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re: Anyone here do any kind of homebrew/ wine making
Posted on 2/12/19 at 4:08 pm to deeprig9
Posted on 2/12/19 at 4:08 pm to deeprig9
That is a bit overstated on the beer side of things...
A simple BIAB (brew in a bag) setup basically takes 3 paragraphs of your content and turns it into a few sentences.
Bring X amount of water up to Y temperature. Put all crushed grain in bag and submerge into liquid. Wait desired length of time for conversion (use table to determine length) and then raise temperature by a few degrees and remove.
After that you're in boil/add hops at intervals.
Then could use Australian "no chill" method to take wort and place in temperature safe container. Wait until it comes down to temp on its own and then pitch yeast.
Does it have more steps and a few more required pieces of gear? Sure... but by bringing everything to a boil you're also decreasing some of the sanitization issues.
The biggest difference is in the quality of the output. I can compare any of my beers with store bought options and mine will stack up pretty well. Unless you're comparing it to Franzia, it's unlikely that homemade wine is stacking up.
A simple BIAB (brew in a bag) setup basically takes 3 paragraphs of your content and turns it into a few sentences.
Bring X amount of water up to Y temperature. Put all crushed grain in bag and submerge into liquid. Wait desired length of time for conversion (use table to determine length) and then raise temperature by a few degrees and remove.
After that you're in boil/add hops at intervals.
Then could use Australian "no chill" method to take wort and place in temperature safe container. Wait until it comes down to temp on its own and then pitch yeast.
Does it have more steps and a few more required pieces of gear? Sure... but by bringing everything to a boil you're also decreasing some of the sanitization issues.
The biggest difference is in the quality of the output. I can compare any of my beers with store bought options and mine will stack up pretty well. Unless you're comparing it to Franzia, it's unlikely that homemade wine is stacking up.
1
Posted on 2/12/19 at 7:54 pm to fibonaccisquared
Years ago I learned never to get into an internet argument with Fib or Foo. Whether I'm right or wrong, you will out-type me. And I ain't got time for that.
I have tried the ol' Brew In A Bag..... it is fine for malt extract as a base with some specialty malts in the bag, but try that method with 11 pounds of grain. Not gonna work.
And extract brews just aren't the same as all-grain. You know me, I will take every fricking shortcut in life that I think I can get away with. Principal Strickland would call me a slacker and he'd be right. But with beer brewing, you have to go all-grain if you want a truly enjoyable product that will stand up to anything commercial. The extract brews are drinkable, but they are not the same, they are inferior.
Back to wine...
The #1 challenge you will have in comparing your homemade wine is the ingredients. Say you want to make a cabernet. So you buy a cabernet grape kit, with the juice. What you are getting is the leftover juice, the "seconds", the juice that didn't meet the mark of the vintner at the commercial winery. You get the throwaway shite they repackage and sell to home brewers. So right off the bat, you are starting with inferior ingredients.
#2- People don't want to let their wine age for 2 years. But it is only half their fault. They buy kits that say "Drinkable in 12 weeks!" which is bullshite, it is just marketing. Yeah, "drinkable" in 12 weeks. But if you want it to stand up to something off the shelf, it needs at least a year. Two years is even better.
#3- Wine brewed at home won't be as clear, usually, without alot of extra steps. But it does not affect the flavor. It's aesthetic only. So unless you are entering a competition, you don't need to do all that racking and reracking and cold crashing and whatnot.
I have tried the ol' Brew In A Bag..... it is fine for malt extract as a base with some specialty malts in the bag, but try that method with 11 pounds of grain. Not gonna work.
And extract brews just aren't the same as all-grain. You know me, I will take every fricking shortcut in life that I think I can get away with. Principal Strickland would call me a slacker and he'd be right. But with beer brewing, you have to go all-grain if you want a truly enjoyable product that will stand up to anything commercial. The extract brews are drinkable, but they are not the same, they are inferior.
Back to wine...
The #1 challenge you will have in comparing your homemade wine is the ingredients. Say you want to make a cabernet. So you buy a cabernet grape kit, with the juice. What you are getting is the leftover juice, the "seconds", the juice that didn't meet the mark of the vintner at the commercial winery. You get the throwaway shite they repackage and sell to home brewers. So right off the bat, you are starting with inferior ingredients.
#2- People don't want to let their wine age for 2 years. But it is only half their fault. They buy kits that say "Drinkable in 12 weeks!" which is bullshite, it is just marketing. Yeah, "drinkable" in 12 weeks. But if you want it to stand up to something off the shelf, it needs at least a year. Two years is even better.
#3- Wine brewed at home won't be as clear, usually, without alot of extra steps. But it does not affect the flavor. It's aesthetic only. So unless you are entering a competition, you don't need to do all that racking and reracking and cold crashing and whatnot.
Posted on 2/12/19 at 10:24 pm to deeprig9
quote:
Years ago I learned never to get into an internet argument with Fib or Foo. Whether I'm right or wrong, you will out-type me. And I ain't got time for that.
All good my man.
