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I was wondering if you wanted to do stainless. I think you are never going to be happy with the results and it might be better to find a local shop. If you don't care about looks go for it. It is a specialty, you need different temps and different rods. That said the combo might be fun to use...

I will defer to professionals in this area but brazing is more about bonding things like brass and copper whereas welding is more about bonding iron to iron. If you are trying to make a fancy trellis or fixing a trailer it seems to me a welder is the way to go. Also turn that thing up and you...

Not a welder but brazing (with a torch) is generally not as useful as welding. Oxy/acetylene is super useful for cutting and heating things but stick welding is the way to go. 8011 rods are the general purpose go to (I think I have the number right). That said I have used a mig welder lately and...

You beat me to it Bryan. I couldn't believe the variety of Buckthorns. Sounds like the common local ones could be toxic, diuretics or even purgatives. Now that would be a real "gift" if I used those for hop-like flavoring.

Hey Bernard pretty interesting recipe. I'm friends with a group that have all adopted children from Ethiopia. It would be fun to make this for them. Do you think I could use our local Buckthorn which is one of the worst invasive weeds around or should I try and find the actual Ethiopian twigs...

I've made a couple 1 gallon batches of golden raisin wine from Terry Garey The Joy of Home Winemaking. I liked them and just used ec1118 yeast. I blended the raisins after an overnight soak and put them in a mesh bag for fermentation. I find that it has a sherry-like quality. Cheers.

Wow! In your shoes I would make a 5 or 6 gallon batch to start before attempting to ferment the whole amount. Arguably the more fruit and the less water the better the final product. I am a big fan of boiling a small amount of chlorine free water and adding the sugar before adding to the fruit...

Hey Dave I just bottled some Dragons Blood. I bottle condition so I used my 4 or so ounces of dextrose to carbonate but I also added 1/2 cup of erythritol/monkfruit (which is non fermentable) to sweeten it up. I will likely adjust this in the future because this is a small amount (for 5...

I carbonated my skeeter pee with sugar added to the bottling bucket. Worked great. I just bottled a raspberry dragon blood with added dextrose in the bottling bucket. Seems close to being carbonated. I also added 1/2 c of erythritol for a hint of added (non-fermentable sweetness). I'll prob try...

I will second the heat pad and inkbird controller! I don't know if the 10 gallon pail is too big for most fermentation chambers but that is way to go if you have the space.

Wow that looks good!

Welcome! Another suggestion might be to start with some frozen fruit (housed in a fine mesh bag to prevent messy filtering), some sugar to give you a bit more alcohol and maybe a little water. This is called "Country Wine" and can give you something decent to drink while also being a cheaper way...

I agree the miniscule amount that might leach out while pressing grapes or cutting food is probably not a major cause for concern but... I really do battle the roots in the garden, especially around the tomatoes. Also horses have problems with their hooves and respiration when black walnut...

Black Walnut has the highest juglone content of any of the trees in this family. This is a prominent tree in the Carolinian zone which is a large area in North America and a tree gardening me battles. I have never understood why people use Black Walnut cutting boards. They are a beautiful wood...

I haven't added any pictures so as they say it didn't happen. But I will add my 2 cents. I don't use parchment paper anymore. It is impregnated with silicone which is likely 100 percent safe but I can't wrap my head around using it. I do 2 loaves at a time. Both rest overnight in the fridge in...

5 SP + 6 DB + 5024 = 5035

My LHBS is run by a lady who is nice until you start asking questions. Luckily I have this forum. I buy most of my stuff on Amazon (unfortunately) and a really amazing place that is relatively near but charges what I think are high shipping prices and have no walk up retail. I buy the odd thing...

I just looked up méthode ancestrale. I don't think I could handle the stress.

Wow Claudio seems like a lot of work! I too put my bottles in a tote with a lid. It's my understanding that bottles shouldn't be stored on their side when capped. I have however, seen a bunch of beers both corked then capped. Second to clarify, are you bottling at a specific gravity rather...

Hey Claudio I haven't made sparkling yet (I have made a bunch of over-carbed sour beers) but have you tried simply capping your bottles. (I use the 29 mm caps on heavy sparkling bottles).