Make Wine, Not War

Homemade wine may seem like a crazy concept, as if it came about after a bad acid trip by Betty Crocker. But, it’s really not that crazy at all. In fact, winemaking in the home is an old tradition. It was born out of necessity; prior to the 20th century the wine sold commercially was extremely expensive and those who didn’t want to drink away their paycheck found another option. They began to make their own wine. This was a much cheaper way to produce a bottle, but the flavor of the wine often suffered and the alcohol content fluctuated: one batch of wine would have very little alcohol, while the next would be wine’s version of Ever Clear.

Winemaking in the Home Can Be Fun

If you are making wine, it’s obviously a very personal endeavor. Purchasing grapes, making the cut and fermenting them are all personal endeavors. The process of making wine at home can be very rewarding. Work, time, and patience are the main ingredients. Cheese, chocolates, meats, and any other ingredient that you put into your homemade wine are far more than just ingredients. They flesh out the wine and add complexity to an already crafted drink. These things can make or break a wine, but the rewarding experience makes it all worth it.

For brewing at home, it’s much the same. Whether you’re making beer or wine, there are a few things you should consider. For beer, the typical process is a bit different from wine. For wine, it’s a bit different from brewing. Neither process involves using yeast. beer yeast is found in the top of the beer bottle. Yet, both the yeast and the bottle have to be sanitized. Could using a beer kit solve the problem? Maybe. It’s possible. You might be surprised by how complex (and time consuming) it can be to kiss your yeast good bye. But if you’re having fun and enjoying the creative aspects of beer making, it probably will.

Time: If you think about it, how much time do you spend rolling around the kitchenizer or putting ingredients in the blender? When you make your own wine, you probably find yourself putting more things in the blender or frying pan. And you’ll need to clean the kitchen any time you use a bit of vinegar. If you don’t want to deal with the hassle, there are plenty of wine stabilizers out there that will do the work for you.

Bottage Cheese- Most recipes call for sour cream, and if you aren’t a Greek, there’s no need to Never worry about the sour cream. If you don’t have access to the Greek versions, check out what Pelmeni salt contains. It’s likely this alternative salt will be made by the same company.

Flavor: What flavor goes together with what food? Flavor matches are pretty tricky. Consider the ordering menu at your favorite restaurant. It’s pretty similar to the margarita save for the Mexican tortilla chips.

Is it a marinade?

Is it made with olive oil?

Does it have a unique or interesting flavor?

How long did it take to make?

And is there a quality, which is essential in making a good marinade?

Wine: What kind of wine go with what? Barolo, Cabernet, Christmas wine, or gourmet wine? The famous French white wine is really a marinade, and it’s called accordingly.

Cider: This old standbys has been around since the days of the Civil War. A lot of things go together with a good cider.

The usual ingredients are brown sugar, cinnamon, cloves, brandy, rum, nutmeg, ginger and aging.

bartenders may add milk, or add a little more than that called for in the recipe.

It may also ask for you to add alcohol, which is called for in the beverage manufacture.

Non-alcoholic wine or wine vinegar: These are substitutes for wine or milk. They’re often used in conjunction with bakery items, condiments, canapés, marinades, salad dressings, etc.- Peanut Butter- Ice Cream shield- Biscuits and Pastries- Candy- Potato Chips- Rice- Stir Fry Noodles- Vegetables- In the Salad Bowl- mandatory MRE Meals- “Fish and Chips”

The point is, there is really no right or wrong answer when it comes to preparing a meal, provided that you stick to the planning and preparation.