Got the still going at the moment, trying to regulate the water to keep
it at an even 90-91c. Going to start making the spirits for the party in
August :-)

And have just put on a batch of 'monkey blood' aka Australian Shiraz.
Funny thing is, the Canuks take our grapes over there, process them and
then sell it back to us so that we can brew it up at home!! And it works
out cheaper, too!! I end up with 30 bottles of Shiraz for $77 = $2.50 a
bottle!! Apparently, it's pretty good after about 6 months bottle age.


I got the Vintners Reserve Australian Shiraz

http://tinyurl.com/h4l79

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote:

>Got the still going at the moment, trying to regulate the water to keep
>it at an even 90-91c. Going to start making the spirits for the party in
>August :-)
>
>And have just put on a batch of 'monkey blood' aka Australian Shiraz.
>Funny thing is, the Canuks take our grapes over there, process them and
>then sell it back to us so that we can brew it up at home!! And it works
>out cheaper, too!! I end up with 30 bottles of Shiraz for $77 = $2.50 a
>bottle!! Apparently, it's pretty good after about 6 months bottle age.
>
>
>I got the Vintners Reserve Australian Shiraz
>
>http://tinyurl.com/h4l79
>
>
>
You're going to *brew* wine? Methinks you've already been sampling the
finished product more than is good for you at this time of day.

I suppose I should be careful what I say since I have never tasted this
stuff, but then it seems neither have you. It sounds disgusting.

As for being cheaper, there is a glut of grapes at the moment. $77 would
probably buy you a truckload or three. Plenty of people make their own
wine without resorting to importing "concentrate" from Canada.

Chacun a son gout!

Christine

Old Mother Ashby > wrote in news:4461816b$0$16018
:

> LucasP wrote:
>
>>Got the still going at the moment, trying to regulate the water to
keep
>>it at an even 90-91c. Going to start making the spirits for the party
in
>>August :-)
>>
>>And have just put on a batch of 'monkey blood' aka Australian Shiraz.
>>Funny thing is, the Canuks take our grapes over there, process them
and
>>then sell it back to us so that we can brew it up at home!! And it
works
>>out cheaper, too!! I end up with 30 bottles of Shiraz for $77 = $2.50
a
>>bottle!! Apparently, it's pretty good after about 6 months bottle age.
>>
>>
>>I got the Vintners Reserve Australian Shiraz
>>
>>http://tinyurl.com/h4l79
>>
>>
>>
> You're going to *brew* wine? Methinks you've already been sampling the
> finished product more than is good for you at this time of day.


PFFFFFFFT!!!! Don't knock it till you try it, Ol'Ma'Ash.

Besides......... how the *hell* do you think they get wine anyway??!!

They *brew* it (ie, ferment it).


>
> I suppose I should be careful what I say since I have never tasted
this
> stuff,


'Be careful'....... *now*?? Too frikken late!!


>but then it seems neither have you.


I have tasted plenty of wine........ it has all gone thru' the same
process that I am doing at the moment. You're obviously a non-wine
drinker?


>It sounds disgusting.


So does sucking the viscous fluid out of a sheeps eyeball...... but it's
not that bad when you get your head around it!!


>
> As for being cheaper, there is a glut of grapes at the moment. $77
would
> probably buy you a truckload or three.


And *where* exactly, am I going to process approx 6tonne of grapes?
*And* store the juice while it ferments, *and* clean it out, *and* then
bottle approx 6500 bottles???

(All figures plucked out of my bum, BTW, but you get what I mean, don't
you?)


>Plenty of people make their own
> wine without resorting to importing "concentrate" from Canada.

PIFFLE!!

I want to make 30 bottles, and if it is good (as I am quite sure it will
be), I want to make 30 more, then 30 more.

Then that will be enough for the party in August.

Then, if it's good stuff, as I assume it will be........ I'll progress
to making other wines. Whites, coolers, fortifieds etc, etc.


