[Growwine] Unusual topic, but

[Vernon Speer]

Alan,

Sorry for the confusion, I didn't think about simple and complex  
carbohydrates when I wrote that.

Simple sugar is made by boiling water and adding sugar until it hits  
the saturation point...usually a ratio of 2 sugar to 1 water. Simple  
sugar used to be a bar ingredient in making sweet cocktails...now  
that you mention it, I haven't seen it around for awhile...I guess  
I'm showing my age.

A couple of ounces of simple sugar + yeast added to a bottle then  
capped will generate enough pressure to put the CO2 in solution.




On Jul 3, 2008, at 1:52 PM, J & A Baker wrote:

Hi,

Let's go back to square one.  When you say "a couple of ounces of simple
sugar to the wine" please answer the next two questions:
1)  What is Simple sugar?

2)  How much wine?

Cheers,

Alan

-----Original Message-----
From: growwine-bounces at littlefatwino.com
[mailto:growwine-bounces at littlefatwino.com] On Behalf Of Wayne Holland
Sent: Thursday, July 03, 2008 3:33 PM
To: growwine at littlefatwino.com
Subject: Re: [Growwine] Unusual topic, but

Thanks Vernon,  I'm going to give it a try and I'll report. I have
Pinot Noir and Chardonnay to try separately and blended. And some
Riesling or maybe Kerner that are experiment worthy. I even have some
Okanagan Riesling left over from the BC Pullout days and it might be
a good fizzer too. I had some sparkling Shiraz in Australia with BBQ
Kangaroo filet that was great, so I might try a red too.

wayne
On 3-Jul-08, at 10:06 AM, Vernon Speer wrote:

> Wayne,
>
> I just tie it off, I don't think it matters...at first I put an
> overhand knot in both ends...but that wasted a lot of expensive
> tubing...now I just loop thread around it three or four times and put
> a surgeons knot in...takes about 3 or 4 seconds and I've yet to have
> one fail.
>
> I used to degorge...fill, sugar, yeast, crown cap, lay the bottle
> down for a year, then put point down and shake when I walked by a
> couple of times a day, if that...just too time consuming...chill the
> wine to about 30, freeze the neck in a brine solution, pop the crown,
> blow the plug, re-crown. This seems to be the answer to my
> problem...being lazy...and still liking a good bottle of wine...and
> always doing it a little different...sometimes for the
> better....sometimes for the worse, I've made a lot of marinate in
> these trials. It's still in the works stage, but I think it will
> prove out.
>
> On Jul 3, 2008, at 11:18 AM, Wayne Holland wrote:
>
> and do you tie off the dialysis tubing with thread as well? fold it?
> crimp it?
> wayne
> On 3-Jul-08, at 8:21 AM, Vernon Speer wrote:
>
>> I use the standard crown closure. I don't degorge...initially I left
>> the tube in, but now tie in a little #8 thread off my fly tying desk
>> to pull the tube out after I open the bottle...just an ascetics
>> thing. I've only been experimenting with this for 3 years so this is
>> still a work in progress. Any suggestions, sympathy or other will be
>> much appreciated.
>
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