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.
Saturday, April 30, 2011
Wednesday, April 13, 2011
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)
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:
"... 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-FebruaryHere's some photos of the Black Currant process:
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