>
> Chacun a son gout!


Eggzackrey. Don't knock it till you've tried it!!





--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP > writes:
> Besides......... how the *hell* do you think they get wine anyway??!!
>
> They *brew* it (ie, ferment it).

You need to look up the meaning of the word "brew", since brewing and
fermentation are different processing. Heck, if you're being
pedantic, you don't even brew beer, you brew wort, and then ferment
that to become beer.

I wouldn't touch wine that's been "brewed", or had anything other than
a brief heat pasteurization (and that's pushing it as well)---the heat
does too many bad things.

Rich (who makes his own beer and wine, but never brews wine).


--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta > wrote in
:

> LucasP > writes:
>> Besides......... how the *hell* do you think they get wine anyway??!!
>>
>> They *brew* it (ie, ferment it).
>
> You need to look up the meaning of the word "brew", since brewing and
> fermentation are different processing. Heck, if you're being
> pedantic, you don't even brew beer, you brew wort, and then ferment
> that to become beer.
>
> I wouldn't touch wine that's been "brewed", or had anything other than
> a brief heat pasteurization (and that's pushing it as well)---the heat
> does too many bad things.
>
> Rich (who makes his own beer and wine, but never brews wine).


Keeerist almighty, but there are some pedantic people out there!!

It is home brew wine, made in much the same way as home brew beer.

Home brew as we *Aussies* know it.

2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
of grape juice concentrate, wash the bag out and fill the container to
23lts.
When the temp is between 18-24c, sprinkle the yeast over the top, don't
stir, cover and wait for about 7 days for fermentation to cease. Then
you proceed with secondary fermentation.

That's home "brewing".


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP wrote:

>Richard Kaszeta > wrote in
:
>
>
>
>>LucasP > writes:
>>
>>
>>>Besides......... how the *hell* do you think they get wine anyway??!!
>>>
>>>They *brew* it (ie, ferment it).
>>>
>>>
>>You need to look up the meaning of the word "brew", since brewing and
>>fermentation are different processing. Heck, if you're being
>>pedantic, you don't even brew beer, you brew wort, and then ferment
>>that to become beer.
>>
>>I wouldn't touch wine that's been "brewed", or had anything other than
>>a brief heat pasteurization (and that's pushing it as well)---the heat
>>does too many bad things.
>>
>>Rich (who makes his own beer and wine, but never brews wine).
>>
>>
>
>
>Keeerist almighty, but there are some pedantic people out there!!
>
>It is home brew wine, made in much the same way as home brew beer.
>
>Home brew as we *Aussies* know it.
>
>2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
>of grape juice concentrate, wash the bag out and fill the container to
>23lts.
>When the temp is between 18-24c, sprinkle the yeast over the top, don't
>stir, cover and wait for about 7 days for fermentation to cease. Then
>you proceed with secondary fermentation.
>
>That's home "brewing".
>
>
>
>
Well, I think that the agricultural colleges can close down the oenology
diploma courses right now! What could be simpler? Even a Brisbanite can
manage it.

What's the alcohol content of the finished product?

Christine

On 10 May 2006 21:42:38 GMT, LucasP > wrote:

>Richard Kaszeta > wrote in
:
>
>> LucasP > writes:
>>> Besides......... how the *hell* do you think they get wine anyway??!!
>>>
>>> They *brew* it (ie, ferment it).
>>
>> You need to look up the meaning of the word "brew", since brewing and
>> fermentation are different processing. Heck, if you're being
>> pedantic, you don't even brew beer, you brew wort, and then ferment
>> that to become beer.
>>
>> I wouldn't touch wine that's been "brewed", or had anything other than
>> a brief heat pasteurization (and that's pushing it as well)---the heat
>> does too many bad things.
>>
>> Rich (who makes his own beer and wine, but never brews wine).
>
>
>Keeerist almighty, but there are some pedantic people out there!!
>
>It is home brew wine, made in much the same way as home brew beer.
>
>Home brew as we *Aussies* know it.

