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I have three starters that I rotate and use one every Monday. Take out of fridge and feed, feed again Tuesday morning, Tuesday afternoon put two loaf bread dough together, Tuesday eve form and put in Banneton then into fridge overnight. Bake Wednesday morning. Starters - (4) year old...

I’d try pouring it off and feed it.

My morning bake. (2) sour dough made with 3 year old starter from Ischia Italy and single rye bread loaf in preparation of my home made pastrami that is done curing and going in oven today.

I found it depends on the bottles. I’ve never had problem with oxy-clean Until one batch would come out looking etched and feeling rough. Hot water, soap and a scratchy fiber pad took it off.

Not to take over this thread but it’s subject was Elderberry. So I’ll apologize now if I should have started another thread under Elderberry. Sorry! I Started a batch of elderberry wine from a96 oz can Vintners. Because I wanted a high ABV I went with 3 gal. Juice plus 2 1/2 gal water a grape...

I used somewhere around 12-15 lbs. tastes great but looks like Rose’

Did you do the elderberry with DDB recipe or a wine recipe? Just curious

What was wrong with the Elderberry that you didn’t like. I’m ready to start a 3 gal batch.

I usually crush fruit to break the skins then put everything in mesh bag with amount of water your using with the k meta and pectin for 24 hours then squeeze and add sugar and yeast squeeze bag and stir every day for about a week following ddb recipe

I use one step. Never have had a problem

Just bottled 6 gal of choke Cherry wine this morning and 13 pints of Choke Cherry jelly.

Bottled my Choke Cherry DDB this morning. Get a bottle by itself and it looks like Rose’ Rose’

Choke Cherry DB. Racked and degassed yesterday morning 8/19. This is what it looks like tonight.

Life in the morning in Marquette Michigan by Lake Superior.

First Dragons Blood. Triple berry plus extra blueberries

Smoked a 4 lb Chuck Roast w/ mashed potatoes and gravy. Paired with an Allegrini, Palazzo Della Torre 2011. I’m just as partial to smoked Chuck Roast As Brisket. Both the meat and wine were exceptional. Will be going to Allegrini Vinyard if we are ever allowed in Italy again.

Creamy Tuscan Chicken and a bottle of 2017 Greco-Fiano Basilicata Pipoli

Spicy sage brow butter over mushroom agnolotti paired with a bottle of 2016, Jean Paul Versino, Chateauneuf du Pape

That looks great. We’re having that tomorrow. Would you make any changes in the recipe?

Will do that after I see where sugar addition will bring it. Also starting another batch of DB. With chokecherry and blueberry. Going to get it started tonight. Soaked chokecherry for past 24 hours. Will keep you all informed. Did start it — 8:30 pm. —very light (chokecherry-blueberry Rose’)...