Last Activity:09-12-2014 11:35 PM
Likes Given: 74
111 Likes on 76 Posts
Posted in thread: Boneless Crabmeat-stuffed Flounder on 08-26-2014 at 08:58 AM
have never seen anyone else or any restaurant prepare a flounder quite this way. Usually in a
restaurant you get a skinless fillet wrapped around some stuffing, or a whole fish including
the bones w...
Posted in thread: Foamed up carboy on 08-02-2014 at 06:40 PM
Yea probably rack it to a clean one. ...Oh and you might want to turn the carboy vertically
instead of on its side. ;)
Posted in thread: Foamed up carboy on 08-02-2014 at 03:56 PM
many winemakers don't use airlocks during primary fermentaiton, just cover a bucket with a
clean cloth and rack after a week or so. IMO you transferred it to the carboy too soon. Also,
rather than str...
Posted in thread: FastRack Party Pack Giveaway! - Open to All Members! on 07-27-2014 at 10:12 AM
Posted in thread: Man, I love Apfelwein on 07-24-2014 at 08:33 AM
How long have you guys left this on the yeast cake before bottling? Mine's at four months and I
know I should bottle ASAP, but haven't gotten around to it.No hurry. It only gets better with
age. Most ...
Posted in thread: Heat Shrink Sleeves on 07-23-2014 at 09:25 AM
hairdrier worked for me.I filled some wine bottles with Bourbon to smuggle them onto a cruise
ship. They allow 1 botle of wine(or Bourbon disguised as wine) per person. :mug:
Posted in thread: Hey from Hoover AL on 07-23-2014 at 09:20 AM
Posted in thread: New from, where the wind comes sweeping down the plains on 07-23-2014 at 09:19 AM
My son is an Okie...we lived in Edmond for 3.5 years. Great little town.
Posted in thread: Hi from Baton Rouge on 07-23-2014 at 09:18 AM
Welcome. I was in Red Stick Last weekend. Blue Bayou Water Park is fantastic.
Posted in thread: blackberry wine matureing time on 07-17-2014 at 03:31 AM
Most recipes call for 6 months to a year in the Carboy, and up to 1.5 years to mature. I have a
6 gal batch that should be ready in the Fall. I tasted it at a year and it is drinkable but
still a bit ...