*You* Aussie might. I certainly don't, and agree with the Yanks.

Old Mother Ashby > wrote in news:44626d9a$0$15996
:

> LucasP wrote:
>
>>Richard Kaszeta > wrote in
:
>>
>>
>>
>>>LucasP > writes:
>>>
>>>
>>>>Besides......... how the *hell* do you think they get wine
anyway??!!
>>>>
>>>>They *brew* it (ie, ferment it).
>>>>
>>>>
>>>You need to look up the meaning of the word "brew", since brewing and
>>>fermentation are different processing. Heck, if you're being
>>>pedantic, you don't even brew beer, you brew wort, and then ferment
>>>that to become beer.
>>>
>>>I wouldn't touch wine that's been "brewed", or had anything other
than
>>>a brief heat pasteurization (and that's pushing it as well)---the
heat
>>>does too many bad things.
>>>
>>>Rich (who makes his own beer and wine, but never brews wine).
>>>
>>>
>>
>>
>>Keeerist almighty, but there are some pedantic people out there!!
>>
>>It is home brew wine, made in much the same way as home brew beer.
>>
>>Home brew as we *Aussies* know it.
>>
>>2lt of warm water, stir in some bentonite, add the contents of a 7lt
bag
>>of grape juice concentrate, wash the bag out and fill the container to
>>23lts.
>>When the temp is between 18-24c, sprinkle the yeast over the top,
don't
>>stir, cover and wait for about 7 days for fermentation to cease. Then
>>you proceed with secondary fermentation.
>>
>>That's home "brewing".
>>
>>
>>
>>
> Well, I think that the agricultural colleges can close down the
oenology
> diploma courses right now!


And to think I was actually toying with the idea of doing one of those
courses :-)


>What could be simpler? Even a Brisbanite can
> manage it.


Well, it was made with Canuks in mind, so I think most people in the
world (except for anyone from Texass) would be able to do it ;-P


>
> What's the alcohol content of the finished product?
>


Should be about the same as any normal wine.
Before bottling, the wine has to have a specific gravity of 0.996 or
less. Maybe someone with more intimate knowledge of those sort of things
can let us know what alcohol content that gravity reading will give?



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Old Mother Ashby > writes:


> Well, I think that the agricultural colleges can close down the
> oenology diploma courses right now! What could be simpler? Even a
> Brisbanite can manage it.

You gotta remember Australia evolved from a penal colony. Hard to
shake that ol' pruno mindset.

nb

notbob > wrote in :

> Old Mother Ashby > writes:
>
>
>> Well, I think that the agricultural colleges can close down the
>> oenology diploma courses right now! What could be simpler? Even a
>> Brisbanite can manage it.
>
> You gotta remember Australia evolved from a penal colony. Hard to
> shake that ol' pruno mindset.
>
> nb
>


LOL!! I read that quickly and thought you said 'Penile' colony!!

But "ol' pruno mindset"?? Please explain!!



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Erik Vastmasd > wrote in
:


>>
>>It is home brew wine, made in much the same way as home brew beer.
>>
>>Home brew as we *Aussies* know it.
>
> Is it something like in he http://www.grainandgrape.com.au/

*Exactly* the same........ just cheaper!!

Must be because Melboring is further away from Canada that Brisbane is
:-)

But this is where I got mine from...... because I was down that way
going to a specialty butchers shop :-)

http://www.mikesbrew.com.au/wine.htm



But we have a few others around the place here in Brisbane. I've been to
Annerley, Cleveland and now Beenleigh.

http://www.stillspirits.com/wawcs016...ts_stockists_-
_oz.html

or

http://tinyurl.com/jga58


>>
>>That's home "brewing".
>
> Good luck with it. :-)
>

Thanks, I'll certainly let you all know in 6 months time what it's like
:-)

--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

LucasP > writes:


> But "ol' pruno mindset"?? Please explain!!

