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Forget Space Beer, Order Meteorite Wine Instead
astroengine writes "Chances are, when you pop open a bottle of Cabernet Sauvignon, you expect to savor certain aromatic flavors, or 'notes,' depending on the wine: fruit forward, perhaps, with hints of pepper and leathery tannins, and just the faintest whiff of... meteorite??? At least that's what you'd savor if you were drinking a bottle of Meteorite, possibly the very first wine on the market aged with a meteorite that fell to Earth from space. It's the brainchild of Ian Hutcheon, an Englishman now working in Chile, who thinks the infusion of a bit of meteorite gives his wine a 'livelier taste.'"
To get stoned.
Science advances one funeral at a time- Max Planck
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Hell of a slogan to introduce the coming zombie apocalypse.
It's official: oenology has veered off into gimmicky homeopathy.
http://alternatives.rzero.com/
Seriously, when the Zombie Apocalypse starts it will be exactly through doing something like putting alien soil into a beverage...
"There is more worth loving than we have strength to love." - Brian Jay Stanley
...I'm leaving. I am NOT drinking any fucking Meteorite!
I think I'll pass....we all know what happened to Cave Johnson.
Sweetest of the transition metals.
I'll stick to my pan galactic gargle blasters thank you very much.
Hagrin.com
What sort of cheese would one pair with a meteorite? I'm thinking a nice cheddar
this is brought to you by the same group of people that believe coffee beans taste better after they pass through a cat
Seriously, this guy is my hero. Now I don't have to wait around for an alien generation ship to show up, this guy is going to bring the meteorite bound, body infesting alien lifeforms all on his own. Oh, I think they call them Necromorphs... or was it Tyranids?
It's a rock. You dumped a rock into your wine.
Thank you for the description of malolactic fermentation. In fact, a nice article devoted to the details of malo would be very informative: the challenges, the kinds of flavors it produces, how it's controlled, etc. That would be great.
I guess if what you're starting with is "some attention whore dumped a rock in his wine, and it's a SPACE ROCK" a science reporter has to do something for a second sentence. So, thanks for accidentally including some value in an otherwise pointless bit of attention whoring.
At the time of posting. On BBC Two in the UK.
Having a nice drink of wine and discussing some astronomy. Ah I love BBC2.
Loving the work they have put in to encouraging people to go out there and watch the skies.
Would like to see it grow bigger, such a good series.
I knew my day would come... http://www.imdb.com/title/tt0107563/
FYI Obligatory doesn't mean "pick a random XKCD strip".
If God forks the Universe every time you roll a die, he'd better have a damned good memory.
As George Carlin once said, "if you nail together two things that have never been nailed together before, some schmuck will buy it."
FYI Obligatory doesn't mean "pick a random XKCD strip".
People who read XKCD aren't the brightest in the first place.
I love the taste of Nickel. It brings me back to my youth when I ate nickels.
Vintage 4,000,000,000 BCE (before common era).
My God can beat up your God. Just kidding...don't take offense. I know there's no God.
Have you guys never heard of comet vintages? Seriously, look it up: http://en.wikipedia.org/wiki/Comet_vintage
The quality of wine has some correlation in regards to years that have the notable appearance of a comet. There is a distinct change in quality.
I heard this is not recommended if you are prone to kidney stones. Passing a meteorite is very painful I know from experience.
Seriously...STFU. It's a gimmick and nothing more. I have been a brewer for a long time and this is just a simple novalty item. Say what it is and not something stupid like "It gives it a livelier taste!" Idiot.
...don't you mean it tastes a little... meteor?
At least pick a tangentially relevant one.
http://xkcd.com/915/
People who dont read XKCD aren't the brightest either.
what other type of "stones" they may be experimenting with... *shutters*
my mom posts on slashdot.
It's submitted stories like this that make me yearn to get to the comments. You know: start off with a few jokes... get into the XKCD shit... ALL ROCKS come from space...
[deep contented sigh] Like watching a train wreck all over again...
When the going gets weird, the weird turn pro. ~~ Hunter S. Thompson
Reminds me of a Russian folk tale where a guy convinces a stingy woman to give him all the soup ingredients by telling her that a woodsmen axe is an integral part of the recipy.
Meteorites are usually 10-20 percent very high purity nickel, a few points of other alloying metals, the rest very high purity iron. Nickel is not likely to impart any flavor, as it resists corrosion by acids. The iron will likely be passivated on its surface or etch a little due to the lactic acid, which will release iron oxides into the wine. I'd say the metallic taste of Fe3 would be kinda nasty.
I see plenty of people made jokes about this piece of news. And it's okay: I'm fond of awful puns myself.
Before going to the point, I'll just mention there's an Alsacian brewery called Meteor.
My point is about microgravity, and how it could affect brewing and winemaking. But since, despite being French, I don't know much about winemaking, I'll stick to brewing (a matter in which I've been taught by distinguished Belgian amateurs).
As any beer amateur knows, most beers basically fall into two categories, commonly called "ales" and "lagers". Ales are brewed in warm temperatures, using yeasts that tend to go from the bottom to the top of the mash-tub (Saccharomyces cervesiae). It's commonly called "high fermentation". Lagers are brewed in cool temperatures, using yeasts that tend to from the top to the bottom of the mash-tub (Saccharomyces uvarum). It's commonly called "low fermentation". Aside from those two, there are also various kinds of "spontaneous fermentations", performed by wild yeasts, the most famous of them being Brettanomyces lambicus and Brettanomyces bruxellensis, which give the Belgian lambic beers.
And my question is: how would any of this work in micro-gravity?
Another question is: how would it work in a centrifugal artificial gravity? How does Coriolis currents affect contained fluids, and how would it affect brewing?
I'm asking those questions because I've got a "hard science-fiction" setting in mind, based on solar system exploration and colonisation, with plenty of space stations, but I feel unable to just dismiss brewing questions.
Can anyone more aknowledged in fluid mechanics, biology, microgravity cinetics or space engeneering that I am share their insights on the matter?
There's nothing like $HOME
I'll bet the price is astronomical.
She's got drops of Jupiter in her hair hey, hey, hey, hey.
-1 disagree is not a modifier for a reason. -1 troll, flaimbait, redundant, overrated are NOT acceptable substitutes.