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ViaVeritasVita's avatar

This begins to look like a conversation! I had (or rather, my husband had, as he was the original wine-maker), a collection of little books on wine-making from English authors--the generic term for the product is "country wines"--those made not from grapes, but from garden fruits, vegetables. I was also actively interested in historic practices, e.g., Lady Eleanor Fettiplace's "Lemmon mead" recipe (I think that was 16th C). A fun note--grapes contain 4 acids (no doubt others, but I'm no chemist) necessary for becoming wine: tannic, tartaric, citric, malic. In these old English recipes (receipts?) one was directed to add lemons, sliced, (the citric), raisins (the tartaric), black tea (tannic)--don't remember how the malic was handled. Perhaps apple slices. I had in mind to make specific herbal wines (lavender, lemon balm) which I would use when cooking. Made those wines, but never got around to using them. Well, a new era of life is now mine, so perhaps once again I will essay this. Also, at a restaurant in St. Andrews (Scotland) in 2002, I had oak-leaf wine--oh, delicious! and wanted so to make it but never got around to it.

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ViaVeritasVita's avatar

Tannins and astringents---decades ago, a bottle of the strawberry soda made from a beyond-bumper crop of strawberries (and bottled in champagne bottles under crown caps) proved to be under way too much pressure when opened. The bottle "exploded"; strawberry delight and broken glass flew up; a a shard right flew right under, and into, my chin. Blood ran freely. Must have mashed a kleenex on the wound, but ran out to the herb garden, grabbed a handful of yarrow, chewed it and stuck the paste onto the wound. Bleeding stopped, right away, if I remember correctly. Husband took me to ER; nurses wondered what on earth was this crud on my chin.....( I think they were a bit scared).

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