Basically, pruno is prison slang for any bootleg alcoholic beverage.
The term came from using fermented prunes, at one time plentiful in
prison kitchens.

nb ...having no first hand knowledge...

notbob > wrote in :

> LucasP > writes:
>
>
>> But "ol' pruno mindset"?? Please explain!!
>
> Basically, pruno is prison slang for any bootleg alcoholic beverage.
> The term came from using fermented prunes, at one time plentiful in
> prison kitchens.


I remember in the dim distant past as a young soldier we were all
confined to barracks for about 4 weeks due to an unfortunate incident
(young soldier shot dead at an 'informal' ****up in the barracks), and
weren't allowed to go to the 'boozer'. So one enterprising Digger got a
watermelon, a pair of pantyhose, and a few extra items, and 2&1/2 weeks
later we were drinking watermelon wine/rocket fuel!!


>
> nb ...having no first hand knowledge...
>

LOL!! That was going to be my next question!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Erik Vastmasd wrote:

>On 10 May 2006 21:42:38 GMT, LucasP plucked a feather from Fawkes,
>dipped it into the ink well and then scribed:
>
>
>
>>Richard Kaszeta > wrote in
:
>>
>>
>>
>>>LucasP > writes:
>>>
>>>
>>>>Besides......... how the *hell* do you think they get wine anyway??!!
>>>>
>>>>They *brew* it (ie, ferment it).
>>>>
>>>>
>>>You need to look up the meaning of the word "brew", since brewing and
>>>fermentation are different processing. Heck, if you're being
>>>pedantic, you don't even brew beer, you brew wort, and then ferment
>>>that to become beer.
>>>
>>>I wouldn't touch wine that's been "brewed", or had anything other than
>>>a brief heat pasteurization (and that's pushing it as well)---the heat
>>>does too many bad things.
>>>
>>>Rich (who makes his own beer and wine, but never brews wine).
>>>
>>>
>>Keeerist almighty, but there are some pedantic people out there!!
>>
>>It is home brew wine, made in much the same way as home brew beer.
>>
>>Home brew as we *Aussies* know it.
>>
>>
>
>Is it something like in he http://www.grainandgrape.com.au/
>
>
>
>>2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
>>of grape juice concentrate, wash the bag out and fill the container to
>>23lts.
>>When the temp is between 18-24c, sprinkle the yeast over the top, don't
>>stir, cover and wait for about 7 days for fermentation to cease. Then
>>you proceed with secondary fermentation.
>>
>>That's home "brewing".
>>
>>
>
>Good luck with it. :-)
>
>
>
Fascinating. I have never heard of making wine out of grape juice
concentrate before this thread. I suppose it's more convenient than
crushing fresh grapes, but I thought that was supposed to be half the
fun, making wine out of grapes that you or a friend have grown.

Our next door neighbour brews his own beer - must ask him if he's
considered wine.

Christine

Christine

notbob wrote:

>LucasP > writes:
>
>
>
>
>>But "ol' pruno mindset"?? Please explain!!
>>
>>
>
>Basically, pruno is prison slang for any bootleg alcoholic beverage.
>The term came from using fermented prunes, at one time plentiful in
>prison kitchens.
>
>nb ...having no first hand knowledge...
>
>
I was thinking of suggesting to Peter that if he wanted to manufacture
rotgut he could manage quite well with veggie peelings, but decided not
to put ideas into his head ;-)

Christine

Erik Vastmasd > wrote in
:

> On 11 May 2006 02:29:39 GMT, LucasP plucked a feather from Fawkes,
> dipped it into the ink well and then scribed:
>
>>Erik Vastmasd > wrote in
m:
>>
>>>>It is home brew wine, made in much the same way as home brew beer.
>>>>
>>>>Home brew as we *Aussies* know it.
>>>
>>> Is it something like in he http://www.grainandgrape.com.au/
>>
>>*Exactly* the same........ just cheaper!!
>>
>>Must be because Melboring is further away from Canada that Brisbane is
>>:-)
>
> We can get Cascade beers fairly cheap in Melbourne otherwise probably
> nobody would buy it.


