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I made some chokecherry wine that tasted like dirt. Is that close enough?Big Dave K says… anybody got a recipe for dirt wine ?
Well, I make compost tea! Hm, dirt wine? Why didn't *I* think of that?Big Dave K says… anybody got a recipe for dirt wine ?
My candidate to acquire the taste of dirt would be beets. Also, I recall reading about a group of people from either Mississippi or Louisiana who ate dirt regularly. They could be a good resource.Big Dave K says… anybody got a recipe for dirt wine ?
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Bottled the '20 crop. "Testing" says 3 out of 4 ain't bad!
Today I’m helping dad cook maple syrup
Like winemaking, syrup making can be as primitive or sophisticated as you want to make it. Dad leans towards the primitive. Wood fired and God help all the little critters that fall in the batch. We joke that’s where all the flavor comes from anyways. And I swear you can taste the difference between wood fired and reverse osmosis then propane fired like commercial producers use.
Like winemaking, syrup making can be as primitive or sophisticated as you want to make it. Dad leans towards the primitive. Wood fired and God help all the little critters that fall in the batch. We joke that’s where all the flavor comes from anyways. And I swear you can taste the difference between wood fired and reverse osmosis then propane fired like commercial producers use.
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Drove home from N Myrtle Beach, went grocery shopping, then racked Chocolate/Raspberry Port and Elderberry. Managed to completely munge the last bit of elderberry, so I poured it into a 4 liter jug and a beer bottle. These will go in the fridge to clear. The 4 liter has been setting for 20 minutes and the top 2" are starting to clear.
The green demijohn visible to the left is pretty. The jug, not so much .....
The green demijohn visible to the left is pretty. The jug, not so much .....
And boil, and boil and boil, so who gets up at 3am to stoke the fire ?
when I was living at home I did. Dad cooks dawn to 11:00 or so then starts again in the morning. He’s retired so he has nothing but time. When I retire I’ll start cooking at my place.
The house I grew up in was built in 1875, and when my parents purchased it in 1953, it had no ductwork -- only a coal furnace in the cellar. My dad installed an oil furnace and ductwork, that did not cover the entire house. We had a Kerosun in our kitchen, with a 3 gallon teapot full of water on top, that provided humidity. Without it, the air was very dry.
When sap was running my dad tapped a tree or two, and kept the teapot full of sap, until it got thick. He boiled the last hour on the stove. We didn't make a lot of syrup, maybe a gallon or two a year, but after they sold that place and stopped making syrup, it took 12 years to use it all up.
Cranking up some tunes........
Not today, yesterday I bit the bullet and ordered my spring grapes. I was debating whether to get them or not but I missed last year. It's nice they opened a location 90 minutes away, their other location was 3 hours easy and probably $30.00 in tolls. Ordered 10 half lugs of Chilean Cab Sauv and 8 Pinot Noir.
Boatboy24
No longer a newbie, but still clueless.
You referring to Gino's Fred? Heck, I drove by there today - we were in Williamsburg.
Yes, I'm not sure of the cut off for ordering, I think I just made it. The grapes are due sometime in May. If you wanted to try you have to call the New Jersey location.
Richmond? I was going to order juice last fall, but timing was messed up.
Just North of Richmond, Ashland VA. If you want to order you may have to call today 609-561-8199.
Attached are the price lists.
RevA
Praying this ferments
Some beetroot wine have a very earthy flavor. So it might be considered dirt wine...Big Dave K says… anybody got a recipe for dirt wine ?
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