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Cheers for that posting. That is the way I have been thinking …

Same technique. I used to ferment on the pulp then press through a strainer. But over the last two seasons I’ve moved to grind, pectinase and k meta soak then press. Now I at least have a more accurate idea of the characteristics of the juice as I ready it up for fermentation.

i solved my issue by buying a reasonably sized colander, then I butchered and mucked around with it and by turning it upside down I created a good sized clear area over the inlet to the spigot. because the colander is in the upside down position - any skins etc are sluffed to the side leaving...

haha you’re fast. Very good. Yes her bazooka's look just as fleshy as 'sour-grapes' lamb chops. Just remember that technically they are just bags of fat, but they look good.

What a lucky girll. She’s got a bunch of old drunks salivating…

yes that foxy aspect of Concord grapes can be off-putting. But it seems to dissipate with time (7 to 10 years) and if you added a reasonable amount of oak in primary it will complex and build more character, suppressing over time that dominanot concord flavour. Just be prepared to quaff a couple...

The provocative chef. Cooking and recipe design is not her only asset. I wonder what she's like when degassing her must.

Crickey they are big chops. you must have some pretty big sheep over there.BTW you are eating well when I look back over this thread. Good to see we all enjoy our lives and that eating enhances our quality and experience…

can I enquire about your timeline. How long in carboy - how many rankings - how long before bottling and how long in bottles before releasing to your friends. Cheers

Every autumn I make a lot of sparking cuvee from my Bartlett pears. I use 10 grams of sugar per 750ml bottle. However of late I’ve decided I can make less mess by using carbonation drops ( dextrose - that is often used by beer makers). Each drop is 5 gms of dextrose - hence 2 drops per 750 ml...

I think you should buy a few glass or food grade clear plastic carboys and rack now. But if you are not keen on that then leave for a couple more weeks. Rack then rack again before bottling. Don’t forget the k-meta - but as you are planning to consume over Xmas, maybe just half the normal dose...

Interesting. Based on your comments I've just ordered this kit. Did you make it straight up or pimp it up slightly to enhanced flavours. Cheers

This is where I live. Overlocking Wellington harbour (NZ) - for us Spring has just sprung. Incredibly placid weather yesterday, today and hopefully tomorrow. I know we will pay for this.

I forgot - I also cut up a round of dried figs and add that to the fermentation. Pre- soaking the cut figs In some boiling water and add that on top of the pears ( that are thawing ) in the fermentation bucket. It adds a goodly amount of nutrition for the yeast and helps with colour development...

Hi, re the ripeness of the pears. Just one thing you need to be aware is that pears ( and in particular this type) ripen from the inside. So it is very easy to miss the exact moment of ripeness. And you can end up with a pear that looks perfect on the outside but is brown and mushy in the...

Yes they are Bartlett pears. In countries outside of the US they are know as Williams Pears or their correct name ' Williams Bon Chretien'. I have a large tree out back and harvest over 80 kg of pears from them each year. The pear by itself is quite neutral in flavour so i normally blend in a...

Yep - this does sound like a very refreshing summer beverage - I’m following also. Good luck with your project.

I share my sizeable basement area with a washing machine along with some other laundry related devices. Anyway - the enitre basement has an excellent 'garage' carpet. Which makes it very easy to clean up any spills if they occur. But the best thing about my location is a good size stainless...

interesting. I live in NZ and can’t for the life of me get my hands on any PN juice or grapes locally. Ive found a general level of disinterest and dislike my a number of growers when I’ve made pleasant inquiries about getting my hands on either the berries or the juice. Looks like I need to...