h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

She used to drink quite heavily, or so I'm told. I have no idea if she ever used not oregano or not. It seems unlikely.

The thing is, if she is this obnoxious sober, how on earth would she act drunk? Not everyone is a happy drunk.

Maybe she could become an unconscious drunk, if her punch was suitably spiked. That might make her less obnoxious.

An unconscious smellfungus is a happy smellfungus.

Congratulations on your milestone.

>>*imagines a conga-line of slightly inebriated board members wending its way through the stacks*<< had me laughing.

Some day, I hope, I'll try Lady and Lord C's cranberry wine - it really spices my imagination (if that expression is allowed). Having heard so much about it I can almost depict the colour, the taste and the aftermath...

The cranberry wine is a beautiful cranberry color. It has cranberry flavor, but is a bit sweeter--due to the golden raisins added to it.
It is stronger than "store bought" wine and has more kick. I have a friend who drinks white zin and she tried it. Took about two sips and declared it too potent for her.

Lord C is experimenting again. He is going to make a gallon of raisin/honey wine. Will report the results later.

Please make sure the yeast is compatible with the honey. Honey is very stubborn when it comes to fermenting. It's been years since I've done any mead, so I forget the preferred yeast...but having a fruity adjunct helps it along. Count on a year for it to settle clear.

Thanks for the advice, Xantief. Should we contact our local wine making shop for the type of yeast to use?

Yes.

For my first experiment with mead, I used a champagne-type yeast, which was pretty voracious, but not the right choice for flavor, imho. My supplier recommended Lalvin K1-V1116 (I just checked my fridge and found some, along with Nottingham ale yeast, my brewing fave).

When we prepared to make mead the brewing supply place also recommended some yeast nutrient as well as the yeast. We haven't actually made the mead, however. Too many other things to do around here.

We did get our wine made, though, and it is out in the root cellar settling and aging.

Yeah, a nutrient is needed for the yeast, as well as something to adjust the pH.

Since mead ferments so slowly, the urge is strong to try to boost the process with various things. I made my last good batch with blackberries and patience. A year later, it was a beautifully clear purple-burgundy and tasted like honeyed Chianti. Kicked booty, too.

oooOOOooo Mead, the long slow ferment is the best... as is th elong slow drinking of it

I have never tasted mead. I will add it to my list of things to try.

We use yeast nutrient in several of our wines. As those of you who attended the hillbilly meet know, we use alternate fruits--rather than grapes. We have access to others is the main reason. We bought some frozen mixed berries at Sam's Club. It made a delicious table wine. So good with steaks.
We have a summer apple tree in the back yard and made some apple wine. We didn't like the way it tasted so added some spices to it. Now it tastes a lot like spiced cider. Very palatable.
We also gathered pears from around town and used those. The cranberry is made from Craisins. I think that's one reason it's sweeter.
I will call our friendly wine expert as soon as she opens her shop. She's very independent. Sleeps till noon, she does. Only open Tuesday through Saturday from 1 till 5 or 6. Bless her. We should all be so independent!

I love your spiced apple wine.

Shall I bring some wine to KC this week end?

That sounds like a good idea. Not cranberry. I still have lots of it.

Dumb question that goes along with a conversation RJR and I were having the other day about wine going bad once the cork has been pulled - I assume this happens to the homemade wine, too. So how on earth am I supposed to drink this cranberry wine? The bottles are so large and I just want one glass at a time. I hate to have to pour the rest out.

Most of your bottles are equipped with screwtops. Just screw them back on tightly and store them in the fridge. They will keep for a long time. Sparkly wine loses its fizz, but I haven't noticed any of the others "going bad". If it turns to vinegar, you have very good wine vinegar. hee hee.

When you want a glass of wine, invite the bearded cousins over. Give them a glass or two also.

You could also get one of those rubber stoppers that comes with a simple hand operated vacuum pump. Just put the stopper in the bottle and pump out most of the air from the bottle. We find that works just fine at the Moniker household.

That's a good idea, Witty. Must make a note to buy one.