Mmmmmmmmmmm, Cascade Mmmmmmmmmmmmmmmmm Boags mmmmmmmmmmmmmmmm


>
>>But this is where I got mine from...... because I was down that way
>>going to a specialty butchers shop :-)
>>
>>http://www.mikesbrew.com.au/wine.htm
>
> Mikes is well setup.

Very well set up. Upon arrival, he cracks the fridge open and gives you
a cup of his home brew. And another, and another..... as long as you're
there, and you like it :-)


>
>>But we have a few others around the place here in Brisbane. I've been
to
>>Annerley, Cleveland and now Beenleigh.
>>
>>http://www.stillspirits.com/wawcs016...ts_stockists_-
>>_oz.html
>>
>>http://tinyurl.com/jga58
>
> I barely started looking at the above links when a cup of coffee
> slammed down next to my keyboard, which might just have been a message
> from above telling me something.


"Get off your arse and cook my lunch"?



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Old Mother Ashby > wrote in news:4462aa0e$0$16025
:

> notbob wrote:
>
>>LucasP > writes:
>>
>>
>>
>>
>>>But "ol' pruno mindset"?? Please explain!!
>>>
>>>
>>
>>Basically, pruno is prison slang for any bootleg alcoholic beverage.
>>The term came from using fermented prunes, at one time plentiful in
>>prison kitchens.
>>
>>nb ...having no first hand knowledge...
>>
>>
> I was thinking of suggesting to Peter that if he wanted to
manufacture
> rotgut he could manage quite well with veggie peelings, but decided
not
> to put ideas into his head ;-)
>


You're *waaaaaaaaaaaaaaaaaaay* too late for that one Christine :-)

After the 'watermelon rocket fuel' experiment, we tried the vege
peelings.

Then we decide that enough was enough.
Mind you, this was before the advent of mobile phones, so we had to
sneak out and call someone who had a landline, to go around to a friends
place and get her to sneak us in some booze!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Old Mother Ashby > wrote in
:


>>
> Fascinating. I have never heard of making wine out of grape juice
> concentrate before this thread.


You need to visit more home brew shops :-)



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

notbob wrote:
> Old Mother Ashby > writes:
>
>
>> Well, I think that the agricultural colleges can close down the
>> oenology diploma courses right now! What could be simpler? Even a
>> Brisbanite can manage it.
>
> You gotta remember Australia evolved from a penal colony. Hard to
> shake that ol' pruno mindset.
>
> nb
Gotta remember you Comcast users on the bay have no idea about the facts
or realities in life , life really isn't all that *** .

