Fortified Wine

[nhmoose]

Mad Dog 20/20 choice of vagabonds!! op:

 

[Silky921]

Hmmm. Must have been from my other source. I'll dig up the little purple book of recipes then.

 

[Silky921]

It was J Keller's wine recipe. My first time was similar, minus the ginger root. Turned out great. Second time I substituted white sugar for brown, still no ginger root, not a finished product but smells wonderful.

 

[Silky921]

http://winemaking.jackkeller.net/reques66.asp

 

[coloradoclyde]

Thanks!...... :thumbsup:

 

[Silky921]

Any time. I think potato wine is really misunderstood. Hope you enjoy it. My apologies for hijacking a thread.

 

[Crewdawg445]

You make some fine wines my good friend! Don't think the fellas on here understand how good!

You know it's good if I want to some, because I'm not a drinker!

 

[Silky921]

I appreciate that. I make it to share with you guys. The brown sugar potato I referenced should be ready by fall ohio vous, as should my first batch of sweet corn. So looking forward to that!

Always willing to take trades for making custom orders...

 

[Billnpatti]

I really love a good B&B on occasion..

Oh :metoo: :metoo: :metoo: That is some great sipping stuff. A bit pricy for the best B&B but I prefer the good stuff if I am going to drink anything. :thumbsup:

 

[Billnpatti]

An interesting recipe. I did notice one thing that he said and I want to correct, not that it is of any great importance but it may be of interest. He speaks of potatoes that are green or have green places on them as being unripe. They are not unripe, they are potatoes that have been exposed to the sun. If potatoes are allowed to lay on or near the surface of the ground and are exposed to the sun, they form green spots. these green spots have a toxin in them called solanine. I don't know how toxic it is but I expect that unless you were quite sensitive to it, you would have to eat a good bit to have any toxic effects from it. On the other hand, I don't know what happens when you use potatoes with solanine in them to make a wine. Best to not used potatoes having green spots on them to make wine. When cooking with them, just cut off the green spots and they are fine.

If you are interested, here is some further reading on solanine: https://en.wikipedia.org/wiki/Solanine

 

[Vaino]

A neighbor of mine makes various wines and gratuitously gives me some bottles of her labor....from experience, don't know what a particular bottle will contain.....have dumped half in the toilet after just a whiff and the other half are the sweet wines which I don't like, but which my wife likes when they're diluted w/ 7UP.

THE GRAPE is to me the essence of the excellent dry wines and any other fruit or veggie that's used for "homemade" wines, isn't what is generally accepted as wine....otherwise the wineries would produce it and make some money.

Snobby on my part....you bet....Fred

 

[crockett]

Madeira- as stated it was popular at the time- very pc

 

[coloradoclyde]

Snobby on my part....you bet....Fred

Were you raised on Manischewitz or Boone's Farm?.... :haha:


What's your favorite dry wine?

 

[Vaino]

Mt favorite dry wines {which are the only ones I drink} are cabernet sauvignon, wines of the tempranillo grape which is the nat'l grape of Spain and also the granache grape of Spain.

Of the California cabernets, I favor the Napa Valley wines which are dark, include the tastes of various fruits and spices and have a wonderful finish. The Ribero del Duero tempranillo wines of Spain are very similar.

Don't much care for the dry wines of France...expensive and not worth it.

Some south American wines are pretty good including those made from the malbec grape mainly used in Argentine wines and some cabernet wines of Chile are also good, but the quality varies a great deal irrespective of price.

My wife and I drink a good wine at nearly every dinner and the choice of wine contributes to the excellent food....Frd

 

[coloradoclyde]

I also like a Cabernet Sauvignon. but then I like a Merlot, Shiraz(or Syrah) and Pinot Noir too. Wines from California and Washington state, also Australia and South Africa. I've had some very good French wines but they are usually out of my price range. My favorite Moscato comes from Italy.
Wines from Chile are to earthy for me.

Wine makes an excellent addition to any meal... :thumbsup:

 

[Billnpatti]

That's okay, Fred, God loves wine snobs, too. :thumbsup:

But, how do you shoot wine out of a muzzleloading rifle??? :hmm: :idunno: :haha:

 

[coloradoclyde]

But, how do you shoot wine out of a muzzleloading rifle??? :hmm: :idunno: :haha:

You don't silly!.... :haha:
But it make a great prize for a blanket shoot!... :grin:

 

[Grumpa]

Scuppernong wine! Made from the Scuppernong grape. I used to bring home a bottle every time I went to the Outer Banks of North Carolina, and would have it for dessert with Christmas dinner. I believe it is the only true American wine, and is HC. It can produce wines ranging from sweet to dry. I'm going back there next month, have to get some!

Wife and I bought a couple of bottles of Barao de Vilar Vintage Porto to enjoy over the winter months...just found the bottles last week in the bag :redface: have to wait until next Winter now. :haha:

 

[Cruzatte]

Mad Dog 20/20 choice of vagabonds!! op:

Nah....it's Boone's Farm where the vagabonds hang out on Burnside, Portland Oregon. op:

 

[Loyalist Dave]

...it's Boone's Farm where the vagabonds hang out...,

Boone's Farm was a most excellent choice in the 1980's when accompanied to a party with a young lady, or on a picnic with a pretty lass, and she was not fond of beer. Apple was very popular.

:thumbsup:

LD