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<blockquote data-quote="Kias" data-source="post: 113032" data-attributes="member: 9496">Day 040To the untrained eye, one might just see an egg sitting on top of 9 pounds of sugar, but in reality it's a LOT of alcohol waiting to be let out!&nbsp; Oh, and breakfast.Started a Raspberry Merlot batch this morning.&nbsp; If it's one thing I've learned in my wine-making endeavors, raspberry and lots of alcohol taste soooo good!&nbsp; So I'm shooting for the moon!&nbsp; Using Lalvin EC-1118 yeast, a strain that was isolated from the Champagne terroir in France and its use is validated by Le Comité interprofessionnel du vin de Champagne, I'm shooting for the high end of its 18% alcohol tolerance.&nbsp; (For the alcoholics out there, 36 proof.)&nbsp; We'll see in a week or two if it'll actually get that high.I'll back sweeten this wine, a lot!&nbsp; Technically putting it into the dessert wine category and requiring dessert wine glasses to drink it.&nbsp; (AKA: The wine snob's shot glass.)We're not wine snobs though, so we'll just drink it out of regular wine glasses, coffee cups, red plastic Solo cups,&nbsp; straight from the bottle.&nbsp; Whatever is handy.&nbsp; <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile&nbsp; &nbsp; :)" loading="lazy" data-shortname=":)" /> [ATTACH=full]26843[/ATTACH]</blockquote>

[QUOTE="Kias, post: 113032, member: 9496"] Day 040 To the untrained eye, one might just see an egg sitting on top of 9 pounds of sugar, but in reality it's a LOT of alcohol waiting to be let out! Oh, and breakfast. Started a Raspberry Merlot batch this morning. If it's one thing I've learned in my wine-making endeavors, raspberry and lots of alcohol taste soooo good! So I'm shooting for the moon! Using Lalvin EC-1118 yeast, a strain that was isolated from the Champagne terroir in France and its use is validated by Le Comité interprofessionnel du vin de Champagne, I'm shooting for the high end of its 18% alcohol tolerance. (For the alcoholics out there, 36 proof.) We'll see in a week or two if it'll actually get that high. I'll back sweeten this wine, a lot! Technically putting it into the dessert wine category and requiring dessert wine glasses to drink it. (AKA: The wine snob's shot glass.) We're not wine snobs though, so we'll just drink it out of regular wine glasses, coffee cups, red plastic Solo cups, straight from the bottle. Whatever is handy. :) [ATTACH type="full" width="60%"]26843._xfImport[/ATTACH] [/QUOTE]

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