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Oh my.... Wine can be made out of almost anything. Potatoes make a very nice wine. Depending on the pepper, you can have pleasant, spicy, or deadly. Garlic and onions are great for a dare but better suited for cooking. Not sure about okra. I did Rose of Sharon and it has that same viscous...

A couple cats in the photo would add interest!

A few dollars, a little time, and you'll learn something. I say go for it!

I followed CJJ Berry's recipe which fits with what others have mentioned. For example, if you made a two gallon batch, use the pomace for a one gallon second run batch, and treat it like any other wine. (Not adding yeast, of course.) My last 2nd run used the pomace from 3 1-gallon batches for a...

It was only a matter of time before two hobbies joined together. Prior to pressing the cheese curds were soaked in one of my ports..... And now it's into the cheese cave for a couple months of aging...

Yeah, every generation does something "unusual" but it boggles my mind that they look in the mirror at nose rings and a collection of piercings and think "Wow, I look hot!" And seriously, what's wrong with bell bottoms? 😄

I think it's absolutely worthwhile to try at least once. The results might surprise you!

Rosehip #2, without the seeds, is wonderful. Very "mystery berry"-like. I don't have much experience oaking. I would say if you oak fruit wines and like it, then go for it! I've been meaning to make another batch but just haven't gotten around to it. It really is a delicious wine and I'm...

Today I'll be adding more shelves to the cheese cave. Another hobby getting out of control. Who could have seen that happening? 😅

I like the auto-renewal, on less thing to think about. And WMT is certainly worth it! And you opened a can of worms I was avoiding - I never got a decal, either! 😄

Not yet! I planted small bare root plants from Stark Bros last year and actually had a handful of fruit this year. Yeah, slow growing. I'm hoping they follow the plant adage - first year it sleeps, second year it creeps, third year it leaps. We'll see. BTW, the berries were delicious! I...

@DrGriz I can't add to Bryan's great advice, but I want to say that tomato was my first crazy wine. I expected alcoholic tomato juice. What a shocker when it was done. Absolutely wonderful! Tomato wine removed ALL my inhibitions as far as ingredients go.😄 Fingers crossed that you'll be shocked...

I know what you mean. I played around with smoking cheese this year. Day of smoking they're almost inedible. Vac seal and forget about them for a few weeks and the flavor mellows incredibly. Yeah, it's funny - when I brought them inside to wax I had to make sure the house wasn't on fire...

A milestone in the cheese making hobby! Smoked Gouda! The first occupant of the cheese cave....and time for the darn patience to take over. First tasting in a couple of months.

Wait....you didn't mention wine! Since you're on WMT is it just accepted and understood? Please tell me you're making wine!😄 I'd use at least 6 lbs of VERY ripe bananas per gallon. They freeze well if ripening times are different. And if they're organic you can use the skins also. After...

I haven't tried it in months and honestly can't remember my impressions. Give me a couple days, I'll try it and let you know.

Welcome to WMT! You've got some great and unusual fruit there. What are the chances for durian wine? :oops:

I'm so so sorry. They say time heals all wounds....no it doesn't.

The cheese hobby continues, each batch slightly more involved than it's predecessor. This time - Feta cheese! From 2 gallons of milk I netted 2 lbs 10 oz of feta. Aging in brine for a couple weeks. Did some checking and was shocked at all the recipes using feta. I can't wait!

Yeah, go for it, man!!! If I wasn't pressed for space I'd be right there with you. I added caraway to tomato. I'd have to check my notes but it was definitely less than a teaspoon/gallon. I lucked out because it takes some serious concentration to identify that extra flavor. My fear was...