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Multigrain loaf. Whole wheat flour, buckwheat flour, unbleached flour, millet,flaxseed,pumpkin seeds and honey. Directions said bake at 500 for 30 minutes. Need to turn down temperature after 15 minutes.

Bob, not indefinitely but maybe several months. Have a health issue that needs attention. Thanks for the reply, Bakervinyard

I received my FWK about a month ago. I refrigerated it right away. I won’t have time to make it anytime soon. Can I freeze it now? Thanks, Bakervinyard

Home brewed IPA in the glass. My son brewed it. I helped him bottle it 2 weeks ago. I told him I want to make a batch for myself. He made it from scratch. He didn’t write down any notes down. He’s a scientist IRL and didn’t write down notes ? Go figure! In the back ground we’re cooking a...

Paul, Bernard, thanks for all your feedback. I can live with a ABV of 15.9% thanks, Bakervinyard

Paul, it’s a 3 gallon kit. I was looking at the sg readings and I calculated the alcohol as 16.25%. This is what I did. Initial sg was. 1.120. Fermented down to 1.017 1.120 minus 1.017 is o.103 times 131 is 13.49% added chaptalization pack sg was 1.028 fermented to final sg of 1.007 1.028 minus...

Paul, Bernard, the amount of the chaptalization pack was 400 gr.. The package didn’t specify what actually it contained. To me it looked as though it contained “sugar” of some sort. Whether it was dextrose I don’t know. It also looked like there may have been some yeast nutrient. I’m guessing on...

Paul initial sg was 1.120 fermented down to 1.017 after I added the chaptalization pack, sg was 1.028 final sg was 1.007 I posted the wrong initial sg at 1.020 sorry for the confusion, Bakervinyard

I’m at a loss! I need help calculating the alcohol percentage on my Chocolate Raspberry Port. int. Sg was 1.020 chaptalization at sg of 1.017 after chaptalization sg of 1.028 final sg was 1.007 can anyone chime in ? Thanks in advance, Bakervinyard

Brian, thanks for the reply and I really like your detailEd notes. Bakervinyard

Thanks for the reply’s. I’ll follow the directions and then fortify it with brandy. Mekpdue, what was your final ABV ? Bakervinyard

I started a Chocolate Raspberry Port last weekend. Looking at the directions they are different then the last kit I made 10 years ago. Now it’s says to add all the chaptalization pack all at ounce. Last time I added it in3 stages. Anyone have any comments? I’m thinking going with 3 stages...

My daughter opened this Friday night. It was a gift she received years ago. Considering how old it is wasn’t terrible. Would have loved to tried it in its prime. Bakervinyard

Bottled my Island Mist Cranberry. Added 60 ml. Of Cranberry concentrate before bottling. Nice cranberry flavor ! Bakervinyard

I‘ve tried making “sparkling“ blueberry and peach wine. I took 3 gallons of blueberry, didn’t add the sorbate and added 3 ounces of sugar, stirred, bottled in beer bottles. Put in a dark closet, waited 6 weeks. Wasn’t bad at all. It was better as it aged. Same process for the peach. When...

First of the season! Pumpkin Martini.

Went blackberry picking today. First time ever. Son-in-law is going to make blackberry jam tomorrow.

Yeah this year seems to be good clamming. I’m going Wednesday with a neighbor I’ll let you know how I make out. There are some beds closed for seeding.

Bstnh1, I have a townhouse down Cape Cod. it was really productive Saturday morning. I went last Wednesday for an hour and forty minutes and only got 32 clams.

This wasn’t dinner but my appetizer. I went clamming this morning and got my limit in 2 hours. I steam on my grill in white wine.