Old Mother Ashby wrote:
> Erik Vastmasd wrote:
>
>> On 10 May 2006 21:42:38 GMT, LucasP plucked a feather from Fawkes,
>> dipped it into the ink well and then scribed:
>>
>>
>>> Richard Kaszeta > wrote in
>>> :
>>>
>>>
>>>> LucasP > writes:
>>>>
>>>>> Besides......... how the *hell* do you think they get wine anyway??!!
>>>>>
>>>>> They *brew* it (ie, ferment it).
>>>>>
>>>> You need to look up the meaning of the word "brew", since brewing and
>>>> fermentation are different processing. Heck, if you're being
>>>> pedantic, you don't even brew beer, you brew wort, and then ferment
>>>> that to become beer.
>>>>
>>>> I wouldn't touch wine that's been "brewed", or had anything other than
>>>> a brief heat pasteurization (and that's pushing it as well)---the heat
>>>> does too many bad things.
>>>>
>>>> Rich (who makes his own beer and wine, but never brews wine).
>>>>
>>> Keeerist almighty, but there are some pedantic people out there!!
>>>
>>> It is home brew wine, made in much the same way as home brew beer.
>>>
>>> Home brew as we *Aussies* know it.
>>>
>>
>> Is it something like in he http://www.grainandgrape.com.au/
>>
>>
>>
>>> 2lt of warm water, stir in some bentonite, add the contents of a 7lt
>>> bag of grape juice concentrate, wash the bag out and fill the
>>> container to 23lts.
>>> When the temp is between 18-24c, sprinkle the yeast over the top,
>>> don't stir, cover and wait for about 7 days for fermentation to
>>> cease. Then you proceed with secondary fermentation.
>>>
>>> That's home "brewing".
>>>
>>
>> Good luck with it. :-)
>>
>>
>>
> Fascinating. I have never heard of making wine out of grape juice
> concentrate before this thread. I suppose it's more convenient than
> crushing fresh grapes, but I thought that was supposed to be half the
> fun, making wine out of grapes that you or a friend have grown.
>
> Our next door neighbour brews his own beer - must ask him if he's
> considered wine.
>
> Christine
>
> Christine
If the end result tastes bad then drop it in the freezer , wait 12
hours and pour of the remaining unfrozen liquid ,
water freezes .( poor mans still)

LucasP wrote:
> Old Mother Ashby > wrote in
> :
>
>
>>>
>> Fascinating. I have never heard of making wine out of grape juice
>> concentrate before this thread.
>
>
> You need to visit more home brew shops :-)

I reckon your talking about a "Still" is misleading. "Stills" condense the
alcohol out of a vapour produced by boiling. No one makes wine that way. If
you did that you end up with "grappa" which takes no prisoners !!
Where you talking about a fermentation barrel (or container)?


--
Regards ......... Rheilly Phoull

Old Mother Ashby > writes:
>
> Fascinating. I have never heard of making wine out of grape juice
> concentrate before this thread. I suppose it's more convenient than
> crushing fresh grapes, but I thought that was supposed to be half the
> fun, making wine out of grapes that you or a friend have grown.

In the last several years, quite a few decent quality grape juice
concentrate kits for wine brewing have become available.

> Our next door neighbour brews his own beer - must ask him if he's
> considered wine.

It's easier than beer (and way, way easier than all-grain brewing),
just requires more patience.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

LucasP > writes:
> Keeerist almighty, but there are some pedantic people out there!!
>
> It is home brew wine, made in much the same way as home brew beer.
>
> Home brew as we *Aussies* know it.
>
> 2lt of warm water, stir in some bentonite, add the contents of a 7lt bag
> of grape juice concentrate, wash the bag out and fill the container to
> 23lts.
> When the temp is between 18-24c, sprinkle the yeast over the top, don't
> stir, cover and wait for about 7 days for fermentation to cease. Then
> you proceed with secondary fermentation.

Nothing wrong with the approach, this is basically what I do myself.

But at virtually any homebrew store in the states or UK that I've been
in, you'd get smacked around for using "brew" and "ferment"
interchangeably (try mentioning it this way over in rec.crafts.brewing
for example), since they are separate processes. But I do agree that
the term "homebrew" is a reasonable catch-all.

I'll be quiet now, lest I get a torrent of angry emails like the time I
mentioned that "London Broil" isn't a specific cut of meat.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"Rheilly Phoull" > wrote in
:

> LucasP wrote:
>> Old Mother Ashby > wrote in
>> :
>>
>>
>>>>
>>> Fascinating. I have never heard of making wine out of grape juice
>>> concentrate before this thread.
>>
>>
>> You need to visit more home brew shops :-)
>
> I reckon your talking about a "Still" is misleading. "Stills" condense
> the alcohol out of a vapour produced by boiling. No one makes wine
> that way.


yep, I knew that.

