| Katra |
In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
azazello@koroviev.de (Victor Sack) wrote:
> Dan Goodman <dsgood@iphouse.com> wrote:
>
> > " To this day people
> > throughout the world make use of animal blood to bind the fillings for
> > their blood sausages.
>
> To this day people make use of animal blood to do a lot more than just
> bind the fillings for their blood sausages. Just as an example - and
> this is a mere example - the sauce of civet de canard (duck stew), as
> served in Le Vieux Bistro in Paris, is nearly black, as a result of the
> blood used in it, has very intensive and distinctive taste and is simply
> and utterly wonderful.
>
>
> Victor
Took me awhile to find this on the hard drive, but it's an authentic
recipe for Blood Wine:
Bloodwine
Heat 18 quarts of blood in a large cauldron. When the blood is hot,
put 1 quart of blackstrap molasses into it. When it boils, skim it
very well, and continue skimming it, as long as any scum will rise. Let
this boil one hour.
Then set it to cool until it's blood-warm, and then put in a spoonful
of Ale yeast. When it is worked up, put it into a five gallon bottle
with a vapor lock. Allow to ferment for about six weeks, then bottle
it up. Age to taste.
Targ Blood anyone?
Qapla'!!!
Kat
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Shaun aRe |
"Katra" <KatraMungBean@Centurytel.net> wrote in message
news:KatraMungBean-271636.01280822042005@corp.supernews.com...
> In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> azazello@koroviev.de (Victor Sack) wrote:
>
> > Dan Goodman <dsgood@iphouse.com> wrote:
> >
> > > " To this day people
> > > throughout the world make use of animal blood to bind the fillings for
> > > their blood sausages.
> >
> > To this day people make use of animal blood to do a lot more than just
> > bind the fillings for their blood sausages. Just as an example - and
> > this is a mere example - the sauce of civet de canard (duck stew), as
> > served in Le Vieux Bistro in Paris, is nearly black, as a result of the
> > blood used in it, has very intensive and distinctive taste and is simply
> > and utterly wonderful.
> >
> >
> > Victor
>
> Took me awhile to find this on the hard drive, but it's an authentic
> recipe for Blood Wine:
>
> Bloodwine
>
> Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> put 1 quart of blackstrap molasses into it. When it boils, skim it
> very well, and continue skimming it, as long as any scum will rise. Let
> this boil one hour.
>
> Then set it to cool until it's blood-warm, and then put in a spoonful
> of Ale yeast. When it is worked up, put it into a five gallon bottle
> with a vapor lock. Allow to ferment for about six weeks, then bottle
> it up. Age to taste.
>
> Targ Blood anyone?
>
> Qapla'!!!
>
> Kat
THAT is totally SICK. Bet I'd like it ',;~}~
Shaun aRe - With chiles in it.
|
|
|
| Michel Boucher |
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote in
news:4268cdd5$0$44218$892e7fe2@authen.white.readfreenews.net:
>> Took me awhile to find this on the hard drive, but it's an
>> authentic recipe for Blood Wine:
>>
>> Bloodwine
>
> THAT is totally SICK. Bet I'd like it ',;~}~
>
> Shaun aRe - With chiles in it.
You'd probably retch at eating live ghakh too.
--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!
Monty Python's Universe Song
|
|
|
| Shaun aRe |
"Michel Boucher" <alsandorz@rogers.com> wrote in message
news:Xns96404E7D8FC0Bmortimertherat@216.196.97.142...
> "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote in
> news:4268cdd5$0$44218$892e7fe2@authen.white.readfreenews.net:
>
> >> Took me awhile to find this on the hard drive, but it's an
> >> authentic recipe for Blood Wine:
> >>
> >> Bloodwine
> >
> > THAT is totally SICK. Bet I'd like it ',;~}~
> >
> > Shaun aRe - With chiles in it.
>
> You'd probably retch at eating live ghakh too.
Not unless something weird has happened to me since the last time. Now dead
ones I wouldn't even look at twice.
