What R you doing today?

[jswordy]

Nice! Was the new acquaintance T-Bird-related?

Nope, they are attitude related. (I think that will pass the mods' scrutiny, but who knows? ) But Gary is a Ford guy and owns a Mustang.

 

[jswordy]

Two DIY oil changes and a brake job. OMG, the Rolling Rock tastes damned good right now. One car to go... maybe tomorrow...

 

[Ohio Bob]

Just got back from a cruise to the western Caribbean with Mrs. OB. Great time. We were on the Celebrity Beyond. Right next to us is the Icon of the Seas, a massive ship. Glad we weren’t on that one.

 

[back2it]

Right next to us is the Icon of the Seas, a massive ship.

Oooo, its got a SLIDE

Does that come out in, or under the ship?

 

[Obbnw]

Two DIY oil changes and a brake job. OMG, the Rolling Rock tastes damned good right now. One car to go... maybe tomorrow...

View attachment 117409

I've got some tires you can rotate for me ; ) Maybe tomorrow I'll get to it.

Today, I used a press for the very first time. A very generous WMT member gave me his old press. It was really easy to use and saved me hours over my neanderthal method.



I gave him a couple of gallons of must (60% malbec, 40% tannat), and feel like I'll need to repeat that for a few years before I'd consider it an even trade. Especially since he gave me a couple of bottles of his wine.

Pressed about 18 gallons, netted about 14.5 gallons. Didn't press hard, I'm going to use the left over skins/seeds and do a couple of second run batches. Trying to increase production to keep ahead of my drinking. With the seconds I should end up with somewhere around 50 gallons for 2024. I already have about 35 gallons in carboys from previous ferments. If all the wines turn out and are drinkable I should have enough to last 1.75 to 2 years.

The 4 gallons of Tannat seemed very promising. The 10.5 gallons of malbec seemed like they would be OK. They were all at about SG 1.0 at pressing (pitched the yeast last Monday).

 

[back2it]

Today I was going to rack and treat but I had a little bump and this happened

 

[vinny]

I have been making butter for some time, but cheese is new. In the last week I have made cottage cheese, cream cheese, and today I am getting a feta ready to brine.

All I can say is @BigDaveK is an enabler!

 

[Ohio Bob]

Time to clean out the freezer. It will be soup making season soon.

I took 26lbs of wild foraged blackberries, and 11lbs or raspberries from the garden, to make my first mead. Used a 5lb jar of honey from Costco, simmered with 2 quarts of water. Surprisingly the Brix went from 7B for the raw juice, to 19.5B with the honey added. I thought for sure I would have to add some table sugar. 71b yeast is in starter phase right now, will get pitched later today.