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12-14-2014 3:01 AM



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117 Likes on 79 Posts 


  • Tennessee
  • Hunting,Fishing,Brewing
  • Atmospheric Scientist
  • Male
  • Married


  • Posted in thread: Boneless Crabmeat-stuffed Flounder on 08-26-2014 at 09:58 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 07:40 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 04:56 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 11:12 AM
    I'm In.

  • Posted in thread: Man, I love Apfelwein on 07-24-2014 at 09:33 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 10:25 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 10:20 AM
    Roll Tide.

  • Posted in thread: New from, where the wind comes sweeping down the plains on 07-23-2014 at 10:19 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 10:18 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 04:31 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 ...

Wine-Down Brewing and Winemaking Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale Ferm1-Blackberry Merlot Ferm2-Apfelwein Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

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