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I was testing my wines today and one tasted like it hadn't fermented fully, so I made up a starter with orange juice, water, fermaid, and then super b and 1118 yeast I had laying around. Before I added to the wine, I tested sg and it was .990 so no reason to add the yeast. Didn't want to just...

So I wasn't sore enough after yesterday's project apparently. Saw an ad for free patio stones today, so jumped in the van and off I went. 5000+ lbs later I'm dead. Collapsed on couch with a glass of whisky. Took two loads with the van and trailer fully loaded, and I had to dig them all up, and...

Our Muscat are opening up today!

Last year we got an above ground pool, and I eye-balled the yard to be level. As it turns out, it was not, one side was about 4 inches higher than the other. So we took the pool down in the fall, and today I tried to amend it. I build a square frame and made it level. Separated the corners so...

Veggie garden is 99% planted, just waiting for the hops to come in the mail this week. Also picked up some black raspberry plants today, added them with the other raspberries.

In Jamaica for a wedding.

I rotate through 4 different sprays, each with their own "action" for controlling fungus. Manzate Pro-Stick (Mancozeb), Pristine, Kumulus, Switch. This helps keep fungus from developing resistance to one type. Interestingly, Manzate is 75% mancozeb, but only has a 30 day PHI.

This is my backyard vineyard. Around 30 Muscat vines, and 8 Riesling.

Gonna grow some hops this year, so built something for them to climb:

USA

Yea i found plenty on other websites, was just looking for insight from WMT members.

Anyone have experience to share with making a white wine like a red? Crushing and leaving on skins? This is called Orange wine I tried searching but mostly got threads discussing making wine from oranges. The local teaching winery here is experimenting with it. Wondering if I should try it too.

Thats what my wife said :) It's a place in Niagara On the Lake called 'Bricks and Barley' First time we've been there. I don't normally eat like that, just a birthday treat.

Birthday dinner.. That's 2 6-oz patties, cheese, bacon, Montreal smoked meat, onion rings, egg, and 2 chicken wings on top. Marion got the sliders and fries sampler.

My wife and I made a bunch more sausage today. About 11 lbs of pork, and 15 lbs of chicken (2 different styles).

Nice! A couple years ago I had the opportunity to skin and quarter a cattle, and get a lot of meat from it. It was an experience for sure.

Tried making sausages for the first time today. I made 8lbs of Sicilian pork sausage, and 9 lbs of breakfast pork sausage and patties. This came from 2 pork picnic shoulders I had bought, and about 2lbs of pork belly. Turned out really well, I'm happy with it. Materials wise, I got the pork...

On the weekend I made some beef jerky, a pork shoulder, and then pork rinds from the skin I trimmed from the shoulder. This weekend I plan on making sausage for the first time.

Yep, I just use milk crates. Carboys sit nicely in them and it protects them, while giving you nice handles.

Yes I think just everyone used potassium. No need to add sodium to your wine.