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A neighbor/work friend of mine got an Ooni Karu 16 for an xmas gift. He tends to use the propane fuel source and runs it way lower than the 900* "regular" cooking temp. My only comment on the heat under the stone is this...if you can have an air temp above the stone a couple of hundred degrees...

My indoor oven hits 525, but actually drifts a bit higher. I have both a stone and a baking steel, found I got the best temperature at the bottom of the oven with the steel (can hit 565 at times). So I put the steel on the bottom, the stone up top (same one I use in the KettlePizza, its...

Really nice day out, low 60's, perfect sweatshirt weather. Also nice day to attempt some outdoor pizza cooking. Haven't used the KettlePizza for a while (usually hang it up during the colder weather). Got it set up and had the stone at 875*F in the back, 720* in the front. With the huge chunk of...

I add some sourdough discard and it adds quite a bit of flavor. Just make sure your thermometer is adjusted, normally dried yeast gives up the goat around 115*F, FYI. I'm sure the flour that the yeast is mixed in tempers the temperatures at bit.

Those cats aren't too bad, but if the dog is a large breed they kinda hurt, lol...

Bagel time, new recipe, same day NY style w/high gluten flour. Browned up really nice in 450* oven. There was no egg wash applied...

Lunch time! Temps in the high 40s, but no rain, fired up the grill for a cheddar bacon cheeseburger, yum! Pork butt cruising at 185, wrapped at cap split around 162, will be ready way in advance of dinner. Will rest wrapped in a towel in a cooler for a few hours. Yard smells like bacon!

Nothing like waking up, rolling over and realizing.... you've gotta get out of bed, you've got a nice butt that needs rubbed!

Varis, you need to switch up every now and then and drink the Negra version, add some good trace elements to your diet....lol.

Jim, you know the answer to solve all of this, keep making your own RR! Love the old cooler, lol!

Morewine sez this: Cubes have a longer contact time than traditional chips do, which make them better for long-term aging of wines and beers. Also, longer contact time means longer extraction of flavors (3-6 months), which leads to a more complex combination of flavors. Chips are usually done...

Fred, I checked it on some wines I knew what the pH was when bottled. It's in range, wondering if the pH took a hike because the must was frozen for a time before I fermented. @ibglowin thought that could happen via potassium extraction from the skins, plus the MLF might move it higher as well...

Finally moved the Cab Fanc today, an unexpected harvest of diamonds.... I need to take a sample up to @jgmann67 , my pH meter is showing a crazy high number (4.30). Definitely have it pretty well sulfited, may have to continue that as there is little hope of lowering the pH at this point. This...

Home alone with the doggie. Whipped up a sourdough 00 pizza crust last evening, was left out at room temps all night/day. Incredible flavor, easy to pull, loved it! Cooked inside, steel had a 565*F reading, finished it on top on the stone using the broiler. Bottom of the crust had some nice dark...

I'd just add the whole package, unless you have another wine to pitch the rest of it in now. I don't trust storing it once I've opened the package, so why throw what's left away, or pitch next year and have to re-innoculate with another package if it doesn't work? Unless I'm way off, more of it...

And Rocky, I raise my glass of wine/beer to you! I hope to still be posting at 81! Thankful you are still around here!

I remember that magazine, I think we used to print it in the early 90's!

Get the highest generation of the version of CPU you get, especially with an Intel processor. My last build lasted almost 10 years and still runs circles around my PC at work (which was a dual core Intel), it was a 2 core AMD Castillo black, I kept it to run ubuntu on it for a cheap music...

Guess I never realized they had juice. Always looked at the website thinking I was gonna plant 20 or so vines in my backyard. Most of the local vineyards around here ordered their vines from them. Gave up that idea in 2015 once the lantern flies started spreading. Spent some time scaping egg...

If you drink some of what's left over in the carboy, betcha you'll fall back to sleep, lol!