Drink of Choice
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Pardon the messy countertop. Between shifts at the fire department and I need to get this started before the Oranges go bad.
Last year I made a mango wine after they went on sale and I had this idea to make a mango and blood orange blended wine. Of course, the blood orange season had already come and gone, so here I am. I used a 4-1 mix of blood oranges to Cara Cara oranges with the boys contributing one of their clementines that I couldn’t turn down even if I wanted to. It’s fermenting in my kitchen for the next 4 days, sitting on all the pulp from the juice and the zest from about 1/3 of them. It should finish out at close to 20% ABV which will officially be my highest alcohol content wine so far. In fact, I am starting to worry that because of the high alcohol content it might not be as good as I envision it. But I might not care either… Maybe I’ll post updates if it doesn’t suck…
badfire2625 Gotta love the honesty of you and this group. What you are conjuring is definitely not the norm. But, what the heck. It’s an experiment in “what if”. Something positive always arrives when you least expect it. Who the heck knows. Good luck with your science experiment.
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GWG8541 Wishing one of those Irish coffees was waiting for me after venturing back in the blowing snow from bowling. Also love the Tullamore Dew. But, finished that around 2 weeks ago. Maybe tomorrow morning one of those will be made with one of my Jameson’s finished in either a stout or ipa barrel while watching the snow blow around outside. Thanks for the push.
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badfire2625 Gotta love the honesty of you and this group. What you are conjuring is definitely not the norm. But, what the heck. It’s an experiment in “what if”. Something positive always arrives when you least expect it. Who the heck knows. Good luck with your science experiment.
zbigjeff It’s actually less of an experiment than it may seem. I have several recipes from books for citrus wine. I got specific and chose blood oranges. When they went on sale, the Cara Cara oranges were side by side and the same price. I opted to add a little sweeter orange. The high alcohol content came purely by accident. The sugar came in larger packages than the recipe called for and rather than find a place to store it (my household sugar containers were all full) I used it in the wine. I didn’t suspect that it would raise the potential alcohol as much as it did over the course of 6 gallons. So yeah it’s more of a screw up than experiment. Fortunately, the yeast I chose to use has an alcohol tolerance of ~18% so it has that going for it. My biggest fear is that the high alcohol content might numb taste buds and mute the good flavors (should there actually be any) of the wine. The best thing about it if it fails is that it would be the very first I’ve had to completely dump and I’d only be out approximately $40.00
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zbigjeff It’s actually less of an experiment than it may seem. I have several recipes from books for citrus wine. I got specific and chose blood oranges. When they went on sale, the Cara Cara oranges were side by side and the same price. I opted to add a little sweeter orange. The high alcohol content came purely by accident. The sugar came in larger packages than the recipe called for and rather than find a place to store it (my household sugar containers were all full) I used it in the wine. I didn’t suspect that it would raise the potential alcohol as much as it did over the course of 6 gallons. So yeah it’s more of a screw up than experiment. Fortunately, the yeast I chose to use has an alcohol tolerance of ~18% so it has that going for it. My biggest fear is that the high alcohol content might numb taste buds and mute the good flavors (should there actually be any) of the wine. The best thing about it if it fails is that it would be the very first I’ve had to completely dump and I’d only be out approximately $40.00
badfire2625 Both of my sons make a lot of home brew. My youngest made a Paw Paw wine last fall, which was unique and pretty darn good. I do my best to keep bees on my property. The oldest boy (he is a FF to) has 2-5 gallon buckets of honey mead going right now.
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zbigjeff It’s actually less of an experiment than it may seem. I have several recipes from books for citrus wine. I got specific and chose blood oranges. When they went on sale, the Cara Cara oranges were side by side and the same price. I opted to add a little sweeter orange. The high alcohol content came purely by accident. The sugar came in larger packages than the recipe called for and rather than find a place to store it (my household sugar containers were all full) I used it in the wine. I didn’t suspect that it would raise the potential alcohol as much as it did over the course of 6 gallons. So yeah it’s more of a screw up than experiment. Fortunately, the yeast I chose to use has an alcohol tolerance of ~18% so it has that going for it. My biggest fear is that the high alcohol content might numb taste buds and mute the good flavors (should there actually be any) of the wine. The best thing about it if it fails is that it would be the very first I’ve had to completely dump and I’d only be out approximately $40.00
badfire2625 GWG8541 I call it an “experiment” in a good way. Always appreciate anyone who’s willing to try something in the liquid or culinary scene after they’ve accomplished the process within “normal” ranges. Yay for you and wishing the best outcome. I stick to the culinary world because I don’t have the space for the liquid world and hook up with those type of people. What’s not to like when two people/groups try new recipes on each other and aren’t afraid of the process. In my world, when people have that “passion” and are proud of it, it ends up being a party and helps people to break from their “normal taste styles”. Fingers are crossed.
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Pardon the messy countertop. Between shifts at the fire department and I need to get this started before the Oranges go bad.
Last year I made a mango wine after they went on sale and I had this idea to make a mango and blood orange blended wine. Of course, the blood orange season had already come and gone, so here I am. I used a 4-1 mix of blood oranges to Cara Cara oranges with the boys contributing one of their clementines that I couldn’t turn down even if I wanted to. It’s fermenting in my kitchen for the next 4 days, sitting on all the pulp from the juice and the zest from about 1/3 of them. It should finish out at close to 20% ABV which will officially be my highest alcohol content wine so far. In fact, I am starting to worry that because of the high alcohol content it might not be as good as I envision it. But I might not care either… Maybe I’ll post updates if it doesn’t suck… badfire2625 you could do a blend with a lesser abv to drop the overall abv. I have some high test abv wines and they seem to work better with full bodied full flavored fruit. My black currants, dark grapes, blackberries seem to work well. Mead, melomel and braggot worked well some additional fruits and grains, but the honey helps carry the flavor. Maybe add some additional fruit juice to keep the flavor forward. It’s been awhile since I made any wine from citrus.
