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The 3 carboys I added the flavoring to are all fermenting nicely now. When should I add the rest of the lemon?

Treesaver I know what you mean about the spray planes. When we lived up in the NE corner of Kansas we were surrounded by corn fields. We had spray planes banking ring over us. I always tried to stay inside when they were spraying. The wind can carry that stuff a long ways. Frontenac is one...

Very nice tree! I wish I could count the number of trees I've planted over the years on private and public property. I guess I'm a bit of a tree "nut." That's different than a tree hugger. I was chairperson of the city tree advisory board where I used to live and was involved in planting...

My Skeeter pee saga continues. After adding too much lemon, stuck fermentation, diluting, adding more sugar and nutrients and placing in buckets it started to ferment more. I finally went ahead and bought the flavorings I wanted since I ended up with more pee than I really wanted. It's now...

I assume Manhattan, KS. Wamego is just NW of there. I know there are vineyards along the I-70 corridor. Wamego is only a few miles N of I-70.

HI Treesaver! Nice to see another Kansan on here! I'm curious what varieties you are growing and what ones you have had the best success with. I am thinking I want to replace some of the dead and damaged vines here with Petit Pearl and Traminette.

If the ribeye costs 13 times the filet I probably would just go get some venison backstrap out of the freezer.

The ribeye would easily be my favorite, too.

Jovimaple-As Rice_Guy said I would not consider putting engineered wood on a basement floor. LVT would be a much better choice where there is a chance of any moisture. You can test your floor before putting anything down. Take about a 12"x12" piece of aluminum foil, tape it to the basement...

Tonight venison backstrap (loin) with home canned green beans and sweet potatoes. This was followed by home canned Bartlett pears. It was delicious and I'm stuffed.

Thank you for the link heatherd. I joined the group.

It's so interesting to see what all you have done to build your house! So much of it correlates with what we are doing now. We are downsizing also, only we started with an old, old house and are remodeling. My husband was a mechanical engineer and worked his way up through machining and...

I just started making wine last year and am really enjoying the process. Your pictures are very impressive and inspiring!

Dkrmwiz-That sounds like a good combination. Sometimes fruit tastes best when it's mixed with other fruit.

ibglowin-yes ham and some polish sausage I had on hand. You can use a variety of pork in it but don't skip the bacon. I don't follow an exact recipe-kind of like some winemakers ad-lib their batches. In the authentic recipe it uses something called "chorizo" I think. It's a pork product but...

Dawg-I will probably try a bottle after a year and another after two, just to compare. In the meantime I have enough wild plum/sandplum juice to start another 3 gallon batch. I'm just waiting to get some of this skeeter pee finished so I can have a carboy or two empty.

1 lb of pinto beans. Cook separately in plenty of water (my disclaimer is I don't measure much when I'm cooking) after they have softened add up to 1/2 lb cooked bacon, half pound of chopped ham, and other pork is okay depending on what you have on hand. I used some polish sausage I had in the...

Charro beans and cornbread. What happened to the cornbread?!?!

I just bottled a batch of wild plum wine on Easter Sunday. I thought the taste was pretty decent. I do however, want to age it for at least a year, maybe 2 or 3.