I am having some right now and its okay I guess. Every home-made wine I've ever had has always tasted the same or worse. I am no wine connessieur by any means.
I am having some right now and its okay I guess. Every home-made wine I've ever had has always tasted the same or worse. I am no wine connessieur by any means.
I have a co worker that makes different flavors, they are delicious.
It's like baking pastries... It takes a special touch to make really good home-made wine.
I can cook. Food, that is... But as me to make a cinnamon roll or something and I can
guarantee somehow it will come out awful even though I followed the recipe to a tee.
Plus, a bit of aging never really hurt any wine. (except fruit wine maybe xD)
A friend gave me 3 bottles of his latest stuff and I'm nearly done the first bottle. It tastes no different than the 10 dollar bottles I buy on occasion.
Can't say I've had any. We did make home made pear cider. Awful.
My next door neighbor makes wine, he's an old Italian guy. The wine he makes is very strong according to the people I gave it to. They said it was good but strong.
I would not drink grape juice some one made in thier basement or where ever.
READ and be less Ignorant.
Best wine is homemade wine! :>
We have a name for it here: Chateau Migraine
Unless I know that they really know what they're doing, I won't touch it.
That's not how it works, ethanol isn't going to blind you, it's a myth. However, people adding methanol to bootleg hard liquor can cause blindness. Nobody is adding methanol to wine.
All wine is fruit wine. That's what wine is, alcohol made from grapes.
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My cousins father made some pretty lethal elder flower wine that didn't taste all too awful. However, I'm not so sure it could be called wine, that shit was way beyond the 13% limit. A liter of that and you could barely walk while on the contrast I get a bit more than tipsy from 3 liter store bought.
Its the best wine, the homemade one.
Methanol is produced when stuff other than sugar is fermented. For example, the pectin in the grape skins will produce methanol when the yeast gets to work on it. You won't generally see dangerous or noticeable levels in wine unless somebody fortifies the wine or distills it (and doesn't discard the first 100-200ml or so of the distillate).
This also means that white wines made with red grapes like Pinot Noir, Cabernet Sauvignon, Merlot and Syrah are going to contain almost zero methanol as the skins are removed before fermentation (the skin gives the wine its colour).
Last edited by Butler to Baby Sloths; 2015-04-25 at 01:22 PM.
I'm fine with it, but I've never had any homemade wine that's on par with even a halfway decent bottle. I'll still drink it, but good wine's not straightforward to make.