Your tip using scissors was a big help but not dealing with sepals would save even more time. I'm very curious!
Bummer. I can certainly relate.
. There’s always that one cold night when your way too tired to cover your plants or bring them in if you haven transplanted them and that’s the night the surprise temperature dip hits.
My tomatoes and peppers are about 6 inches; I started later and the spring has been cool. I'm happy not to have long leggy plants this year. I'm 2 to 4 weeks from getting them in the ground.
I got a greenhouse in 2001, moved it in 2011 and did a major overhaul in 2018. That has been the best plan; though some years since I don't heat the greenhouse, I had to bring seedlings in the house for a few nights. I rarely put any tender plants in the ground before Memorial Day.We had frost this year.
Burned some banana leaves, burned some coconuts, but the tomatoes were hardly fazed.
Then came the drought. We haven’t had any measurable rain for well over 2 months. Until last night finally yay !
It’s a pain hauling hoses around to keep things alive. My Valencia Orange has been dropping blossoms before they even open, and mango trees are dropping little mangoes. Koi pond is several inches low and grass is brown and crunchy.
When we lived up north i always sacrificed one or 2 tomato plants to the frost god
I’m thinking retractable dome over the yard would have been the way to go. Maybe gets some corporate sponsors.
Miracale gro dome, or Burpee Dome
I used to put some things in once the asparagus was growing. If asparagus decided to come up, cold hardy plants went in. Tomatoes was always a crap shoot.
Ive had some awesome dandelion wine in the past. Friend came over with his gf about 5 years ago with the best ive had but it wasnt home made. I went out today and plucked out 1 flower, removed the green and decided it was a pita lol. If you have a lot of ambition, go for it. Otherwise summer is around the corner and that skeeter pee idea would be a LOT less work lol.
Have a gallon in secondary right now. The prep work took about 1 1/2 hours - much less than I thought - and I will seriously consider doing it again.
It's in secondary still bubbling away!
1 gallon is 5 bottles, which can evaporate very quickly.
my first 2 batches were one gallon each.
It's a gateway. I've got a pair of 54 liter barrels (14.25 US gallons) and a bunch of 19 and 23 liter carboys. Some folks have 30 and even 60 gallon barrels.
As a beginner I was certainly being cautious. Some wines I didn't know if I'd like, others were restricted by the harvest. And some were just plain let's see what this tastes like. Many are still in bulk so I won't know for a while.
Jack Keller has a book that I bought of all his recipes that his widow published: Amazon - Home Winemaking: The Simple Way to Make Delicious Wine: Keller Jr., Jack B., Pambianchi, Daniel: 9781591939474: Books
That's a wise course of action. I've been making wine a long time, and I know that my large batches will be to my liking. Well, as much as the uncertainty Mother Nature brings to the table allows. OTOH, I'm going to make the 1 gallon batch of coffee mead because of the uncertainty -- I'm sure I'll like it, but I also question how much of it I want. I have 15 split bottles of Coffee Port, and this may be close enough to that, that I don't want a lot. Or it may be different enough (much less sweet) that I'll regret not making more -- this time.
Never stop learning. I find there's always more ....
Yes, the consensus is he was a bit light but everyone's mouth is different.
I need to clarify something. Keller's recipes will work with the amount of fruit listed if you have great, flavorful fruit. Nowadays they're not that easy to find. He even says if the fruit isn't "perfect" to increase the quantity. Crappy fruit, crappy wine.
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