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Nice, those crusty bits make all the difference!!

If it's the seal for the bags you can remove them and run under water, it helps.

I read somewhere that those older food-savers had a commercial pump on them and were made better that what you get today. I bought one about a year ago from Wally world and returned it because it didn't work to my liking. I borrowed an old FS V825 model from my aunt to pack 25lbs of sausage and...

It should have this emblem on the bottom. Here's more info on other grades of food safe plastic. Look for the Recycle symbol (often on the bottom of the container) and read the number located inside the symbol. The following list cross-references the recycle number (recycling symbol) with...

Thanks, I'm glad it's working as planned. I found an old thread and picked up some good info on additions to make the wine better and using isinglass to clear it. Here's the thread/post. https://www.winemakingtalk.com/threads/persimmon-wine-variations.33510/page-3#post-430709

Tacos tonight!!! Love me some tacos, these were the normal kind and it worked good. I'm trying to get all the veggies picked and the plants I want to save in the greenhouse before the frost coming Wednesday morning.

ARGH!! I just started a cranberry wine from GS concentrate and used 3 cans of cranberry to 1 can of Concord, This is a 3 gallon batch. Will I even taste the cranberry?

Left over gumbo from last night, I threw everything in it(almost) except the sink. Chicken, smoked sausage, my fresh green onion sausage, shrimp, smothered okra and a side of potato salad. The debate rages on about PS in the bowl or on the side but I like it in the bowl to mix with that broth. I...

Yes, Hachiya with no seeds in these and I scraped the pulp out of the skins. I had plenty and used only the ripest fruits and the best parts of the persimmon. They were so ripe it was like a balloon ready to burst. I'm surprised the pulp didn't change color. About 90% of it did settle to the...

It's that time of year to start playing with sausage. I'm about out and will be making some soon too.

Randy, I hope you don't mind me tagging along. I'm not trying to hijack your thread but I didn't want to start another persimmon thread when this one is active. If you do mind I'll move it. Hey guys, can I get some help/comments on this. I'm a noobie and this is the first wine I'm making from...

Awesome food guys!!! We finally had a cold front worth calling a cold front so I planned ahead for tonight. Although I can eat this in 100° weather. SHOYU RAMEN Not really but close enough and I had to throw my touch in it. The broth was seasoned with beef Pho paste, garlic, ginger, onions...

I'm glad to hear it's good without seeds and skins. I have a small batch on day 4 now. I'm using the same homegrown persimmons that were like a smoothie and sweet.

I wondered what happen to my post. I saw a message about a moderator approval or something like that.

Hey Everyone! I'm hoping to learn not to ruin my wine. This wine making started off two weeks ago making a 30 day Friendship cake, it's a fermented starter and it smells like wine so I goggled and started 4 Welsh's juice wines and here I am trying to learn more. I started a persimmon wine...