Search results

After 2 months I did the last racking. Wow! Of the three 6 gallon carboys 2 were nearly perfect in taste. The 3rd a bit of sugar was added. I'll bottle this in a couple of months, but the question of steaming has been answered. I questioned about not fermenting with the berry skins and how...

I had a dead mouse in one this year. I just tipped it over and he fell out. Iz Dat Enuf? :slp

I've stopped labeling wine that is for my consumption. I use to do it as I was proud of my newly found accomplishment. The bloom is off that rose. Now I'm wondering if I should just pour it into the glass straight from the Carboy (or should I call it the 6 gallon wine decanter). :D

I had a yellow jacket wasp in a bottle the other day. Bottling wine in the garage later summer has its downside. :(

I did my Turkey Breast in the Smoker yesterday, about a 8 pounder. IMO a smoker is the best way to do a turkey. I do nothing but unwrap the turkey and put it in the smoker. Always comes out with tons of flavor and is very very moist.

I got my Buck last Friday, and yesterday I started the butchering. With the Cabelas grinder, I had planned to grind most of it. I pan fried some last night, with only salt+pepper+Italian seasoning and had it with some Penne Pasta. Wow!!! The Venison was tender, lean and delicious.

Nothing. I shop when I'm out of something, eat what is in the freezer. There is probably 3 turkeys in there. I will get one out in a day or so and start thawing it. And I will probably eat at a friends place T'Day.

My smoker is my project for next year.

Is this the same by a different name? I make snack sticks with this recipe. Excellent!!! https://honest-food.net/kabanosy-recipe/

48lbs in one session. Impressive. I ground and seasoned 17lbs of pork (11lbs of pork loin (very lean) and 6lbs of pork shoulder (moderately fatty)) yesterday. I'll fill the casings later today. After being in the fridge all night, I did the single patty experiment this morning for breakfast...

I dumped the water. I have a mountain fed creek that runs year long in front of my cabin. Best water I've ever tasted, that Culligan cannot begin to match. I think those 5 gallon bottles cost me about 12 each. I bought 3 and have used them all several times. I'm tempted to buy more.

I use Culligan water bottles for long term storage/clearing, and there is no problems at all with the wine. Locally available, and inexpensive is the perfect answer to making a lot of wine.

Coming along. Racked the three batches, and lost only a gallon. The sediment was thick. Took a lot of flushing and shaking to get it all out. Super cold here, so I have now resigned myself that this will be bottled maybe sometime in April/May of 2018. :(

My SG measuring bobber is a crude instrument to measure with. I used it a few times and found it a PITA. If it stopped fermenting, maybe it is done. Drink or throw it out...... hmmmmmm???

My blueberry wine is incredible. Apple is very good, Rhubarb is drinkable.

Yup!!! If refermentation begins, corks get pushed out, while screw tops explode. Explosions are a mess to clean and take out other bottles that might have been saved.

I've had 7 days go by before fermentation due to cold weather. If it is cold, wait or bring the liquid to a warmer area. I've put an electric blanket over my fermentation bucket with good results.

If you have cool temps hang'em. If it is too warm, process them, and in my experience doesn't make a big difference.

Approaching epic Hurricane level destruction. Tomorrow is to continue same level of loses.

I was able to get 100s over a few months by asking neighbors. It was suggested here to check with higher priced restaurants.