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Did my first Limoncello, 15 lemons, 1 bottle EC, 2 weeks extraction, used calculator for amount of simply syrup to bring down to 30%. Wife couldn’t tell diff from Italian. 2 750ml plus (4) 7 oz fever tree cleaned bottles for gifting w

Have been using my brisket rub on chuck roast, wrapping in cling wrap and overnight in refrigerator, then smoke it on my offset smoker. I like it just as much as brisket.

My pulled pork Brined it 4:00PM Friday. 5:00 AM Saturday got Fire started in offset smoker Using pin cherry and maple wood.. Then got Pork out. Rinsed, rubbed with yellow mustard and then rubbed on rub. 7:00AM smoker at 275 and put meat in. Maintained temp at 250 - 275 sprayed w/apple juice 3...

From one of our trips to Italy before the virus hit. Little shop that made it special for us.

Thank you

I understand the making of the simple syrup. But how do you determine amount of syrup added to arrive at 30%. Here is 3 bottles we brought back from last trip to Italy and the infusion I started yesterday.

Found this tread this morning and went out and found a bottle of 150 EC and 14 organic lemons. Zested lemons and got them infusing. What I’m asking is since this looks like 1/3 of his recipe what amount of syrup would you Putin to cut to 30% or what would give 25%. Thanks for any help

I was going to do that after most of clearing took place. Which was this morning. So here it is till I bottle on the 8th of June.

Have it in carboy right now. Been degassed, stabilized and clearing. To be bottled 6/08. Going to be hard to put it away for an extended time.

Dug up my notes from May of 2015 - made a little over 4 gal - 16 16oz swing tops and 24 12 oz beer bottles w/caps 5/18/15 2 3/4 gal of water to 170 degrees 3 lb honey 3 cans Natural Minute Maid Premium Lemonade Frozen Concentrate (12 oz cans) 2 1/2 Tsp Yeast Nutrient 1 Lb corn sugar mix all...

Been beekeeping for 6 years. In 2015 I made this batch of carbonated in the bottle Lemon Mead. Just cracked a bottle. Still fizzes and clear and tastes great so it can be done keep trying. I could post recipe if you want. Monty

Been smoking pork butts, ribs (beef and pork), Beef Tenderloin, venison, and brisket for many years on my offset smoker. Put it away in the fall and bring it back out in late spring. Before I put it away I smoke a couple of everything a cut it up or pull it and freeze for the winter. The...

Yes. You have to use nothing but the yellow fluff. This old recipe for a 5 gal batch called for about 4 gal of fluff. I usually made a 3 gal batch with about 2 1/2 gal of fluff. A one gal batch should work with a gallon. It’s a lot of dandelion yellow fluff but it’s worth it.

I just joined this website and found this.. I know it’s a year old but thought I would reply. I have my old recipe from 40 years ago. I would make it every year. If anyone would ask what it tastes like I would say. “It tastes like liquid sunshine”. I loved it. I still have the info.

Hi group. I’ve been making wine for about 40 years Mostly sweet wines. But after numerous trips to Italy we have finally grown up. The many wine tours we took made us appreciate the dryer more full bodied wines like Amarone, Valpolicella, Nebbiola, Sangiovese etc. so for last 8 years have been...