Typically vintage refers to the year of the grapes, not the wine. But it's your wine, you can put whatever date you want on it
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Do you think it was damp or lack of O2. Maybe try drying the dust in a 250F oven first.I don't know for sure, but that's a good idea, I'll try that. I need to come up with a new way to light it, I used all of the fuel in my lighter too.
In Maureen Ogle's book, Ambitious Brew, she describes a NYC courthouse scene during the lead up to prohibition where they brought in an expert witness to refute the notion that beer was alcoholic. He testified that he had already consumed several beers that day with no ill effect. The anti-saloon side lost the argument.I remember that Jeff, wasn't there some insane number of beers the guy claimed to drink every day, like 30+? I have a copy of that book somewhere . . .
I think you're probably right, but I don't have a decent way to warm it up without it getting too warm. I'll see if I can come up with anything.Yeah, those things give off wisps of smoke, so if I can capture and concentrate it a bit more that might help. If I have a box at home I'll do it tonight and see what happens. It's getting a lot colder though, hopefully that won't be a negative. It'll probably smoke around 55F at best.
That seems pretty cold. I would think the cheese could absorb more smoke at slightly warmer temps. Mine was right around 85-90F and didn't melt.
Yeah, those things give off wisps of smoke, so if I can capture and concentrate it a bit more that might help. If I have a box at home I'll do it tonight and see what happens. It's getting a lot colder though, hopefully that won't be a negative. It'll probably smoke around 55F at best.I'm thinking that smoking in a smaller container next time will help concentrate the smoke and thus the smoke flavor. Maybe the grill is just too big and empty for the amount of smoke given off.
Like I said earlier, in my experience, this was not true at all. 1 hour in a UDS (55 gallon drum) with no lid on a somewhat breezy day produced a ton of smoke flavour. I used a couple small pieces of lump charcoal, then smothered them with small chunks of cherry wood. There was smoke a plenty.
EDIT: Looking back at your setup, I see you have one of those little cold smoker gizmos. Yeah, maybe they don't produce nearly enough smoke. On my setup, the cheese was totally immersed in billowy, smoky goodness.
Interesting. I was not aware of having to worry about the alcohol.Take a reading of some vodka with your refractometer and you'll see that it has an affect. It's less than a similar % mixture of sugar, but it's not 0.