e-wine and other interested subjects
That sounds like a great recipe for Madeira. One of the cool things about making the maderia is that when you fortify your wine, you end up with about five bottles of extra that you can bottle up as unbaked wine.Make sure you pull that much off before adding your spirits. I started out by using Brandy. But it cost me about $40.00 for the brandy. So I have switched to Vodka. The Brandy certainly works better but I have to watch my costs these days. If you can afford it, use Brandy.
Now for the Estufa. I am a building contractor so I had almost everything on hand. I started with a old metal wall mounted file cabinet that I brought home from a job. I have thought that an old metal school locker would work well and you could get two 5 gal. carboys in it. I used two inch ridged foam for the insulation. I used large roofing washers and sheet metal screws to fasten the foam to the cabinet. I covered all six sides. The door is just a piece of particle board and a couple of cheap hinges.
I used some old K-V adjustable standards to support and a cut down BBQ grill for a shelf
The thermometer sticks through the front of the door into the oven compartment
I wired an old porcelain pull chain lamp base inside and low. I was going to use a lightbulb for heat. But my neighbor had this brass cabinet heater. They are very long living and should never fail.
The only thing that I have had to buy was a $4.00 household light dimmer that I can control my heat settings.
I take about three days to bring the temp from room temp to 130 degrees. And I also take that much time to bring the temp back down when it is done baking
I also have been using the side and a magic marker to keep track of cooking times.
a couple of other details for you I have been using Oak chips in my last two efforts and I really like it. Even though you will be starting with clear finished wine, You will end up with a black sediment that either needs filtered or racked off. Even with raking one week after baking I still had some sediment after bottling.
As you might be able to see by my notes, I have a three gallon batch of spiced peach baking there now. I wasn't willing to put the whole five gallons in there because I wanted some of it to drink as simple wine.
Have fun with the baking project. If you have any questions, I will be more than happy trying to help.
Brad