Re: The Evolution Diet Has Evolved!

On Apr 27, 4:26 pm, Marshall Price <d0213...@xxxxxxxxx> wrote:
trigonometry1...@xxxxxxxxx | wrote:
On Apr 20, 10:46 pm, Cormac <cormac.brada...@xxxxxxxxxxx> wrote:
On Apr 20, 3:31 pm, "trigonometry1...@xxxxxxxxx |"

<trigonometry1...@xxxxxxxxx> wrote:
On Apr 19, 11:23 pm, Cormac <cormac.brada...@xxxxxxxxxxx> wrote:
On Apr 20, 2:03 am, "trigonometry1...@xxxxxxx> wrote: You've clearly never drank new wine. It bubbles.
It is IN the act of fermentation. This generates the
CO2. After a hard hot day a sweet bubbling alcohol
containing drink is amazing. And would be even
more so to someone who had never had a carbonated drink.
If you ever make wine, a process that isn't so hard, no
worse than baking bread though much more lengthy,
just reach down into fermenation bucket past
the floating must and draw out the fermenting juice/new
wine and watch it bubble. Then drink enough to
get just a little giddy and than find a bit of cheese and
bread and have some more.
I have been drinking wine for ca 60 years and making it for thirty.

Current English usage is to use the term carbonated when the CO2 is
dissolved under pressure. Hence the pop and foam when a champagne
bottle is opened.

Cormac.

The liquid has an excess of CO2 and
it bubbles as one drinks it. It is carbonated if one
actually looks at the product  (at the right stage) and
not the dictionary.

Making it for 30 years, I am impressed.

Anyway much of the "wine" I've made is
what is called 'country wine' which purists
tell me isn't properly wine. So again I and
the purists disagree. Anyway a good plum
wine can stand toe to toe with a grape wine
in my personal experience.

Raking and siphoning may explain some of my posting
thru the years :-) That reminds me, I haven't looked at
the winemaking forum in years. I'll have to do that soon.

   What's raking?

--
Marshall Price of Miami
Known to Yahoo as d021317c

Sorry, I meant to write racking not raking.

I'll explain what it means to me.
Have you seen the huge office sized water
bottles that contain 3 to 7 gallons of water,
not the newer plastic ones but the older
made in Mexico ones made of glass, these
are used by home brewers and winemakers
as both late stage fermenters, and for sedimentation
and storage. I siphon between these containers
known as carboys to get rid of the sediment
and I siphon the end product into half gallon
brown beer bottle for storage until use 2 or 3 years
down the road. (The carboys are also used by
bottled water companies though I suppose they
use the plastic one now days and we home winemakers
and brewers use the glass ones.)
This whole process is what I
call racking. I even call the removal of
the fermenting wine from it must (fermenting grape skins,
bits of stem, dead earwigs, etc) in the bucket
to the carboys - racking.
I didn't check the definition again so it may have a somewhat
narrower meaning to others. I need to reread the
book again it seems. That reminds me, I need
the total acidity calculation method for wine...
....hmmm. Thanks.

.

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