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http://www.juicedeals.com/index.html They have all kinds of deals, sometimes once a week sometimes 2-3 times a week, other times it 1-2 a month. You have to sign up for the email to see what the deals are though, they are not posted on the internet.

Since the last time I got an email from the company the peach puree that was listed was all gone. However here is the latest email with some older peach puree listed Peach Puree, 2 Truckloads available, 32 Brix, Domestic, 2008 Pack, Aseptic Pack, dark in color, Asking Price $0.24/ lb...

If you want a real good fruit blush make Julie's Strawberry Breeze.....

Ill take all that, mainly cause I dont have much of a choice, however it stands for Patrick Wayne I can only blame my parents for that one....... Im headed to the corner to cry not for punishment this time,,,,

Who says we have to follow yours, ummmm nevermind I have been cut off long enough to know better!!!!!!!!!

I will have to look when I get home but I beleive the deal was for a 5 gallon bucket or it might have been in a 55 gallon drum, but it was like 1.29 or 2.39 per gallon. However there was a minimum purchase. I will look when I get home and see what it was. I will even post the link to the site...

Has anyone used a puree to make a wine with? I got an email from one of the compainies that I put my name on the email me deals list and they have a pretty good deal on peach puree. What is everyones tak on puree's.

The last time I checked we had 1- 5 gallon bucket that we were making 1 lb jars out of. I will have to check and see if we have any more for this year. I big honey months are July and August, that is because we ar more of a pollatination based business. I will post the amount we have...

I know I have a chokecherry wine that will need at least 3 years before it is even palatable. That said most fruit wines start downhill after 2-3 years, that is not to say they are bad but they are on the down swing.

If it is done fermenting, checked by a hydrometer, then I would certainly degas. Something you will learn about meads is that they are real gassy, think of in your later years and a nursing home, (LOL). Some have had trouble with getting a mead degassed after one or two times degassing.

The only way to know is to check the SG on it. It is possible that it is done with fermenting, but the only way to know is to check the SG and have no more drop for 3 readings over a few day period. What were your starting SG or Brix? ps welcome to the forum

I dont know about that, last time I checked it didn't take but three or four glasses of wine to start stumbling around on flat ground, I cound't imagine navigating a set of stairs, up or down.

Coffe gravy Make a half a pot of coffee with the same amount of coffee grounds that you use for a whole pot. (super strength) Flour and brown your choice of meats (this is best with wild meat as it helps with any of the wild taste) Only brown the flour onto the meat dont cook it all the way...

As many deer that we kill a year we use the first few deer to make regular deer steaks. Later in the year we use them to make sausage. However all backstraps get cut up in basically fillets or steaks to make deer in coffee gravy. That is the best way ever to eat deer. Our hunting season last...

Being that you are from PA I beleive that you guys call this a 4 point, however there is a total of 8 there, 4 on each side. It is not a monster by no means I got one of those hanging on the wall, and another one that I have got to go pick up sometime soon. But still for where this one was...

Hopefully a pic of a dead deer doesn't offend anyone. I am a hunter by nature and upbringing. You guys up north where the nice big bucks are, understand that where I hunt at it is so thick in the woods we have to run dogs. It is all planted Pine forest for a paper company and the only thing...

Speaking of deer, Me and the boy are off for opening day of rifle season here!!!! Need to refill the meat freezer with some red meat to go with all the red fruit wines I have made over the summer.