@JDrum
Yeah, I guess I see what your saying. I play guitar and drums, guess It'd be hard without the instruments. lol But I was just meaning getting the "feel" for it, if you would. Like these old guys around here that take one smell and a taste and know all they need to know cause they've done it for 60 years.
Getting back to the egg, kind of a funny story. I left work yesterday and stopped by my grandparents to drop off some bowls id taken some food home with. Well me and ole pawpaw get to shootin, and he was telling me an old story about some wine he made and mentioned sugar. I asked him, curiously enough, if he knew what a hydrometer was. After explaining to him what I was talking about, he did in fact know but only because hed used one later on cause as a butcher he needed it to get his sugar cure right. They called it something else, but before that hed had no idea.
Before I could even say nething else, he said "You know how we always knew how much sugar to put in our must?". I laughed a little and said, "I dont know, drop and egg into it". And he looked suprised as hell and said yeah. After a simple explaination, its pretty much what was said earlier here. Ironic as it was, it was also informative because at least we know its not just some old greek but people right here around us that used to do it. Lost art I suppose. He also said if they were ever using a corn mash, or in other words making corn liquor and not wine, theyd use an apple instead of an egg. I never quite gathered why, only assumed the density had sumthing to do with a slightly different reaction? as in more sugar to float it maybe?
Not sure, ill be going back by later today and hanging out with him some more prolly seeing as how we live 2 minutes apart(That perk I like about my new home, close to my paw). But any information I miay learn from him thats not mainstream knowledge today Id love to share with you folks, may be sumthin to talk about over a glass or maybe you can apply it but it'll be there regardless. lol