Wednesday, December 14, 2011

HARD LIQUOR FLOWS INTO COSTCO....BUT NOT IN THE GREAT WHITE NORTH

To say that there are two kinds of states in America...control states and non-control states is like saying there are two kinds of people in this world. But one of the 21 control states has just relinquished....uh...control.
After 80 years, Washington State has approved a bill that will dismantle the state control of the sale of liquor not only at the retail level but at the wholesale distribution level as well.  Of course for those of us living in the Great White North, which is a control country, divided into provinces and territories, this is an event of inconceivably, massive, bureaucratic destruction.  Even in the great, white provinces, Alberta and Quebec, the most ideologically independent regions of Canada, where retail sales of alcohol are more or less in privately owned stores, the provincial governments maintain a monopoly on the wholesale distribution of all booze.  Of course the changes in Washington State won't lower taxes on booze but they will lower prices on hard liquor as the highly competitive retail stores such as Costco will bring efficiencies to the market that are as alien to government liquor stores as tax free booze is to Canadians.  But even in post control times in Washington State, overall, it's still, by American standards, a high alcohol tax stateTwo Buck Chuck is Three Buck Chuck in Washington State for example.  Even though wine sales are not controlled like hard liquor sales the tax is still high compared to many states.  Nevertheless, ordinary bottles of Gallo table wine are 3 for ten bucks at the Texaco station in Pt. Roberts and similar bottles are 12 dollars EACH at the bottle shop 10 minutes drive north in sunny Tsawwassen.  When the hard liquor flows into Costco like an ethanol tsunami, Canadians will salivate at the thought of $25 US gallons of Crown Royal in the kind of bottles that weaken the party knees of Canadians....a bottle with a handle on the side!
Oregon, celebrated by Vancouver Camra members and others as a mecca for craft brewed beer also remains a control state for hard liquor and is a high alcohol tax state as well.  Oregon has deregulated some parts of its liquor laws to make it easier for craft brewers, vinters and distillers get into the market and there are those who would like the river of de-control to flow all the way to sunny California, the Eden of cheap booze where Two Buck Chuck actually costs....two bucks!..
Again, all states are low tax states compared to Canada where provincial governments gouge consumers deeply and pour the BILLIONS in taxes into the black hole of general revenue.
So what does all this mean for the average, frozen Canuck who wants his booze and wants it without having to make a mortgage sized payment every month to get it.   One way is make your booze at home in the kitchen or use a u-brew service.  This won't solve the $65 dollar wine price at restaurants, nor the $10 dollar pints at the pub.  It  won't fix the $50 round of tequila shooters at the night club either but what it can do is eliminate all or most tax paid on all other booze drunk. Other than that, Canadians nation wide can only continue to look south across the 49th parallel as we have done for decades, at a land awash in cheap booze and say "tax me I'm Canadian."


Wednesday, October 12, 2011

HOW TO BREW HOMEMADE WINE ON A TIGHT BUDGET IN A TIGHT SPACE



Warning: If you know the meaning of the word sommelier, cru, terroir, or if you normally spend $30 dollars or more on a bottle of wine, NAVIGATE AWAY FROM THIS PAGE IMMEDIATELY.  Otherwise read on.

