HDTenEightyP/NetNews huggingface dataset:
From: aavso@ariel.lerc.nasa.gov (Tom Quesinberry)
Subject: Rookie Wine Maker Needs Help
News-Software: VAX/VMS VNEWS 1.41    
Organization: Lewis Research Center/NASA
Date: 28 Aug 1992 09:43 EST  


I am going to try my hand at amatuer wine making, and would
like some coaching.

Where can I locate a FTP site concerning info on the process?
Could someone recommend books or other sources? Any help would
be appreciated.

Thanks in advance.
				Quiz

 -------------------------------------------------------------------------
  Tom Quesinberry                 | E-MAIL: aavso@scivax.lerc.nasa.gov
  Research Analysis Center/CSD    | PBX:    (216) 433-5130
  Lewis Research Center/NASA      | LIFE:   I would rather see starlight
  Cleveland, Ohio 44135           |              than streetlights.
 -------------------------------------------------------------------------
                  * Some Ignorance Is Indestructible
From: gordons@CS.ColoState.EDU (vahl scott gordon)
Newsgroups: rec.food.drink
Subject: phyloxera
Date: 29 Aug 92 19:26:58 GMT
Organization: Colorado State University

Sorry if this is a FAQ, but could anyone bring me up-to-date on
the phyloxera problem in the California wine country that I've heard
rumors about?  What is it, how widespread is it, what is the prognosis?

Scott
From: bobk@ESD.3Com.COM (Bob Konigsberg)
Newsgroups: rec.food.drink
Subject: Re: Cheap barrel source? (was Re: Rookie Wine Maker Needs Help)
Date: 1 Sep 92 04:53:36 GMT

I don't know about cheap, but if you are looking for a good quality
barrell, call Demptos Napa Cooperage.  They are the outfit that commercial
wineries buy their cooperage from.  I just ordered a 60 gallon (or the metric
equivalent French Oak barrel for about $600.  That should give you an idea
of what new cooperage runs.  If you want a used barrel, then call around
to some local wineries and see if they are willing to sell you a used barrel.

If you do buy a used barrel, make sure that it has has a sulfur stick burned
in it, and then bunged tight.  Since good bungs are costly, be prepared to 
bring your own.

BobK
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: Cheap barrel source? (was Re: Rookie Wine Maker Needs Help)
Date: 1 Sep 1992 15:30:16 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

In article 8fsS03Ke73U200@amdahl.uts.amdahl.com, dougd@uts.amdahl.com (Douglas DeMers) 
>Where'd you get a 56-liter French oak barrel at a reasonable cost?  I'm
>looking to do a lambic (right - I know it's not a wine) but the cost of
>such a cask (new) is Very High Indeed (like $6-700).

Demptos Napa Cooperage:  $205 for a new 56 liter barrel (~15 gallons), French
Nevers oak.  (707) 257-2628.  I'm driving up there tomorrow to pick it up!
They don't really stock this small stuff and I had to order it about 1.5
months ago.

American oak can be had for about 1/2 this price.  There's a place I called in SF
whose name I can't recall that gave me a $100 quote.

Dave


Xref: sparky rec.food.drink:2845 alt.party:470 alt.beer:5173
From: dleslie@aludra.usc.edu (David Leslie)
Newsgroups: rec.food.drink,alt.party,alt.beer
Subject: Imperial - Good Costa Rican beer
Date: 1 Sep 1992 21:50:18 -0700
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: aludra.usc.edu


Has anyone had the chance to try Imperial Beer fomr Costa Rica? I have 
only seen it in Costa Rica, but it was excellent. If anyone has seen
it available in the US, let me know! It has a yellow and red label,
with an eagle profiled. 

Disclaimer: I like US mass produced beers. (But I swear Imperial is good!)

Dave
/--------------------------------------------------------------------\
| Amiga  ///    |  U.S.C. Trojans  | Don't  | David Leslie           |
|       ///     |     Fight On!    | Tread  |                        |
|   \\\///      |        --        | On     | dleslie@usc.edu        |
|    \XX/ A1000 |     Go Kings!    | Me!    |                        |
\--------------------------------------------------------------------/
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.food.drink
Subject: Re: Cheap barrel source? (was Re: Rookie Wine Maker Needs Help)
Date: 4 Sep 92 17:43:39 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <PETER.92Sep3102127@icad.icad.com> peter@icad.com (Peter Masters) writes:

[...]
>And to the original poster:  do you really want all that new oak?  If
>you're only making one barrel of wine, you get 100% new or 0% new, no
>compromise.  Try tasting a bottle of Haut Marbouzet against a similar
>priced, same year St. Estephe, to see if that is truly what you want.

