"Water Into REAL WINE" by John Keyes
Posted: June 27th, 2013, 1:09 pm
The greatest disadvantage to the typical variation of this routine is that the beverage is either toxic or vapid to the taste.
Here we have a means (two methods really) of producing potable wine.
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The ancient or 'traditional' version of the miracle (reminiscent of The New Testament), involves grapes that are crushed in a rain barrel. "Water" is poured into the barrel to mix with the grapes, after which the concoction is poured into an amphora or a carafe, evidently dyed a deep reddish purple. But--it may be served and enjoyed by the crowd!
I made a very poor quality video of the entire routine if anyone wishes to follow it for educational purposes:
https://www.youtube.com/watch?v=ZKEn2doLKJo
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The modern approach is to pick up a bunch of ornamental PLASTIC GRAPES from the centrepiece of a dinner table or a sideboard and drop them in a clear glass pitcher of "water" and crush them with a wooden spoon or similar implement. The "water" changes colour right before the public's eyes, gradually becoming tinctured until it is dark red. Likewise, the wine may be sampled and even judged by the guests in attendance.
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The secret is in the fact that the "water" is actually WHITE WINE (I prefer to use a white Rioja, or a white Burgundy, but--in a pinch, you might manage with a Soave or a Chablis. Try to avoid really distinctive white wines such as Chardonnay or Sauvignion Blanc, as the flavour might suggest the answer to a connoisseur).
The dye is BEET POWDER, which may be obtained from any health food store. It gives just the right shade, and more importantly, it lends an earthy quality to the white wine which so nearly mimics the nature of red wine (in its savour as well as its texture, right down to the 'dregs') that even an expert is unlikely to suspect that it is anything other than a red wine.
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The procedure for the traditional method is to conceal the beet powder in the concave lid of the amphora. When the lid is passed over the rain barrel in order to stop the amphora, the contents may be surreptitiously added to the white wine in the barrel. After swirling the mixture about, it may be poured into glasses for imbibing.
As for the "modern approach" (which is much sleeker and more efficient), all you need to do is to buy a bunch of plastic grapes from a department store (like Walmart) and slit a number of the hollow spheroids with a razor blade or a box cutter (ten or twelve should be sufficient, but--it depends on how much "water" you are intending to dye). Fill the 'grapes' with beet powder by opening them as you would one of those flat ovoid coin purses that banks used to give away to their valued customers.
Carefully wipe off the excess beet powder, but--do not rinse with water! Place the prepared bunch of 'grapes' on a table in full view prior to the festivities. Chances are that no one will be stupid enough to try to eat the plastic fruit. If they do, then forget the trick.
When the supply of wine runs low after dinner, suggest that you will make some more, using your skills as a magician. Act a little tipsy as you pick up the bundle of plastic grapes and folks will think you're a fool.
You will have prepared a pitcher full of white wine (well measured so that the dye will colour it perfectly in accordance with the hue of the 'grapes'), which stands before a YELLOWISH or SLIGHTLY GREENISH backdrop, such as a mustard or an avocado refrigerator, or a wall or a curtain so decorated. This will help to disguise the true tint of the "water".
Toss the grapes into the pitcher and very little should happen straight away, as the 'grapes' shall retain the beet powder. Get a wooden spoon or spatula or pestle long enough to reach down to the bottom of the pitcher and start 'crushing' and stirring the grapes. The beet powder shall rise up prettily from the artificial fruit, much to the astonishment of the spectators.
But--when you at last offer to let them drink of the potion, get ready for a truly wide-eyed reception!
--------------------------------------------
There is only one 'caveat' to this trick. Some individuals are allergic to beets and may have a severe reaction. It is best to ask the host or hostess to gain the assurance that none in attendance are susceptible to the illness.
Here we have a means (two methods really) of producing potable wine.
----------------------------------------------------
The ancient or 'traditional' version of the miracle (reminiscent of The New Testament), involves grapes that are crushed in a rain barrel. "Water" is poured into the barrel to mix with the grapes, after which the concoction is poured into an amphora or a carafe, evidently dyed a deep reddish purple. But--it may be served and enjoyed by the crowd!
I made a very poor quality video of the entire routine if anyone wishes to follow it for educational purposes:
https://www.youtube.com/watch?v=ZKEn2doLKJo
----------------------------------------------------
The modern approach is to pick up a bunch of ornamental PLASTIC GRAPES from the centrepiece of a dinner table or a sideboard and drop them in a clear glass pitcher of "water" and crush them with a wooden spoon or similar implement. The "water" changes colour right before the public's eyes, gradually becoming tinctured until it is dark red. Likewise, the wine may be sampled and even judged by the guests in attendance.
----------------------------------------------------
The secret is in the fact that the "water" is actually WHITE WINE (I prefer to use a white Rioja, or a white Burgundy, but--in a pinch, you might manage with a Soave or a Chablis. Try to avoid really distinctive white wines such as Chardonnay or Sauvignion Blanc, as the flavour might suggest the answer to a connoisseur).
The dye is BEET POWDER, which may be obtained from any health food store. It gives just the right shade, and more importantly, it lends an earthy quality to the white wine which so nearly mimics the nature of red wine (in its savour as well as its texture, right down to the 'dregs') that even an expert is unlikely to suspect that it is anything other than a red wine.
---------------------------------------------------
The procedure for the traditional method is to conceal the beet powder in the concave lid of the amphora. When the lid is passed over the rain barrel in order to stop the amphora, the contents may be surreptitiously added to the white wine in the barrel. After swirling the mixture about, it may be poured into glasses for imbibing.
As for the "modern approach" (which is much sleeker and more efficient), all you need to do is to buy a bunch of plastic grapes from a department store (like Walmart) and slit a number of the hollow spheroids with a razor blade or a box cutter (ten or twelve should be sufficient, but--it depends on how much "water" you are intending to dye). Fill the 'grapes' with beet powder by opening them as you would one of those flat ovoid coin purses that banks used to give away to their valued customers.
Carefully wipe off the excess beet powder, but--do not rinse with water! Place the prepared bunch of 'grapes' on a table in full view prior to the festivities. Chances are that no one will be stupid enough to try to eat the plastic fruit. If they do, then forget the trick.
When the supply of wine runs low after dinner, suggest that you will make some more, using your skills as a magician. Act a little tipsy as you pick up the bundle of plastic grapes and folks will think you're a fool.
You will have prepared a pitcher full of white wine (well measured so that the dye will colour it perfectly in accordance with the hue of the 'grapes'), which stands before a YELLOWISH or SLIGHTLY GREENISH backdrop, such as a mustard or an avocado refrigerator, or a wall or a curtain so decorated. This will help to disguise the true tint of the "water".
Toss the grapes into the pitcher and very little should happen straight away, as the 'grapes' shall retain the beet powder. Get a wooden spoon or spatula or pestle long enough to reach down to the bottom of the pitcher and start 'crushing' and stirring the grapes. The beet powder shall rise up prettily from the artificial fruit, much to the astonishment of the spectators.
But--when you at last offer to let them drink of the potion, get ready for a truly wide-eyed reception!
--------------------------------------------
There is only one 'caveat' to this trick. Some individuals are allergic to beets and may have a severe reaction. It is best to ask the host or hostess to gain the assurance that none in attendance are susceptible to the illness.