The Richard Armitage Wine - The FanArt of Making - Part 6 Tasting wine for the first time

The Richard Armitage Wine - The FanArt of Making - 
Part 6 Tasting wine for the first time

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

All posts You can find HERE


Project Dairy
Day 20.12.2013 (Friday)

After 2 months of waiting (after adding Yeast) first fermentation process is over and we can pump out wine from carboy, taste it and add more sugar (for taste and more alcohol)

Wine is finely in one ruby colour. We have fruits at the top and rest of fermentation process at the bottom. We have to pump this what is in the middle :)

So we have to have wine pump and pot (or second carboy).

My bro is helping me :)

We have to throw rest of fruits away and clean carboy. If there is too much sediment, we can use rice to clean.

Wine is really good in colour, and clear, but taste is really DRY! Well if somebody like it it can stay like this. But We should add sugar and I'm happy that taste isn't acidic.

We have to warm 2 liters of wine to 60 C and add 1 kg of sugar and wait till a wine is cold.

Rest we can pour to carboy.

Look at this beautiful colour, a little ruby a little pinkish and purplish.

All wine is in carboy so we can close it with rubber stopper and plastic bubbler (airlock) with water. In first week of the New Year we can taste it and if still is too much dry we can add sugar. Now second fermentation is ready to start.

When I was tasting this wine while adding sugar, new name of wine was in my head and propaply this one is the right one. This name shows feelings while drinking this wine: 

Thorin's boozing 
(po polsku: Biba Thorina)

because this is happy wine :), wine with smile, with dance, with sun :). This is taste of happiness.

The Richard Armitage Wine - The FanArt of Making - Part 5 Checking Wine after month

The Richard Armitage Wine - The FanArt of Making - 
Part 5 Checking Wine after month

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

All posts You can find HERE


Project Dairy
Day 20.11.2013 (Wednesday)

After one month we should checking Wine. So fermentation is in progres. There is place for it. This white colour = sugar, yeats and juice from fruits together are working. :) Beautiful!!!

The Richard Armitage Wine - The FanArt of Making - Part 4 Adding Wine Yeast

The Richard Armitage Wine - The FanArt of Making - 
Part 4 Adding Wine Yeast

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

All posts You can find HERE


Project Dairy
Day 20.10.2013 (Sunday)

After 2 days Yeast is ready

and we can add it to carboy. Look at this beautiful ruby colour :)

A little too much is in it.. it can explode, so I should take half liter out.

Wine with Yeast is ready so again waiting.

Update Day 21.10.2013
On the second day I had explosion. Red water in plastic bubbler (airlock). And everywhere!!! There wasn't too much place for fermentation, so another half liter I had to take out.

The Richard Armitage Wine - The FanArt of Making - Part 3 Wine Yeast

The Richard Armitage Wine - The FanArt of Making - 
Part 3 Wine Yeast

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

All posts You can find HERE


Project Dairy
Day 18.10.2013 (Friday)

It's time to add wine yeast. First fermentation was made by wild wine yeast. Now we need selected yeast for more alcohol and taste. About yeast You can read HERE.

I'm using wine yeast - Malaga.

Malaga is for sweet wine, was very popular in UK. MORE HERE. There are some yeast which I can use directly to carboy, but I have yeast which needs some time to be ready, so we have to add to

Bottle - 1 liter

1. 200 grams of fruits (vine). (I was using plain grapes).

2. 2 teaspoons of sugar.

3. 200/250 mliters of water.

4. A little bit of nutrien.

Than closed bottle with cotton

and pasteurized it for 30 minutes.

When bottle is cold we should add

wine yeast,

closed it again and wait for 24-48 hours. Keep it in warm.

The Richard Armitage Wine - The FanArt of Making - Part 2 A little more water

The Richard Armitage Wine - The FanArt of Making - 
Part 2 A little more water

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

Project Dairy
Day 12.10.2013

Just added a little more water to carboy - 2 liters of not so warm spring water, without sugar. And some more mix. Now is good water level and some place for gas. You can see red, ruby water under grapes after 2 days :) And of course close it with rubber stopper and plastic bubbler (airlock) with water. Keep it in room temperature.

The Richard Armitage Wine - The FanArt of Making - Part 1 The Beginning

The Richard Armitage Wine - The FanArt of Making - 
Part 1 The Beginning

Hello All after this very long time without posts on my blog. So I'm sorry for my english, because I wasn't speaking and writting in english for long time.