',;~}~
Shaun aRe
|
|
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| zxcvbob |
Katra wrote:
> In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> azazello@koroviev.de (Victor Sack) wrote:
>
>
>>Dan Goodman <dsgood@iphouse.com> wrote:
>>
>>
>>>" To this day people
>>>throughout the world make use of animal blood to bind the fillings for
>>>their blood sausages.
>>
>>To this day people make use of animal blood to do a lot more than just
>>bind the fillings for their blood sausages. Just as an example - and
>>this is a mere example - the sauce of civet de canard (duck stew), as
>>served in Le Vieux Bistro in Paris, is nearly black, as a result of the
>>blood used in it, has very intensive and distinctive taste and is simply
>>and utterly wonderful.
>>
>>
>>Victor
>
>
> Took me awhile to find this on the hard drive, but it's an authentic
> recipe for Blood Wine:
>
> Bloodwine
>
> Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> put 1 quart of blackstrap molasses into it. When it boils, skim it
> very well, and continue skimming it, as long as any scum will rise. Let
> this boil one hour.
>
> Then set it to cool until it's blood-warm, and then put in a spoonful
> of Ale yeast. When it is worked up, put it into a five gallon bottle
> with a vapor lock. Allow to ferment for about six weeks, then bottle
> it up. Age to taste.
>
> Targ Blood anyone?
>
> Qapla'!!!
>
> Kat
A cauldron? Gimme a break! And when you cook it, it will coagulate
(and stick to the pot.) You will have very little liquid left;
certainly not enough to even half-fill a 5 gallon cask.
Whoever gave you this recipe was pulling your leg.
Best regards,
Bob
|
|
|
| aem |
zxcvbob wrote:
>
> Whoever gave you this recipe was pulling your leg.
>
No, there would be no honor in that. It looks like an authentic
Klingon recipe to me. -aem
|
|
|
| Katra |
In article <4268cdd5$0$44218$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-271636.01280822042005@corp.supernews.com...
> > In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> > azazello@koroviev.de (Victor Sack) wrote:
> >
> > > Dan Goodman <dsgood@iphouse.com> wrote:
> > >
> > > > " To this day people
> > > > throughout the world make use of animal blood to bind the fillings for
> > > > their blood sausages.
> > >
> > > To this day people make use of animal blood to do a lot more than just
> > > bind the fillings for their blood sausages. Just as an example - and
> > > this is a mere example - the sauce of civet de canard (duck stew), as
> > > served in Le Vieux Bistro in Paris, is nearly black, as a result of the
> > > blood used in it, has very intensive and distinctive taste and is simply
> > > and utterly wonderful.
> > >
> > >
> > > Victor
> >
> > Took me awhile to find this on the hard drive, but it's an authentic
> > recipe for Blood Wine:
> >
> > Bloodwine
> >
> > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > very well, and continue skimming it, as long as any scum will rise. Let
> > this boil one hour.
> >
> > Then set it to cool until it's blood-warm, and then put in a spoonful
> > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > it up. Age to taste.
> >
> > Targ Blood anyone?
> >
> > Qapla'!!!
> >
> > Kat
>
> THAT is totally SICK. Bet I'd like it ',;~}~
>
>
> Shaun aRe - With chiles in it.
>
>
<lol>
And the addition of chili's would keep your pet Klingon happier.......
;-D
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Katra |
In article <3csesmF5litdcU1@individual.net>,
zxcvbob <zxcvbob@charter.net> wrote:
> Katra wrote:
> > In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> > azazello@koroviev.de (Victor Sack) wrote:
> >
> >
> >>Dan Goodman <dsgood@iphouse.com> wrote:
> >>
> >>
> >>>" To this day people
> >>>throughout the world make use of animal blood to bind the fillings for
> >>>their blood sausages.
