everything he had. I deeply appreciate that about him.

Daniel Joseph Ricciardo, you won me over in 2021-2022, and I'm going to support you in the future. Just drop a message sometimes, okay? I'm taking a huge step in my life thanks to you. I'm not pushing, honey, I'm just saying that I like your worldview and I'll try to follow your beliefs.

[winencsy]

🍇✨ Sicily keeps surprising me. Just when you think you know its wines, you’re introduced to a whole new layer — like Inzolia’s elegance, Zibibbo’s aromatic charm, or the quiet confidence of Perricone and Frappato. These native grapes tell stories of place, passion, and purpose — and the Sicilia DOC Consortium is making sure those stories are heard. In my latest article, I take you through the roots of the Sicilia DOC, a few special wines I tasted, and why I believe these lesser-known varieties deserve a lot more love. 🍷 Curious? Take a sip of Sicily’s hidden side and read the full article! #SiciliaDOC #WineEncsy #IndigenousGrapes #Inzolia #Zibibbo #Perricone #Frappato #GrapeTalk #ItalianWineLove

[monkeyssalad-blog]

1961 illustration for a winemaking article by totallymystified Via Flickr: From My Home magazine.

[crybarista]

This summer I’m planning on trying to learn about winemaking.

I think the first steps I planning on getting my wset first since I don’t know a lot about wine in general

If anyone has any advice please let me know, I don’t know a lot about it but have been curious about it for a few years, and now that I am 21 I can peruse this.

[the-witchhunter]

The weird thing about wine is that it’s not necessarily vegan

Like, you think it would be. It’s just grapes right?

BUT

A common way of clarifying wine involves using milk proteins. The Casein binds and sticks to the little particles that are hanging out and making the wine cloudy, and then since it’s heavier those particles sink to the bottom and are removed. It doesn’t even really end up in the final product but you can’t exactly call it vegan after using milk proteins

[moonbrainedtranny]

I like to talk to my yeast. They're doing a great job. We make the wine together, as partners, and they deserve respect.

[wineworldnews]

Your wish is our command 🤣🍇🍷😉

[rosecoloredtarot]

Fermenting is an underrated potion-making discipline

[mr-fluffy-travel]

Discovering Mexico’s Wine Regions: The Best of Red and White

Mexico’s Wine Revolution: Exploring World-Class Reds and Whites in a Rising Global Contender When we think of world-class wines, our minds often wander to the rolling vineyards of France, the sunlit hills of Italy, or the rich terroir of Portugal. But Mexico, with its burgeoning wine culture, is quickly earning its place among these wine-producing giants. Let’s embark on a journey through…

[aixenprovence]

@aixrose.official

[zawissius]

"Winemaking process".

Orbis sensualium pictus, J. A. Komenský, 1667.

[clatterbane]

Redneck Brewing #20: Tropical Jubilee Wine

Hard to believe that I am up to small "artisanal" batch #20 by now, honestly. And only two of those have needed to go straight down the sink so far.

But, today's folly is another extra-simple storebought juice approach, following directly in the footsteps of the Sea Dyke which I just bottled up a little while ago!

We got another grocery delivery this evening, which included this carton of what is evidently a 50th anniversary special edition tropical blend. A tropical taste celebration, according to the label! (How does this vary from their usual tropical version? I haven't tried either one yet.)

Ingredients:

I am a little concerned about the orange juice content there, btw, after seeing enough people report less than appealing results from commercial orange juice. But, we'll see.

At any rate, it seemed like a reasonable idea to just leave it out of the fridge, and get it going pretty much straight away in the Sea Dyke bottle. ¯\_(ツ)_/¯

That will be the second time that I have reused that same yeast colony, which will actually be a first here. I'm cutting back some on added yeast nutrients for this batch, under the idea that there are most likely enough of their fallen comrades left in the sludge to keep our friendly cannibalistic microbes reasonably happy already. Just keeping this simple with some added sugar, and a smidge of extra nutrition for insurance.

[winencsy]

Tokaji Aszú is one of the world’s most legendary sweet wines, but have you ever wondered how it has changed over time? From its historic roots as the “wine of kings” to modern innovations in winemaking, this article explores the evolution of Aszú—how it's made, how it tastes, and how vintages from the 2000s showcase both tradition and innovation. Whether you're a longtime fan or just discovering Tokaji Aszú, this deep dive will give you a fresh perspective on Hungary’s most famous wine.

[sleepydross]

Yall gotta check this out. This is the wine my partner and I are making from Dame's Rocket flowers, an edible wildflower from our own yard. Look at the COLOR LAYER and how much it's pulled!

@loonaawoona and I are gonna drink the hell out of this and tell yall how it is (when its readY)