Richard Kaszeta > wrote in
:

> LucasP > writes:
>> Besides......... how the *hell* do you think they get wine anyway??!!
>>
>> They *brew* it (ie, ferment it).
>
> You need to look up the meaning of the word "brew", since brewing and
> fermentation are different processing. Heck, if you're being
> pedantic, you don't even brew beer, you brew wort, and then ferment
> that to become beer.
>
> I wouldn't touch wine that's been "brewed", or had anything other than
> a brief heat pasteurization (and that's pushing it as well)---the heat
> does too many bad things.
>
> Rich (who makes his own beer and wine, but never brews wine).


Keeerist almighty, but there are some pedantic people out there!!

It is home brew wine, made in much the same way as home brew beer.

Home brew as we *Aussies* know it.

2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
of grape juice concentrate, wash the bag out and fill the container to
23lts.
When the temp is between 18-24c, sprinkle the yeast over the top, don't
stir, cover and wait for about 7 days for fermentation to cease. Then
you proceed with secondary fermentation.

That's home "brewing".


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote:

>Richard Kaszeta > wrote in
:
>
>
>
>>LucasP > writes:
>>
>>
>>>Besides......... how the *hell* do you think they get wine anyway??!!
>>>
>>>They *brew* it (ie, ferment it).
>>>
>>>
>>You need to look up the meaning of the word "brew", since brewing and
>>fermentation are different processing. Heck, if you're being
>>pedantic, you don't even brew beer, you brew wort, and then ferment
>>that to become beer.
>>
>>I wouldn't touch wine that's been "brewed", or had anything other than
>>a brief heat pasteurization (and that's pushing it as well)---the heat
>>does too many bad things.
>>
>>Rich (who makes his own beer and wine, but never brews wine).
>>
>>
>
>
>Keeerist almighty, but there are some pedantic people out there!!
>
>It is home brew wine, made in much the same way as home brew beer.
>
>Home brew as we *Aussies* know it.
>
>2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
>of grape juice concentrate, wash the bag out and fill the container to
>23lts.
>When the temp is between 18-24c, sprinkle the yeast over the top, don't
>stir, cover and wait for about 7 days for fermentation to cease. Then
>you proceed with secondary fermentation.
>
>That's home "brewing".
>
>
>
>
Well, I think that the agricultural colleges can close down the oenology
diploma courses right now! What could be simpler? Even a Brisbanite can
manage it.

What's the alcohol content of the finished product?

Christine

Old Mother Ashby > wrote in news:44626d9a$0$15996
:

> LucasP wrote:
>
>>Richard Kaszeta > wrote in
:
>>
>>
>>
>>>LucasP > writes:
>>>
>>>
>>>>Besides......... how the *hell* do you think they get wine
anyway??!!
>>>>
>>>>They *brew* it (ie, ferment it).
>>>>
>>>>
>>>You need to look up the meaning of the word "brew", since brewing and
>>>fermentation are different processing. Heck, if you're being
>>>pedantic, you don't even brew beer, you brew wort, and then ferment
>>>that to become beer.
>>>
>>>I wouldn't touch wine that's been "brewed", or had anything other
than
>>>a brief heat pasteurization (and that's pushing it as well)---the
heat
>>>does too many bad things.
>>>
>>>Rich (who makes his own beer and wine, but never brews wine).
>>>
>>>
>>
>>
>>Keeerist almighty, but there are some pedantic people out there!!
>>
>>It is home brew wine, made in much the same way as home brew beer.
>>
>>Home brew as we *Aussies* know it.
>>
>>2lt of warm water, stir in some bentonite, add the contents of a 7lt
bag
>>of grape juice concentrate, wash the bag out and fill the container to
>>23lts.
>>When the temp is between 18-24c, sprinkle the yeast over the top,
don't
>>stir, cover and wait for about 7 days for fermentation to cease. Then
>>you proceed with secondary fermentation.
>>
>>That's home "brewing".
>>
>>
>>
>>
> Well, I think that the agricultural colleges can close down the
oenology
> diploma courses right now!


