I'm running dangerously low on red wine leavings (also known as dregs or lees). Andrei spent a good portion of the morning calling wineries trying to find out where I could acquire more. One place had just gotten rid of theirs for the year, and only did white wine anyway; a bunch of others weren't answering their phones; and another had no idea what we were talking about. (Doesn't give me much confidence in their wine....)
Anyone have any bright ideas? I know wine leavings are used in cooking other things than Cakes of Light - they can't be *that* impossible to acquire around here.
Comments
Two suggestions I have for right now are:
- http://tinyurl.com/4xh36m
- talk to a local homebrewer (such as myself) who is planning a batch for Midsummer, which means leavings will be available by the end of July.
Winemaking at this point == yet another hobby I don't have time, energy, money, or space for!
We have been doing the port reduction method. Kinda sucks.. but we don't really know what else to do. ACK.
http://www.bewbc.org/index.php?option=com_...&Itemid=101
more info here:
http://www.winepress.us/forums/index.php?showtopic=26423&pid=276969&st=0entry276969
It is a pretty small dose of yeast, but with all the honey (sugar! yummies for yeasties!), rising is possible.
Which brings up this question: if these are "cakes" of light, why do we make them like "cookies?" If Crowley intended "cookies," he would have called them "biscuits of light" (as the word "cookie" comes to American English from the Dutch, and Brits call a cookie a biscuit).
The problem would be then to get it to you.
Did you read
http://princekermit.livejournal.com/433360.html