On Wed, 17 Jan 2007 13:24:41 -0500, Wine Enthusiast
> wrote:

>Ray Calvert wrote:
>>> 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?
>>
>> What I was describing was true hobo wine not ponk which is cheap low quality
>> wine. True hobo wine )or jungle juice in the army) is make by hobos and
>> drunk by hobos. It is not sold in the store. Hobo's do not have time to
>> wait for it to clear or age. They are making alcohol and as soon as the
>> alcohol is in there, it is drunk.
>>
>> I have had similar wine in villages in parts of SE Asia where it is ilegal
>> to make wine and they will make rice wine in crocks buried in the field
>> where the local law will not find it. They do not even rack it off the
>> must. They will dig it up and drink it out of the crock with comunal straws
>> shoved down into the fermenting rice. Bloddy awful but you drink it to be
>> polite as they are quite proud of it.
>>
>> Ray
>>
>>
>Sorry about the terminology, but I thought it was called hobo/bum wine
>because of some parody sites. Do you know the difference(s) in
>ingredients and processes in "ponk" vs regular wine?

There seems to be a difference in Hobo Wine (something made and
consumed as soon as alcohol forms) and Bum Wine...

See Bum Wines he
http://www.bumwine.com/
The Anchorage Fishwrapper and Litterbox Liner Press