Search results

In the kitchen with wife and a friend cooking dinner. Sampled a few of the batches that are underway:). This is a jicama cocktail - jicama, fresh squeezed lime juice, tajin seasoning. Very light and refreshing.

That is very good info. Thank you for doing the work and sharing the results.

Thanks stickman. I won’t move the tanks unless they are empty. I need to get comfortable with the idea of a transfer thru a hose - either gravity or pump. For me it might take 150’ feet of hose due to a long horizontal distance.

Thanks JohnT. I appreciate the warning about the weight. The reason for working in the garage is for access to wash-down and sanitizing set ups - and keeping the fermentation aromas and spillage in the garage - and marital harmony :). My wife likes the wine-making and works with me when she...

next month I want to order equipment to make larger quantities of wine from grapes - larger than my current carboy quantities. I hope to get some feedback from peeps who have traveled this road before me. Background: I’m going to initially set up this stuff in a large heated garage in an area...

Something I ran across and thought I’d pass along. Stainless steel barrel with oak heads and internal oak staves. Not something I can comment on one way or another. Www.titanbarrels.com

Huckleberry Apple pie. My wife made one for me tonite, and others for get togethers for upcoming high school graduations. I am a lucky man.

The drop in s.g. and the raise in temp indicates that fermentation has begun. If the s.g. continues to drop you will know for sure.

That was short and to the point. Happy to participate helping a student.

Congrats!

Excellent info. Thank you. I’m gonna try it :)

I’ll answer my own post - and it’s just from research - not from any experience. It seems some will separate the cap from the wine, then remove seeds and torn skins somehow (a screen?) and then reintroduce the more whole skins to the wine. This is evidently an old technique that is being used...

ive been reading about EM. One thing I read is that some winemakers do em for long periods - as long as 100 days - with constant taste testing. But they remove seeds and torn skins - they only leave the “best” skins in contact with the wine. I’m wondering how that separation of seeds and torn...

Impressive plan!

“Ive made enough mistakes to have taught myself to ask if this will turn out to be another credit towards my masters degree in proveing what doesn't work. And still im on coarse to complete a PHD” Very well said :). I think I’m a freshman, lol. Any idea what contributed to the yummy success...

thanks for answering - I have no real goal other than experimenting and learning. I’ve never heard it either. I wondered if this might offer a possibility of creating a unique blended product - and/or of improving the drink experience in case either the wine or the mead was considered lacking...

A small refer or chest freezer on wheels with a brew heater inside the appliance? Plug the refer and heater into the inkbird and let it cycle power to the refer or heater as needed. Put it on wheels to easily move it out of the way temporarily while you work. With an under counter refer you...

I’m wondering if anyone has used mead (with the appropriate flavor profile) to back sweeten a wine? An example of the same flavor profile of wine might be a berry DB that turns out a bit light in alcohol and berry flavor - then add a complimentary berry mead to boost the berry flavor...

Found this pic on Zillo. Pretty nice rolling barrel racks.