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Old 09-02-2015, 06:02 AM   #1
Floandgary
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I suppose it was bound to show up sooner or later.
http://vinepair.com/wine-blog/the-la...-infused-wine/
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Old 09-02-2015, 08:14 AM   #2
BernardSmith
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Just to add to the confusion, at least some of the grout herbs (used ubiquitously in brewing prior to the 16th Century in Europe) had/have psychotropic properties.

 
Old 09-02-2015, 08:26 AM   #3
sour_grapes
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Quote:
Originally Posted by BernardSmith View Post
Just to add to the confusion, at least some of the grout herbs (used ubiquitously in brewing prior to the 16th Century in Europe) had/have psychotropic properties.

Is this the same as "Gruit herbs"? Must be, right?
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Old 09-02-2015, 10:06 AM   #4
BernardSmith
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Quote:
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Is this the same as "Gruit herbs"? Must be, right?
arghh yes.., sorry meant "gruit".

 
Old 11-21-2015, 07:01 PM   #5
yanks4carolyn
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Psychotropic? As in grand thoughts of taking it to a tropical paradise? I may be in on that.

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Old 08-19-2016, 08:34 PM   #6
yanks4carolyn
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I'm sad this thread puttered out. I love reading about wines of the imagination. I figure if you can make brownies with it, you can make wine. I just don't have a clue as to "how". Oh Google......?

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Old 05-07-2017, 01:02 PM   #7
Quicksilver
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I hope it's not too late to bump this. What a great idea! At the very least you would need to decarboxylate (basically roast) your weed before adding it. THC is best absorbed when bound with a fat though. Idk how much of the fun stuff would come through in a mega tincture, which weed wine would essentially be.

I might have to offer myself as the sacrificial lamb to give this one a shot.

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Old 05-07-2017, 04:20 PM   #8
pip
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Quote:
Originally Posted by Quicksilver View Post
I hope it's not too late to bump this. What a great idea! At the very least you would need to decarboxylate (basically roast) your weed before adding it. THC is best absorbed when bound with a fat though. Idk how much of the fun stuff would come through in a mega tincture, which weed wine would essentially be.

I might have to offer myself as the sacrificial lamb to give this one a shot.
The alcohol slowly extracts the active chemicals, no need for fats - or so i've read, never made it myself of course.

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Old 05-09-2017, 01:34 PM   #9
Quicksilver
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I have a gallon or two of rocket fuel I made from our pin oak trees' early spring leaves a couple of months ago (in Texas early leaves are well out by march). I miscalculated on the sugar and so now it's way too strong to drink ( it's right at 18% ABV, and only BC the yeast gave up at that point).

I'm going to attempt a tincture with this wine and some decarbed "green" and just see what happens. Might become a nice cordial kind of mixer. Maybe with a very dry ginger beer?

 
Old 05-09-2017, 01:35 PM   #10
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Ps I'm not going to do a whole gallon, obviously. Maybe a 375 ml bottle.

 
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