Holy holy holy
Sir Wobbly Robert, this looks like something I want to try and I of sorts, made and ancient wine from some of my bad vine years, after reading "Ancient Wine", written by Patrick McGovern, which had more to do with dna visa archeology, than actual wine making. Just adding the spices and some oranges turned it into something drinkable.
But of course as always I have a concern. I have this holy fixation foible and abhorrence of the use of grandma’s bread yeast in wine. I’m thinking that the ancients probably did throw in some grapes and hence wal la, did have wine yeast available, as much so as bread. Nine thousand years ago before mutating their separate ways, possible they were the same yeast. My question is, if I use a wine yeast will you ban me from Wines at Home?
Lastly, one gallon? I’m sorry Bobster, that just won’t do, and I can multiply times five and that won’t do either. I pee more wine everyday . Let’s make these recipes realistic for the professional wino.
“I know that technically this is a Melomel!”
Well I had no idea. There is a language problem here. I, after a weak and failed attempt by the American schools to teach we nitwits the decimals, actually in old age, have mastered it. If you throw a little calculus or Latin at me, I can still stumble through the conversation. I’m also as you know bi-lingual, speaking fluent gibberish and English, but when it comes to understanding the slang, buzzwords and local bar colloquialisms of the Brits, I’m lost. Please start a Brit dictionary for American dummies thread and start with “tinned” fruit. I can only guess that means it comes in a can. From watching movies I know about “trunk vs. boot”. God save the Queen.
Originally posted by lockwood1956
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But of course as always I have a concern. I have this holy fixation foible and abhorrence of the use of grandma’s bread yeast in wine. I’m thinking that the ancients probably did throw in some grapes and hence wal la, did have wine yeast available, as much so as bread. Nine thousand years ago before mutating their separate ways, possible they were the same yeast. My question is, if I use a wine yeast will you ban me from Wines at Home?
Lastly, one gallon? I’m sorry Bobster, that just won’t do, and I can multiply times five and that won’t do either. I pee more wine everyday . Let’s make these recipes realistic for the professional wino.
“I know that technically this is a Melomel!”
Well I had no idea. There is a language problem here. I, after a weak and failed attempt by the American schools to teach we nitwits the decimals, actually in old age, have mastered it. If you throw a little calculus or Latin at me, I can still stumble through the conversation. I’m also as you know bi-lingual, speaking fluent gibberish and English, but when it comes to understanding the slang, buzzwords and local bar colloquialisms of the Brits, I’m lost. Please start a Brit dictionary for American dummies thread and start with “tinned” fruit. I can only guess that means it comes in a can. From watching movies I know about “trunk vs. boot”. God save the Queen.
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