EQUIPMENT NEEDED: 1 five gallon white bucket. 12 two liter pop bottles.
TOTAL ELAPSED TIME FROM START TO DRINKING: ~two weeks.
TOTAL COST: ~$35
METHOD:
Garbage pick the cleanest, white, five gallon bucket you can find from behind some restaurant.
Go to Dan's or your own local homebrewing supply shop and buy Lalvin 118 wine yeast, one package of acid blend, one package of pectin ezyme powder (if using fresh fruit) and one package of yeast nutrient.
Buy your fruit juice (on sale!) you will need about 23 liters of grape, apple or any other kind of juice. Frozen concentrated juice is okay if it is actually fruit juice...if the first ingredient on the can is sugar then it won't make very good wine...you'll need 12 cans.
The best juice is unfiltered, not from concentrate juice. My favourite is RW Knudson black cherry juice but it's very expensive. Santa Cruz apple juice is excellent. A good and much more affordable alternative is SunRype grape juice. Aim to spend about a dollar a liter on your juice.
Also buy a 4 kilogram bag of white sugar.
Fresh fruit should be run through a juicer before adding to the bucket. It is a great way to improve your wine but it's time consuming.
Go home and carefully wash your 5 gallon bucket.
Pour your sugar and fruit juice and two teaspoons each of the pectin enzyme powder, the acid blend and the yeast nutrient and fill up the bucket....(all your ingredients must be at ROOM TEMPERATURE!) ..... to within 5 inches of the top. Stir briskly to dissolve the sugar.
Sprinkle the yeast into your bucket and cover it with plastic wrap.
The next day your wine will be foaming with the fermentation.
Over the next couple of days collect 12- two liter pop bottles with lids from recycling and wash them and the lids carefully with hot water at the sink.
The wine will be finished fermenting in about 10 days.
Line up all your pop bottles and using a jug scoop the wine out of your bucket and put the first one into a glass and drink it. Then continue to scoop out wine and fill up all your bottles to within about 2 inches of the tops WITHOUT SPLASHING.
If you want your wine carbonated, dissolve one cup of white sugar in about one cup hot tap water in your jug and trickle it as equally as you can into the pop bottles on top of the wine....put the caps on and put all the bottles in the closet or cover them with a towel to shield them from light.
The wine will be fizzy and mostly clear in about 10 days but you can drink some any time before that if you are ready. The clarity and the flavour will continue to improve for several months however. Even wine that is made from relatively weak flavoured, pasteurized and from concentrate juice will improve significantly after several months in the bottle.  I make lots of wine to try to make sure that some of it lasts that long.
You will see sediment in the bottom of the bottles, the wine will be clearing from the top down and the bottles will be very hard.
If you have carbonated your wine you must chill the bottles in the fridge before opening them or there will be a lot of foaming.
Invite me over to drink your wine
.
If you want to take your wine out with you, it would be best to decant a chilled bottle into an empty pop bottle so as to leave the sediment behind.
Rinse your empties as soon as possible for easy cleaning and reuse.
Conveniences such as a spigot for your bucket and an airlock for the lid can be added later if desired for convenience but this method requires very little investment of time, money and effort for a novice.....the world of home brewing only gets bigger from here..... this is the quickest, easiest and simplest way. Your wine should cost about $1.50 per liter depending on the cost of your juice.
FAQ
Do I have to invite Julian over to drink my wine?
Answer: Yes
Can I use other containers than a white 5 gallon bucket?
Answer: No
How will I know when my wine is ready to drink?
Answer: There is no point at which you cannot drink your wine.  If you drink it before fermentation is complete you won't be able to get drunk because you won't have enough alcohol in it yet.  If you drink it as soon as fermentation is complete you'll be able to get drunk but the wine won't be as clear nor as smooth tasting as later on.....but I drink all wine when I am ready.
Is it legal to make wine?
Answer: Yes
Will my wine be as good as Château Lafite Rothschild?
Answer: No
Will my wine be cheaper than any wine that I can buy in stores
Answer: Yes
Can I poison or make myself sick drinking my home made wine?
Answer: Not unless you drink too much.
Can I pair my wine with food?
Yes.
Will my wine be as good as cheap, store bought wine?
Answer: Only wine made from grapes tastes like grape wine. Wine tastes like the fruit from which it is made.  If you want your wine to taste like varietal grape wine you will have to start with that juice.  If you start with apple juice you will only be able to make apple wine. It doesn't mean it won't be good it just means that it won't taste like wine made from grapes.  If you do wish for good tasting grape wine then buy grape juice or a wine making kit.  The process is the same as listed here but it will cost more money.  In Canada this will still always be a lot cheaper than buying wine but in lower tax jurisdictions such as California you are going have a tough time beating the cost of Two Buck Chuck.  If you don't put too high a cost on your time and effort and/or if the grapes are free then you'll save money.
Can I put my wine in Bordeaux bottles and cork and label them?
Yes.
Will my wine taste better poured out of wine bottles?
Yes.
Can I sell my wine?
No.
Can I give it to friends as gifts?
No.
Can I give it to my enemies?
Yes
Can I cook with it?
Yes.
Can I clean floors and other household surfaces with it?
No.
Can I burn it in my car?
No.
Can I pass a breathalyser test after drinking a bottle of my wine?
No.
Is there any risk of clothing removal when drinking my wine?
Yes.
Is my wine flammable?
No.
Will my wine "go bad?"
No.
Will drinking my wine get me pregnant?
Possibly.
Can I drink my wine when I'm pregnant?
No.
Will drinking my wine cause riots?
Possibly
Is my wine suitable for hand to hand combat?
Yes.
When should I make more wine?
Now.




