home brew

[Chimaera]

Oooohh can we have that as one of the options for the next forum meet?

[Dave Stones]

Originally Posted by gary_580

might have just been better to buy a bottle of absinthe from Tescos at 80% alcohol not 80% proof you would have had much more fun and that tastes of aniseed too

absinthe reacts badly with me along with wine and gin

i just want to try home brewing for myself and see what happens, part of the fun is in the experiment

Originally Posted by Chimaera

Oooohh can we have that as one of the options for the next forum meet?

It looks lovely, I have a colleague who goes every year, she showed me some photo's and a menu from a local restaurant, that looked brilliant - it would be nice, wouldn't it

<edit> oops, topic drift the most interesting result we ever achieved, was some 'rose hip wine' made to some ancient recipe, with loads of sugar & mashed up, stewed, rose hips - it fermented for ages & was very similar in taste & potency to sherry. Really bad for the headaches, though, so we havn't tried again - and I have a friend who makes very good bramble or plum or damson, 5 gallons at a time, so why bother

[Tezcatlipoca]

Originally Posted by homealone

Madeira looks like a lovely place to visit, too

It's an amazing place. I spent the "New Year" week at the end of 2002 / start of 2003 in Madeira. Beautiful island. Good for people who simply like to sunbath & relax by the pool, but also good for people like me who like to go off & see stuff, & go walking, & so on. Very good food, too.

[Theodoric]

Originally Posted by Dave Stones

absinthe reacts badly with me along with wine and gin

<Snip>

Oh, I dunno, absinthe makes the heart grow fonder.

Originally Posted by Theodoric

Oh, I dunno, absinthe makes the heart grow fonder.

So do beer googles but hmm is that the point of the thread?

A wine to store... in the attic!
Luck gave those early winegrowers a much-needed hand, as the wind and the climate hadn't allowed their grapes to get sweet enough for a high-quality wine. Upon returning from a long sea voyage, sailors with a bit of wine left at the bottom of the barrels discovered to their surprise that it was much better than when they had first set sail. The heat of the hold had helped it to mature properly. Thus was born Madeira, a wine that improves with age, that is matured, not in a cool cellar, but a warm attic (estufa) at a temperature of 110 to 120° F, and whose bottles are kept, not lying done, but standing up.

Thats how Whisky is matured in Kentucky, ooppsss or should i say bourbon, well i guess that all depends if it has additives in. Anyway, the bonded stores that the whisky is matured in generally have many floors, the expsensive stuff comes from the base of the store as it is slower maturing and the higher the floor in the store the cheaper the whisky is as it has matured quicker due to the heat. As a result of the speed of maturity the Angels share is less and therefore there is more in the barrel for bottling.

[bopdude]

Originally Posted by gary_580

heat in the attic? on Bopdudes still?

did i miss something i re-read the thread and saw no mention of me in attics and it was just a rumour

Originally Posted by bopdude

did i miss something i re-read the thread and saw no mention of me in attics and it was just a rumour

Was because of the reference to heating madeira and your mums still

[bopdude]

Originally Posted by gary_580

Was because of the reference to heating madeira and your mums still

D'oh, I missread the post, thanks mate, thought for a second the county sheriff was comin' a knockin'