I've posted previously about
snake wine, which I thought sounded pretty gross, but I could understand how it was made. Snakes are simply added to rice wine. However,
Army Worm Wine is another matter altogether. Ray Reigstad says that he makes this concoction directly from army worms (they're those creatures that hang in web-like tents from trees). In other words, he's not just adding them to rice wine. He's somehow fermenting the worms themselves to produce a wine that supposedly tastes like pinot grigio or white bordeaux. Here's how he says that it's done:
As far as the process goes, I simply treated them as a combination of a fruit and a flower, after all, they eat leaves. Other ingredients include sugar, water, champagne yeast (from Canada), yeast nutrient, pectic enzymes, acid blend and campden tablets. This wine was made in Duluth, Minnesota in small batches using highly sterile equipment. It registers approximately 11% alcohol on the vino-meter.
I'm not a wine expert (though I like drinking it), but just because the worms eat leaves doesn't mean they're sugary enough to ferment. Or does it? My gut instinct (for some reason) is to believe that this stuff is real, but I'd like to know more about how it's made.
Comments
I wonder how many worms it takes to make a gallon? The poor worms! Are they alive when he subjects them to this fermenting process? Do they get drunk? Where does he get all these worms? I think PETA would like to know about this guy! Nobody is thinking of the WORMS! Don't their lives matter?! Poor little worm, crawling around, living it's life, only to end up squished together with other members of it's family and friends, it's juices cruely pressed out of it and fremented then put in some bottle with a ridiculous cartoon picture on it. It's disgraceful! And I'm suppose to celebrate this barbarism by buying a T-shirt!
I THINK NOT!!! 😠 😝
I don't like the direction this is taking....ew, again.
What instrument do you play?
Henry and Gina
Sittin in a tree
K-I-S-S-I-N-G-E-R
Now, caterpillars would have some protein, and maybe they add a certain je ne sais quoi to the taste. But I'd rather not try it myself, because I don't know where the line is between "fermented caterpillars" and "rotten caterpillars."
Well, so do koalas, but I don't think you could make wine from them either....
I don't know a lot about brewing, but I was pretty sure the basic material had to be vegetable in nature.
Glamcat, if you had ever seen a dozen or so of these worms (we call them webworms around here) infesting and destroying the trees in someone's front yard, you wouldn't have much empathy for them either. Imagine a web the size of a football, dripping hundreds of squishy green caterpillar-things. You have to set fire to the webs to get rid of them.
:coolgrin:
Posted by Hairy Houdini on Fri Jan 28, 2005 at 11:40 PM"
My cousin's (Frolic's) neighbors - I moved to Sillydelphia.
We put tape on the trees to keep those legless wormy creeps at bay. A friend of a friend told us it worked.
Well then congratulations, you trolled me. Someone help me get this hook out of my mouth...
Having seen the webby little worm bastards up close and experienced their disgustingness, I have no desire at all to consume any part of them, no matter how divinely delicious the wine in question might be. I simply cannot bring myself to fancy a sip of hooch made from one of nature's very plagues upon our green earth. I would not drink locust cider or bubonic daiquiris, either, Sam I am....
Love,
Raystad
70% Alcohol (140 Proof) Alcohol. Get your mind right.