> >>
> >>To this day people make use of animal blood to do a lot more than just
> >>bind the fillings for their blood sausages. Just as an example - and
> >>this is a mere example - the sauce of civet de canard (duck stew), as
> >>served in Le Vieux Bistro in Paris, is nearly black, as a result of the
> >>blood used in it, has very intensive and distinctive taste and is simply
> >>and utterly wonderful.
> >>
> >>
> >>Victor
> >
> >
> > Took me awhile to find this on the hard drive, but it's an authentic
> > recipe for Blood Wine:
> >
> > Bloodwine
> >
> > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > very well, and continue skimming it, as long as any scum will rise. Let
> > this boil one hour.
> >
> > Then set it to cool until it's blood-warm, and then put in a spoonful
> > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > it up. Age to taste.
> >
> > Targ Blood anyone?
> >
> > Qapla'!!!
> >
> > Kat
>
>
> A cauldron? Gimme a break! And when you cook it, it will coagulate
> (and stick to the pot.) You will have very little liquid left;
> certainly not enough to even half-fill a 5 gallon cask.
>
> Whoever gave you this recipe was pulling your leg.
>
> Best regards,
> Bob
Heh. A lot of liquid will come out of it if you stir coagulated blood.
;-)
It came off of a Klingon discussion list via e-mail that I used to
belong to......
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain
|
|
|
| Katra |
In article <1114186761.746314.90410@f14g2000cwb.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> zxcvbob wrote:
> >
> > Whoever gave you this recipe was pulling your leg.
> >
> No, there would be no honor in that. It looks like an authentic
> Klingon recipe to me. -aem
>
<toothy grins>
Another Trekkie I see? ;-D
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Cindy Fuller |
In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
Katra <KatraMungBean@Centurytel.net> wrote:
>
> Took me awhile to find this on the hard drive, but it's an authentic
> recipe for Blood Wine:
>
> Bloodwine
>
> Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> put 1 quart of blackstrap molasses into it. When it boils, skim it
> very well, and continue skimming it, as long as any scum will rise. Let
> this boil one hour.
>
> Then set it to cool until it's blood-warm, and then put in a spoonful
> of Ale yeast. When it is worked up, put it into a five gallon bottle
> with a vapor lock. Allow to ferment for about six weeks, then bottle
> it up. Age to taste.
>
> Targ Blood anyone?
>
> Qapla'!!!
>
> Kat
Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
Blood of the Bull.
Cindy
--
C.J. Fuller
Delete the obvious to email me
|
|
|
| Katra |
In article
<cjfullerSPAMORAMA-961360.16472722042005@news1.west.earthlink.net>,
Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
> In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
> Katra <KatraMungBean@Centurytel.net> wrote:
>
>
> >
> > Took me awhile to find this on the hard drive, but it's an authentic
> > recipe for Blood Wine:
> >
> > Bloodwine
> >
> > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > very well, and continue skimming it, as long as any scum will rise. Let
> > this boil one hour.
> >
> > Then set it to cool until it's blood-warm, and then put in a spoonful
> > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > it up. Age to taste.
> >
> > Targ Blood anyone?
> >
> > Qapla'!!!
> >
> > Kat
>
> Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
> Blood of the Bull.
>
> Cindy
Ok, so, recipe please? ;-D
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Shaun aRe |
"Katra" <KatraMungBean@Centurytel.net> wrote in message
news:KatraMungBean-8EAF75.13500022042005@corp.supernews.com...
> In article <4268cdd5$0$44218$892e7fe2@authen.white.readfreenews.net>,
> "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
>
> > "Katra" <KatraMungBean@Centurytel.net> wrote in message
> > news:KatraMungBean-271636.01280822042005@corp.supernews.com...
> > > In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> > > azazello@koroviev.de (Victor Sack) wrote:
> > >
> > > > Dan Goodman <dsgood@iphouse.com> wrote:
> > > >
> > > > > " To this day people
> > > > > throughout the world make use of animal blood to bind the fillings
for
> > > > > their blood sausages.
