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well if he had the time he could get a ton here for nothing other than gas to get here and time picking them. I've had people come and get close to 1/2 a ton picked in a day. Shoot I'd pick all a person wanted at a dollar a pound lol but like others have said they are just getting good and ripe here

to bad he isn't close to me huh Julie

you might could try champagne corks

I would assume you could get a stateside glass blower to make one or two for you for a reasonable price check with local craftsmen

well Tom best of luck and health to you..... I've been in a similar boat myself so keep on keeping on and you should be fine just never give up

I would think as long as you wet the seal on the bottles that the rubber gasket would keep it from oxidizing an indefinite period of time. I know I've had some of mine in them longer than that and they're just like when I added them.

The tank looks awesome!!!! Saltwater tanks are so cool looking, the wife has recently graduated from a 10 gallon to 40 gallon freshwater tank never thought I'd like them that much but seems I do

well hate to say it but seems my spot to get muscadines might be gone not completely sure yet but someone has done a ton of work on the other grapes either way gonna try to find a place for my buds to pick muscadines still got plenty of time the muscadines are going slow it seems

I so agree with you in the respect it seems anymore we can't trust our elected officials to do what we elected them to do, all they do is their own agenda.... Also like john I love this country with my all, in fact I volunteered to do service for it wholeheartedly, very willingly in fact and...

I probably shouldn't say this but....... far as I'm concerned this country has been in the crapper for a long time, ever since a family had to start having both parents work it's went downhill. The other thing is the free trade agreement we've adopted if it went as it was supposed to things...

you said you added the sugar to the boiling water and stirred till dissolved right?? once dissolved did the water turn clear again?? if not then the sugar probably didn't get dissolved completely if that happened then it could explain why the sg hasn't apparently changed, other than that I'm not...

yeah the last pic he showed of the first bunch looked like wild cherry to me also that I'm certain of.. let me get the pic and edit it in just so nobody thinks it's on of the others

you might could get more yeast and make a starter and slowly add your mixture to the starter sounds to me like it's not fermenting.... take maybe a 1/2 cup of your mixture and a 1/2 cup of plain water to make your starter and go from there slowly adding till you got a really good active ferment...

Sammy's main concern is will high temps during fermentation harm the wine(correct me if I'm wrong) he has heard high fermentation temps can cause "fusel alcohol". From talking with him it is my understanding he has a very active fermentation going and it has made the temp of the must go up a...

this looks like poison sumac to me with the way the berries are on it not good to use

well main question I'd ask you is this to describe what your tasting. You know what does it taste like to you as in sour,bitter to sweet not sweet enough so on

"Of course I won't laugh," said the nurse. "I'm a professional. In over 20 years I've never laughed at a patient." "Okay then,"said Bob, and he proceeded to drop his trousers, revealing the smallest male part the nurse had ever seen. In length and width was almost identical to a AAA battery...

you can always try Muriatic Acid it's whats used to clean bricks and such it'll get most anything off of glass or anything else if you leave it on it, it's easy to use just dilute it to the suggested strength and then rinse good problems solved. Just make sure you follow the directions to the...

seems like you could get a regular fridge and redo the thermostat. When I ever get around to getting one that's probably what I'll do, only add extra rack to put the wine on instead of the regular ones. I'd probably get one of the older types too not the newer ones with all the odd shelve sizes...

I wouldn't think so but thats just me I normally try to get mine close to where I think it should be when the alcohol kills the yeast and it leaves residual sugars