First Annual Cabin Fever Writing Competition

I just wanted to remind everyone that the date for "First Annual Cabin Fever Writing Competition" is getting near.  I am so excited about doing this - I hope to see a few submissions!

Just as a refresher - here are the guidelines:

"First Annual Cabin Fever Competition" - the inaugural topic this year will be - what else but cabin fever!" It should be 200 words or less... and the timeline would be ... say the end of January? The 31st?

Good luck to everyone who submits a story!

Things are growing in the Dark...

Things are growing in the dark and destroying my beautiful batches of wines. I have had trouble with the last few batches of my wine turning, shall we say, rather undrinkable? It is very disappointing when I would bottle a batch of wine and it tasted quite nice - raw but nice - only to have it be almost undrinkable a few months later. It was a smell and taste I couldn't put my finger on. I started to super sterilize (obsessively?) all my equipment and nothing seemed to make a difference. The last batch of raspberry broke my heart and I knew I had to do something about it.

I grabbed a bottle and went down to the local wine store. Neil and his buddy opened it, sniffed it, and tasted it. They pulled out the manuals and went through it all. We finally decided that the wine was oxidizing - that perhaps I hadn't stirred it enough before bottling it. So I bought a wine whip and hopefully this will help my wines in the future.

Now, I had a conundrum - what to do with all the oxidized wine? I considered dumping it then gave my head a shake. Why on earth would I dump it? It is only a couple steps away from being wine vinegar. As you may remember, I make various types of vinegars: red and white wine, cider and also ginger beer vinegars. However, an over-sized pickle jar would not hold all of the wine that has oxidized. I dug around and realized that I had a glass carboy that had a huge opening and that I had never used because I couldn't find a food grade cork big enough locally. So - I now have a container. I can still use a paper coffee filter to act as a cover and keep the vinegar flies out and other unsavoury treasures but the oxygen can still get in. The first batch of wine to go into the carboy was my Riesling. Thirteen bottles later, I had filled it almost halfway. I added a jar of white wine vinegar that had a nice little mother in it and gave it a stir.

Now came the second conundrum, where to put this carboy? We have a nice house but it didn't come with very many or very large closets and storage is always an issue for us. I definitely couldn't put it in a closet and it is too heavy to go in the cupboard above the fridge. Vinegar, in the making, needs to be kept warm and in the dark. I mulled this over in my pea-brain and decided that a cover was the way to go. I went downstairs and again dug around for something suitable that could just stay in the kitchen in a corner. Nothing appealed or matched. As I was walking through the laundry room, I spotted an old, black heavy knit dress of mine. Aha!! the lightbulb went on and the peas sprouted! I took it upstairs, cut part of the skirt off, and sewed a sleeve out of the skirt with elastic on the bottom and a drawstring on the top. It looks reasonable enough to sit in the corner (although I think I will change the drawstring to black once I find where I put the old black shoelaces) and it solves the problem of leaving it somewhere in the dark!!
So the next conundrum will be what to do with 5/6 gallons of white wine vinegar? It has to sit probably until the spring before it is ready and mellowed. However, I think I have this one already taken care of - I have many friends who are thrilled with the prospect of vinegar in the spring when it is done.

Booze Bombs and the Joys of Winemaking

I was busy replying to the Barb and Laurita's comments the other night when I heard a persistent rustle of cardboard behind me. I thought it was one of the cats playing with the cardboard boxes that some of my wine is stored in. It wasn't the cat. She sat there, head tilting from side to side looking intently at the center box with a perplexed expression on her face. The odd scratching noise continued until suddenly, there was a loud POP, like someone opened up a bottle of champagne. A small but forceful stream of liquid whipped open the cardboard box and shot a cork across the family room. The poor cat jumped about three feet in the air and skedaddled up the stairs so fast you would have thought the cork was after her! Amazing how far it shot! It was hilarious except for the mess it made on my carpet and the fact that my rumpus room smells like a brewery. I guess one of my bottles of wine was not finished working and blew its cork across the room and proceeded to blast wine right behind it.

Ah, the joys of making wine.

(I noticed that the cat hasn't kept me company down here since....)

Birth of a mother!

I have now got a Mother!! Not a human mother - I already have one of those wonderful persons in my life. It is a red-wine vinegar mother!

I decided last weekend that I would try to make some of my own specialty vinegars as we tend to go through quite a bit around here. I went to one of our local health supplement/food stores, Hedley's Health Hut, and purchased a liter of Bragg's cider vinegar with the hopes that there would be enough of a residual mother in it to act as a starter for some of our own. Wonders to beat all wonders - I actually have the start of a full-bodied red-wine vinegar mother. I have yet to actually sample it - perhaps I will on the weekend. It sure smells great - tart with a bit of a fruity bite to it. The neat thing is that the hubby made the Bordeaux wine in 1989, so it is a joint effort. I am surprised that it happened so quickly as most of the instructions I read said that it would take 2 or more weeks for a mother to start and it has only been 6 days. I guess that cupboard above the refrigerator (a good 77F or 25C) is the perfect temperature for vinegar. Never really had a use for that cupboard anyway other than collecting junk...it can finally earn its keep.

Well, that's all for now - take care and maybe try your hand at a little vinegar as well.