As the one who touched off this thread, I'm actually not making wine at
all, but am planning a lambic (basically a beer).  New oak, especially
American oak, can be overpowering as you suggest.  I'd expect to have
to run many short-term (non-lambic) beers through the cask prior to
committing to the 1+ year fermentation time of a lambic.  Chewing on an
oak 2x4 is not my idea of a good time...  :-)

The other "problem" with a lambic is the fact that the additional
"critters" used (Pediococcus damnosus, Brettanomyces bruxellensis, and
Brettanomyces lambicus) make it nigh impossible to "sweeten" the cask
once they've been introduced.  (The yeasties - Saccaromyces cerevisiae
- are not a problem.)  Thus the cask will remain a lambic cask
forever.

BTW- to follow up, I called Demptos Napa Cooperage (707) 257-2628 and
spoke with Mark there.  They have the following smaller barrels
available, all medium toast French Oak.  Prices as of today (varies
with the exchange rate of the franc) were:

28L (~7.5 gallons)	$181	(1 in stock - I've reserved the other one)
56L (~15 gallons)	$219	(awaiting shipment)
112L (~30 gallons)	$356	(2 in stock)
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
Newsgroups: rec.food.drink
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: Irish whiskey
Organization: The MITRE Corporation
Date: Thu, 3 Sep 1992 16:29:56 GMT

>one day and report back.
>brother-in-law a few months ago, and thought it was good, but not spectacular.
>The same brother-in-law is a tremendous fan of an Irish Whisky which hasn't yet
been mentioned in this thread: Tullimore Dew.  Tullimore is now exported almost
>exclusively to Japan, and it's price has gotten way out of line.  When it was
>$15/750ml is was indeed a great deal.

"Give Every Man His Dew" - is it still sold exclusively in the crock?

-- Larry
From: briant@ebba8.EBay.Sun.COM (Brian Thatcher)
Newsgroups: rec.food.drink
Subject: Re: Wine bars/tasting sessions
Date: 2 Sep 1992 02:10:06 GMT
Organization: Sun Microsystems, Inc.
Distribution: ca
Reply-To: briant@ebba8.EBay.Sun.COM
NNTP-Posting-Host: ebba8.ebay.sun.com

In article 244@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1992Aug31.211814.4487@pbhyc.PacBell.COM> amdease@pbhyc.PacBell.COM (Ann Dease) writes:
>>
>>Thanks to all the people who responded to my request for information
>>about wine bars and tasting sessions in the bay area.  The following is
>>a summary of responses.

---- text deleted ----

>Beltramo's (Mountain View area)
>
>J.Lohr (central San Jose area)
>
>>UC Berkeley Extension (usually offers wine appreciation classes quarterly)
>>SRO, SF
>>
>then we have the whole Hecker Pass group of wineries...

Don't forget Vin Vino in Palo Alto ( California St ). They have tastings Tuesday 
through Saturday.

Tues - Thurs they taste 4 - 5 wines and on Friday and Saturday they taste up to 8.

I think the hours are 11am - 7pm Mon - Thurs
                      11am - 8pm Fri
                      11am - 6pm Sat

Cheers

Brian


Xref: sparky rec.food.drink:2789 ba.food:3013
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.drink,ba.food
Subject: Re: How to dispose of empty paint cans?
Date: 28 Aug 92 17:28:16 GMT
Distribution: usa
Organization: Lockheed Missiles and Space Co.

In article <1992Aug27.202129.455@ultra.com> wayne@ultra.com (Wayne Hathaway) writes:
>Molto sorry -- I have *NO* idea how my question about paint cans
>got posted to ba.food and rec.food.drink.  I do *NOT* classify
>latex paint as either "food" or "drink"!  Sorry ...
>

_ditto_ on the above comment, but
since you did ask the question and since your sign-on shows you live in the
San Jose area - look for those "dome-like" containers (painted in bright 
colors like red, green, blue) in some of the local shopping centers and/or
food market lots - when they are 'manned' (I like the neutered gender so
I chose not to use 'personned') they will take all sorts of hazardous waste


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: ajcarr@ccvax.ucd.ie
Newsgroups: rec.food.drink
Subject: Re: more on Irish Whiskey
Date: 3 Sep 92 15:04:29 GMT
Organization: University College Dublin

In article <1992Sep2.064719.9852@mikejag.wimsey.bc.ca>, steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay) writes:
> Sorry, I may have missed most of this thread, so bare with me.  There is a
> product from Bushmills called "Black Bush" (no blonde jokes please) and I
> understand it is Bushmills blended with 12 year old brandy.  I have tried it,
> a couple of friends have bought it and it came highly recommended.  WOW!
> 
> Good stuff!
> 
> I've seen it both in the states and in Canada.  It's about $26.00 US and 
> about $36.00 Canadian.  It's worth every penny!

