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WCU - Western Carolina University Publications

Western Carolinian Volume 58 Carolina Capers Special Issue

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Item 1 - Western Carolinian Volume 58 Carolina Capers Special Issue
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Western Carolinian Volume 58 Carolina Capers Special Issue

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Item 2 - Western Carolinian Volume 58 Carolina Capers Special Issue
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Western Carolinian Volume 58 Carolina Capers Special Issue

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Item 3 - Western Carolinian Volume 58 Carolina Capers Special Issue
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Western Carolinian Volume 58 Carolina Capers Special Issue

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Western Carolinian Volume 58 Carolina Capers Special Issue

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Western Carolinian Volume 58 Carolina Capers Special Issue

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Western Carolinian Volume 58 Carolina Capers Special Issue

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Western Carolinian Volume 58 Carolina Capers Special Issue

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Western Carolinian Volume 58 Carolina Capers Special Issue

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  • us PAK-N-SHIP CENTER What a winer! WCU senior knows the art of making wine Danell Moses 326 W, Mali St. Harold's llllllililllp8 Plaza Syr 586-5821 Assistant Editor One way to enjoy the holiday season is to throw a party and celebrate. Most people would go to their favorite local beverage center and purchase their favorite thirst quencher. WCU senior, Mike Mooney has a different approach. He makes his own wine to share during special times. Mooney said he became interested in learning how to make wine from his now 83 year old grandfather. "Grandpa wanted to hand down the tradition, so I volun-. teered," said Mooney. Although the process is not very involved, it does take a long time. Six months is the fermenting period, but the longer the wine ferments the better it tastes. The first step is gathering the grapes needed. It takes about 4 bushels of grapes to make 50 gallons of wine. "First, you pick the grapes. Then you pick more grapes. Then you pickeven more grapes! Ittakesalotof grapes," explained Mooney. The next step is crushing the grapes. "No, I don't stomp on the grapes with my bare feet! I have a mill you pour the grapes into and it crushes them for me," he said. This process does not crush the hulls or seeds, however. They are left in the wine for the first two weeks. "You leave the hulls and seeds in there for the first couple of weeks because that is where most of the nutrients, good taste and most of the color come from," he said. Next Mike Mooney Pholo by Laura Adams "Grandpa wanted to hand down the tradition, so I volunteered." movies! Ifl had theequipment though, I could put it in bottles instead of barrels," he said. Mooney makes his wine from muscadine and scuppernong grapes that his grandfather grows athishome. However, he does occasionally experiment with other types of flavors. "This latest batch of wine I made, I didn't have enough grapes so I used some kiwi in the wine. I don't know how it's going to turn out, but when I sampled it not too long ago, it was pretty good. So in another 4 months or so, I should have a bottle," Mooney said. He also said that this type of wine is mainly for after dinner, because if one tried to get drunk on it, "it would hurt you bad!" Mooney is a philosophy and psychology major who will graduate in May. In addition to making wine, he enjoys doing screen printing of T- shirts and tie-dying. Also, he is in the process of building a mountain bike Mnnnmrrtmmo.K • • —7 K*«^oa ui uuiiuiiig a mountain D1KC MoI?ZtZ\ JU1Ce and P°UrS U frame witJl ful1 suspension. He does into a barrel. "You have to use a barrel that you can't see through because sunlight will hurt the wine," he added. "After two years, preferably, you can put it in a jug like you see the old hillbillies drinking from in those old Mooney explains. not watch television and says maybe that is why he does so much else. "What I do is print something on aT-shirt, put the T-shirt on, go drink some wine, then ride my mountain bike through the woods! Lifeisgood,"
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Western Carolina University Publications

The Western Carolinian is Western Carolina University’s student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolin...

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