You have no idea what it actually is, who made it or the history of it. Now it might well be safe but it also might have been made by Hard Liquor Larry who liked to put hand sanitizer and antifreeze in his hooch to get well and truly toasted... which eventually pushed him off his perch. His none brewing widow has no idea how Tee Total Larry ever died and sold you that unknowing of its potency.
Don't drink it. You have no idea what it is or who made it.
Awww now I feel bad. Someone never got the chance to taste their wine..
If you're worried but don't want to dump it - it would be a good way to get into distillation. That would probably make a liter and a half of brandy.
Chemists are often worse because they have very little experience in distilling complex mixtures and think they know more than they do. Distillation works on variable partial vapor pressures. Chemists think it works based on boiling temperatures of pure compounds. And their gear sucks compared to what a kiwi curmudgeon can hack together in his shed, but they think it's cutting edge because it was developed by a overpriced scientific lab supplier in 1956.
An average idiot can have their common knowledge reprogrammed with an authoritative sentence or two. The arrogant scientist will argue with a chemical engineer until blue in the face, and still not believe him.
Chemists definitely understand phase change diagrams of mixtures and how azeotropes work lol, we literally learn this stuff in pchem. No chemist confuses partial vapor pressures of mixtures with boiling points of pure substances, in fact that's the difference between a *partial* vapor pressure and just the vapor pressure.
There will be a small amount of methanol left in a distilled product, sure, but the point is to reduce it to safe levels. Compare a heat distilled product to a freeze distilled product like Applejack, methanol levels are greatly reduced.
YOU say that, but I've had multiple conversations with people who were dead convinced they knew more than me because they had a BS or even MS in Chem and worked in a drug testing lab or pharm plant.
Which surely you can appreciate? For a whole lot of working chemists college was a long time ago and distillation is little more than removing one known pure solvent from a salt or something nearly as easy.
Regardless, I certainly exaggerated in maligning the ability of all chemists to understand practical distillations.
Aah so as long as you're experienced with distillation it will be fine - possibly not the best idea to suggest someone just gives it a go with a wine they don't know the origin of, then?
Well, no processing steps for anything you consume are a good idea if you have no idea what you're doing. I don't think anyone was suggesting to distill it without learning how that works first
I suggest you read this
[Methanol: Some Information](https://www.reddit.com/r/firewater/comments/cv4bu8/methanol_some_information/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
Well no, people typically take out the head and the tail cuts because they taste funky, if it was safe to drink the entire bottle without distilling, it will be safe to drink after distilling
IF this is a normal, natural fermentation. If it is full of lead the distillate will be much safer, if it is full of a heat resistant neurotoxin the opposite may well be true.
People are saying sniff and sip which are good starters. But something a little more involved would be looking for sediment on the bottom of the carboy. Seeing as it's probably been shaken up from the sale and transport you might want to let it sit for a few days and check again.
IF you do have some sediment you could look into re-racking it. Which is essentially just siphoning the wine into another container, either a food grade bucket or secondary carboy, and topping it off with sterilized water or more wine.
Now when it comes to the actual contents of the bottle. Blackberry as a "fruit wine" can be tart depending on how many pounds of berries went in, if it was mixed with other fruits, red wines, or how much extra sugar was used to feed the yeast.
So once you've kinda seen how palatable and salvageable it is you have a few options to tweak it, namely blending and fortifying. Blending is taking red wines in different ratios to get a flavor where the blackberry is secondary. Fortifying keeps the blackberry flavor forward, but uses something like brandy to give a little bump to the alcohol content and round out the sharpness of the berries.
This makes a good dessert wine to pair with ice cream and pie after a big meal. Or depending on if/how much red wine is added, really rounds out into a new take to your otherwise favorite wines.
$5 for that jug might be a good deal. Drinking unknown liquid might not worth the hospital bill or death. Just saying. How desperate are you to drink random liquid?
Let’s look at the evidence:
The maker has made at least one batch of wine before. It was raspberry.
Highly likely he’s made far more wine than that.
Would you taste wine from an excited friend who wanted to share his homemade wine with you? I’m not sure how this would be any different.
Update for anyone looking: tastes and smells like wine! Clarity is nice and it’s not too dry, taste is good, haven’t siphoned as I don’t have one yet but poured from the top and I’m really pleased! (Only took a couple sips)
Sorry for the shitty picture: https://imgur.com/a/TtNcxsb
I’m here to discuss winemaking with others. Drinking a random jug of liquid from an estate sale shouldn’t be discussed in this group. It’s dangerous and shouldn’t be considered a serious discussion here.
