Bottled (24) 325ml and (12) 750ml (from 5 gallons) at 16% ABV on 11 December 2012.<\/p>\n
As my first batch<\/a> of garlic wine quickly started to dwindle, plans were put into motion to do the second batch… \u00a0I wanted to do something a bit more subtle, so I essentially stretched out the first recipe from 3 gallons to 5 gallons. \u00a0The result was a drier and lighter wine — but still, at its essence, garlic.<\/p>\n A friend was having a going-away event at a fancy local hotel’s lobby. \u00a0As a gift, I gave him a bottle of Garlic II and (I think) a bottle of apple<\/a> wine. \u00a0Certainly, the garlic wine was the one that caught his eye, and soon he asked the waitress for a corkscrew and some glasses… \u00a0The waitress and the (unseen) bartender were also very curious, and asked if they could have a sip as well. \u00a0Not much later, the bottle was empty!<\/p>\n While this batch gets high marks for sipping, it’s also still very good for cooking — salad dressing, stir fry, etc.<\/p>\n","protected":false},"excerpt":{"rendered":" Bottled (24) 325ml and (12) 750ml (from 5 gallons) at 16% ABV on 11 December 2012. As my first batch of garlic wine quickly started to dwindle, plans were put into motion to do the second batch… \u00a0I wanted to …<\/p>\n