And to think I was actually toying with the idea of doing one of those
courses :-)


>What could be simpler? Even a Brisbanite can
> manage it.


Well, it was made with Canuks in mind, so I think most people in the
world (except for anyone from Texass) would be able to do it ;-P


>
> What's the alcohol content of the finished product?
>


Should be about the same as any normal wine.
Before bottling, the wine has to have a specific gravity of 0.996 or
less. Maybe someone with more intimate knowledge of those sort of things
can let us know what alcohol content that gravity reading will give?



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Old Mother Ashby > writes:


> Well, I think that the agricultural colleges can close down the
> oenology diploma courses right now! What could be simpler? Even a
> Brisbanite can manage it.

You gotta remember Australia evolved from a penal colony. Hard to
shake that ol' pruno mindset.

nb

notbob > wrote in :

> Old Mother Ashby > writes:
>
>
>> Well, I think that the agricultural colleges can close down the
>> oenology diploma courses right now! What could be simpler? Even a
>> Brisbanite can manage it.
>
> You gotta remember Australia evolved from a penal colony. Hard to
> shake that ol' pruno mindset.
>
> nb
>


LOL!! I read that quickly and thought you said 'Penile' colony!!

But "ol' pruno mindset"?? Please explain!!



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP > writes:


> But "ol' pruno mindset"?? Please explain!!

Basically, pruno is prison slang for any bootleg alcoholic beverage.
The term came from using fermented prunes, at one time plentiful in
prison kitchens.

nb ...having no first hand knowledge...

notbob > wrote in :

> LucasP > writes:
>
>
>> But "ol' pruno mindset"?? Please explain!!
>
> Basically, pruno is prison slang for any bootleg alcoholic beverage.
> The term came from using fermented prunes, at one time plentiful in
> prison kitchens.


I remember in the dim distant past as a young soldier we were all
confined to barracks for about 4 weeks due to an unfortunate incident
(young soldier shot dead at an 'informal' ****up in the barracks), and
weren't allowed to go to the 'boozer'. So one enterprising Digger got a
watermelon, a pair of pantyhose, and a few extra items, and 2&1/2 weeks
later we were drinking watermelon wine/rocket fuel!!


>
> nb ...having no first hand knowledge...
>

LOL!! That was going to be my next question!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

notbob wrote:

>LucasP > writes:
>
>
>
>
>>But "ol' pruno mindset"?? Please explain!!
>>
>>
>
>Basically, pruno is prison slang for any bootleg alcoholic beverage.
>The term came from using fermented prunes, at one time plentiful in
>prison kitchens.
>
>nb ...having no first hand knowledge...
>
>
I was thinking of suggesting to Peter that if he wanted to manufacture
rotgut he could manage quite well with veggie peelings, but decided not
to put ideas into his head ;-)

Christine

Old Mother Ashby > wrote in news:4462aa0e$0$16025
:

> notbob wrote:
>
>>LucasP > writes:
>>
>>
>>
>>
>>>But "ol' pruno mindset"?? Please explain!!
>>>
>>>
>>
>>Basically, pruno is prison slang for any bootleg alcoholic beverage.
>>The term came from using fermented prunes, at one time plentiful in
>>prison kitchens.
>>
>>nb ...having no first hand knowledge...
>>
>>
> I was thinking of suggesting to Peter that if he wanted to
manufacture
> rotgut he could manage quite well with veggie peelings, but decided
not
> to put ideas into his head ;-)
>


You're *waaaaaaaaaaaaaaaaaaay* too late for that one Christine :-)

After the 'watermelon rocket fuel' experiment, we tried the vege
peelings.

Then we decide that enough was enough.
Mind you, this was before the advent of mobile phones, so we had to
sneak out and call someone who had a landline, to go around to a friends
place and get her to sneak us in some booze!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

notbob wrote:
> Old Mother Ashby > writes:
>
>
>> Well, I think that the agricultural colleges can close down the
>> oenology diploma courses right now! What could be simpler? Even a
>> Brisbanite can manage it.
>
> You gotta remember Australia evolved from a penal colony. Hard to
> shake that ol' pruno mindset.
>
> nb
Gotta remember you Comcast users on the bay have no idea about the facts
or realities in life , life really isn't all that *** .

