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Hmmm....Looks like you need a stand too. Don't think that chair will survive more than a few turns of the handle.

Rocky, Will look for boneless rib. Here is recipe: Jalapeno-Pineapple Salsa with Pork Loin Makes enough for 4. 1 pork loin 1 Pineapple peeled and sliced into rings (1/2" thick) 1/4 cup Red onion 2 tbsp Lime Juice 2-4 Jalapeno Peppers (depends on your heat tolerance, we tend toward...

Must be a Multi-Fit stopper but which one?? The links above don't return anything.

Wendy will only eat Filet Mignon and I have to still remove any traces of fat. Typically I get NY Strip. But will eat any red meat that looks good in the meat locker at the grocery or the meat market.

Will ask Wendy for recipe. Currently on the road in beautiful Virginia. (100 degrees here!!)

I just did this (2 months ago??). I agree the volume is HIGH! Was really careful with the stirring. I think i made it tougher on myself (first racking) cause i did not use the bag. There was alot of sediment. But, it is really tasting good.

We currently have 2 Jalapeno, 1 Ghost pepper and 5 Tomato. Love to marinate steaks with jalapeno, onions, spicy Montreal seasoning and grape seed oil (about 2 hrs in ziplock) and then onto the grill. Nothing better!!!! This is Wendy (wife) when we sometimes get too much jalapeno. I...

A good Zin is great with spicy food. We do a Jalapino-Pineapple salsa with pork loin. You get the sweet then the bite. We ALWAYS eat with a bottle or two of spicy Zin.

George does ship!!

I suspect this is a bad idea. The objective of the carboy is that the air contact is minimized. In the bucket you have a 13-14" diameter that is all in contact with the air. Once in the carboy you have 2-3" diameter. While the yeast is working (in primary) you have a cloud of CO2 gas above...

Send some to Atlanta. Was 95 degrees here today!!!

I consider that the bonus bottle!!

Hmmm...two bags are better than one??

COME ON!!!!Someone has to take the time to find the 16000 post!!! (I have had too much wine tonight to do it)

John, Best advice I got from this forum is don't be in a rush. Best to 'forget' about the wine for awhile and then bottle it once you 'remember'.

I have made a bunch of the All Juice Cabernet Sauvignon. This is my "go to" kit when the number of bottles in the rack is running low. Always drinkable.

I got some from my local home brew. When I picked it up it was already bubbling away. 10 days later both (Cabernet and Merlot) are about 0.95. Just transfered into carboys. SMELLS GREAT!!!

A bit of work a nice reward Mosti All Juice Cabernet started about 5 months ago. Bottled 5/4/2011

All I did was assemble it and use it other than adding the footies to protect the floor!