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