Old Bushmills is a blend of Bushmills Malt with grain alcohol
from the CDC plant in Cork, aged for (I think) eight years in
used bourbon casks.

Black Bush is a blend of Bushmills Malt with grain alcohol from
the CDC plant in Cork, aged for (I think) 12 years in used
sherry casks (like The Macallan scotch single malt).

Bushmills Malt is a single malt, with portions aged in both
types of cask for (I think) 10 years, then blended. It is by far
the best of the three.

Alun

Dr Alun J. Carr
Mechanical Engineering Dept.
University College Dublin
Belfield
Dublin 4
Ireland
 
Newsgroups: rec.food.drink
From: tencati@nssdca.gsfc.nasa.gov 
Subject: re: BrewPub in D.C.!
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Distribution: na
Date: Thu, 3 Sep 1992 17:02:00 GMT

From: tencati@nssdca.gsfc.nasa.gov (NSI Security Manager +1-202-434-4541)
Newsgroups: dc.dining
Subject: re: Brewpub in DC!
Date:  3 Sep 1992 11:34 EST  
Distribution: na
Keywords:  

The Capital City Brewing Company was located in my suite of offices 
until their pub recently opened, and they moved operations there.

Their site drawings looked good from what I saw. There's only so much
you can do with limited square footage. They serve food also.

They are brewing their own beer on site. I think I remember them
saying they would have 3 varieties of their own.

Until their own beer is ready, they are serving Old Dominion (2 kinds,
my next-door-neighbor is their supplier), as well as some from another
Maryland brewery. 

If the loud rock music is not desirable, what kind of atmosphere would 
you like to see in a brew pub? I can arrange for the owners to see the 
comments posted to dc.dining.

I'm going on Friday for the first time.

Ron Tencati
Hughes STX Corporation
700 13th St., NW
Washington, D.C. 20005
Tencati@Nssdca.Gsfc.Nasa.Gov


Xref: sparky rec.food.drink:2771 ba.food:2980
From: wayne@ultra.com (Wayne Hathaway)
Newsgroups: rec.food.drink,ba.food
Subject: Re: How to dispose of empty paint cans?
Date: 27 Aug 92 20:21:29 GMT
Reply-To: wayne@ultra.com (Wayne Hathaway)
Distribution: usa
Organization: Ultra Network Technologies

Molto sorry -- I have *NO* idea how my question about paint cans
got posted to ba.food and rec.food.drink.  I do *NOT* classify
latex paint as either "food" or "drink"!  Sorry ...

    Wayne Hathaway               domain: wayne@Ultra.COM
    Ultra Network Technologies     uucp: ...!ames!ultra!wayne
    101 Daggett Drive             phone: 408-922-0100 x132
    San Jose, CA 95134              FAX: 408-433-9287
From: hacksaw@cellar.org (Hacksaw)
Newsgroups: rec.food.drink
Subject: Bartending Programs
Date: 23 Aug 92 23:45:00 GMT
Organization: The Cellar BBS and public access system

Does anyone know of any bartending programs that are available via FTP? What 
are some of the features that make a commercial computer-bartender program?

And... while I got your attention. Know of any FTP sites where lists of 
drinks(popular, powerful, particulary bad tasting, unusual, fancy named, 
etc..) can be gotten? I remember someone was compiling a list of "drinks to 
get you drunk in a hurry" a long time ago. Anyone know what became of that 
list, if anything?

Cheers!


------
hacksaw@cellar.org (Hacksaw)
The Cellar BBS - (215) 654-9184
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: Folie a Deux
Organization: DSG, Stanford University, CA 94305, USA
Date: Sun, 30 Aug 92 22:14:29 GMT

In article <1992Aug30.204427.8722@mikejag.wimsey.bc.ca> steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay) writes:
>I have found a wine which I absolutely LOVE, but unfortunately I am in Canada
>and the winery is in Napa.  The winery is called Folie a Deux and they have
>a Cabernet that I adore.  I can find their Chardonnay which is made in 
>larger quantities, but their Cab is not sold outside of the bay area.
>
>Whenever I get down to the Napa Vally I pick up a few bottles, but I'd like
>to find something comperable that I can buy up here.
>
>So here's the question.
>
>Is there anybody out there who is familliar with the Folie a Deux 86 Cabernet
>Sauvignon, and can suggest anything similar that might be sold in Canada.
>


	Unfortunately, I don't have an answer for Steve, but I would like to
make a few comments about Folie a Deux. 

