Tuesday, November 26, 2013
Once your must is fermented after two weeks, strain it through cheese cloth. Then put the wine in your still, and seal the joints with rye dough. Fill the chamber holding the "snake" with ice. Heat to 90 degrees Celsius. Then watch the clear liquid pour out. About 20 quarts of must gave 15
liters of wine, minus pomace, and in three 3 liter runs of the still, 1.5 liters of clear alcohol. So it was probably 10-12%. It's VERY strong now, I don't know what percentage, but more than 40%. And tastes like the grapes. Then put it in your well soaked barrel. Wait at least a year. Maybe more. That slow enough?
Friday, November 22, 2013
Thursday, November 21, 2013
Tuesday, November 12, 2013
Sunday, November 10, 2013
Friday, November 8, 2013
But for some reason the history of alcohol class I'm writing now is completely different. After writing about some spirit for a more than a whole day, then talking about it, there is nothing I want more than to drink it. Wednesday was cognac. Monday was whiskey. YES, and I had to have them all. Monday with be absinthe. You can see what I was doing today! Am I really that impressionable, or just a garden variety dipsomaniac? I don't even like vodka. Really. No flavor or aroma. It's just watered down grain alcohol. What's the point? So what could have possessed me to buy this? The passages from Tolstoy and Bulgakov. Listening to the folk song about Stenka Razin who got drunk and drowned his new Persian bride, and dredging up my freshman year's worth of Russian. And you know what, I still don't like it, but it must be consumed. хорошо?