Mo – HEE – Toe : Simply Refreshing

Posted by jason on Jul 7th, 2008
2008
Jul 7

Summer is here, the weather is hot and whisky tends to be too much fire for me during the summer months, so I like to experiment when it’s warm with different kinds of drinks. Last month my wife was visiting a friend and they introduced her to the Mojito cocktail. The following weekend we bought a bottle of Mojito premixed by Smirnoff, I’m not a cocktail kind of guy but tried it anyways. I didn’t really enjoy Smirnoff’s version, it’s made with vodka and I don’t like vodka. It’s been said, “…the only good thing to come out of Soviet Russia was vodka!” If that’s the case nothing good came out of Soviet Russia.

My wife and I decided that if we wanted a proper Mojito we would have to start from scratch. We bought mint leaves, club soda, rum, limes and even a muddler. Instead of telling you how to mix a Mojito I found a helpful video by a mixologist on Youtube to do just that.

I made them with sugar and without. I like them without sugar and will definitely make them in the future. They’re many tasty variations of the Mojito, excluding the vodka Mojito, the few I’ve tried are very refreshing. The rum is well hidden so be aware it can pack a sucker punch. If you’re looking for a fancy refresher this summer with a lot of flavour try a Mojito.

jm

Beer Snobbery: A Brief Description of My Journey

Posted by joshua on May 20th, 2008
2008
May 20

I will give you a brief testimony of my launch into Beer Snobbery. I grew up in mildly fundamentalist denominations, wherein it was a great sin to be frowned upon when imbibing oneself with an “adult” beverage. I, myself, fell sway to this thinking in my early days of fiery devotion to the much misperceived notions of holiness and separation found in most fundamentalist circles.

For what it’s worth, I hold many of my former fellows church members and many of the ministers of my early days in high esteem, and no doubt believe that, in many ways, they are much holier men than myself. Nonetheless, I believe them to be adamantly wrong and verging on pharisaical hypocrisy in regard to the Christian’s participation with things indifferent.

So, back to the story. When I embraced the Doctrines of Grace, I began to see the vast amount of inconsistencies in my other practices. One of those being the denouncement of any type of alcoholic consumption. Not long thereafter, I repented of this error, and whilst remaining a teetotaler myself, did not seek to bind others’ consciences concerning the matter. My experience with alcohol early in life was very minuscule, but the few exposures I did have to it, I remember well.

I recall a humorous story that happened years upon years earlier, wherein there was some sweet strawberry wine at my grandmother’s house. I was not yet five years old, and I remember saying to my Dad, “Daddy, can I have some of that kool aid?” He graciously agreed. Now, I don’t know if I was unusually hyper that day, and he was seeking to help me wind down and possibly take a nap, but I remember that small glass of kool aid being the most delightfully refreshing sort I had up to that point of my young life. I sure “felt” happy about it .

Another instance I recall was going to dinner with my dad’s side of the family one time, and tasting my cousin’s beer. I was probably around seven or eight years old. Anyway, I distinctly remember the restaurant being shaped in a boat like fashion, so I’m pretty sure this was sea-food. I remember not liking the taste of that beer. It smelled badly too. Other things I recall that gave me a negative impression of Beer were the countless times of going to Ball Games wherein men who lacked class would imbibe to the point of drunkenness and ruin the spectating for everyone.

Well, as of several years ago, understanding my new found liberty in Christ, I began to indulge a bit with the consumption of alcoholic beverages. I remember having a few strawberry daiquiris and trying some of the various coolers out there: Mike’s Hard Lemonade, Zima, Jack Daniel’s Country Cocktails, etc. I particularly liked the Smirnoff Ice beverage (at that time). I stayed away from beer because of bad experiences I’d had around it.

Finally, I branched out and tried some MGD (Miller Genuine Draft). Yes, I know, it’s pretty sad. I cut my beer loving teeth on MGD. I was not a beer snob, but I don’t know if I was a beer slob either. For example, I didn’t care for Budweiser, Bud, Miller Lite, Coors, etc. MGD seemed to be my beer of choice, but it was all due to lack of exposure. I didn’t know what an Ale was! I didn’t know what a dark beer was. I was severely limited! All that changed when I began to have the courage to drink … in public (GASP!).

Yes, I was at this favorite little Mexican joint of mine and MGD was not available. I panicked. Would I resort to Miller Lite, or Budweiser?! MAY IT NEVER BE SO!!!! There was something on draft that I didn’t recognize. To be honest, I wasn’t even sure it was a beer. The server said, “It’s Amber Bock. It’s a dark beer.” Alas! my relationship with a decent beer began! Since that first Michelob Amber Bock, to my remembrance, I’ve not paid for a cheap lite lager or beer. Amber Bock only got me started.

I think I have now been cured of my beer slobbery, whereas before I sneered and scoffed at the beer snobs that so arrogantly disdained my choices on a certain Message Board at which I frequently posted. Now, I join them. I call all the cheep beers and lagers “expensive water.” Every time I’m out I implore those who drink such to repent and move on to better, darker, more flavorful beers. I beg them to not spend money on water! O! the injustice! I think the love of “expensive water” around my parts is a cultural thing.

Many around my parts drink for the express purpose of getting drunk. Thus, they don’t care the means by which they get themselves to such a drunken stupor. So they indulge (if it can be called that) in garbagy drinks that render them foolish, rude, and obscene. To them, a weekend is not good unless it’s spent in drunken revelry that they can’t even rightly remember. This is a problem, of course.

