jswordy
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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.
What R you doing today?
- Thread starter Tom
- Start date
Help Support Winemaking Talk - Winemaking Forum:
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.
Ohio Bob
Senior Member
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.
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).
Today I was going to rack and treat but I had a little bump and this happened 
Ohio Bob
Senior Member
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.
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.
Is something living nbyour carboy?Today I was going to rack and treat but I had a little bump and this happened
View attachment 117454
It does look like it, yeah. It's the lees that floated up after I knocked it.
It settled out after 2 days but still not as clear as it was. It's a pity because this one had no additives, not even k-meta and was sooooo clear
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.
I have found you can definitely over-smoke cheese. I smoked some cheddar like you do sausage… probably 6 hours of heavy smoke. It was like eating an ashtray! The dogs had 5lbs of snack cheese so they were thrilled 
Ohio Bob
Senior Member
Amazingly fast fermentation on my blackberry/raspberry mead. 36 hours after pitching the yeast the SG was 1.002. Yield was about 3g, the 6g Fermonster makes it look small. I thought I might get 3.5-4g of pressed wine. I’ll rack again in 48 hours to a smaller carboy, and get it off the gross lees.
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.I have found you can definitely over-smoke cheese. I smoked some cheddar like you do sausage… probably 6 hours of heavy smoke. It was like eating an ashtray! The dogs had 5lbs of snack cheese so they were thrilled
Yeah, it's funny - when I brought them inside to wax I had to make sure the house wasn't on fire. Powerful smoke smell!
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