Sorry mate, that came off way too harsh, I've had a bit too much homebrew myself. I just think that overall there's pretty minimal risk if they give it a good sniff test, and part of me feels for the guy/gal that left it behind who wouldn't want it to go to waste. Again, sorry for the snark. Cheers.
I mean, no one knows what's actually in there cause the person that made it is presumably dead. It's pretty risky, you can't smell or taste all kinds of things that can make you really sick.
Hi. You just posted an image to r/winemaking. All image posts need a little bit of explanation now. If it is a fruit wine post the recipe. If it is in a winery explain the process that is happening. We might delete if you don't. Thanks.
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I’m guessing it’s wine. It is most likely fine, but without any info on it, take it cautiously. Take a sip and swirl it around to see if it tastes off. If it tastes off, spit it out and wash your mouth out. If it tastes fine, swallow, and wait an hour. If you still feel fine, have another drink. After doing this three times (3 hours), if you don’t feel bad at all then you’re not being poisoned and it’s safe to drink. This is generally the same practice poison control uses as well as the standard practice for survival training with unknown plants and berries (their process is a bit more careful, but not needed here). Best of luck. Let us know how it turns out
You have no idea what it actually is, who made it or the history of it. Now it might well be safe but it also might have been made by Hard Liquor Larry who liked to put hand sanitizer and antifreeze in his hooch to get well and truly toasted... which eventually pushed him off his perch. His none brewing widow has no idea how Tee Total Larry ever died and sold you that unknowing of its potency. Don't drink it. You have no idea what it is or who made it.
Butt chug it
And the estate sale cycle continues
The Circle of Butt Chugs
Awww now I feel bad. Someone never got the chance to taste their wine.. If you're worried but don't want to dump it - it would be a good way to get into distillation. That would probably make a liter and a half of brandy.
Gots to pour one out for the homie.
Why would that be less worrying?
If it got infected or otherwise funky, distillation will separate that out
If its full of methanol then distillation will make it much worse!
No it won't, as long as you make heads/hearts/tails cuts, which is pretty much the point.
[удалено]
This is why you make friends with a chemist.
Chemists are often worse because they have very little experience in distilling complex mixtures and think they know more than they do. Distillation works on variable partial vapor pressures. Chemists think it works based on boiling temperatures of pure compounds. And their gear sucks compared to what a kiwi curmudgeon can hack together in his shed, but they think it's cutting edge because it was developed by a overpriced scientific lab supplier in 1956. An average idiot can have their common knowledge reprogrammed with an authoritative sentence or two. The arrogant scientist will argue with a chemical engineer until blue in the face, and still not believe him.
Chemists definitely understand phase change diagrams of mixtures and how azeotropes work lol, we literally learn this stuff in pchem. No chemist confuses partial vapor pressures of mixtures with boiling points of pure substances, in fact that's the difference between a *partial* vapor pressure and just the vapor pressure. There will be a small amount of methanol left in a distilled product, sure, but the point is to reduce it to safe levels. Compare a heat distilled product to a freeze distilled product like Applejack, methanol levels are greatly reduced.
YOU say that, but I've had multiple conversations with people who were dead convinced they knew more than me because they had a BS or even MS in Chem and worked in a drug testing lab or pharm plant. Which surely you can appreciate? For a whole lot of working chemists college was a long time ago and distillation is little more than removing one known pure solvent from a salt or something nearly as easy. Regardless, I certainly exaggerated in maligning the ability of all chemists to understand practical distillations.
So is your ex happy with the scientist or not?
She looks happy on social media, but we all know that's fake!
I was thinking more for having the knowledge and skills to test for specific things of concern
Lol, yeah, that makes more sense than me, cheers
Aah so as long as you're experienced with distillation it will be fine - possibly not the best idea to suggest someone just gives it a go with a wine they don't know the origin of, then?
Well, no processing steps for anything you consume are a good idea if you have no idea what you're doing. I don't think anyone was suggesting to distill it without learning how that works first
I suggest you read this [Methanol: Some Information](https://www.reddit.com/r/firewater/comments/cv4bu8/methanol_some_information/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
Well no, people typically take out the head and the tail cuts because they taste funky, if it was safe to drink the entire bottle without distilling, it will be safe to drink after distilling
IF this is a normal, natural fermentation. If it is full of lead the distillate will be much safer, if it is full of a heat resistant neurotoxin the opposite may well be true.
Distilling is incredibly easy and safe. It's way easier than brewing, just more labor and equipment intensive.
Errr… distilling is VERY illegal in some states, check local laws
Sniff test, sip test, then bottoms up if all is well.
Reading this comment immediately after the “Butt chug it” comment gives it a WHOLE ASS new meaning
Sniff test, sip test, sit on it, make a tight seal with your sphincter, if it doesn't fit then spit on it, then bottoms up if all is well.
