Time to Make the Wine

[RednekF350]

It's that time of year again.
A few of you on this board have enjoyed my homemade wine and actually lived to see another day. (Bob, Jeff)
I use fresh juice that I buy in 6 gallon pails from Gino's in Hammonton and I started the first few batches last night. I am going back Thursday for more.
Ginos has about 30 varieties of red and white juice and also sells fresh grapes, presses and everything necessary to make and handle wine. Priced $37.00 to about $49.00 a pail.
It is ridicuously easy, involving mixing in sugar, pouring it into a stainless beer keg or demijon and stuffing a $2.00 airlock in the top. I got 18 gallons rolling last night in about 35 minutes.
I'll be drinking good wine the week before Thanksgiving and really good wine by the second week in December.
If anyone wants to give it a whirl, the time window for the California juice is now until early October .
I do 12 gallons of NY juice in mid October that I buy from G.A. Restuccio, also in Hammonton. NY juice comes in much later. Totally different character.
I would be happy to walk anyone thru the process if you are interested.
Nothing like capping off a good day in the pines with a glasss of homemade, some soppressata and sharp provolone!

 

[BEHR655]

Wooooo Hoooooo!!!!

 

[bobpbx]

Scott, thanks for bringing us such esoteric culinary delights like "Pork Head Sausage". I'm sure that due to the fat content it is to be sampled in moderation, but like your wine, after a few swigs or bites moderation goes out the window, and a "devil may care" attitude creeps in........

While determining the source of this suggestion, I found this, which does truly look good:

"I have found it (sopressata salami) to be a superior wrap for grilled corn on the cob, much better than bacon. Carefully peel the husk back on each ear of corn, clean out the corn silk, wrap the cob with two slices of Soppressata, replace the husk to cover the corn and salami, wire it shut to keep it all in place as it grills on a raised rack to done, about 20 minutes. Soppressata is superior to bacon in that it sends less fat to the corn as it cooks. When the corn is done and husked, the two slices of Soppressata cling to the corn, crisp, dry and delicious. When bacon is used, it is always greasy, undone and inedible."

 

[MarkBNJ]

Nothing like capping off a good day in the pines with a glasss of homemade, some soppressata and sharp provolone!

Here is a person who understands life .

 

[RednekF350]

Scott, thanks for bringing us such esoteric culinary delights like "Pork Head Sausage". I'm sure that due to the fat content it is to be sampled in moderation, but like your wine, after a few swigs or bites moderation goes out the window, and a "devil may care" attitude creeps in........

Bob
While you can buy Soppressata almost anywhere like Shop Rite, Super Fresh, etc. the best, as can be expected, can be found in the little Italian delis.
Once again, Hammonton is the go to place.
Bagliani's carries the real deal with the air dried, slightly moldy, hard as a rock, dry sauasage. It is kept unrefrigerated sitting on a shelf.
Whack a slice, place on a piece of hard Italian bread, add a piece of sharp provolone and a roasted red long hot and you are living as large as it gets.
Of course wash down with copious amounts of homemade red wine.
I have no Italian blood anywhere in my ancestry (that I know of) but I love all things Italian. I have learned everything I could from the old time Italians here in Waterford in the years that I have lived here.
I learned to make wine, sausage (I continue to make my own with a hand grinder) pickle hot peppers and green tomatoes, etc.
The younger generation doesn't appear to care about making their own food specialties the way some of my older mentors did.
As for moderation, I'll take my moderation in moderation.

 

[LARGO]

Geographically speaking, our closeness dictates that I must not ask of your treasures but offer something in return. You name it & I would partake in an afternoon of samplins!
Fall & all it's goodness rocks!
g.

 

[bobpbx]

Despite my "whiteness" my mother was italian; maiden name Zaccardo. I miss my Nana's cooking for sure. Many years ago it was, in Perth Amboy where I was born. What the devil is a "roasted red long hot"?

 

[RednekF350]

Despite my "whiteness" my mother was italian; maiden name Zaccardo. I miss my Nana's cooking for sure. Many years ago it was, in Perth Amboy where I was born. What the devil is a "roasted red long hot"?

A roasted red long hot is a long hot (cayenne) pepper that is roasted on the grill or in the oven until soft. I grow them and usually roast mine on the grill
The skins peel right off after roasting and you are left with a hot roasted pepper.
I do up a bushel every fall and freeze them in small portions. They freeze very well.
To serve you thaw them out, mince a little fresh garlic over them and pour on a little extra virgin olive oil .
Great on sandwiches, minced into recipes and best of all on Italian bread with provo and soppressata.

 

[long-a-coming]

Hey fellas its good to read these posts again. I will be checking in with you guys via South County Library in Winslow for internet access so I won't be posting very often until I get a new computer. Anyway, My mom was 100% Sicilian and had the temper to prove it! There was a constant pot of meatballs on the stove and the talk of all these italian specialties has got me going. She didn't drink very much but I tell you one glass of Scott's turbo red would have her laughing her ass off! I'd like to try to make some myself some day. I'll talk to you gumbas soon
Tom