What R you doing today?

[jswordy]

Got the last of the trim molding done today. Up and down, up and down. You know, vodka tastes so good after that. Backsplash, window trim and counter outlet wiring are next. We still need to agree on a backsplash, though. After this wraps up, I have to paint and then lay LVP in the adjacent sunroom. Be so happy to get a kitchen table again!

 

[Jovimaple]

how accurate is your tilt SG in a vino ferment like that? (Have pondered getting one...) Dig Avante -- my new fav yeast for most reds!

Cheers!

Since this is the first time I used my Tilt with skins (although I did use it in a Dragonblood with the fruit in a bag), I have an update. For a couple of days, the SG varied widely as the foaming and the skin muslin bags getting underneath the Tilt would cause it to be at weird angles. Then things settled down so when I punched down the skins, I could make sure the Tilt was floating free.

Per the kit instructions, after the SG dropped below 1.010, I locked down the lid and put on an airlock. After about 15 hours, I stopped getting data. The Tilt will turn off if it is horizontal for an extended period, so my assumption is the bags floated up and got underneath it again. I tried shaking the bucket around but it wasn't enough to turn the Tilt back on.

So if you ALWAYS use skins and you do extended maceration, you may run into the same issue with a Tilt. However, you can use it up to the point of locking the lid and remove it then.

 

[Rice_Guy]

Pie day ~~

Thanksgiving pie:
premade crust
Filling;
1/2 C lemon juice
1/2 can orange concentrate frozen
2 C pumpkin/ frozen squash works too
1/4 C brown sugar
2 T cornstarch
1 C Diced cranberry
Place crust in a pie plate. > Heat oven to 425. > Cook filling except for cranberry. > When thick mix in diced cranberry. > bake 425 for 30 minutes

(,,, this one is for church, the stars are puff pastry cut with a cookie cutter, ,,, folks eat with their eyes first)

. . . . Now to do the apple pie for Saturday.