I was just sitting at my desk and thinking about avocados (!) when it
occured to me to wonder if anybody had ever tried making wine from
'em. No recipes that I saw on the Keller site, nothing when I searched
this NG.

Is this doable, or is it just possibly in the short list of contenders
for the Worst Idea Ever?

NOT trolling! Just curious.

- Matt Shepherd
http://www.man-man.org

Love them Avocados, but beings they have kind a delicate flavor and a fair
amount of oil in them I would be a little worried the oil going a bit on the
rancid side of things over time. Also I kind of think there might be a
similar problem with the peanut butter wine that you mention in your next
post. I don't know if the alcohol would tend to put the oil into kind of a
oily emulsion or not,but if it did I would think that it would be really
hard to clear. I guess the best thing to do is to try it and see what
happens.

It is interesting that some wine recipes never seem to be talked about at
all. One I made a couple of years ago was prune juice wine. Prune juice is
great, it has a definitive flavor, it is available at any grocery store,and
the raw materials are pretty cheap. The batch I made turned out well
"interesting" but drinkable. It did have some prune flavor, but I would not
serve it at your kids wedding as prune juice wine is down right brown in
color! I don't know if there are any closet prune juice wine drinkers out
there, but it would be interesting to hear from a few of them if they dare
to show themselves!

22 brix


"Matt Shepherd" wrote in message
om...
I was just sitting at my desk and thinking about avocados (!) when it
occured to me to wonder if anybody had ever tried making wine from
'em. No recipes that I saw on the Keller site, nothing when I searched
this NG.

Is this doable, or is it just possibly in the short list of contenders
for the Worst Idea Ever?

NOT trolling! Just curious.

- Matt Shepherd
http://www.man-man.org

On 4/13/04 2:06 PM, in article , "22 Brix"
wrote:

Love them Avocados, but beings they have kind a delicate flavor and a fair
amount of oil in them I would be a little worried the oil going a bit on the
rancid side of things over time. Also I kind of think there might be a
similar problem with the peanut butter wine that you mention in your next
post. I don't know if the alcohol would tend to put the oil into kind of a
oily emulsion or not,but if it did I would think that it would be really
hard to clear. I guess the best thing to do is to try it and see what
happens.

It is interesting that some wine recipes never seem to be talked about at
all. One I made a couple of years ago was prune juice wine. Prune juice is
great, it has a definitive flavor, it is available at any grocery store,and
the raw materials are pretty cheap. The batch I made turned out well
"interesting" but drinkable. It did have some prune flavor, but I would not
serve it at your kids wedding as prune juice wine is down right brown in
color! I don't know if there are any closet prune juice wine drinkers out
there, but it would be interesting to hear from a few of them if they dare
to show themselves!

22 brix


"Matt Shepherd" wrote in message
om...
I was just sitting at my desk and thinking about avocados (!) when it
occured to me to wonder if anybody had ever tried making wine from
'em. No recipes that I saw on the Keller site, nothing when I searched
this NG.

Is this doable, or is it just possibly in the short list of contenders
for the Worst Idea Ever?

NOT trolling! Just curious.

- Matt Shepherd
http://www.man-man.org




Well, I searched Jack's website for Avocado wine. If it's not there I doubt
it has been made. :-)


--
Greg Cook
Fargo, North Dakota
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

Matt Shepherd wrote:
I was just sitting at my desk and thinking about avocados (!) when it
occured to me to wonder if anybody had ever tried making wine from
'em. No recipes that I saw on the Keller site, nothing when I searched
this NG.

Is this doable, or is it just possibly in the short list of contenders
for the Worst Idea Ever?

Even if it's possible, I have to wonder what the result would taste like. I
had avocado icecream once, it made vanilla seem exciting.

Geoff
North Loburn,
New Zealand

"22 Brix" wrote in message
...
[snipped]

It is interesting that some wine recipes never seem to be talked about at
all. One I made a couple of years ago was prune juice wine. Prune juice
is
great, it has a definitive flavor, it is available at any grocery
store,and
the raw materials are pretty cheap. The batch I made turned out well
"interesting" but drinkable. It did have some prune flavor, but I would
not
serve it at your kids wedding as prune juice wine is down right brown in
color! I don't know if there are any closet prune juice wine drinkers out
there, but it would be interesting to hear from a few of them if they dare
to show themselves!

22 brix

22,

:-) Prune juice wine certainly does have an "interesting" flavor, does it
not? Once my local grocery had a sale on some large (I don't recall the
size, but in the 2 liter+ range) jugs of pure prune juice, and I just
couldn't resist the experiment...
It's not something I'd make again soon, but it wasn't at all bad.


--
Cheers,
Ken

Well, I searched Jack's website for Avocado wine. If it's not there I
doubt
it has been made. :-)


--
Greg Cook
Fargo, North Dakota
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)


Not necessarily true. It may just mean that it was not worth owning up to.

Ray

"Ray" wrote in message
. com...

Well, I searched Jack's website for Avocado wine. If it's not there I
doubt
it has been made. :-)


Not necessarily true. It may just mean that it was not worth owning up
to.

Ray

That sounds suspiciously true. I'm reluctant to think there's ANYTHING that
hasn't been tried out there.

But if I were to indulge in this folly, what would the more experienced
members of the group suggest as a recipe? Avocados are high-oil,
high-protein, and I doubt there's much tannin in there.

- Matt
http://www.man-man.org