|
Post by OasisNZ on Mar 5, 2007 19:59:52 GMT 12
This years crop of hops is coming on nicely! ;D Should be enough for a few dozen, only the bunch in the forground is clearly visible, the plant, growing from multiple shoots, is HUGE!
|
|
|
Post by meandog on Mar 6, 2007 5:54:09 GMT 12
;D My grandmother use to grow those for the old man and myself for our homebrew.She grew them at Beachlands, a small settlement east of Auckland City.
|
|
|
Post by meandog on Mar 13, 2007 19:17:20 GMT 12
;D ;D ;D Subject: Fw: Bird Flu Rangi rings his boss first thing Monday morning Rangi ' Boss I can't come to work today ' Boss ' Why not? ' Rangi ' I've got the bird Flu ' Boss ' How in the hell did you get the bird flu ' Rangi ' Too many Tui's Bro '
|
|
|
Post by ivyplus on Apr 19, 2007 8:48:20 GMT 12
Rice Whisky Found this recipe in an old book and tried it. It actually tastes quite nice and I store it now in an small (4 liters) oak barrel: 3 lb Carolina or short grain rice 1 lb raisins 3 lb sugar juice 1 lemon 8 pints warm water 1 oz yeast 1. Put the rice and chopped raisins (I did it in a food processor) with the sugar, lemon juice and water into a large bowl. 2. Add the yeast (I used white wine yeast) which sould have been dissolved in a little warm water. 3. Let mixture stand, cover with a loth, for 12 days, but stir occassionall for the first 3 days. 4. See that it is kept in a warm place. 5. A scum will rise to the top as it works, but do not remove until the last day. 6 Filter the wine into a clean cask or a stone jar. 7. Store for 6 months in a cool place. 8. Bottle. This is similar in taste, colour and potency to whisky.
|
|
|
Post by meandog on Apr 22, 2007 14:35:08 GMT 12
Just bumping for Mrsmcgoo
|
|
|
Post by ivyplus on Apr 25, 2007 18:54:16 GMT 12
Today I thought if it would be possible to make wine out of whey. I have so much of it and only put it down the sink. I don't know what else to do with it. I asked a friend of mine who makes wines and she told me that she has heard of whey wine. So first thing this evening I went into google and yes there are whey wine recipies!!!!!!!!!
Here is something I have found for Dalbyj: CHOCOLATE WINE??? Yes, a rich Chocolate and Orange/whey wine in the style of a liqueur - sort of a liquid Chocolate truffle - to be served with or over anything, and making the word "chocoholic" valid. ;D ;D
|
|
|
Post by OasisNZ on Apr 25, 2007 19:02:30 GMT 12
Hahaha, could be a dangerous brew!
|
|
|
Post by ivyplus on Apr 25, 2007 19:11:31 GMT 12
Hahaha, could be a dangerous brew! If you don't mind you would be the guinea pig!
|
|
|
Post by OasisNZ on Apr 25, 2007 19:16:32 GMT 12
Hahaha, could be a dangerous brew! If you don't mind you would be the guinea pig! Well, if I must... ;D
|
|
|
Post by meandog on May 7, 2007 7:47:27 GMT 12
;D Oi Josh, back to our discussion on wine. Many years ago I made wine from leftover tea out of the urn in our lunchroom. Each day I got the fella that made the tea to tip the surplus into a 1/2 gallon jar and I would take this home until I had the right quantity then added slice lemons and yeast. Its so long ago I can not recall the exact procedure, but I do remember the results. It was very nice and I got many compliments from others that tried it. ;D
|
|
|
Post by meandog on May 7, 2007 13:41:36 GMT 12
Bumping for Josh.
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on May 17, 2007 10:22:31 GMT 12
Today I thought if it would be possible to make wine out of whey. I have so much of it and only put it down the sink. I don't know what else to do with it. I asked a friend of mine who makes wines and she told me that she has heard of whey wine. So first thing this evening I went into google and yes there are whey wine recipies!!!!!!!!! Here is something I have found for Dalbyj: CHOCOLATE WINE??? Yes, a rich Chocolate and Orange/whey wine in the style of a liqueur - sort of a liquid Chocolate truffle - to be served with or over anything, and making the word "chocoholic" valid. ;D ;D Ohhhh I don't know if that sounds really yummy or really awful! hehe
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on May 17, 2007 11:59:55 GMT 12
OK I have a couple of questions ... 1: When you strain the wine, how do you do that? what do you use to strain it? 2: What do you mean by 'racking off'? Thanks
|
|
|
Post by meandog on May 17, 2007 13:47:27 GMT 12
Racking off means syphoning the wine carefully into a clean sterile container. Leaving the dregs behind. This is done several times over several months. The system Ivyplus uses consists of sampling as well. Mwahahaha!!!!!
|
|
|
Post by meandog on May 17, 2007 13:52:02 GMT 12
Straining I presume is done in the very early stages, removing all the solids before the yeast is added. I use a st/st sieve or I have also used with Kiwi Fruit wine a thick piece of material, so you remove the tiny seeds. Blasted typos. *you missed one *
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on May 17, 2007 14:29:57 GMT 12
Thanks meandog .. I think I like Ivys way of racking off! lol
|
|
|
Post by ivyplus on May 20, 2007 9:02:10 GMT 12
RHUBARB WINE
22.1.07 1.5kg finely chopped rhubarb 4.5 liters boiling water left to infuse
23.1.07 10g black tea leaves added (for some tanin) 3 mashed bananas added
26.1.07 Sieved off the fruit pulp and put in a gallon glass jar SG1010 added 250g sugar and white wine yeast
29.1.07 stopped working SG990 added 350g sugar
23.2.07 SG990 added 200g sugar
23.3.07 SG1010
19.5.07 SG1000
At the wine course the teacher said add sugar in small portions and mashed bananas give wines some "body". The banana can't be really tasted.
|
|
|
Post by OasisNZ on May 25, 2007 16:31:31 GMT 12
FEIJOA LIQUEUR 1. Wash the feijoas and chop roughly. Place the fruit into a large preserving pan and cover with water. Bring slowly to the boil and then simmer for 45-50 minutes or until the fruit is soft and pulpy. 2. Carefully transfer the hot fruit mixture to a jelly bag and allow the mixture to drain for 1-2 hours. Do not squeeze the fruit pulp. 3. Add same amount of spirits (vodka, or whatever takes your fancy, we used 80% moonshine ) to the liquid 4. Per 1 liter of liqueur (juice and spirits) add 1 cup of sugar and skins and/or fruits chopped up into a glass jar and leave to infuse. Shake every day. 5. Remove fruits from liqueur (eat with icecream). Mmmmmmmm, mmmmm! ;D
|
|
|
Post by meandog on May 25, 2007 17:01:24 GMT 12
|
|
|
Post by OasisNZ on May 25, 2007 17:19:33 GMT 12
It's a very thick liquor Capt. the pectin in the fiejoa does that, very smooth, a little sweet, mmmmmmmmmmm, mmmmmm! ;D
|
|