	First of all, they are perhaps the only winery I know of that produces
a dry muscat!  I can't really say it's a _great_ wine, but the surprise value
is incredible.  You smell it and you think, "Ah, a sweet dessert wine." Then
you taste it, and think, "Now, wait a second!"

	Secondly, of all the wineries I have visited in Napa and Sonoma,
Folie a Deux has been the most enjoyable visit.  It's a very small place
off the main road in Napa (with a rather small sign), but the people who
work there are very friendly, funny, and unpretentious.  (Which is very
refreshing, particularly if you've just come from, say, Clos Pegase!)  I'd
say that Folie a Deux really is a "must-visit" winery in Napa.


	--  Jim C. <jchokey@leland.stanford.edu>
From: jdc5@typhon.uchicago.edu (Jonathan Cohen)
Newsgroups: rec.food.drink
Subject: Re: Cheap barrel source? (was Re: Rookie Wine Maker Needs Help)
Date: 31 Aug 92 19:32:19 GMT
Organization: Department of Computer Science, University of Chicago

In article <8fsS03Ke73U200@amdahl.uts.amdahl.com> dougd@uts.amdahl.com (Douglas DeMers) writes:
>In <l9sgq0INNhq0@exodus.Eng.Sun.COM> kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet) writes:
>
>>In article 28AUG199209433604@ariel.lerc.nasa.gov, aavso@ariel.lerc.nasa.gov (Tom Quesinberry) writes:
>>>
>>>I am going to try my hand at amatuer wine making, and would
>>>like some coaching.
>
>>[...]
>>    56-liter French oak barrel
>>[...]
>
>Where'd you get a 56-liter French oak barrel at a reasonable cost?  I'm
>looking to do a lambic (right - I know it's not a wine) but the cost of
>such a cask (new) is Very High Indeed (like $6-700).

When I was in Napa a couple of weeks ago, I noticed that several of
the winemakers there were selling oak casks to tourists for ~$30 as
a decoration for your house type item.
I wonder if this might not be a good source for you, or perhaps it 
is improper (i.e. unsanitary for the yeast) to ferment in a barrel 
which has already been used. . . .
I don't know; educate me.

-- 
University of Chicago                             phone: (312) 702 4718
Department of Computer Science                    email: jdc5@cs.uchicago.edu 
1100 East 58th Street
Chicago, IL 60637
From: brianp@phred.UUCP (brian parkhurst)
Newsgroups: rec.food.drink
Subject: Request: Almond Joy Recipe
Date: 31 Aug 92 17:29:36 GMT
Reply-To: brianp@phred.UUCP
Distribution: na
Organization: Physio-Control

My wife has been looking for a recipe for a drink called an Almond Joy, but not 
having any luck.  Could some kind soul provide one for us.  Thanks in advance.

Brian.
Newsgroups: rec.food.drink
From: kimber@bach.udel.edu (Kimberly Barker)
Subject: Cinneman Schnapps
Organization: University of Delaware
Distribution: usa
Date: Wed, 2 Sep 1992 21:54:05 GMT

A few days ago, someone posted looking for drink recipes with cinneman schnapps.
I lost the message with the e-mail address, so I am posting this one in hopes
that they will see it.

Last weekend in Dewey Beach I had a shooter called Fire Water.  It was cinneman
schnapps with some tabasco thrown in.  It tasted like one of those Red Hot
candies.  It's a little hard on the stomach, so I wouldn't try one if I've
already had a lot to drink, but it does taste pretty good.  I have also heard
them referred to as Red Hots.

Enjoy it.

Kimberly Barker
.

From: billf@hpcvra.cv.hp.com (Bill Faus)
Date: Tue, 25 Aug 1992 16:13:00 GMT
Subject: Re: Storing ethanol...safe containers??
Organization: Hewlett-Packard Co., Corvallis, OR, USA
Newsgroups: rec.food.drink

Just to expand, I used 190 proof alcohol, sugar, and cherries
so the current mixture is now about 100 proof (50% alcohol).
I have noticed that the outside of the o-rings are cracking.
(The jars are new.)  Whereas the o-rings on jars I've used to 
store flour for 5 years have no cracks.  My suspicion is that
the alcohol vapor rises in the jar, is absorbed by the o-ring
and then is wicked to outside the jar where it evaporates
and dries out the o-ring and hence the cracks.  My fear is
that the o-ring will somehow tarnish the flavor of my
cherry liqueur.  So the question is really one of what
would make a better seal?  Maybe I should cover the mouth
of the jar with plastic or aluminum foil before clamping
down the lid.


