Lawn wine?

[simkin]

Odd idea maybe, but was wandering down to ASDA to get juices and smelt that fresh-cut-grass smell and an idea occurred to me. Has anyone out there used cut grass in a brew? I got home and ate a blade of the juicy fresh grass in the garden and think it could add a lovely dimension to a wine. If nobody's tried then I will break new ground and mush some up myself :grin:

 

[oldbloke]

What could possibly go wrong?

 

[sam.k]

Cows eat grass, cows have terrible wind.
We drink homemade booze, we can suffer from terrible wind and poo poos due to this.
Imagine mixing them together...

What could go wrong.

 

[simkin]

You're right, oldbloke. I will give it a go tomorrow Wind-wise, I think cows' intestines host bacteria that cause the methane. You're both right. What could possibly go wrong? :?

 

[oldbloke]

Of course, all the major grains we use as staple foods (and brewing bases) were grasses once. If you like the flavour of a few blades chewed up, maybe a wine would work.
I'll let you try it first though

 

[simkin]

Good point. Wheat, barley, rye and numerous other crops are grasses, as well as bamboo! I will get one started tomorrow and let you know. I guess the issue will be getting the best flavours from the grass and not too much sharpness. Thanks to sun and rain the grass in the garden is juicy and new so should be the best possible for that tang. A kitchen knife to cut, then bruise and quickly boil is my approach tomorrow, then add to a basic pineapple WOW, upon the lees of a WOW I rack tomorrow, and let's see . . . . Taste testing against the racked WOW will provide feedback on grass wine :)

I hope it will be mowst successful . . . . not too edgy . . . not a forelawn venture . . . . not too left field . . . . not a sod to clear . . . easier to pitch the yeast . . . . turf to stabilize . . . . . . . . No. I'm done

 

[matjam]

Isn't fermented grass ... silage? And silage effluent is ... :sick:

 

[oldbloke]

That's a bacterial fermentation though.
I think.

 

[Tim_Crowhurst]

That's a bacterial fermentation though.
I think.

Correct. Hence why Old Rosie smells of farmyards.

 

[simkin]

Well, a very large pan stuffed full of lush fresh cut grass and some water was brought to boil then left off the heat producing a quite richly green liquor. Added to a WGJ/pineapple WOW.

Bottled today. Have a cold so cannot really taste anything at all presently but I will give a chance to for me and the wine to recover and do a side-by-side taste test with a non-grass WGJ/pineapple WOW next weekend. Think I can detect a bit of edge, but I am so clogged up could be imagined. Most I can tell is that it is not horrible :)