BVC - questions...
Chuck_CTR_Graves at mmacmail.jccbi.gov
Fri Feb 11 07:08:21 PST 2000
>1) What's a Mangold?
>2) If I was going to add barley to a wine should I use the
>barley I use in soup, or the roasted, malted stuff Ox uses
Malted barley...got a couple of malted mead recipes,too.
>3) Can anyone tell me the calculation for converting metric
>to U.S. pounds so that I can verify that the amounts are
>correct? (He lists British lbs, metric, & US lbs)
Currently, the British and US lbs are the same (avoirdupois): 7000 grains. If
the reference indicates British and US weights are different, they may be using
the "London pound" which is 7200 grains...unless someone is throwing Troy
I love the fact that the entire English system of weights is based on the grain
>4) I have a very active yeast culture going in my house.
>(My orange syrup recipe would apparently make a great soda
>or wine. ;>) I'm thinking about using a sherry yeast in a
>batch soon. How much of a sherry taste will that impart to
>my batches in the future?
Depends on what they have to compete with. If you don't want the sherry loose,
put a few drops of bleach in the fermentation lock. Most of the "wild" yeast we
create are fermentation escapees...at least at my house.
At least you haven't fermented picante' sauce.
>5) Has anyone made clove wine? How did it turn out? Was
>is a cooking wine or a drinking one?
In meads...for drinking.
>6) Has anyone tried a hop wine?
Again, in meads...rather novel if used for aromatics.
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