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July 17th, 2007

I found this video and thought it might be helpful some day. :) It's how to get a cork out of a bottle...

September 25th, 2006

(no subject)

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sun moon

Hi all,

Just wanted to share a web site I found today: http://www.crushnet.com/login.php?returnUrl=%2Findex.php%3F

September 17th, 2006

Plum Pear Wine!

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sun moon
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August 28th, 2006

Racking Peach Wine

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sun moon


August 23rd, 2006


Hi all,

Learned a lot more about honey wines and the like:  
My zeal for ‘honoring the bees’ work’ would be best focused into a Traditional, Rhodomel, Sack or Varietal mead.  ;)

So will focus on those recipes when writing about going to an apiary for honey.  Recipes to follow...

General overview of Commercial Mead styles and descriptions
(taken from http://www.honeywine.com)

Sweetness - Mead can be broken down into general categories like:

Sweet
Medium
Dry

Carbonation - Mead can be:

Still (No carbonation)
Sparkling (Champagne like)

Styles - In alphabetical order:

Bochet - Sack mead that has been burnt or charred
Bracket - Honeywine and ale combined
Braggot - Honeywine made with Malt
Capsicumel - Honeywine with chile pepper
Cyser - Honeywine made with apples or apple juice
Hippocras - A spiced pyment Honeywine made with any herbs and grapes
Hydromel - Watered down or made weaker - French origin
Melomel or Mulsum - Honeywine made with any vegetable or fruit excluding apples or grapes
Metheglin - Honeywine made with any herbs or spices
Morat - Honeywine with mulberries
Omphacomel - Honeywine with verjuice (juice from unripe grapes)
Oxymel - Honeywine wine vinegar combined
Pyment - Honeywine made with grapes
Traditional - No adjunct ingredients
Rhodomel - Honeywine and attar (distilled rose petals)
Sack - Very sweet honeywine
Varietal - No adjunct ingredients made with a varietal honey

August 22nd, 2006

HI all,

I called Bob Miller, the Apiary owner (apiarist? apiaria-?) to find out about honey prices.

The bees are all right there, they feature a number of different kinds (they strongly suggest you come down to see everything).  
Gim, I thought of you and bees, and thought, oh man - can we still get you there?  Although I can imagine you wouldn't want to be near them...

But I just called to check prices, mainly.  They sell bulk honey in two sizes:

2lb jars are $5.00
40lb buckets are $66.00

I had a look at a few recipes on honeywine.com, and my handy 'online conversion' website (here's one I liked, although there were many):

Name of Recipe: Maid's Methyglen 
Recipe Ingredients: 3 kg (about 6.6 pounds) light honey, 2 tsp nutrient, 1 tsp tannin, Juice of one orange, 2 tsp orange zest, 2 tsp ground cinnamin, one tetly's teabag, white wine yeast. 
Recipe Process: Put all ingredients, except yeast, into a pot with about 3 litres of water. Bring to boil, stirring constantly, scim off scum for about 15 minutes while just on the boil. Cover and let cool to a handling level. Strain and add cold ex-boiled water to bring the temp to about 25 deg C into a clean carboy. Add hydrated yeast, put in air-lock and rack after about 2 weeks. Rack again at about 2 months. Wait... brew and drink beer while waiting... Rack and bottle when clear. Do not bottle early - use Campden tablets if you can't wait. But it's so much better if you wait...

 

August 20th, 2006

Pears!

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sun moon

August 19th, 2006

Honey, honey

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sun moon

To make one pound of honey, bees collectively fly approximately 24,000 miles and visit three to nine million flowers. 
(I liked that sentence.)

Found a place to get bulk honey in Watsonville: 

Miller's Honeybees,
 Bob Miller
221 Sundance Lane, Watsonville, CA 95176-9726
408-722-4977

Here's his info, I'm going to call him today or tomorrow:  http://www.honeylocator.com/New_ResultsDtl.asp?urlID=678700

I'd love to make honey wine, mead...anyone else interested?  Perhaps a smaller amount at first.  Bob sells pails of 3 1/2 gallons.  Will find out the prices.
Here is a page I found with lots of info on honey wine, mead, etc.:  http://www.honeywine.com

honey wine=130

of her light
little world
my sister
joys on earth
flaming hair
(hahaha): my left hand


mead=53

my hawk
is a god


Love you guys,
me

August 15th, 2006

Peach Wine! :D

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sun moon
Hi All, a bit of performance art for you.  Here's the peach wine, fermenting happily in the Temple.

Peach Wine!


and some happy fizzing wine sounds:
http://www.esnips.com/doc/28327ed0-2264-498e-8d7e-29bad2b2ce51/fizzing-peaches.wav

(okay, so I did upload 7 seconds of fizz, but it sounds like static, ha ha)

It smells just wonderful.  That crust must be 4 inches thick, I tell you.  Two weeks from now, it will be racked, if all goes well.  Lovely aroma, beautiful color, and it fizzes in a way that makes you smile and laugh when you see it.  It's full of love and happiness, it is.

PS, I think I've got us a honey dealer, too.  Will hear back soon.
Love you guys, thank you for a really wonderful evennig.
More later, it's been a pretty challenging day.  XOXO

July 20th, 2006

ho hum...

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Welshness
The Blackberry wine was really slowing down in the fermentation, and last time we checked the alcohol volume it was only 2% (and we want 12%) So last night I decided to rack it, add some more sugar water and some yeast and bump start the fermentation again.

Trouble was I used the yeast we had on hand (we had some left over from the Parsnip/peapod) and really I should have used Premier Cuvee (Formally Prise de mousse). This yeast is more resiliant to alcohol.

Anyhows, tonight I will try and jump start the wine again. For my methodology, you can go here: look at "stuck feremntation"

http://winemaking.jackkeller.net/problems.asp

We did tatse the wine lat night though, it is very fruity still, it kinda tasted like a Blackberry cordial ;)
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