It is my opinion that if one would began to appreciate the darker, classier beers, they would appreciate the taste more than the effect. Don’t misunderstand me, there will still be a nice effect; however, the fun in enjoying a beer is also derived from appreciating its taste. I’ve gone from Amber Bock to other exciting beers of repute. Now, I still have a lot of growing to do, but I am quite limited due to my geographic constraints. So the selections of beer that I remember, and to which I can give my hearty approval are as follows:

New Castle Brown Ale (my favorite!), New Beglium Fat Tire, New Belgium 1554, McCewan’s Scotch Ale, Ayinger Celebrators, Michelob Amber Bock, Shiner Bock, Guinness, etc.

Please remember this 13th Century Law from the City of Augsburg:

  • The selling of bad beer is a crime against Christian love. — Law, the City of Augsburg, 13th Century

Making Wine

Posted by Vic on May 15th, 2008
2008
May 15

grapesHe causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth. . .And wine that maketh glad the heart of man. . . . –Psalm 104:14-15.

I am hardly an expert on winemaking, but I have been making wine out of homegrown fruit for more than 25 years.

I am often asked, “is it legal?” Yes, it is. Federal regulations allow a household of one adult to produce 100 gallons and a household of two or more adults to produce 200 gallons without restriction or tax. (27 CFR 24.75). Just don’t try to sell it. I’ve never made more than about fifteen gallons, myself.

Although some purists may protest, wine is nothing more than fermented fruit juice. The primary concern is that the fruit juice should have enough sugar to bring the alcohol content to approximately 10% or more. This helps preserve the wine and allows for decent aging. Most fruit juices require additional sugar to be added. Fully ripened grapes, however, usually have enough natural sugar to reach this level. From my small vineyard I could produce perhaps 15 gallons of wine, but we eat half of the grapes as they become ripe. I also make wine from apples, blackberries, raspberries, and other fruits found in our backyard.

People can spend a lot of money purchasing fancy equipment, special flavorings or fruit extracts, or even “wine kits.” My approach is more humble. The basic equipment one may use for wine making costs less than $30, especially if you use old Carlo Rossi jugs for your secondary fermenting containers. A $5 hydrometer, for measuring sugar and alcohol content, is essential. Vinyl tubes, airlocks, corks, and plastic buckets are needed. Cleanliness is important too. I clean all equipment in a chlorine-bleach solution and then rinse several times with boiling water.

The steps, in very basic form, are these: First, place juice of appropriate sweetness (checked with the hydrometer) into the primary fermenter. (This is a fancy name for a food-grade plastic bucket). Add a properly mixed dose of wine yeast (sold for around 50 cents at wine supply stores), cover loosely so that carbon dioxide can escape. After a couple of days, the juice should be quite foamy. At this point it has some alcohol already formed and is fermenting well. If it isn’t, you probably should throw it away and start over.

Next, you strain out the pulp and transfer the liquid to the secondary fermenters (the Carlo Rossi jugs). A funnel with cheese cloth or a siphon with a clear vinyl plastic hose works well for this. The secondary fermenter needs to accept a cork with an air lock. (These cost a dollar or two at the local wine supply store). The airlock allows the carbon dioxide to escape while preventing oxygen from entering the jug. Without it you will get vinegar.

After this, you wait until it stops bubbling. It might take several weeks depending on the sugar content and temperature. From time to time, you may rack the wine. This means to siphon off the liquid into another jug while leaving the residue (lees) behind. You don’t want to do this too often because it can stop the fermentation. On the other hand, you don’t want to neglect this because the lees give a “yeasty” flavor to the wine. This is where art and lucky providence come in.

Once it has stopped fermenting, there are several things you can do. I often do the simple: put it in bottles (after testing with the hydrometer to determine alcohol content). The danger here is that it might still be slowly fermenting, resulting in a fizzy wine that could explode the bottle. I’ve never had this happen, but I have had some remarkable sparkling wines.

Otherwise, you can add sulfites to stop fermenting, preserve the status quo, and then bottle. Sometimes people add different enzymes or settling compounds to clear the wine. I always add pectase to apple-based wines because apples have a lot of pectin and pectin makes wine cloudy.

Of course, you could drink the wine immediately. Most people, after doing a few batches, opt to age it a bit. Aging really does improve wine. Even a month or two will make a harsh wine more mellow. After six months to a year, it is quite good. Beyond that you are getting into the rarified realm of wine masters. They know that some wines benefit from age and others degrade. There is much more to this than I could describe here.

What I’ve set out is very basic. More helpful details can be found on the internet. Here is one comprehensive and useful site. There are recipes, techniques, suggestions, and other help for winemakers of all levels of experience. The more complex winemakers spend a great deal of time concerned with nutrient balance, temperature, and a host of other variables. The input and care required to make a sublime wine as opposed to a pretty good wine can be very substantial. But even a simple, pretty good wine that you have labored over from your own fruit has its rewards.

As the old preacher and son of David said:

Behold that which I have seen: it is good and comely for one to eat and to drink, and to enjoy the good of all his labour that he taketh under the sun all the days of his life, which God giveth him: for it is his portion.

Ecclesiastes 5:18

Winemaking is a fun and inexpensive way to do something different with your backyard fruit. And, in due moderation, it makes the heart glad.

–R.V.Bottomly

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