> > > >
> > > > To this day people make use of animal blood to do a lot more than
just
> > > > bind the fillings for their blood sausages. Just as an example -
and
> > > > this is a mere example - the sauce of civet de canard (duck stew),
as
> > > > served in Le Vieux Bistro in Paris, is nearly black, as a result of
the
> > > > blood used in it, has very intensive and distinctive taste and is
simply
> > > > and utterly wonderful.
> > > >
> > > >
> > > > Victor
> > >
> > > Took me awhile to find this on the hard drive, but it's an authentic
> > > recipe for Blood Wine:
> > >
> > > Bloodwine
> > >
> > > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > very well, and continue skimming it, as long as any scum will rise.
Let
> > > this boil one hour.
> > >
> > > Then set it to cool until it's blood-warm, and then put in a spoonful
> > > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > > it up. Age to taste.
> > >
> > > Targ Blood anyone?
> > >
> > > Qapla'!!!
> > >
> > > Kat
> >
> > THAT is totally SICK. Bet I'd like it ',;~}~
> >
> >
> > Shaun aRe - With chiles in it.
> >
> >
>
> <lol>
> And the addition of chili's would keep your pet Klingon happier.......
> ;-D
I can just see the look on Worf's face now, heheheheheh...
Shaun aRe
|
|
|
| Shaun aRe |
"Katra" <KatraMungBean@Centurytel.net> wrote in message
news:KatraMungBean-B339EC.20405322042005@corp.supernews.com...
> In article
> <cjfullerSPAMORAMA-961360.16472722042005@news1.west.earthlink.net>,
> Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
>
> > In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
> > Katra <KatraMungBean@Centurytel.net> wrote:
> >
> >
> > >
> > > Took me awhile to find this on the hard drive, but it's an authentic
> > > recipe for Blood Wine:
> > >
> > > Bloodwine
> > >
> > > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > very well, and continue skimming it, as long as any scum will rise.
Let
> > > this boil one hour.
> > >
> > > Then set it to cool until it's blood-warm, and then put in a spoonful
> > > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > > it up. Age to taste.
> > >
> > > Targ Blood anyone?
> > >
> > > Qapla'!!!
> > >
> > > Kat
> >
> > Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
> > Blood of the Bull.
> >
> > Cindy
>
> Ok, so, recipe please? ;-D
Grapes and yeast basically.
',;~}~
Quite a dark, robust red wine, sometimes really good, but I've had some that
was damned foul too...
Shaun aRe
|
|
|
| Katra |
In article <426ce890$0$20783$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-8EAF75.13500022042005@corp.supernews.com...
> > In article <4268cdd5$0$44218$892e7fe2@authen.white.readfreenews.net>,
> > "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> >
> > > "Katra" <KatraMungBean@Centurytel.net> wrote in message
> > > news:KatraMungBean-271636.01280822042005@corp.supernews.com...
> > > > In article <1gvcp9a.pappl55h4tyoN%azazello@koroviev.de>,
> > > > azazello@koroviev.de (Victor Sack) wrote:
> > > >
> > > > > Dan Goodman <dsgood@iphouse.com> wrote:
> > > > >
> > > > > > " To this day people
> > > > > > throughout the world make use of animal blood to bind the fillings
> for
> > > > > > their blood sausages.
> > > > >
> > > > > To this day people make use of animal blood to do a lot more than
> just
> > > > > bind the fillings for their blood sausages. Just as an example -
> and
> > > > > this is a mere example - the sauce of civet de canard (duck stew),
> as
> > > > > served in Le Vieux Bistro in Paris, is nearly black, as a result of
> the
> > > > > blood used in it, has very intensive and distinctive taste and is
> simply
> > > > > and utterly wonderful.
> > > > >
> > > > >
> > > > > Victor
> > > >
> > > > Took me awhile to find this on the hard drive, but it's an authentic
> > > > recipe for Blood Wine:
> > > >
> > > > Bloodwine
> > > >
> > > > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > > very well, and continue skimming it, as long as any scum will rise.
> Let
> > > > this boil one hour.
