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Meatgistics - Walton's - Community
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Drink of Choice

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  • G glen

    processhead Yes, all my wine is stored on their side in a cool environment.
    People tend not to think of that with corked hard liquor

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #1685

    glen Not sure any of my bottles last that long.

    G 1 Reply Last reply
    0
    • ChefC Chef

      glen Not sure any of my bottles last that long.

      G Offline
      G Offline
      glen
      Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
      wrote on last edited by
      #1686

      Chef Yeah, I was never faced with that problem so I didn’t know!

      Give a man a fish and he eats for a day
      Teach a man to fish and he drinks beer for a lifetime

      1 Reply Last reply
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      • G glen

        zbigjeff Thank you for that info, never new that!
        I guess I never had to worry about long term liquor storage LOL

        This is from Distiller.com:
        How to prevent (high ABV liquor) oxidation? Make sure to wet the cork every once in awhile, by resting your bottles horizontally for an hour or so. Once or twice a year should do the trick. You could also buy Parafilm to wrap around the seal of the bottle. It’s a plastic paraffin film, primarily used in laboratories for sealing or protecting vessels

        zbigjeffZ Offline
        zbigjeffZ Offline
        zbigjeff
        Sous Vide Team Blue Power User Regular Contributors Cast Iron
        wrote on last edited by
        #1687

        glen Well, never thought that the rules for short and long term were diff. We learn.

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        • processheadP processhead

          glen said in Drink of Choice:

          zbigjeff Also the cork may have dried out over the years and allowed air into the bottle
          This is not always apparent, sometimes air is mingling even though the cork doesn’t leak the liquid

          If I am not mistaken, the reason for storing wine bottles on their side is to keep the cork from drying out.

          johnsbrewhouseJ Offline
          johnsbrewhouseJ Offline
          johnsbrewhouse
          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
          wrote on last edited by
          #1688

          processhead that is exactly why they lie them on the side. Cork does dry out and beak down. The moisture keeps the pores of the bark swelled and moist. I have chosen to use synthetic corks on my meads for long term storage so I don’t have to lay them down and keep the sediment on the bottom.

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          • processheadP Offline
            processheadP Offline
            processhead
            Regular Contributors Power User
            wrote on last edited by processhead
            #1689

            While in Portugal, I learned that they harvest the cork bark off a type of oak tree. They carefully peel off a layer of the cork and it will grow back in 8-10 years and then they will harvest the cork again.
            Saw all kinds of products made from cork ranging from hats to handbags.
            Cork is a big commodity in Portugal and apparently is not grown commercially in too many other places.

            Paul

            zbigjeffZ kyleK 2 Replies Last reply
            1
            • processheadP processhead

              While in Portugal, I learned that they harvest the cork bark off a type of oak tree. They carefully peel off a layer of the cork and it will grow back in 8-10 years and then they will harvest the cork again.
              Saw all kinds of products made from cork ranging from hats to handbags.
              Cork is a big commodity in Portugal and apparently is not grown commercially in too many other places.

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #1690

              processhead That’s really interesting about the cork. Now you know why the corks now are mostly fake.

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              • processheadP processhead

                While in Portugal, I learned that they harvest the cork bark off a type of oak tree. They carefully peel off a layer of the cork and it will grow back in 8-10 years and then they will harvest the cork again.
                Saw all kinds of products made from cork ranging from hats to handbags.
                Cork is a big commodity in Portugal and apparently is not grown commercially in too many other places.

                kyleK Offline
                kyleK Offline
                kyle
                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                wrote on last edited by
                #1691

                processhead always something to learn here. Thanks for sharing

                hey vegetarians, my food poops on your food!

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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #1692

                  johnsbrewhouse Do you know when they were stationed in Germany? It was before I was born but my parents, with my brother were stationed in Germany for a few years as well.

                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                  johnsbrewhouseJ 1 Reply Last reply
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                  • JonathonJ Jonathon

                    johnsbrewhouse Do you know when they were stationed in Germany? It was before I was born but my parents, with my brother were stationed in Germany for a few years as well.

                    johnsbrewhouseJ Offline
                    johnsbrewhouseJ Offline
                    johnsbrewhouse
                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                    wrote on last edited by
                    #1693

                    Jonathon 1955-1960. I was was born there as well as my sister. My dad was an RN and my mother was a Dietician at the 97th General Hospital in Frankfurt. An interesting story as well. When Elvis Presley had appendicitis he was treated in Frankfurt at the same hospital and my dad was in attendance. Dad had many interactions with famous people in the military in his position, mostly at end of life. He was there when both Eisenhower and LBJ died.

                    B 1 Reply Last reply
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                    • johnsbrewhouseJ johnsbrewhouse

                      Jonathon 1955-1960. I was was born there as well as my sister. My dad was an RN and my mother was a Dietician at the 97th General Hospital in Frankfurt. An interesting story as well. When Elvis Presley had appendicitis he was treated in Frankfurt at the same hospital and my dad was in attendance. Dad had many interactions with famous people in the military in his position, mostly at end of life. He was there when both Eisenhower and LBJ died.

                      B Offline
                      B Offline
                      bocephus
                      Team Orange Power User Canning Masterbuilt Veteran
                      wrote on last edited by
                      #1694

                      johnsbrewhouse Wow, I bet he had some great stories to tell.

                      johnsbrewhouseJ 1 Reply Last reply
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                      • B bocephus

                        johnsbrewhouse Wow, I bet he had some great stories to tell.