What I said.......
"Got the still going at the moment, trying to regulate the water to keep
it at an even 90-91c. Going to start making the spirits for the party in
August :-)

And have just put on a batch of 'monkey blood' aka Australian Shiraz. "

Maybe I should have added "in the fermenter" so that people didn't get
tooooo confused??!!


>If you did that you end up with "grappa" which takes no
> prisoners !! Where you talking about a fermentation barrel (or
> container)?


I'll try to be *far* more specific in the future :-)


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article >,
Richard Kaszeta > wrote:

> I'll be quiet now, lest I get a torrent of angry emails like the time I
> mentioned that "London Broil" isn't a specific cut of meat.

I'm quite sure it isn't a cut of meat -- but what IS it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

Chookie > wrote in news:ehrebeniuk-
:

> In article >,
> Richard Kaszeta > wrote:
>
>> I'll be quiet now, lest I get a torrent of angry emails like the time
I
>> mentioned that "London Broil" isn't a specific cut of meat.
>
> I'm quite sure it isn't a cut of meat -- but what IS it?
>


It's a way of preparing flank steak.

http://bbq.about.com/od/steaks/a/aa101604a.htm



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Chookie > wrote in news:ehrebeniuk-
:

> In article >,
> Richard Kaszeta > wrote:
>
>> I'll be quiet now, lest I get a torrent of angry emails like the time
I
>> mentioned that "London Broil" isn't a specific cut of meat.
>
> I'm quite sure it isn't a cut of meat -- but what IS it?
>


http://www.askthemeatman.com/london_broil.htm



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

In article >,
LucasP > wrote:

> >> I'll be quiet now, lest I get a torrent of angry emails like the time
> >> I mentioned that "London Broil" isn't a specific cut of meat.
> >
> > I'm quite sure it isn't a cut of meat -- but what IS it?
>
> http://www.askthemeatman.com/london_broil.htm

<shrug>

A tough cut marinated and roasted. Wonder why they got all excited about it?

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

LucasP wrote:
> "Rheilly Phoull" > wrote in
> :
>
>> LucasP wrote:
>>> Old Mother Ashby > wrote in
>>> :
>>>
>>>
>>>>>
>>>> Fascinating. I have never heard of making wine out of grape juice
>>>> concentrate before this thread.
>>>
>>>
>>> You need to visit more home brew shops :-)
>>
>> I reckon your talking about a "Still" is misleading. "Stills"
>> condense the alcohol out of a vapour produced by boiling. No one
>> makes wine that way.
>
>
> yep, I knew that.
>
> What I said.......
> "Got the still going at the moment, trying to regulate the water to
> keep it at an even 90-91c. Going to start making the spirits for the
> party in August :-)
>
> And have just put on a batch of 'monkey blood' aka Australian Shiraz.
> "
>
> Maybe I should have added "in the fermenter" so that people didn't get
> tooooo confused??!!
>
>
>> If you did that you end up with "grappa" which takes no
>> prisoners !! Where you talking about a fermentation barrel (or
>> container)?
>
>
> I'll try to be *far* more specific in the future :-)

Good one Pete !

You are far too generous for us cretins ;-)

--
Regards ......... Rheilly Phoull

LucasP > writes:
> It's a way of preparing flank steak.
>
> http://bbq.about.com/od/steaks/a/aa101604a.htm

Or round, or sirloin, or any old random cut of meat they have around
the butcher shop that's roughly the right shape that they think they
can slap a "London Broil" sticker on and get more money for it...

There, I've gone and done it again...

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta > wrote in
:

> LucasP > writes:
>> It's a way of preparing flank steak.
>>
>> http://bbq.about.com/od/steaks/a/aa101604a.htm
>
> Or round, or sirloin, or any old random cut of meat they have around
> the butcher shop that's roughly the right shape that they think they
> can slap a "London Broil" sticker on and get more money for it...
>
> There, I've gone and done it again...
>


*INCOMING*!!!!!!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915