> > > >
> > > > Then set it to cool until it's blood-warm, and then put in a spoonful
> > > > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > > > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > > > it up. Age to taste.
> > > >
> > > > Targ Blood anyone?
> > > >
> > > > Qapla'!!!
> > > >
> > > > Kat
> > >
> > > THAT is totally SICK. Bet I'd like it ',;~}~
> > >
> > >
> > > Shaun aRe - With chiles in it.
> > >
> > >
> >
> > <lol>
> > And the addition of chili's would keep your pet Klingon happier.......
> > ;-D
>
> I can just see the look on Worf's face now, heheheheheh...
>
>
> Shaun aRe
>
>
'specially when it finished going thru him eh?
<snicker>
Kat (too tired after a second 12 hour shift to care about gross outs...)
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Katra |
In article <426ce913$0$28527$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-B339EC.20405322042005@corp.supernews.com...
> > In article
> > <cjfullerSPAMORAMA-961360.16472722042005@news1.west.earthlink.net>,
> > Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
> >
> > > In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
> > > Katra <KatraMungBean@Centurytel.net> wrote:
> > >
> > >
> > > >
> > > > Took me awhile to find this on the hard drive, but it's an authentic
> > > > recipe for Blood Wine:
> > > >
> > > > Bloodwine
> > > >
> > > > Heat 18 quarts of blood in a large cauldron. When the blood is hot,
> > > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > > very well, and continue skimming it, as long as any scum will rise.
> Let
> > > > this boil one hour.
> > > >
> > > > Then set it to cool until it's blood-warm, and then put in a spoonful
> > > > of Ale yeast. When it is worked up, put it into a five gallon bottle
> > > > with a vapor lock. Allow to ferment for about six weeks, then bottle
> > > > it up. Age to taste.
> > > >
> > > > Targ Blood anyone?
> > > >
> > > > Qapla'!!!
> > > >
> > > > Kat
> > >
> > > Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
> > > Blood of the Bull.
> > >
> > > Cindy
> >
> > Ok, so, recipe please? ;-D
>
> Grapes and yeast basically.
>
> ',;~}~
>
> Quite a dark, robust red wine, sometimes really good, but I've had some that
> was damned foul too...
>
> Shaun aRe
>
>
Prolly depends on the yeast type?
My BIL likes to use champagne yeast.
Made the most FANTASTIC honey mead using that once!
Quite a kick to it too.
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
|
| Shaun aRe |
"Katra" <KatraMungBean@Centurytel.net> wrote in message
news:KatraMungBean-D706DB.08445225042005@corp.supernews.com...
> In article <426ce913$0$28527$892e7fe2@authen.white.readfreenews.net>,
> "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
>
> > "Katra" <KatraMungBean@Centurytel.net> wrote in message
> > news:KatraMungBean-B339EC.20405322042005@corp.supernews.com...
> > > In article
> > > <cjfullerSPAMORAMA-961360.16472722042005@news1.west.earthlink.net>,
> > > Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
> > >
> > > > In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
> > > > Katra <KatraMungBean@Centurytel.net> wrote:
> > > >
> > > >
> > > > >
> > > > > Took me awhile to find this on the hard drive, but it's an
authentic
> > > > > recipe for Blood Wine:
> > > > >
> > > > > Bloodwine
> > > > >
> > > > > Heat 18 quarts of blood in a large cauldron. When the blood is
hot,
> > > > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > > > very well, and continue skimming it, as long as any scum will
rise.
> > Let
> > > > > this boil one hour.
> > > > >
> > > > > Then set it to cool until it's blood-warm, and then put in a
spoonful
> > > > > of Ale yeast. When it is worked up, put it into a five gallon
bottle
> > > > > with a vapor lock. Allow to ferment for about six weeks, then
bottle
> > > > > it up. Age to taste.
> > > > >
> > > > > Targ Blood anyone?
> > > > >
> > > > > Qapla'!!!