On 10 May 2006 21:42:38 GMT, LucasP > wrote:

>Richard Kaszeta > wrote in
:
>
>> LucasP > writes:
>>> Besides......... how the *hell* do you think they get wine anyway??!!
>>>
>>> They *brew* it (ie, ferment it).
>>
>> You need to look up the meaning of the word "brew", since brewing and
>> fermentation are different processing. Heck, if you're being
>> pedantic, you don't even brew beer, you brew wort, and then ferment
>> that to become beer.
>>
>> I wouldn't touch wine that's been "brewed", or had anything other than
>> a brief heat pasteurization (and that's pushing it as well)---the heat
>> does too many bad things.
>>
>> Rich (who makes his own beer and wine, but never brews wine).
>
>
>Keeerist almighty, but there are some pedantic people out there!!
>
>It is home brew wine, made in much the same way as home brew beer.
>
>Home brew as we *Aussies* know it.

*You* Aussie might. I certainly don't, and agree with the Yanks.

LucasP > writes:
> Keeerist almighty, but there are some pedantic people out there!!
>
> It is home brew wine, made in much the same way as home brew beer.
>
> Home brew as we *Aussies* know it.
>
> 2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
> of grape juice concentrate, wash the bag out and fill the container to
> 23lts.
> When the temp is between 18-24c, sprinkle the yeast over the top, don't
> stir, cover and wait for about 7 days for fermentation to cease. Then
> you proceed with secondary fermentation.

Nothing wrong with the approach, this is basically what I do myself.

But at virtually any homebrew store in the states or UK that I've been
in, you'd get smacked around for using "brew" and "ferment"
interchangeably (try mentioning it this way over in rec.crafts.brewing
for example), since they are separate processes. But I do agree that
the term "homebrew" is a reasonable catch-all.

I'll be quiet now, lest I get a torrent of angry emails like the time I
mentioned that "London Broil" isn't a specific cut of meat.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

In article >,
Richard Kaszeta > wrote:

> I'll be quiet now, lest I get a torrent of angry emails like the time I
> mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

Chookie > wrote in news:ehrebeniuk-
:

> In article >,
> Richard Kaszeta > wrote:
>
>> I'll be quiet now, lest I get a torrent of angry emails like the time
I
>> mentioned that "London Broil" isn't a specific cut of meat.
>
> I'm quite sure it isn't a cut of meat -- but what IS it?
>


It's a way of preparing flank steak.

http://bbq.about.com/od/steaks/a/aa101604a.htm



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP > writes:
> It's a way of preparing flank steak.
>
> http://bbq.about.com/od/steaks/a/aa101604a.htm

Or round, or sirloin, or any old random cut of meat they have around
the butcher shop that's roughly the right shape that they think they
can slap a "London Broil" sticker on and get more money for it...

There, I've gone and done it again...

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta > wrote in
:

> LucasP > writes:
>> It's a way of preparing flank steak.
>>
>> http://bbq.about.com/od/steaks/a/aa101604a.htm
>
> Or round, or sirloin, or any old random cut of meat they have around
> the butcher shop that's roughly the right shape that they think they
> can slap a "London Broil" sticker on and get more money for it...
>
> There, I've gone and done it again...
>


*INCOMING*!!!!!!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Chookie > wrote in news:ehrebeniuk-
:

> In article >,
> Richard Kaszeta > wrote:
>
>> I'll be quiet now, lest I get a torrent of angry emails like the time
I
>> mentioned that "London Broil" isn't a specific cut of meat.
>
> I'm quite sure it isn't a cut of meat -- but what IS it?
>


http://www.askthemeatman.com/london_broil.htm



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article >,
LucasP > wrote:

> >> I'll be quiet now, lest I get a torrent of angry emails like the time
> >> I mentioned that "London Broil" isn't a specific cut of meat.
> >
> > I'm quite sure it isn't a cut of meat -- but what IS it?
>
> http://www.askthemeatman.com/london_broil.htm

<shrug>

A tough cut marinated and roasted. Wonder why they got all excited about it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue