What R you doing today?

[jeepingchick]

The Blueberry Shiraz is 1 of the best Mist kits there is. I always add about 2 1/2 lbs of sugar to it in primary to up the abv which isnt very noticeable at all in taste b ut really helps the wine shelve better.

NICE thanks, I will remember this!!!

 

[jeepingchick]

woohoo, you are back. Way to go.

Hopefully I have time to finish all I start... UGHHHHH

 

[ffemt128]

Fighting with the Aholes at ATT this evening. They tell me several times that we can go in 30 days early for an upgrade with out any surcharge but when you do, so that they can nail you for a 2 year contract extension, they tell you they can give you an iphone 3 8 gig for $349. WTF kind of deal is that. They sell it for $49.00 normally. They make their money off the service, not the phones. I may just pay the early termination on my phone and switch services. Actually there is a 30 day return policy on new phone is you pay the restocking fee. That would mean I never renewed the contract and would get our for $35.00. I may have to considedr that one further.


The least they can do is get their stories straight across the company. Either you can go in 30 days early for a full upgrade with new contract or not.

 

[Runningwolf]

Glad to hear you met Dr. Kavic. He is a heck of a nice guy. I've known him for probably over 30 years. I'll probably be stopping at their place tomorrow or Saturday.

Doug it was a real pleasure to meet him. For a retired Dr. to travel 120 miles just to volunteer to bust his *** says a lot about him. I look forward to coming down to see his winery some day. We pressed 12 tons of Stuban with him and another 11 tons of Riesling tonight.

 

[Stefani]

Botttling

Yesterday I back sweetened and bottled some of my apple wine. Today I did a little mixing of wines.

 

[ffemt128]

We were going to go to the pumpkin patch later but they are calling for a 30% cahnce of rain and high winds. Guess we'll have to keep an eye on the weather and see what goes. In the meantime, I'll go check the sg om my red muscadine and see if it's worth of pressing the skins today.

 

[tonyt]

Clearing and degassing WE Petit Verdot with skins today and racking MMR roso d'Avola. And cooking some whole chickens in the "Big Easy" oil-less turkey fryer, this thing is fantastic. It mimics the taste and texture of fried turkey or chicken without oil.

 

[Wade E]

Doug, I know what you mean about AT&T but IMO they have the best service out there at least in my area. Every other service and I dont even get reception anywhere near my house but with ATT I only lose it in my driveway.

 

[Sirs]

Clearing and degassing WE Petit Verdot with skins today and racking MMR roso d'Avola. And cooking some whole chickens in the "Big Easy" oil-less turkey fryer, this thing is fantastic. It mimics the taste and texture of fried turkey or chicken without oil.

Where did you get a petit verdot at??

 

[Sirs]

well got my bronze and carlos muscadines strained today and added enough sugar to bring them back up to 1.050 so we'll see how long it takes to ferment down dry again

 

[djrockinsteve]

Been racking these last few days. The muscadines on the wild yeast took about 2 weeks to ferment down.

Lots of seeds and pulp.

 

[Sirs]

but isn't that smell so good have you tasted it yet to see how it feels?

 

[Sirs]

mine is already trying to clear lol

 

[ffemt128]

Doug, I know what you mean about AT&T but IMO they have the best service out there at least in my area. Every other service and I dont even get reception anywhere near my house but with ATT I only lose it in my driveway.

They arce actually about the best in this area as well. Unfortunately they can't seem to agree on a common policy. Oh well, they will have to wait til Nov 13 for their new phones now. No big deal.

 

[ffemt128]

Pressed the Red Muscadine today. I ended up with almost 13 gallons of some very thick, full bodied juice. I figure when the lees drop out I should end with about 11 gallons or so (hopefully). This and the Bronze will be very full bodied. I'll likely press the Nobles tomorrow or later tonight.

 

[Loren]

Started 5 gallon of Black Currant and 3 gallon Merlot.
Also fried catfish we caught last week in the Tenn River. GOOOOOOOd stuff.

 

[Sirs]

Pressed the Red Muscadine today. I ended up with almost 13 gallons of some very thick, full bodied juice. I figure when the lees drop out I should end with about 11 gallons or so (hopefully). This and the Bronze will be very full bodied. I'll likely press the Nobles tomorrow or later tonight.

you was so lucky to find those big reds and get them as ripe as they were

 

[SarahRides]

Been racking these last few days. The muscadines on the wild yeast took about 2 weeks to ferment down.

Lots of seeds and pulp.

I bet it's going to be amazing though! :-D

So took a long ride today with a few friends to Orange County Choppers.....it's quite a place! Ended up putting 404 miles on the bike.

 

[Runningwolf]

I bet it's going to be amazing though! :-D

So took a long ride today with a few friends to Orange County Choppers.....it's quite a place! Ended up putting 404 miles on the bike.

Sarah, I was just checking out your pictures of the bikes on FB. They are absolutely amazing.

 

[Stefani]

Here is what I've just finished:

A few of the labeled bottles.
Each label is slightly different. Per my fathers suggestion the the brand is "G. Antonio". Guess why

The labels are completely in Italian text. Each bottle label have different sayings in Italian.