-bill

Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: phyloxera
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sun, 30 Aug 1992 01:09:19 GMT


In article <Aug29.192658.47799@yuma.ACNS.ColoState.EDU>,
gordons@CS.ColoState.EDU (vahl scott gordon) writes:
|>
|>Sorry if this is a FAQ, but could anyone bring me up-to-date on
|>the phyloxera problem in the California wine country that I've heard
|>rumors about?  What is it, how widespread is it, what is the prognosis?

Phylloxera vastatrix is a burrowing aphid that attacks vine roots.  It is
native to the Eastern U.S.  Unfortunately, the saliva of this aphid is toxic
to the European vine, Vitis vinifera, from which we make wine.  When
Phylloxera was accidentally introduced into Europe in the mid 1800s, nearly
every vine in Europe had to be torn out and replanted either with vines that
were hybrids with American vine species (which can tolerate Phylloxera) or
vinifera vines grafted onto American or hybrid rootstock.

Vines in California, like those in most places in the world, are grafted onto
Phylloxera-resistant rootstock.  The one recommended by U.C. Davis and in
use on 90% of the vines in California is called AxR.  This was used in
Europe in the last century but after 20 years or so was found to have lost its
resistance to Phylloxera (or there was a mutation of Phylloxera to which
AxR was not resistant), and AxR is not used as rootstock there.  In any event,
there's recently been an outbreak of Phylloxera in Napa and Sonoma counties,
and the AxR-grafted vines have been dying.  Vine loss over this decade may
reach over 50% of the vines planted.  Last I heard, nobody is sure whether
there was a problem with the AxR clone that is in use, or whether we're dealing
with a new (to California, at least) mutation of Phylloxera.  The result
is the same in any event.

The alarmists are claiming that nearly every vine in California will have to
be pulled up and replanted.  When I talked to folks at Matanzas Creek
(Sonoma County) in July, they weren't too concerned.  My own somewhat informed
guess is that we'll see more vines pulled up and replanted than would normally
be the case, but it won't be the total disaster some people are predicting.
There is some slack in the marketplace at present--the world wine market is
glutted with product right now, anyway.

--PSW
Newsgroups: rec.food.drink
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: Re: Air-Force Jet Fuel: One Wild Drink? Some questions!
Organization: University of Toronto, Engineering Computing Facility
Date: Tue, 25 Aug 1992 22:26:18 GMT

In article <1992Aug25.201401.1075@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

>I saw normal people go kinda crazy that night - had a lot of people
>stay over rather than let them walk, let alone drive - I asked my dad 
>about it later, he said that dry ice is a gas and, when mixed with
>alcohol, anything could happen
>
Gosh, I'll have to remember that the next time I drink champagne.  

Does this apply to *all* gases, or just CO2?

It's amazing what you don't learn in university chemistry lectures.

Debbie Chachra
<chachra@skule.ecf.utoronto.ca>
>
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: rec.food.drink
Subject: Re: Irish whiskey
Date: 2 Sep 92 16:28:55 GMT
	<RSHAPIRO.92Aug31144552@kariba.bbn.com>
Followup-To: rec.food.drink
Organization: National Library of Medicine



In an interesting post from Dublin, Dr Alun J. Carr writes

  As for the best Irish Whiskey, it has to be Bushmills Malt (but Redbreast
  (from Cork) isn't too bad, either).

Several people ask if it is the same as "Black Bush," to which the inestimable
Richard Shapiro correctly responds: 

  No, Black Bush is their premium blend. The single is a different product.
  I've never seen it for sale in the US.

Yet another reason to get Richard to come visit DC.  Calvert Woodley Liquors on
Wisconsin Ave NW often has Bushmill's Single Malt.  Unfortunately, the stuff is
in the $60/bottle range, and is shelved right next to the Scotch whisky, so I
almost always end up with one of them instead.   I will have to give it a try
one day and report back.

BTW, Jameson's now has a premium blend on sale in the US, which has a date in
the name (Jameson's 1768?)  I drank the better part of a bottle with my
brother-in-law a few months ago, and thought it was good, but not spectacular.
The same brother-in-law is a tremendous fan of an Irish Whisky which hasn't yet
been mentioned in this thread: Tullimore Dew.  Tullimore is now exported almost
exclusively to Japan, and it's price has gotten way out of line.  When it was
$15/750ml is was indeed a great deal.

				Larry
--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)
Newsgroups: rec.food.drink,rec.crafts.brewing