Boatboy24
No longer a newbie, but still clueless.
Makes me think of the Sweet Baby Jesus Peanut Butter Porter. I know people that love it, but I can't stand it.
What's in your glass tonight?
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Makes me think of the Sweet Baby Jesus Peanut Butter Porter. I know people that love it, but I can't stand it.
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I had something similar last weekend, peanut butter whiskey. I think the name of it was Skrewball. Kinda okay, but more something I'm going to buy.
Boatboy24
No longer a newbie, but still clueless.
A glass of Dornfelder from locally sourced grapes started 9-12-2015.
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Boatboy24
No longer a newbie, but still clueless.
Ooh! I have a bottle of that downstairs.
Tried to post last night but had issues...Jim, I think you can open that now, just give it some air time. I had a second glass and it was better than the first. That background taste that I thought was inherent to the Dornfelder varietal is gone. Very smooth and drinkable. I have another bottle or two of that if you like it.
Boatboy24
No longer a newbie, but still clueless.
This is hitting the spot after doing some yard work. 75 degrees, partly sunny, gentle breeze. Perfect day, I'd say.
Does it remotely taste like an IPA?
Boatboy24
No longer a newbie, but still clueless.
Yep. On the lighter side, of course, and a little fruity.
CheerfulHeart
Still wineing
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A glass of a blend of Coconut Yuzu and Tropical Dragon Blood. Not fancy but I really like it. Good thing I do because after blending it, I have about 5 gallons of it. 
Boatboy24
No longer a newbie, but still clueless.
Last one. And I'm loving it - just wish there was a lot more.
Just finished mowing the yard. Its 88F, 7% humidity and not a cloud in the sky. Need something ice cold and wet STAT! This hit the spot.
Padrino
Junior
glass of 2017 Port.
I enjoyed a crappy, oxidized wine. This takes some explanation!
Last fall, I made a Viognier from juice from Prosser, WA. After racking down, etc., I had a 6-gallon carboy and a 1.5 L vessel, for eventual use in topping. I used a universal bung with arilock. However, when I checked sometime over the winter, the bung was not seated well, and the wine was oxidized. I didn't throw it away, but it was clear that the wine in the 1.5L vessel was compromised.
I recently fined the 6 gallon vessel, and will soon bottle, so the 1.5 L vessel is clearly expendable. Since it is the only white wine in the house, I decided to tap it to go with dinner tonight (grilled shrimp). It was okay, barely. Oxidized with off-notes. Oh well! At least the 6-gallon batch seems fine.
Last fall, I made a Viognier from juice from Prosser, WA. After racking down, etc., I had a 6-gallon carboy and a 1.5 L vessel, for eventual use in topping. I used a universal bung with arilock. However, when I checked sometime over the winter, the bung was not seated well, and the wine was oxidized. I didn't throw it away, but it was clear that the wine in the 1.5L vessel was compromised.
I recently fined the 6 gallon vessel, and will soon bottle, so the 1.5 L vessel is clearly expendable. Since it is the only white wine in the house, I decided to tap it to go with dinner tonight (grilled shrimp). It was okay, barely. Oxidized with off-notes. Oh well! At least the 6-gallon batch seems fine.
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