I was thinking about making a garlic or jalapeno wine or maybe together as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a little
at a time, is it necessary to worry about oxidation?

David

I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty, then
I get the other one from the basement & use it. No detrimental effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

I make a yearly batch of apple & always keep a gallon in the kitchen
for cooking. Screw top glass jug, takes me 6-8 months to empty & then
the one in the basement comes out & by the time thats empty, the next
batch is ready. The old guy that just sold one of our local winerys
told me that "under cork" it can be kept for up to 2 years. I'm
assuming that means as long as it's sterile. Never had a problem.
Jalepino wine may even stretch the 2 yr limit as I use a jalepino &
habenero "tea" to keep the bugs off my pepper & tomato plants & the
capcasen could kill bacteria as well. Good luck.

What do you cook with your apple wine? I have two apple wines bulk aging
right now.


"pater" wrote in message
oups.com...
I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty, then
I get the other one from the basement & use it. No detrimental effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

I do too, but I have not added any metasulfite. I just let it ferment till
it stops and then plan on leaving it in the carboy for about a year. This
is my first apple wine.
Should I do anything else at this point?

"news-server.triad.rr.com" wrote in message
. com...
What do you cook with your apple wine? I have two apple wines bulk aging
right now.


"pater" wrote in message
oups.com...
I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty, then
I get the other one from the basement & use it. No detrimental effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

You may want to sulfite it if you are going to age it that long. I have
heard that if you have no head space in your carboy that the sulfiting wont
water as much though. I do it just in case...

David

"Pleasantly Surprized" wrote in message
...
I do too, but I have not added any metasulfite. I just let it ferment
till
it stops and then plan on leaving it in the carboy for about a year. This
is my first apple wine.
Should I do anything else at this point?

"news-server.triad.rr.com" wrote in message
. com...
What do you cook with your apple wine? I have two apple wines bulk
aging
right now.


"pater" wrote in message
oups.com...
I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty,
then
I get the other one from the basement & use it. No detrimental
effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would
stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

It should be great for making a sauce with a reduced fond de pork.


"news-server.triad.rr.com" a écrit dans le message de
. com...
What do you cook with your apple wine? I have two apple wines bulk aging
right now.


"pater" wrote in message
oups.com...
I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty, then
I get the other one from the basement & use it. No detrimental effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

Everything. Marinading, beef jerky, salsa, venison, bar-bQ sauce, salad
dressing, anywhere a recipe calls for water. Use about 1/3 wine to 2/3
water even in hamburger helper or those cheapo bags of rice or pasta
mix, adds nice flavor to ANYTHING. Thats why I go thru 2 gallons a
year, plus it's good for ya.

I'll have to try that the next time I'm marinating some chicken or
something.

David

"pater" wrote in message
oups.com...
Everything. Marinading, beef jerky, salsa, venison, bar-bQ sauce, salad
dressing, anywhere a recipe calls for water. Use about 1/3 wine to 2/3
water even in hamburger helper or those cheapo bags of rice or pasta
mix, adds nice flavor to ANYTHING. Thats why I go thru 2 gallons a
year, plus it's good for ya.

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to cook
with indicating that oxidation is not a problem. On the other hand, I have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" wrote in message
. com...
I was thinking about making a garlic or jalapeno wine or maybe together as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a little
at a time, is it necessary to worry about oxidation?

David

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to cook
with indicating that oxidation is not a problem. On the other hand, I have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" wrote in message
. com...
I was thinking about making a garlic or jalapeno wine or maybe together as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a little
at a time, is it necessary to worry about oxidation?

David

good points.

I am not really sure what I am after to tell you the truth. I don't usually
cook with wine but I enjoy making wine. So I thought to branch out I could
try making some wine intended to be used in cooking. Something specifically
for cooking and not drinking. I know that I like spicy garlic'y foods so I
thought I would make a jalapeno garlic cooking wine. In my pondering I got
to thinking about aging and oxidation with all the head space and was
wondering if it would be a problem or not.

What you are saying does make sense. If a sherry gives a totally different
flavor than typical red then oxidation would cause some problems. Or maybe
not problems per say, but would definitely change the application of the
wine.


David


"Ray Calvert" wrote in message
. com...
So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most
of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to
cook
with indicating that oxidation is not a problem. On the other hand, I
have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will
not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from
oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" wrote in message
. com...
I was thinking about making a garlic or jalapeno wine or maybe together
as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a
little
at a time, is it necessary to worry about oxidation?

David

good points.

I am not really sure what I am after to tell you the truth. I don't usually
cook with wine but I enjoy making wine. So I thought to branch out I could
try making some wine intended to be used in cooking. Something specifically
for cooking and not drinking. I know that I like spicy garlic'y foods so I
thought I would make a jalapeno garlic cooking wine. In my pondering I got
to thinking about aging and oxidation with all the head space and was
wondering if it would be a problem or not.

What you are saying does make sense. If a sherry gives a totally different
flavor than typical red then oxidation would cause some problems. Or maybe
not problems per say, but would definitely change the application of the
wine.


David


"Ray Calvert" wrote in message
. com...
So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most
of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to
cook
with indicating that oxidation is not a problem. On the other hand, I
have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will
not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from
oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" wrote in message
. com...
I was thinking about making a garlic or jalapeno wine or maybe together
as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a
little
at a time, is it necessary to worry about oxidation?

David

Good point indeed. I have always used the wine I drink to cook, or a
leftover that I'll keep in the fridge for not more than a few days. Now
that I'm in country wine making, I have a garlic wine and a coffee wine that
are clearing right now and that I intend to use for cooking only. If
oxidation proves to be a problem, I will consider using a wine preservation
spray (nitrogen) or a stopper kit with a vaccum pump.

As for aging a cooking wine, I used the garlic wine recipe on Jack Keller's
site and it says the wine is ready to use once it's cleared. However, I'm
sure some other types of wine would gain by aging a bit. I'll try every
ways.

Marc

Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" wrote in message
.. .
Good point indeed. I have always used the wine I drink to cook, or a
leftover that I'll keep in the fridge for not more than a few days. Now
that I'm in country wine making, I have a garlic wine and a coffee wine
that
are clearing right now and that I intend to use for cooking only. If
oxidation proves to be a problem, I will consider using a wine
preservation
spray (nitrogen) or a stopper kit with a vaccum pump.

As for aging a cooking wine, I used the garlic wine recipe on Jack
Keller's
site and it says the wine is ready to use once it's cleared. However, I'm
sure some other types of wine would gain by aging a bit. I'll try every
ways.

Marc