Have a bad macro kicking around the fridge that you don’t want to give out and you don’t want to drink yourself? Well, you could do what I do: Make a michelada.
The michelada is a popular Mexican alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in Englishas a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada.
In traveling to Mexico – which I tend to do often – I was at first disgusted by the mixure. In Monterrey, Mexico where my in-laws live they take lime juice (fresh), a little pepper, some hot sauce or maybe salsa, Worcestershire sauce, and Clamato and a light Mexican beer. Beers I have used include Negro Modelo, Sol, Tecate, Indio and some others. Corona is not allowed within city borders thank God.
Recently, major American beer producers have begun marketing cervezas preparada, illustrating the wide variety of recipes in the Chelada/ Michelada category. For example, Miller Brewing Company produces Miller Chill which is a “Chelada-style light lager with a hint of salt and lime”. Going a different route, Anheuser-Busch is manufacturing Bud Light Chelada as a combination of lager, clamato, lime juice, and salt.
I warn, you will not like this drink at first but after a bit it will take on the same appeal as margarita. You won’t want it everyday – maybe once a month – but it is a nice way to spice up a cheap macro.
Finally got down to juicing the peaches and starting the wine today. All went pretty well. We quartered then and cut off all of the brown spots before getting down to the fun.
We juiced them in a nylon bag I picked up at Home Depot, normally used for cleaning paint. It worked great until the very end when the bag tore. Luckily, very little skin made it into the juice and what was there I got out with a sterilized spoon. It was tough on the hands though and when I was done with the 2 1/2 pounds I had had enough.
After juicing just the peaches we had about a quarter gallon of fresh juice. To that we added 1 Campden Tablet, 1 1/2 tsp acid blend, 1 tsp pectic enzyme powder, 1/4 tsp tannin and mixed it up. Then we added just under 2 1/2 pounds of sugar and about 13 cups of water. (We are making just over a gallon of the wine.)
I put the wine away in a nice temperate closet and we will add the yeast and energizer tomorrow.
My local home brew shop was out of wine yeast and I turned to the Internet. A site was recommend to me so I checked them out and placed an order this past Saturday. This morning I received this e-mail:
We are waiting for a fresh supply of the Assmanshausen Wine Yeast as we are completely sold out and don’t have a suitable substitute. We expect delivery Friday and will ship your order out on Tuesday as we don’t want the yeast sitting in a warehouse over the long weekend. Any questions or problems feel free to give us a call or send an e-mail.
Beer & Wine Hobby
Despite this little hiccup I suggest you check out the Beer & Wine site here. They seem to have a pretty good selection and I am glad they are waiting to send me what I want instead of some replacement.
I have pushed back my start date to some time next week. I may have to go back and pick more peaches.
I went peach picking the other day and it hit me that a lambic would take about 10 years to make so, I’m going to give peach wine a try. It should be ready just in time for the birth of my first child. I hope to keep you updated on the progress in this new category I am creating titled: Home Brewing.
I will follow this recipe:
Peach Wine Recipe
2 1/2 lb peaches (about 10 peaches)
7 pts water
Sugar to get SG=1.100 (about 2 lb)
1 Campden Tablet
1 1/2 tsp acid blend
1 tsp pectic enzyme powder
1/2 tsp yeast energizer
1/4 tsp tannin
1 pkg wine yeast
Wash peaches, quarter, remove stones and any brown patches.
Leave the skin on and remove all of the reddish colored meat around the stone.
Place peach quarters in nylon straining bag and place in primary.
Crush peaches, extracting as much juice as possible.
Add dry ingredients to primary except yeast.
Add hot (hot tap works fine) water and mix thoroughly.
Cover and let set for 24 hr.
After 24 hr add wine yeast.
Ferment for 3-5 days (SG=1.040).
Rack into secondary and attach air lock.
Rack in 3 wks and again in 3 months.
If you can, let it age a few more months or up to a year.
If you have any suggestions please send them along. I just ordered the yeasts I need and hope to start the process by next weekend.