Friday, May 20, 2011

JULIAN ON JERKY

There are some good reasons for making jerky at home.  Of course a major component of DIY projects is saving money.   Making a high quality product is also of major concern.  And by doing things ourselves, we have more control over the ingredients and practices involved in the process thus possibly leading to a product that meets our personal desires and a healthful product.  Regarding jerky, the process is relatively simple and safe, the results can easily exceed commercial products and with attention to detail and methodology, some money can also be saved compared to the price of commercially available jerky.

 Jerky meat is expensive! That's one reason why commercially made jerky is well over $50 a kilo.  What is the best way to get top quality jerky meat at the lowest possible price?  Buy more  meats when they are available at sale prices. If you, or if you know someone who hunts or fishes, take full advantage of a bountiful harvest or gifts or barter opportunities.  When you get large amounts of meat, do your slicing immediately and then freeze it in batches of the size that will fit your marinating bowl.  (For freezing fish especially, see my article The Salmon Are Here....Now What?) Then when you want to make jerky, place the lump of frozen slices in the bowl and pour the marinating spices over it and leave it in the fridge until it thaws and can be mixed. Then dry as usual.  

Try to avoid putting liquid additives into your marinating bowl.  Firstly, most of these will be poured down the drain.  Secondly, all the remaining moisture will ultimately have to be dried in the oven.  There is plenty of moisture for marinating purposes already in the meat and you will find some of this in your marinating bowl the morning after when the salt has drawn it out.  Soy sauce and Worcestershire sauce have excellent flavour but are very dilute.  Dried soy flavour would be a better choice if it is available but not if it is more expensive than ordinary soy sauce.  Worcestershire sauce is mostly malt vinegar but I like the taste as well. 

Leave your marinating bowl uncovered in the fridge.  This will start the drying process as soon as possible.

While the combination of ingredients in the marinade does affect flavour of course, and you will make adjustments for your taste as you gain experience, the main object of the exercise is to evaporate the water out of the meat.  Meat is over 75% water and almost all of this needs to be removed.  If you dry your meat with no additives at all it will still taste great!  In traditional times, when the only purpose of making jerky was to preserve meat, the only additive if any was salt.   Increased salting will lead to reduced drying times and greater preservative qualities but it will concentrate salt in the final product and may be more or less desirable to your taste buds. 

 That's another reason why jerky is so expensive.  Like so many foods, you are paying for meat that is mostly water and which literally vanishes into  thin air and IS money down the drain.  I'm a big fan of saving money but I like to pick my battles.   In my blog Tax Free Booze in the Great White North, I rant on and on about how easy it is to enjoy huge savings when making homebrew...the essential point here is that when making homebrew, one isn't beating the industry price, one is beating the GOVERNMENT PRICE.  No matter what we do to our jerky we won't be able to to beat commercial makers by very much because there's not much tax on food in Canada.  But we can avoid the additives and preservatives found in commercial jerky that we don't want.  So is home made jerky cheaper than commercially made jerky? The short answer is yes it can be.....but only slightly.  If one shops for meat at the lowest possible sale prices, doesn't drive too far to get it, buys and uses additives and packaging frugally, air dries his jerky or at least uses a 110v convection oven  AND doesn't put a high price on his labour then he can beat the price of commercial jerky.  

These guidelines form the basis for all my jerky recipes including beef, pork, salmon, turkey etc.

Directions and Basic Recipe


  • 2 pounds beef round, brisket, or whatever lean is on sale....the less fat the better.  
  • cut it into thin strips as thinly and as evenly as you can... .slight freezing and a thin sharp knife help but don't worry.
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • for fish jerky, either leave the skin on or slices should be around twice as thick as for beef to avoid crumbly jerky
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika and or  chili powder, paste or any or as much hot spice as you like.

  1. Place beef strips in the bottom of a large bowl. Pour all ingredients over beef. Mix to assure all the meat is evenly coated.  Marinate, uncovered in the refrigerator  overnight....longer is fine if you don't get to it right away.
  2. Arrange the meat strips on a wire rack or perforated tray of some kind and put it in a 70 degree Celsius (158F) oven and place a foil lined tray underneath it to catch the drips.  In a conventional oven leave the oven door slightly open.  Dry at least 4 hours then turn the slices over and continue drying until the desired texture and colour is achieved.   Store in an airtight container or resealable bags.