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Day 9 hit .993. Needed my primary so had to rack it into carboy still bubbling away. Will continue to monitor Sg until it stays the same and will then stabilize, clear and back sweeten. Can’t wait. Color looks like it will be awesome.

Spicy Sage Brown Butter over mushroom Agnolotti With Notorios Pink Grenach

Welcome. Where are you at in the UP

It will be 5 days at 8PM since starting a triple berry DB. SG starting at 1.100 Dropped to 1.04 this morning at 72 degrees. Looking and smelling good.

I did a WE Nebbiola in 2018. Took a bottle of it to our resident wine store and wine bar owner in Marquette. Ask if he would taste it. He had a funny look on his face and said I’ll taste it if you don’t get upset at what I tell you. I told him that’s what I brought it in for. He in corked it...

Started the triple berry 2 days ago tonight around 8:00 pm. Watched it a little today and the big bubbles ar coming from around the edge of the fruit bag. Small bubbles getting caught on bag an build up until they break loose from bag. Starting to smell like wine. Yes the elderberry i will start...

That is a beautiful sight.

ThanksKCCam Yes, I was thinking about following the DB recipe but measuring out 6 lbs of elderberry fruit base. Stirred this morning squeezed bag and measured SG it was 1.07 so I think all is well.. Although cloudy nice color.

Posted this in other thread about DB. But didn’t get any response so thought I would post it here. First in my years of making wine this is my first DB - it fermenting but next to my other ferments the bubbles are huge. Is the what you observe? Been making wine since 1978 out of everything I...

Hi Dave, been making wine since 1978 out of everything I could find in the Upper Peninsula of Michigan. Chokecherries, dandelion, elderberry, cranberry, bananas just to mention a few. I just started your recipe tonight with Meijer’s triple berry blend, came up with a SG of 1.100 which should...

I use a 5 gal bucket fill half with hot water and add a scoop of oxiclean. Fill bottles with hot water and put in bucket fill rest of the way. After a day or so paper labels fall or peal right off. If they don’t I run a sharp knife up and down label refill with hot water and put back in bucket...

Took this last night over Lake Superior 10 miles from Marquette. Neowise Comet. Won’t be back for 6000+ years

You have to make sure your getting dryer vent 30 gauge the 26 gauge are too hard to open up

I have baguette pans but they were only 2 1/2 to 3 “ just too small and using a couche let dough not lift as high as I wanted. A 4” dryer vent works great. They com 24” long which was to long so cut down.

MONTY’s PAN FRANCESE SPONGE 104 g all purpose flour 104 g water 1/8 tsp yeast DOUGH 460 g AP or Bread Flour 25 g whole wheat flour w/bran and center 1 ½ TBL Wheat germ 1 ½ tsp yeast ¼ tsp ginger (helps yeast work) 1 ¼ cup water luke warm milk 1 TBL olive oil 12 g salt INSTRUCTIONS For...

I don’t know where I got the original recipe I’ve been tweeking it for a year or so. I’ll try posting it tonight or tomorrow.

Here is my PaneFrancese made overnight with polish. We always have a loaf of sourdough plus one of these sitting around. Great with dinner, bruschetta or anything else you want

A Banneton does make a difference in the bread you use it on. I use the linen liner which does pull some moisture out.

I refrigerate 300 g starter after I bake and it stays in fridge two weeks till I start next two loaves.

Every other week I use the 3 year old Saskatchewan starter the following week I use the Isaiah Italy starter. These loaves are the Saskatchewan ones