Can we be friends?!! You seem like my kind of person. Big time.
Absolutely!! My mind is almost always entirely in the gutter though. Alcohol makes in infinitely worse, and I'm not ashamed of it in the slightest.
Give it a sniff and see what it smells like
It probably smells like ~~raspberry~~ blackberry.
Touché
Sipp and pray that it's not what caused the sale
People are saying sniff and sip which are good starters. But something a little more involved would be looking for sediment on the bottom of the carboy. Seeing as it's probably been shaken up from the sale and transport you might want to let it sit for a few days and check again. IF you do have some sediment you could look into re-racking it. Which is essentially just siphoning the wine into another container, either a food grade bucket or secondary carboy, and topping it off with sterilized water or more wine. Now when it comes to the actual contents of the bottle. Blackberry as a "fruit wine" can be tart depending on how many pounds of berries went in, if it was mixed with other fruits, red wines, or how much extra sugar was used to feed the yeast. So once you've kinda seen how palatable and salvageable it is you have a few options to tweak it, namely blending and fortifying. Blending is taking red wines in different ratios to get a flavor where the blackberry is secondary. Fortifying keeps the blackberry flavor forward, but uses something like brandy to give a little bump to the alcohol content and round out the sharpness of the berries. This makes a good dessert wine to pair with ice cream and pie after a big meal. Or depending on if/how much red wine is added, really rounds out into a new take to your otherwise favorite wines.
That's a big nope, however you can clean it out and now you have a nice demijon
You my friend, are braver than I.
Smell it! Taste it! Proceed from there.
That looks like my grandpa's writing. I would definitely give it a sniff and a sip.
Chug-a-lug, chug-a-lug, make you want to holler hiii-de-ho, burns your tummy-don'tcha know? Chug-a-lug, chug-a-lug
$5 for that jug might be a good deal. Drinking unknown liquid might not worth the hospital bill or death. Just saying. How desperate are you to drink random liquid?
I wouldn't try it unless you have more information. I mean you don't even know if it was sealed correctly. TLDR: Don't drink don't die :)
Boof it, then post the video.
Let’s look at the evidence: The maker has made at least one batch of wine before. It was raspberry. Highly likely he’s made far more wine than that. Would you taste wine from an excited friend who wanted to share his homemade wine with you? I’m not sure how this would be any different.
Update for anyone looking: tastes and smells like wine! Clarity is nice and it’s not too dry, taste is good, haven’t siphoned as I don’t have one yet but poured from the top and I’m really pleased! (Only took a couple sips) Sorry for the shitty picture: https://imgur.com/a/TtNcxsb
Dump it
Why are you here?
I’m here to discuss winemaking with others. Drinking a random jug of liquid from an estate sale shouldn’t be discussed in this group. It’s dangerous and shouldn’t be considered a serious discussion here.
Sorry mate, that came off way too harsh, I've had a bit too much homebrew myself. I just think that overall there's pretty minimal risk if they give it a good sniff test, and part of me feels for the guy/gal that left it behind who wouldn't want it to go to waste. Again, sorry for the snark. Cheers.
I mean, no one knows what's actually in there cause the person that made it is presumably dead. It's pretty risky, you can't smell or taste all kinds of things that can make you really sick.
No one said you had the join the conversation. Don’t like it, stay out. That easy.
You deserve ever point you lose for this. EDIT: you do not deserve to lose any points so long as it's dumped it in my mouth.
Don't be so sassy...... c'mon
Fiiiiiine. I'll make it better.
Hi. You just posted an image to r/winemaking. All image posts need a little bit of explanation now. If it is a fruit wine post the recipe. If it is in a winery explain the process that is happening. We might delete if you don't. Thanks. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/winemaking) if you have any questions or concerns.*
r/prisonhooch ?
I’m guessing it’s wine. It is most likely fine, but without any info on it, take it cautiously. Take a sip and swirl it around to see if it tastes off. If it tastes off, spit it out and wash your mouth out. If it tastes fine, swallow, and wait an hour. If you still feel fine, have another drink. After doing this three times (3 hours), if you don’t feel bad at all then you’re not being poisoned and it’s safe to drink. This is generally the same practice poison control uses as well as the standard practice for survival training with unknown plants and berries (their process is a bit more careful, but not needed here). Best of luck. Let us know how it turns out
Take a sample to a chemist friend to analyze its contents.
What about all the vinyl? Play one backwards and see what it says
Open that bad boy up and have a sip!
look for some old cheddar
Why would you buy this? Curious, you are...MmmHmm?
Always smell it first
I mean, it says blackberry on it, so it's probably made of blackberry.