Ray Calvert wrote:
> Hobo wine is made for alcohol only. Taste is irrelevant. It is not aged
> and usually it is not even cleared. Ferment the cheapest thing you can
> find. Road side fruit or store discards are best. Use sugar as needed.
> Ferment for a few days. Do not worry about secondary fermentation,
> clearing, bulk aging, or bottling. All are unnecessary wastes of time and
> money. Just drink it at the end of primary before it has time to oxidize.
> Great stuff for a buzz. Terrible for the head and stomach.
>
> Ray
>
> "Wine Enthusiast" > wrote in message
> ...
>> I have never tried a "hobo" wine, but I know that it's supposed to be
>> stronger than regular wine and it can be fortified. What, other than costs
>> and fortification, makes "hobo" wine different than the average bargain
>> wine in a jug? What kinds of corners can/do they cut to make it cheaper?
>
>
Not cleared? I found a couple of them in the store, but they don't look
cloudy. The quicker bottling and no care for secondary fermentation
would be a good explanation for some of them having metal caps like they
use for malt beers...Carbonation?