Who you callin' a corksoaker?

Sweet may be all for the best, tbf. When I was a kid, family friends of ours made wine. These were two older ladies: sisters, spinsters, schoolteachers. Straight out of central casting (if you pick the kind, fluttery option). Of course, alcohol never touched their lips. But ladies could drink their own homemade wine. Their weapon of choice was dandelions.

I don't know if choppers use av gas, but if they do and you ever run out, you just find some dandelion wine.

 

Dandelion wine is nector of the gods. A sure and certain sign of spring. Te only thing better is honey mead. That'll bring out the Thor in you.

Country wine. Check
Trotline. Check
Bambi-slayer. Check
Fish-gutter. Check
Snake-skinner. Check
Catfish-noodler. Check

All I needs is a pick-em-up truck and a Plott hound, and I be a red-blooded-by-god shitkicker.

Yeeh-Haw

 

Muscadine wine is great. My wife loves it.
My dad makes gallons of homemade wine every year. Not too bad either.
High hangover content though.

 

As a wine fan, I'm interested in this although I've never even attempted anything like it. Interesting to read all this stuff though. Any chance of posting recipes?

 

Johnny's getting laid again!

 

1 quart of mashed fruit
5 cups of sugar
1 package of yeast

Add all the ingredients to a 1-gallon container (I used glass). Fill it with water to about two inches from the top and stir well. Stir every three days and strain the fruit on the ninth day. Continue to stir every three days and bottle on the 18th day. If it's white wine, ferment it in a cool, dark place. Red wine likes a warmer fermentation.

 

Hmm. Cool. I might try it with blackberries or something.

 

I mentioned that to Mrs. TBF last night, but I don't really care to pay 26 bucks for a quart of blackberries.