> > > > >
> > > > > Kat
> > > >
> > > > Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
> > > > Blood of the Bull.
> > > >
> > > > Cindy
> > >
> > > Ok, so, recipe please? ;-D
> >
> > Grapes and yeast basically.
> >
> > ',;~}~
> >
> > Quite a dark, robust red wine, sometimes really good, but I've had some
that
> > was damned foul too...
> >
> > Shaun aRe
> >
> >
>
> Prolly depends on the yeast type?
The whole process, as well as the quality of the fruit harvest that year.
Usually a winery will be using a good quality yeast of the right type for
the fruit and intended style of the finished wine.
Oh, one thing I really don't much care for, are 'country wines' where the
old recipe calls for just 'GP yeast' - ugh, can taste the yeasty flavours
more than the fruit! Also they don't like to go up to decent wine alcohol
levels, so you usually end up with a very sweet wine of about 8%, 9% abv at
best. Too sweet for most tastes...
Last time I had Kath (begged, pleaded, argued!) use a different yeast, and
it turned out infinately better - plum wine actually tasted of, plums, YAY!
> My BIL likes to use champagne yeast.
I use that sometimes. Used it for my Summer fruit and flower wine once -
worked quite well.
> Made the most FANTASTIC honey mead using that once!
>
> Quite a kick to it too.
I bet! I see champagne yeast recommended for meads sometimes, indeed.
Shaun aRe
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| Katra |
In article <426e33ec$0$37716$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-D706DB.08445225042005@corp.supernews.com...
> > In article <426ce913$0$28527$892e7fe2@authen.white.readfreenews.net>,
> > "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> >
> > > "Katra" <KatraMungBean@Centurytel.net> wrote in message
> > > news:KatraMungBean-B339EC.20405322042005@corp.supernews.com...
> > > > In article
> > > > <cjfullerSPAMORAMA-961360.16472722042005@news1.west.earthlink.net>,
> > > > Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
> > > >
> > > > > In article <KatraMungBean-271636.01280822042005@corp.supernews.com>,
> > > > > Katra <KatraMungBean@Centurytel.net> wrote:
> > > > >
> > > > >
> > > > > >
> > > > > > Took me awhile to find this on the hard drive, but it's an
> authentic
> > > > > > recipe for Blood Wine:
> > > > > >
> > > > > > Bloodwine
> > > > > >
> > > > > > Heat 18 quarts of blood in a large cauldron. When the blood is
> hot,
> > > > > > put 1 quart of blackstrap molasses into it. When it boils, skim it
> > > > > > very well, and continue skimming it, as long as any scum will
> rise.
> > > Let
> > > > > > this boil one hour.
> > > > > >
> > > > > > Then set it to cool until it's blood-warm, and then put in a
> spoonful
> > > > > > of Ale yeast. When it is worked up, put it into a five gallon
> bottle
> > > > > > with a vapor lock. Allow to ferment for about six weeks, then
> bottle
> > > > > > it up. Age to taste.
> > > > > >
> > > > > > Targ Blood anyone?
> > > > > >
> > > > > > Qapla'!!!
> > > > > >
> > > > > > Kat
> > > > >
> > > > > Better idea: There's a Hungarian wine called Egri Bikaver (sp?), or
> > > > > Blood of the Bull.
> > > > >
> > > > > Cindy
> > > >
> > > > Ok, so, recipe please? ;-D
> > >
> > > Grapes and yeast basically.
> > >
> > > ',;~}~
> > >
> > > Quite a dark, robust red wine, sometimes really good, but I've had some
> that
> > > was damned foul too...
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Prolly depends on the yeast type?
>
> The whole process, as well as the quality of the fruit harvest that year.
> Usually a winery will be using a good quality yeast of the right type for
> the fruit and intended style of the finished wine.
>
> Oh, one thing I really don't much care for, are 'country wines' where the
> old recipe calls for just 'GP yeast' - ugh, can taste the yeasty flavours
> more than the fruit! Also they don't like to go up to decent wine alcohol
> levels, so you usually end up with a very sweet wine of about 8%, 9% abv at
> best. Too sweet for most tastes...
