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Ha you beat me to it Bernard! I've always found it weird that adults drink and like milk. That said it's hard to look down on anyone when you drink as much half and half and eat as much cheese as I do. I mean I could live without it but life wouldn't be as fun. I took a tour of one of the...

Crazy. I'm going for a yak in shorts and a t shirt. Not normal for October in SW Ontario.

Bernard makes a good point but I do now make 2 loaves of bread. One goes in the freezer and gets the final 15-20 min reheat when I want an almost fresh crusty loaf. Cheers.

It's worth mentioning that the amount of racking, work, etc (except for fruit processing) are relatively the same for 1 gallon and 5 gallon batches. I think a larger batch of DB or even skeeter pee which doesn't have to age as long can be a good buffer of homemade "wine" while you try other...

Hey @crushday I've followed some of your exploits. A lot of effort to just spill liquid gold on the floor. I haven't graduated to big brutes full of must yet (if ever living in the east) but would it be possible to buy some high quality castors and swap out the big castors you have? I realize...

Two more points about bottle collecting. Don't use screw top bottles. I also look for bottles with not a huge punt (depression in bottom of bottle) unless you can bottle with some kind of pump. Cheers.

Wouldn't it be easier to put them in a milk crate and skateboard / dolly them closer to where they need to be and get some help from a potentially younger, stronger relative, friend, neighbor? Cheers.

I have an old Hungarian buddy I used to play soccer with. He goes back at some point every summer. Says it is the best, though I guess he might be a little biased. I always wanted to join him at some point...

Lacto fermented veggies means they are not canned. You leave them at room temp for 3-10 days (this is somewhat new to me). The process is similar to sour kraut etc. Dill pickles are traditionally made with a brine/vinegar solution and are often hot water bath canned. The lactic acid that is...

I tried salsa and tomatoes with basil. The salsa is good but I think I prefer regular cooked salsa more. I don't do pickles or beans because I boil them when canning which kills the lacto.

Good call on the signs. I use left over pieces of thin vinyl flooring (the cushioned kind that doesn't get glued down).

Might be an inelegant solution but I have a piece of thin wood that reaches from the joist in my wine/laundry room to the top of the bung on my carboy which sits on my dryer. I sometimes find that a wet mouth of a carboy and wet bung need persuasion for a day or two. When they have dried it is...

Hot means alcohol. I personally would let it sit for quite a while before bottling. Use the hydrometer again, see if it has changed. If you have to bottle and backsweeten now you have to hit it with potassium meta and potassium sorbate but that is not my field of expertise. Good luck!

Wow that seems a little low! Try floating the hydrometer in water to see if it is close to 1.00 to see if it is faulty or miscalibrated. Realistically the number is meaningless (other than to let you know when fermentation is finished) without a starting gravity reading to determine abv. Taste...

I don't have much to add but a similar sounding yeast situation is the cool ships beings used to open air inoculate lambic beer in Belgium.

I made plum wine a few years ago and was surprised how much I liked it! Thanks again!

Thanks for the advice should be a challenge!

Thanks Scooter. I do have a press but maybe I'll do a 1 gallon first to try. To be clear, you think soft fruit in a big press is the way to go? I think i might need a really good bag to hold the goop.

I have a lot of peaches too. Never made wine with them before. Not to hijack but how many pounds per gallon and any special additions?

I agree with Rice_Guy in that moisture is extremely important when roots are being established. I'm in zone 6a and late fall is when I get the most uniform wet conditions favorable for root growth with little irrigation or watering. This year late May and june were dry here, watering was intense...