channels of communication…
bostonapothecary on egullet…
email : shellenbergers at hotmail dot com…
please contact bostonapothecary about anything… readers are encouraged to correct spelling and grammar errors… feel free to submit them in the comments… please correct and dispute the recipes… i just made a big algebra error and totally messed up a liqueur recipe… help make sure the recipes don’t do that for others…
yes bostonapothecary endorses spirits… and consults on creative processes here and there… job offers are a good reason to contact the site…
Hey man, nice blog! I’m a Boston-based food blogger, too. Thought I’d say hello. I tried to subscribe to your RSS feed, but it gives me a massive error. Figured I should let you know it’s not working right, at least on Firefox 3.
Cheers,
+Jessie
a.k.a. The Hungry Mouse
Comment by jessie — September 10, 2008 @ 6:44 pm
hi Jessie, sorry about the RSS feed issues. i have no idea how it works. on the web i’m kind of an old school minimalist… so far i’ve been too minimal to join food buzz even though it looks really cool and there seems to be an awesome boston presence.
Comment by sjs — September 11, 2008 @ 10:44 pm
Hi,
Great site!
I really enjoy reading it. I haven’t read everything yet, but would like to aks you a question.
What do you think of freezing wine in order to extract the unfrozen part containing the higher alcohol %?
Personally, I use it to make my own vermouth, because the one I could buy is very typical=limited choices.
I couldn’t find much about this (freezing wine)on the web, and would greatly apreciate your comments.
Thanks,
Peter
Comment by Peter — May 29, 2009 @ 1:37 pm
hi peter,
i’ve never really experimented with freeze concentrating finished wines and i think the reason its not a big practice post fermentation is because of legal methanol limits.
if you freeze concentrate a wine as a base for your vermouth as opposed to just adding a high proof spirit besides methanol, you’d be gaining acidity, and extract. perhaps more moscat like flavor? but you’re also losing control of your alcohol level.
the technique in vermouth may never have been experimented with because it isn’t exactly economically viable. amerine’s bibliography makes it seems that vermouth was about economically bringing flavors to the masses that they craved while respecting organoleptics. if early producers had the industrial capacity to freeze separate wine, they could probably have made the natural wines of their dreams (they needed temperature control to not stress yeasts or so i think) without aromatization or fortification and vermouth would never have been relevant.
Comment by sjs — May 29, 2009 @ 2:23 pm