North Carolina Pit Cooked Bar B Que

[bassarama]

Originally Posted by tsubaki

Over the years, we've only made probably 3-4 gallons and every time with varing results.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.

I hear you bro, but that is NOT how you make good quality table wine, there's a reason why some wine bottles cost tens of dollars...quality! ;)

If you follow the scientific way of wine making you can make a 30 buck wine bottle for TWO bucks bottle included....the worst part of this hobby is the waiting time, it takes at least one year for wine to be drinkable, one more year in the bottle for further flavor and bouquett enhancement...

Can you wait that long???? ;D ;D ;D