Mengge

发现你的酒的消费量够大的。请教一个问题，为什么要加点水？HENRY的方子不是要将葡萄晾干吗？谢谢！

Post by john000
今天用葡萄按HENRY家的版本作了点酒。只是另外加了点水。

上次朋友来一起吃饭，忽然想起HENRY家很适合做饭后甜酒。朋友称赞不已。

alven

good to hope. excellent and fabulous.

Alven
04/08/08

john000

加些水是因为我觉得

1）用blender打碎葡萄是，加些水容易些；
2）直接把葡萄打成汁会非常浓。

其实，我也是瞎试。是不是需要加的水，HENRY家早有结论。

Mengge

听Lao Wen讲，你对葡萄酒加不加点水已有定论，请教是加好，还是不加好？谢谢！

Post by bigbenbear
要说自己不动手做做要遗憾。你说不品尝则遗憾，那别人都问我要咋办？？？

QUOTE=john000]HERRY家的酒独具特色。保证你在任何点都买不到。这酒冰过后的味道最佳。最适合朋友相聚，BBQ，PARTY。不品尝则遗憾！

[/QUOTE]

john000

my italian colleague told me that he didnt add water when making wine. he used to make alot of wine from grapes.

john000

贴几张酿酒用的家伙什的照片。你会觉得，酿酒原来如此简单。

按顺序依次是：发酵桶，3L玻璃瓶，比重计，AIR LOCK，和最后的啤酒KIT。这一罐啤酒KIT里面是糖浆和酵母。可以做60瓶啤酒(13$ only)。有很多种不同口味的啤酒KIT可以选择。

我刚刚用3L的玻璃瓶作了西瓜就。现在用它在试验HERRY家式的葡萄酒。

montrealpost

Is that a 20L bucket?

If u have a 23L carboy, u can skip the bucket stage and start your beer in carboy.  Difference -  extra desolved CO2 in beer = extra air bubles(doesn't matter in beer) + MAY give a little extra sour taste(most people commented no difference).

montrealpost

Ask 10 Italian, 12 will tell u NO      and they all say don't add anything UNNATURAL.

Theoretically - the wooden barrels we use in wine making provide one vital function - CONCENTRATION - due to evaporation of wine through the wood overtime.  Wine with more body and taste is normally appreciated more.  But at same time dry wine is preferred over the sweet wine that u guys are doing.

The ultimate answer = it's your wine, do what u want, experiment and have fun!  :cool:

Post by john000
my italian colleague told me that he didnt add water when making wine. he used to make alot of wine from grapes.

john000

对！反正我也不懂酒。所以瞎试，觉得那种好就喝那种。

我认为吃喝有同样道理。不能天天吃涮羊肉，要变着花样的吃，当然也要变着花样的喝。

正琢磨怎么整LIQUOR。

john000

为了庆贺中国在奥运的骄人战绩，昨天第3罐红葡萄酒投入发酵。这次是好友拿来的COSTCO的CONCENTRATE。第2罐酒的灌瓶工作也在紧张的筹备之中。待第3罐酒完成后，我们就可以对新鲜葡萄汁与浓缩葡萄汁所酿的酒从品质，色泽，口味及性能价格比等作出全面的、科学的比较和分析。