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Pardon the messy countertop. Between shifts at the fire department and I need to get this started before the Oranges go bad.
Last year I made a mango wine after they went on sale and I had this idea to make a mango and blood orange blended wine. Of course, the blood orange season had already come and gone, so here I am. I used a 4-1 mix of blood oranges to Cara Cara oranges with the boys contributing one of their clementines that I couldn’t turn down even if I wanted to. It’s fermenting in my kitchen for the next 4 days, sitting on all the pulp from the juice and the zest from about 1/3 of them. It should finish out at close to 20% ABV which will officially be my highest alcohol content wine so far. In fact, I am starting to worry that because of the high alcohol content it might not be as good as I envision it. But I might not care either… Maybe I’ll post updates if it doesn’t suck… badfire2625 Let us all know how that goes. It looks & sounds wonderful!
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badfire2625 you could do a blend with a lesser abv to drop the overall abv. I have some high test abv wines and they seem to work better with full bodied full flavored fruit. My black currants, dark grapes, blackberries seem to work well. Mead, melomel and braggot worked well some additional fruits and grains, but the honey helps carry the flavor. Maybe add some additional fruit juice to keep the flavor forward. It’s been awhile since I made any wine from citrus.
YooperDog that was my plan. My mango wine is between 12 and 13%. I’m guessing that the next batch will be similar. Of course the final taste and %ABV will have a huge say in the matter. The blood orange and mango might not work well together. That mix was just something that popped into my head. I used a little more than double the fruit juice called for in the recipe I based this off of. I reckon I’ll have a better idea in 6 months or so. It’s a work in progress kinda like me.
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badfire2625 Let us all know how that goes. It looks & sounds wonderful!
calldoctoday thanks doc!
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Pardon the messy countertop. Between shifts at the fire department and I need to get this started before the Oranges go bad.
Last year I made a mango wine after they went on sale and I had this idea to make a mango and blood orange blended wine. Of course, the blood orange season had already come and gone, so here I am. I used a 4-1 mix of blood oranges to Cara Cara oranges with the boys contributing one of their clementines that I couldn’t turn down even if I wanted to. It’s fermenting in my kitchen for the next 4 days, sitting on all the pulp from the juice and the zest from about 1/3 of them. It should finish out at close to 20% ABV which will officially be my highest alcohol content wine so far. In fact, I am starting to worry that because of the high alcohol content it might not be as good as I envision it. But I might not care either… Maybe I’ll post updates if it doesn’t suck… badfire2625
Taking a run at the old MD 20/20 ? Go for it. -
We went to Costco for pork belly and came home with scotch…and pork belly. Now that is what I call a win-win!
Update: The sample was wonderful. Smooth and rich.
![20210216_160754[1].jpg](/assets/uploads/files/1613513851286-20210216_160754-1.jpg)
Paul
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We went to Costco for pork belly and came home with scotch…and pork belly. Now that is what I call a win-win!
Update: The sample was wonderful. Smooth and rich.
processhead This is definitely woody and tasty for those who like it that way.
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processhead This is definitely woody and tasty for those who like it that way.
zbigjeff said in Drink of Choice:
processhead This is definitely woody and tasty for those who like it that way.
Yeah, it is a little different, but not in a bad way at all. I would purchase it again.
Paul
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zbigjeff said in Drink of Choice:
processhead This is definitely woody and tasty for those who like it that way.
Yeah, it is a little different, but not in a bad way at all. I would purchase it again.
processhead Oh, I like it says the person who sips on Ardbeg Uigidail when I switch to Scotch. That’s also the reason I like Woodford Reserve Double Oak also when my taste buds want it that way.
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GWG8541
My boss gave me this! If you like a spicy bloody marry this will fix you up! -
RON PARRISH I need that…sadly there is no where close to me that carries it
Joe Hell It is new and made in Dayton Ohio.Infused with ghost and reaper peppers. Has a bite for sure!
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Joe Hell It is new and made in Dayton Ohio.Infused with ghost and reaper peppers. Has a bite for sure!
RON PARRISH Fantastic in a bloody mary. Gives it that right zing.
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RON PARRISH Fantastic in a bloody mary. Gives it that right zing.
zbigjeff It is indeed . I mix mine with clamato juice instead of tomato and ring glass with celery salt! Add a celery stalk and ready to go!
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Joe Hell It is new and made in Dayton Ohio.Infused with ghost and reaper peppers. Has a bite for sure!
RON PARRISH I suppose I could simply infuse my own vodka! I like a Bloody Mary that makes me sweat. I used to get one from a local Mexican restaurant/bar that I hung out at and would just have them use their hot salsa as a base. It was delicious…they thought I was nuts. lol
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RON PARRISH I suppose I could simply infuse my own vodka! I like a Bloody Mary that makes me sweat. I used to get one from a local Mexican restaurant/bar that I hung out at and would just have them use their hot salsa as a base. It was delicious…they thought I was nuts. lol
Joe Hell I have actually done that. I added a couple teaspoons of ghost pepper flakes to a bottle of vodka and let it sit overnight.I strained it the next day and it was very good.Maybe a little too hot for most people but you could cut back a little on the flakes
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