                        johnsbrewhouseJ Offline
                        johnsbrewhouseJ Offline
                        johnsbrewhouse
                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                        wrote on last edited by
                        #1695

                        bocephus He did, I remember when they flew him out the the LBJ ranch when we lived in San Antonio. He hated flying, especially in helicopters. Funny thing my brother became a search and rescue helicopter pilot in the Air Force.

                        1 Reply Last reply
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                        • PapaSopP Offline
                          PapaSopP Offline
                          PapaSop
                          Team Orange Power User Veteran
                          wrote on last edited by
                          #1696

                          Mentioned this during the Livestream but belongs here.
                          Have tried the bourbon multiple times but the Rye is a first. Damn. Very smooth. Now too generate some food before the day closes. Cheers!
                          PXL_20210819_212154195.jpg

                          See I got censored on dam. 🤔😁

                          zbigjeffZ GWG8541G Departing ContestantD 3 Replies Last reply
                          6
                          • PapaSopP PapaSop

                            Mentioned this during the Livestream but belongs here.
                            Have tried the bourbon multiple times but the Rye is a first. Damn. Very smooth. Now too generate some food before the day closes. Cheers!
                            PXL_20210819_212154195.jpg

                            See I got censored on dam. 🤔😁

                            zbigjeffZ Offline
                            zbigjeffZ Offline
                            zbigjeff
                            Sous Vide Team Blue Power User Regular Contributors Cast Iron
                            wrote on last edited by zbigjeff
                            #1697

                            PapaSop Yep, many restaurants/bars use “bulleit” bourbon and the rye in their old fashions and manhattans. It’s a widely accepted spirit throughout the USA. Glad you like it. Cheers!

                            1 Reply Last reply
                            1
                            • PapaSopP PapaSop

                              Mentioned this during the Livestream but belongs here.
                              Have tried the bourbon multiple times but the Rye is a first. Damn. Very smooth. Now too generate some food before the day closes. Cheers!
                              PXL_20210819_212154195.jpg

                              See I got censored on dam. 🤔😁

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #1698

                              PapaSop I’m not a Bulliet bourbon fan, I don’t hate it, but definitely not my favorite. My sons both like it so the purchase was not wasted. I am also not a huge rye fan, but need to give their rye a shot (pun intended), maybe it will convince me there is a good rye for me in the whiskey world. Its funny, because I love foods with rye in it. I love rye bread, but for some reason the liquid form doesn’t work for me. I will continue to search for a liquid form of rye that I like. One must sacrifice.

                              “You never really die until you end up on the wall at a Cracker Barrel”

                              HerbcoFoodH zbigjeffZ 2 Replies Last reply
                              2
                              • craigriceC Offline
                                craigriceC Offline
                                craigrice
                                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                wrote on last edited by
                                #1699

                                rye has a peppery bite to it in an alcohol when distilled

                                GWG8541G 1 Reply Last reply
                                0
                                • craigriceC craigrice

                                  rye has a peppery bite to it in an alcohol when distilled

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #1700

                                  craigrice I agree and that’s even odd to me because I love black pepper.

                                  “You never really die until you end up on the wall at a Cracker Barrel”

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                                  0
                                  • craigriceC Offline
                                    craigriceC Offline
                                    craigrice
                                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                    wrote on last edited by
                                    #1701

                                    the peppery bight is something you don’t expect in a whiskey

                                    G 1 Reply Last reply
                                    0
                                    • GWG8541G GWG8541

                                      PapaSop I’m not a Bulliet bourbon fan, I don’t hate it, but definitely not my favorite. My sons both like it so the purchase was not wasted. I am also not a huge rye fan, but need to give their rye a shot (pun intended), maybe it will convince me there is a good rye for me in the whiskey world. Its funny, because I love foods with rye in it. I love rye bread, but for some reason the liquid form doesn’t work for me. I will continue to search for a liquid form of rye that I like. One must sacrifice.

                                      HerbcoFoodH Offline
                                      HerbcoFoodH Offline
                                      HerbcoFood
                                      Regular Contributors Team Orange Sous Vide
                                      wrote on last edited by
                                      #1702

                                      GWG8541 One rye I had that I really didn’t know was a rye is Whistle Pigs 10 year rye, it’s pricey which is why I refuse to buy it. But one night I had it and just about put down a bottle at my cousins on accident.

                                      GWG8541G 1 Reply Last reply
                                      2
                                      • GWG8541G GWG8541

                                        PapaSop I’m not a Bulliet bourbon fan, I don’t hate it, but definitely not my favorite. My sons both like it so the purchase was not wasted. I am also not a huge rye fan, but need to give their rye a shot (pun intended), maybe it will convince me there is a good rye for me in the whiskey world. Its funny, because I love foods with rye in it. I love rye bread, but for some reason the liquid form doesn’t work for me. I will continue to search for a liquid form of rye that I like. One must sacrifice.

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #1703

                                        GWG8541 I do the same thing for my daughter. She likes it hot and spicy which means almost anything over 110 is in her wheelhouse. So, I have a number of choices for her when she visits. We do what we can to please our people and take one for the team. 🙂

                                        1 Reply Last reply
                                        1
                                        • craigriceC craigrice

                                          the peppery bight is something you don’t expect in a whiskey

                                          G Offline
                                          G Offline
                                          glen
                                          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                                          wrote on last edited by
                                          #1704

                                          craigrice Peppery is what I really like about Ryes
                                          I also get the same peppery spice in most of the Kansas/Missouri wines using the Norton grape

                                          Give a man a fish and he eats for a day
                                          Teach a man to fish and he drinks beer for a lifetime

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