Any winemakers out there?

hippie: you may be on to somthing here. let us know how things turn out. paul

Ok. The 8 pound butt went in last night at 8pm on 250*. I slathered it with mustard first, then I threw a rub together and put it on thick. Got it out today at noon (16 hours) at 204*. Wrapped in double HD foil and double towels and rested in a cooler for 3 hours while we cleaned house. We pulled and my wife made cole slaw and we had it on hotdog buns, no sauce. My wife said it was the best BBQ pulled pork she ever put in her mouth! I don't know if the wine-soaked french oak made any difference, but it was the first time I used mustard.

hippie: it had to be the wine,did'nt it? the mustard is mostly to hold the rub and will not leave much flavor. what kind of wine was it? i have some concord from last year that come out i little dry for me,but good enough.i may have to give this a try. paul

Read the post again, Paul. I didn't use wine, just the french oak cubes from out of the Scuppernong wine.

Try this winemaking forum:

http://www.winepress.us/forums/index.php

Don't just go and read and sneak around. Sign up and introduce yourself and join in.

Sounds great guys. I've done a number of batches of home brew and the wife is wanting to do wine, so I think she'll be trying that this summer.

Smokin'

algareta berry is a fantastic wine so is prickley pair, they are both in season soon.

Here is where to get the best advice and deals on a beginners winemaking kit:

http://www.finevinewines.com/products.asp

Put a 9 pound packer brisket in the smokette yesterday at 11.40 am on 200* with 3 oz. of toasted french white oak cubes out of my '04 Muscadine wine which was racked yesterday morning and tasted and found to have plenty of oak character. The brisket hit 195* at 1 pm today. 25 hours, 20 minutes. It is wrapped in double HD foil and double towels and in a cooler. Today is my birthday. The wife has a big pan of baked beans in the oven with leftover pulled pork added. We are also having slaw and smashed tators. After that, we will have triple chocolate cake and chocolate icecream. I will wash it all down with a bottle of my '03 Blackberry Nouveau. Sending Okie a pic to post so all will know what I mean by white oak cubes, meant for wine.

Yeah......but where did you get the barrels?

Hippie,

You convinced me, I�m going to steal a bottle of my wife�s white wine and soak up some 2 oz oak chunks with it. I guess its soaked when the wine goes away and the wood chunks looks soggy. If any mold gets on 'em I'll just burn it off. This will be easier than making wine for my last effort making beer left 18 exploded bottles in the utility. What a mess!

Smokemullet

Smokin, If you just want some grape must or want to see what the oklahoma wine growers have as far as soaked wood try the oklahomawines.org site.One of my favorite wineries is the stableridge .It is in Stroud just a few miles off Turner Tpk.They are very nice.The site had addresses and phone numbers for all the wines and juice makers.

No barrels. The oak cubes simulate barrel fermentation and/or barrel aging.

mullet, just learn to make wine and use the oak from the wine after it becomes waterlogged and sinks to the bottom of the carboy or after you feel it needs to come out.

I think some used wine barrels might be good to tear down and chunk up for smoking. All wine barrels are made from white oak grown in cold areas so the grain is tight and either French, Hungarian, or American. They are toasted inside to varying degrees and are past their usefulness when no more oak is leached into the wine at which time they are soaked up with various vintages for years.