BIAB has gotten a LOT better (largely because they started making purpose built bags that can handle 15-20lb grain bills - though you do need to rig a pulley system to get them in and out of the fecking liquid.)...
Agree with you on extract. I made a few that were pretty good, but by and large they do almost all have that "not quite there" character.
As to the wine, good info. Makes sense. Hell most people can't let their beer sit long enough to complete a fermentation either.
And that's talking orders of weeks in most cases... they sure as shite aren't making it 2 years. Posted on 2/14/19 at 3:57 pm to fibonaccisquared
Have you made anything recently?
Posted on 2/14/19 at 4:10 pm to deeprig9
quote:
deeprig9
Don't know if you still work over by the old Monty's but Julio Jones and some other investors bought it and will keep is as restaurant.Supposed to be remodeling now.
Buddy of mine in the business inqured about the place but said the lease was way to rich for his blood.
Posted on 2/14/19 at 5:15 pm to RD Dawg
I still work by there. I hope they make it into something nice, not just a night spot for pregaming the Pony, but a lunch and happy hour spot too.
Lease should be high, the location is a goldmine and location is everything. Anything can ge renovated and rebranded but location determines whether you get rich or get poor.
Lease should be high, the location is a goldmine and location is everything. Anything can ge renovated and rebranded but location determines whether you get rich or get poor.
This post was edited on 2/14/19 at 5:18 pm
Posted on 2/14/19 at 5:16 pm to RD Dawg
Didnt you say that was Jake Scott's place at one time?
Posted on 2/14/19 at 5:22 pm to deeprig9
Nah be was just friends with the guy who owned Fuzzy's and used to hang out there.
Posted on 2/14/19 at 5:26 pm to RD Dawg
Did I lobby the board for capital to open the place back up, or did I just think about it?
Posted on 2/14/19 at 5:26 pm to deeprig9
quote:
pregaming the Pony
Pretty sure they're on their last leg.Already filed for bankruptcy once and Brookhaven wants em gone
Posted on 2/14/19 at 5:29 pm to deeprig9
quote:
did I just think about it?
Pretty sure it was this but you were very big on the location and opportunity.
Posted on 2/14/19 at 7:48 pm to RD Dawg
quote:
Pretty sure they're on their last leg.Already filed for bankruptcy once and Brookhaven wants em gone
If I recall correctly, Brookhaven backed off after community outrage and a lawsuit. But it did cause Pony to restructure debt (bankruptcy).
It's a top-line strip club... they have money coming out their arse. They aren't going out of business unless the owners want to go out of business.
Posted on 2/14/19 at 7:50 pm to RD Dawg
quote:
Julio Jones and some other investors bought it and will keep is as restaurant.Supposed to be remodeling now.
Quick question... is any of this public info? About JJ being an investor? Can I go public with this? Or is this still hush hush rumor rumor?
Posted on 2/14/19 at 7:57 pm to deeprig9
quote:
Or is this still hush hush rumor rumor?
No idea if public or not but a former Monty's mgr told me.
I believe Julio has been in the restaurant business before.
Posted on 2/14/19 at 8:16 pm to RD Dawg
So did they actually buy the property, or just lease it?
Posted on 2/14/19 at 8:22 pm to deeprig9
quote:
they have money coming out their arse. They aren't going out of business unless the owners want to go out of business.
No idea about money "out their arse" but they sure owe lots of money including Banks and former employees. LINK
quote:
The company’s biggest debt is $1 million owed to a Louisiana bank. A list of the company’s 20 largest liabilities appears to include either current or former employees
quote:
“My hours have taken a beaten,” Williams, the executive vice president and chief financial officer, told council members. “We’ve become a victim, and I’m having some financial hardships.”
This post was edited on 2/14/19 at 8:23 pm
Posted on 2/14/19 at 8:27 pm to RD Dawg
So.... the full text of the article is exactly what I said above.
No?
No?
Posted on 2/14/19 at 8:46 pm to deeprig9
No.
They were obviously hurt by the lawsuit but the new dekalb country hours are also putting a pretty big dent in their revenue.
It was obviously their trump card over other strip joints and bars in the COA and probably some of the highest revenue hours on weekends.
We'll see but I constantly hear the same from other folks in the bar business.
They were obviously hurt by the lawsuit but the new dekalb country hours are also putting a pretty big dent in their revenue.
It was obviously their trump card over other strip joints and bars in the COA and probably some of the highest revenue hours on weekends.
We'll see but I constantly hear the same from other folks in the bar business.
Posted on 2/14/19 at 8:48 pm to deeprig9
quote:
or just lease it?
I think they're going to lease.
Posted on 2/14/19 at 9:04 pm to RD Dawg
quote:
They were obviously hurt by the lawsuit
The lawsuit worked on their behalf. It forced Brookhaven to reinstate the late hours, and allow other bars in the area to apply to also have late hours. Read the article.
Before the lawsuit, when Brookhaven fricked their hours, they lost alot of money and had no problem whatsoever finding a judge to allow them to restructure their debt payments. Now that the judge restructured the payments, and the hours are back to normal, they are making even more money than before.
I don't know about the dekalb hours, what's that about?
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