That is probably the worst movie/history pun crossover in the entire internets. Anyways, we have wine!
First you gotta sanitize those bottles. We may be making Roman wine, but we don’t need Roman germs.
Then you make your boyfriend put the carboy on the counter for you.
Once you siphen into the bottling bucket (best money ever spent, ever deal with bottling out of a carboy? Ung.) separate off the small batches of infused wines. Here is the Retsina with pieces of pine resin in the bottom, and the Rhosatum, with dried roses in a bag infusing in the pickle jar. These should be bottled by the end of the month. Pliny says to leave the roses in there for 3 months, but I’m assuming he meant fresh. I’m using dried, so I’d rather monitor what this is going to do and the flavor I’m going to get before creating a mess.
I also separated my portion off for the Conditum Paradoxum, the spiced wine from Apicius. After gathering my ingredients, it all went into the pot for an hour on low heat to steep. The pine resin melted fast, which got me worried, but it was fine.
Once that was infused with the rest of the wine, it was strained and bottled. Here is the Conditum in the bottles next to the unaltered muscat wine I made.
So, being the brave soul I am, I tried the Conditum in the period style, using warm saltwater to dilute it, as the straight liquor is extremely sweet.
From Familia Annae to yours, EU!