WELCOME TO MY NEW VERY SPECIAL ARMITAGE PROJECT!!!!

THE RICHARD ARMITAGE WINE!!!

In short:

I'm making special gift for Richard's next birthday. 
THE SPECIAL ARMITAGE WINE.

Hand made, home made and .... first time made... this is first time for me, when I'm making something like this. So I'm couting on beginners luck :D I'm aware that this can be horrible in taste, but ...but.... anyway I should send it to Richard ;D

My company name is: Chateau Rouge, Red Castle in english. Rouge - not Rogue :) or I should use Italian Castello Rosso?

This is red wine and I don't know how to call it yet. There are some names:

Ricardo Rosso Reserva ;D

Thorin's Blood - Sangue di Thorin - Sang de Thorin

Gisborne's Lether - Pelle di Gisborne - Le cuir de Gisborne

or Armitage's Guilty Pleasure

Posts on blog about it are some kind of diary for me too and I will be able to check what I was making and what I can change in it. I'm not posting what I have for my wine in one post (wine yeast, multimeter for alcohol and sugar etc.). Wine needs time, so I should post everyting in right time. I'm using products of famous polish company of Oenology products BIOWIN.

Date 10.10.2013

1. I have small carboy 10 liters. Great for beginners. You have to clean it carefully, because You can't use hot water.

2. I'm using real polish vine - 4 kilos. Look at these beauties. You have to clean them under water. First clean - than disguise. Disguised fruits add to carboy. This should be a little less than half of carboy. Wine is made from juice.

3. The most important is water! I'm using spring water. You should boil water (first I was using 3 liters) , than add 2 kilos of sugar and dissolved it in water. Sugar can't be in cristals.

4. Wait till water isn't hot. Can be warm, but not so much. Than add to carboy. You can mix (stir) it.
(I consider that I have too little water so I should add it next time).

5. Close it with rubber stopper and plastic bubbler (airlock) with water. Because we don't need too much air in wine. You have to check and add water to plastic bubbler from time to time. I heard ping from it 2 hours after :).

6. Keep it in room temperature. And let The Mother Nature do the work.

So the first day after us. :) It took me 3 hours for everything.

Zalewajka

My bro is loosing his work, so I'm trying to make something special for him. Today I was making his favourite soup: Zalewajka. This is very easy soup and very popular in my land. There are many recipes to make it and in my home we have our own.

Ingredients: wieners (hot dog, sausages), onion (big 4), potatoes (1 kg)

and instant boullion (4)

but the most important is: Żur - like dictionary says: "sour flour-based soup", this makes soup a little sour. Bad Żur - Bad Zalewajka, Great Żur - Great Zalewajka.

Recipe how to make Żur (from Tasting Poland HERE)

"Pour rye flour into a clay or cup pot, add pressed garlic and pour over warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month."

or from Ukraine Orphans HERE

"Fermented Rye meal

Ingredients

3/4 cup rye flour for each 2 cups of warm preboiled water The water is preboiled to remove any chlorine from modern water supplies. Chlorine might kill the fermentation process.

crust from one slice of rye bread

Instructions

In a scalded crock or glass jar whisk the rye flour and water until lump free.

Add rye bread crust.

Cover mouth of container with cheese cloth and fasten with string or rubber band.

Put in warm 75 degree F to 80 degree F place for 2 to 5 days or until the liquid is pleasantly tart. Taste every day. When it’s to your preference of tartness we’ll go to the next step.

A comment about tasting: if you have never watched the fermentation process – there will be froth on top that doesn’t look great – simply skim it off and then taste.

When it’s ready – your choice – strain through cheese cloth and pour the liquid into scalded jars or bottles – cover and refrigerate. You aren’t trying to achieve a clear liquid – cloudy is good. That’s it!"

Just remember: RYE bread or flour.

In my country we just going to shop to buy it.

So if we have Żur we can make Zalewajka.

First we have to peel potatoes, onions and wieners and cut it.

Than add water,

When it is boiling, add instant boullion, cover and cook something about 30-45 minutes on slow fire, till potatoes are ready. (Some just boiling soup with pimento and bay leaf.)

After this time You have to smash potatoes and onions in pot, because this soup have to be thick, just be careful to not smash wieners.

Boost fire, add 500 ml of Żur by using strainer. Wait till water is boiling and Zalewajka is ready. If You don't like a little sour soup, You can use cream in soup on plate. You can add pepper :)

Bon appetit!
My bro ate today 2 plates of Zalewajka and he is returning to life :)