UWRF Students and Bees

Something in today's (UWRF) Falcon Daily...

http://tinyurl.com/6qquunr

Northern Brewer Sale

Just got this via facebook. Thought it might benefit the group:

Winemakers, we are offering huge discounts on closeout wine kits! Supplies are very limited and offers are good only as long as supplies last. Sales prices are available online or by phone only. *If you place your order by phone, please mention "Bargain Cellar" to get the special price!

http://www.northernbrewer.com/winemaking/bargain-cellar

chocolate raspberry port feedback

most of the friends who have tried samples of the chocolate raspberry port love it as. one friend, Joe, who (despite my warnings) down the first few ounces rather quickly and it, of course, hit him pretty hard! but otherwise, he liked it and so did his wife.

another friend, Brian, tried it and liked it as is. he had the idea to try pairing it with mandarin oranges (drained) and said that went together very well. something about the sweet citrus flavor of the manadrins compliments the port. he thought tangelos, tangerines, and possibly clementines might be nice to try.

Sue

2011 Black Currant Port 1st Racking Video

This is the first racking of the Black Currant/Pinot Noir port we started a month or so ago. Brad and I did a taste test; while we agreed it tasted terrific, and has huge potential, we agreed it had A LOT of acidity (it about burned your tongue off!!)

So Brad did an acid test, to see where we stood.



once we figured out how much acid we had, Brad did some "simple" calculations to see how much potassium bicarbonate was needed:



We then added the dry powder to the carboys. The results were immediate and dramatic:



We'll let things simmer down for a couple days, and then take another taste test...

Pics from the April 9 meeting

Here are some pics taken with a poor camera by a poor cameraman...

Bottling

Labeling


The table team


So many bottles. So little time.

And there is already a cup on its side.

We're really moving now!!

John, Thanks so much for getting this started. We've been talking about how just this sort of this is needed and what all we might do with it. Now I feel like I'm almost ready for the 21st century.

Hey everybody out there in the club. We also have membership cards for you. I contacted StillH20, Northern Brewer, Midwest Homebrewing and the AHA folks in Denver about it and then printed up 20 for us. As card carrying members, we can now enjoy 10 % discounts at these fine retailers in person. Internet orders would still require the AHA(American Homebrewer Assn.) membership card.

Brad (3)

Black Currant /Pinot Noir & Blackberry Ports

I got this note from Brad a few months ago:

"... we may want to get together soon to think about this over a glass. Details such as the ingredient list (red, white and black currants, blackberry juice, Pinot Noir grape juice,etc., as well as what to use as a chaptalizing agent (vodka, brandy, Everclear) could be decided up front, or not. Yeast, sugar, oak and a few other additives would be needed. I think the red and white currants would add little to the port and would likely get mostly covered up by the more robust black currants. Similarly, the blackberries might add some added dimension along with the oak. The high acid levels from the currants would need to be diluted by these additions, some by yeast selection and the residual high acid levels might be adequate to provide balance between the high alcohol, sugar and tannins in the port. I've had Titratable Acidity levels as high as 0.15, where typically a fruit wine T.A. levels would be half of that. Potassium bicarbonate could be added to further reduce the total acid levels if needed. What do you think?"

a quick check of the freezers confirmed the raw ingredients:



We met at my place in mid-February
Here's some photos of the Black Currant process:

Ice Wine

Hi

love the ice wine the group made - thank you!