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Wine journal for the un-group



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)

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!

sun moon

August 28th, 2006

Racking Peach Wine

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:


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


sun moon

August 19th, 2006

Honey, honey

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

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


my hawk
is a god

Love you guys,

August 15th, 2006

Peach Wine! :D

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:

(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...

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"


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