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I'm still too full to eat but I had to slice up the meat before it froze solid. I think I grabbed my 7 Pot Primo pepper rub because it's hotter than it should be but still awesome. That bark has all the bite and crusty too.

Happy St Patrick's Day!!! I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday. I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight. I'm glad I left that fat on, it should good for flavor I used...

I have a man crush on Mark Wiens at the moment. He's eating some awesome food in Sri Lanka and I had to try it. The inspiration came from here. He had rice but I started with homemade dough for ramen, I even used baked baking soda to get that texture. Here's most of the players but I did...

I'm guessing it would be too sweet, maybe try to stop it at .010.

I've done 3 3 gallon batches since Nov 1st and I'm on the last bottle of the first batch except one I stashed to age more. All three were different but good. I broke it out at the family Christmas party and everyone loved it. I ended up giving away bottles to a few people. I need to start...

I'm here drinking the best IPA's in the country, maybe second best since I love "Ghost in the Machine" more but I have to drive another 2 miles to get it. If Parish beer comes to your town make sure to try it. I stumbled on it and it's made about 5 miles from me. Dumb luck but I'll take it. 1st...

You don't need patience with DB just follow the directions. You should've bottled already. The fruit will get better after sweetened and a week or two aging. Next batch double the fruit and follow the directions to a T then start making changes to what you like or read through the thread and...

I cooked beef shanks I snagged on the cheap. I cooked them like braised short ribs and they came out great. That's tomato paste in the bag, I can never use a can at one time and this makes it easy to use. Water and beef base Everyone in the pool Locked down in the antique Frymaster...

That's my kinda chili!!! I started with pork belly and ended up with ribeyes and veggies. It's hard to trump beef but this belly crackling is awesome.

Read the first post of the link, it gives clear directions of the whole process. I'm a first time winemaker and made 2 batches and they came out exactly as described.

16 months? You should've drank it by now as DB is an early drinker. There's a huge DB thread with directions, have fun going through it. Lots of information and variants in it. https://www.winemakingtalk.com/threads/dangerdaves-dragon-blood-wine.41825/

Congrats NorCal!!!!

I'm sure everybody would say just wait but I have no patience so I would add 1/2 tsp and stir good. It's your call either way it should clear in a week.

No I didn't. I would add a little pectic enzyme and degas, that should drop it in a day.

I like it sweetened, it brings out the fruit flavor and masks the alcohol. I haven't aged it longer than 2 weeks but it seems to get better with age. Allie, the DB thread is a little more active. https://www.winemakingtalk.com/threads/dangerdaves-dragon-blood-wine.41825/page-226#post-712682

I opened up the 3rd 1/2 gallon and measured/drinking it. I'm at 1.002, it's a little dry/tart but good. It's only aged 2 weeks since it hit .992. The fruit flavor is stronger than it was last week. This is sweetened to 1/2 cup sugar per gallon. I think I need a little more sugar to help with the...

I'm not sure but I'll measure it later, I might need to know that info later myself.

You should be safe if you're using frozen fruit.

I have muscadines but want a grape to make wine and jelly. I've googled and got more confused. I'll need something resistant to PD from what I read. Is there anybody around me that grows grapes? I'm in Lafayette, zone 9A.

It clears fast with Super Kleer, You'll see it clear within a few hours but I go 2 days and rack then rack again in 2 days and that's it. I sweetened with 1/2 cup/gal and found it to be a good drinkable dry wine, then I added 3/4 cup/gal to one bottle and it's like fruit punch that you can...