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| Forums > Talk About It! > Cooking With Cannabis > Cannabis Brewing > Kit Winemaking Tutorial | ||
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09-25-2008, 11:03 PM
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#21 |
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were do you put the weed?
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09-26-2008, 03:12 PM
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#22 | |
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Careful, I just had my bullshit meter recalibrated!
Join Date: Feb 2007
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Quote:
__________________
 FUCKEM Proud member of the FAM "Don't sweat the petty things, but always pet the sweaty things" Life is NOT "like a box of chocolates (Ya never know what you're gonna get)". No, life is more like a jar of jalapeno peppers. What you do today could burn your butt tomorrow! Larry the Cable Guy RIP my Brothers Big T. & Smokey Joe I promote truth! If you want something sugarcoated..Go get some donuts |
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09-26-2008, 05:03 PM
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#23 |
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Excellent addition to your tutorial Vin! Have you decided if your going to sweeten it or is the flavoring you added pre-sweetened?
I've got a good one for ya. My youngest son turned 21 yesterday and instead of takeing him to a bar and buying him his first legal drink I opened some Orange Spiced Mead and shared it with him. So I actually "made" his first legal drink!!!  He really enjoyed the wine and is going to help me with my next batch...so we'll have another homemade wine vintner soon!
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09-26-2008, 06:53 PM
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#24 |
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IcMag Resident Comic Relief
Join Date: Nov 2006
Location: Next to the Cloner, cloning some brownies
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tagged.. be back later to read it .
__________________
~Push the Little Daisies and Make'em Come Up!  ~WEENF.U.C.K.E.M (Feisty.Underground.Cannabis.K ultivators.Eastern.Movement) ^^^^^^^^^^ ~We measure things by what we are. To the maggots in the cheese, the cheese is the universe. To the worms in the corpse, the corpse is the cosmos. How then can we be so sure of our own existence? Just because of our telescopes, microscopes, and the splitting of the atom? certainly not. Science is but an organized system of ignorance. There are more things in Heaven and Earth then are written about by philosophers. What do we know about the beyond? Do we know whats behind the beyond? I’m afraid some of us hardly know whats beyond the behind!" |
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09-26-2008, 10:11 PM
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#25 |
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Careful, I just had my bullshit meter recalibrated!
Join Date: Feb 2007
Location: Poke-A-Nose
Posts: 1,675
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Don: Thanks for the compliment Bro. The flavor pack I added in step 3 is a sweetener. It's thicker than molassas. Occasionally I get a kit where the flavor pack has started to cristalize. That's how much sugar is in them LOL.
Glad to hear your son like the AO, and is interested in learning how to make his own wine. Endo: I thought I had let everyone that might be interested in this thread know I was starting it last month. Sorry you got missed. Let me know what you think, and don't be afraid to chime in w/your thoughts and oppinions. As I've said; my way aint the only way.
__________________
FUCKEM Proud member of the FAM "Don't sweat the petty things, but always pet the sweaty things" Life is NOT "like a box of chocolates (Ya never know what you're gonna get)". No, life is more like a jar of jalapeno peppers. What you do today could burn your butt tomorrow! Larry the Cable Guy RIP my Brothers Big T. & Smokey Joe I promote truth! If you want something sugarcoated..Go get some donuts |
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09-27-2008, 04:49 PM
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#26 |
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IcMag Resident Comic Relief
Join Date: Nov 2006
Location: Next to the Cloner, cloning some brownies
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all good homie. heres a little pic of some of whats going on.
far left is raspberry cyser, middle blueberry cyser, maple brownsugar honey cyser, (Sweet). so i have decided to resweeted with applejuice instead of more sugar or honey. it will disolve easier and less chance of oversweeting.. so after i rack, i just fill the empty space with, applejuice, with all 3 of them this restarted fermenting, but im ok with that. once it stopps bubbling again. i will rack and add more juice, if it starts again, ill let it go and rack again. if not i will assume its reached its alchhol tolerance, and i will bottle. these 1 gal are just about 5-6 weeks old. and are starting to clear nicely.  the half full bottle on the left is the left over from the 5 gal jug of plain hard cyser, its clearing very nicely. gonna let that go a few more weeks and then bottle for storage.
__________________
~Push the Little Daisies and Make'em Come Up! ~WEENF.U.C.K.E.M (Feisty.Underground.Cannabis.K ultivators.Eastern.Movement) ^^^^^^^^^^ ~We measure things by what we are. To the maggots in the cheese, the cheese is the universe. To the worms in the corpse, the corpse is the cosmos. How then can we be so sure of our own existence? Just because of our telescopes, microscopes, and the splitting of the atom? certainly not. Science is but an organized system of ignorance. There are more things in Heaven and Earth then are written about by philosophers. What do we know about the beyond? Do we know whats behind the beyond? I’m afraid some of us hardly know whats beyond the behind!" Last edited by Endo; 09-27-2008 at 04:52 PM.. |
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09-28-2008, 01:22 AM
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#27 |
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Great thread vintner!
I'm also producing a little bit of wine        Real good description, pics and reading! Tolpan |
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09-29-2008, 01:11 PM
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#28 |
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WOW Tolpan!!! I'll sure agree with you on that!!! How many gallons do you produce a year? Props man!!! From the vine to the bottle, way to go!!!
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09-30-2008, 08:41 PM
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#29 | |
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Member
Join Date: Nov 2007
Location: Deep in the black forest
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Quote:
I have 2 acres of vineyards. Most are real old and hard handwork. No technics, just hard work. I produce biological with no use of any kind of pesticides, fungicides and all this stuff. I work with nature, that means I do certain works at the right moontime and follow some certain rhythmics. Sorry for my bad english, it's hard to get all the words without a dictionary, so hope you understand! Let's say I work like people in Bourgogne a hundred years ago. No use of pump/pressure, always fill thousand liters of wine with hand, no technic. No filtration, less use of sulfur/sulfide. To compare: I only make 1500 Liters of wine from 1 acre, my neighbours produce 15000 Liters! Some call me a freak others are impressed, I don't care! Just do what I love to do Live is to short to drink bad wine! Tolpan |
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09-30-2008, 09:34 PM
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#30 |
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Tolpan your english is pretty good, I understand entirely what you ment! You make your vino the oldschool way...that's great! Wish the big companys did that no chemicals but all they see is half decent taste and big Dollar$$$ signs! Congradulations to you for makeing your wine your way and not takeing the easy way out!!! It sounds like your wines are top shelf!
Keep on doing it the right way, your way!!! Your vinyard looks great!!! Don |
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