>
> Last time I had Kath (begged, pleaded, argued!) use a different yeast, and
> it turned out infinately better - plum wine actually tasted of, plums, YAY!
Sounds delish'!
>
> > My BIL likes to use champagne yeast.
>
> I use that sometimes. Used it for my Summer fruit and flower wine once -
> worked quite well.
>
> > Made the most FANTASTIC honey mead using that once!
> >
> > Quite a kick to it too.
>
> I bet! I see champagne yeast recommended for meads sometimes, indeed.
>
>
> Shaun aRe
Have you ever made mead?
Kat
>
>
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
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| Katra |
In article <426f82b9$0$46771$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-6C039D.11285926042005@corp.supernews.com...
> > In article <426e33ec$0$37716$892e7fe2@authen.white.readfreenews.net>,
> > "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
>
>
> > > I bet! I see champagne yeast recommended for meads sometimes, indeed.
> > >
> > >
> > > Shaun aRe
> >
> > Have you ever made mead?
> >
> > Kat
>
> No - I've tasted several and don't much care for them - I like honey
> flavours only in a very limited number of ways. Not only that, but my
> alcoholic beverage tastes tend towards the very dry. Maybe I could enjoy a
> raspberry melomel in small amounts... if it were dry... heh...
>
> Shaun aRe
>
>
You _can_ make a dry mead..... :-)
I've had them.
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
|
|
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| Shaun aRe |
"Katra" <KatraMungBean@Centurytel.net> wrote in message
news:KatraMungBean-45C0E3.10573527042005@corp.supernews.com...
> In article <426f82b9$0$46771$892e7fe2@authen.white.readfreenews.net>,
> "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> > > > I bet! I see champagne yeast recommended for meads sometimes,
indeed.
> > > >
> > > >
> > > > Shaun aRe
> > >
> > > Have you ever made mead?
> > >
> > > Kat
> >
> > No - I've tasted several and don't much care for them - I like honey
> > flavours only in a very limited number of ways. Not only that, but my
> > alcoholic beverage tastes tend towards the very dry. Maybe I could enjoy
a
> > raspberry melomel in small amounts... if it were dry... heh...
> >
> > Shaun aRe
> >
> >
>
> You _can_ make a dry mead..... :-)
>
> I've had them.
I'm sure you can! Which is why I mentioned a melomel - I think I cold handle
the honey flavour in the context of some fruit flavour.
Cheers!
Shaun aRe
|
|
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| Katra |
In article <4270d9eb$0$20932$892e7fe2@authen.white.readfreenews.net>,
"Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
> "Katra" <KatraMungBean@Centurytel.net> wrote in message
> news:KatraMungBean-45C0E3.10573527042005@corp.supernews.com...
> > In article <426f82b9$0$46771$892e7fe2@authen.white.readfreenews.net>,
> > "Shaun aRe" <shaun_are@zenlunatics.co.uk> wrote:
>
> > > > > I bet! I see champagne yeast recommended for meads sometimes,
> indeed.
> > > > >
> > > > >
> > > > > Shaun aRe
> > > >
> > > > Have you ever made mead?
> > > >
> > > > Kat
> > >
> > > No - I've tasted several and don't much care for them - I like honey
> > > flavours only in a very limited number of ways. Not only that, but my
> > > alcoholic beverage tastes tend towards the very dry. Maybe I could enjoy
> a
> > > raspberry melomel in small amounts... if it were dry... heh...
> > >
> > > Shaun aRe
> > >
> > >
> >
> > You _can_ make a dry mead..... :-)
> >
> > I've had them.
>
> I'm sure you can! Which is why I mentioned a melomel - I think I cold handle
> the honey flavour in the context of some fruit flavour.
>
> Cheers!
>
> Shaun aRe
>
>
Might be wonderful mixed at that. ;-)
Kat
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain
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