#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]

[loonaawoona]

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

[rosecoloredtarot]

Fermenting is an underrated potion-making discipline

[zawissius]

"Winemaking process".

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

[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.

[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.

[ahoymayt]

Lavender Mead ~12% abv

[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)

[littlehouseontheaerie]

For those of you who like cozy games and have Amazon Prime, there's a game on their "Free With Prime" section now called Hundred Days.

It's a super cute game where you take over a vineyard and learn to produce wines, trying to produce the fanciest and highest-rated wines. There's also a story, but it's not very in-depth.

No time limits or deadlines, just messing around with some cute mechanics trying to make fancy wine and sell them to invest in new grapes.

It's free until November 1, so if that seems your style I'd give it a shot!

[wineandotherpotions]

Apple cider

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.

[courtingwonder]

Overview of Viticulture (Winemaking) --- From "The Book", pg. 62-63

[loonaawoona]

I make my own wine and I made a little bag to put a bottle in. Look at this. I'm the coolest motherfucker ever. I fucked up the bag a little bit and it's too big but I probably fucked the wine up a little bit too, but it fucks me up all the same, and this bag will carry it.

[itsagrimm]

making wine at home is like having a constantly burping roommate.

not that i mind my 5 liter roomie burping and bubbling himself into oblivion and turning himself into fine wine in the process.

[meatman-the-ace]

making wine is a fucking trap, i made wine this year and now i feel the obligation to drink wine out of a this big ass fuckign jug , like ive made 3 gallons this year allready. like it shouldn't be allowed to get suprise booze thats super cheap to make.

its like a trap to get you drunk 3 months later, im out here with unchecked power drinking a whole botlle of red wine listing to scary music and playing american truck sim

[voidsumbrella]

it's time for the biannual (biennial? the one that means every other year.) winemaking time!!

we're going with cabernet this time- it was an extremely easy choice for once, they are crazy sweet.