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On the news last nite said over 500000 of them here now. Looking for more next week. They do flyovers most days, take pics and do the counts from there. This is over about a hundred mile stretch of the Platte river. Lots of birds here now. Arne.

The annual sandhill crane migration is in full swing. They stop here in central Nebraska to tank up on waste grain and it is their breeding season. I know gasoline is high, but you can drive around and see thousands of them. Take I-80 to Grand Island, go south to Doniphan. Turn right at the...

Actually checked the temps yesterday and it was in the mid 40's. Still fermenting along. Knew it would ferment, but was planning on the basement warming up a bit,, not having this cold snap come thru and lowering it. Been doing the wine making thing a long time, but this is a new one on me...

Just got done fermenting a batch of backyard grape. Some off my catawba vine, some from a friends vine of some kind and another from the neighbors unknown vine. Fermented down rather quickly but had the fermenter upstairs so it took advantage of the warm air. Done fermenting and decided to...

Actually dawg has done a great job of explaining making a batch of wine. Now if you have any questions about this (and you most likely will) come back on here and ask or pm (private message) dawg. Hope you have great luck with it. Arne.

This all comes down to do you like it? If so, drink away. If not, you have the option of doctoring it til you do like it or get rid of it. It is a great hobby and we make wines that are up there with the best of them and on the bottom of the the list.. As long as you like what you have made...

Happy New Year. Least it mite be when you wake up. LOL, Arne.

Me thinks there ought to be a tasting at Dawgs house. Arne.

Cold would probably do it, know for sure using too much of it will wind up with crystals inside that are absolutely the devil to get out. Arne.

You are making wine over nice floors? A quick hint, put a pan of some kind under all your carboys. Not for if they overflow but when. A big plastic bag works too, just sit the carboy on it and kinda pull it up a little around it. Arne.

Glad to hear you are coming out of it. Been thinking about you. Take it easy and get over it. Arne.

Lol. Lived in Puerto Rico for a couple of years when I was in the Navy. That cold started down there if it hit 65 degrees. You would be suprised how heavy coats were hidden in the closets down there. Felt pretty good to us, but those folks were freezing. Arne.

Gee, 29 degrees. Let you go down south and you forget what cold really is. Hope it warms up for ya soon and take care of those critters. No fun when the conditions get miserable. Take care, Arne.

If making jelly from the leftovers, anybody have problems with it jelling? We tend to have it full of pectic enzime and that is supposed to get rid of the pectins. Just wondering. Arne.

Good to hear. Stay safe. Arne

You should be ok as long as the pits are intact. The wine will probably start out bitter, but with time it mellows out. Think you should end up with a fine tasting wine. I have made many batches of pie cherries. They all have been good, the ones without the pits taste good long before the...

I have made many batches of sour cherrie over the years. Ferment on the pits and it almost always comes out bitter. But, the bitterness will usually go away with time. Not to worry. I have been pitting the cherries for many years now. The bitterness does not come thru with the pitted...

really want to get it going in a hurrry?Like the origional recipe said, rack another ferment off the lees. Put your ingredients in with the old lees. Get the temp. up between 75 and 80. Shouldn't need any new yeast. Should be fermenting in less than 24 hrs. If you use lees off a strong...

Biggest problem will be getting it to start. If you can warm it up to the mid 70's or so to get it started, then it should keep on fermenting at 60. Will be a little slow but given time will finish out. Arne.

At least that way you don't have to worry about it aging. Wouldn't hurt to have a nice big steak in there along with it. Arne.