Recent content by catfishhoward

I'm trying not to cut them down, however last year the fruit was not good tasting, small, seedy and so many fruit flies that might cause problems on the 1 acre orchard I just planted. I will look into topping it to cut down the number of fruit and see if it produces larger pear next year?

They are just a little small than a golf ball in size. I just bought the home last year and these trees are about 50' tall so it's really hard to pick them without a cherry picker. I can only reach about 500 of the million the tree has. My neighbor thinks he's got the same type pear and he...

If the wine tastes good I'll probably keep one tree next year I'll boil the hard pears to soften them and smash the juices out I screwed up by quartering them and cutting the seeds this year but I really doubt any serious toxins leaked out it's not like I ground them up.

I have two 50-ft pear trees on a property that I just bought and I thought about cutting them down because the pears are small and not worth eating. I figure if I can make wine I might keep one of them but it would be a cold day in h*** that I would pick out all the seeds so why I decided to...

I'm trying wood chips for the first time for my blackberry wine, I have American Medium Toasted Oak, French Medium Toasted Oak and Hungarian Medium Toasted Oak. I used 4lb frozen blackberries to 17 cups water, per Winemaker's Recipe Handbook (purple book). I planted 55 blackberry plants last...

No problems last night with my stomach but after drinking 32 o/z I did have double vision :ban:

I'll let you know tomorrow how it does on my stomach, hopefully not to graphic bathroom details, I have a 16 o/z bottle chilling for later tonight.

Thanks for the reply, I have some in a 16 o/z bottle I will give it a try before my mom comes down for mothers day so I at least don't poison her.

Thanks for the reply, just didn't know about drinking fermenting yeast if it would make you sick or not.

Not really helpful dude?

I have a 8 month old raspberry mead that is still slowly fermenting or stopped I think, it's at 1.020 and I have to get ride of it since I'm moving and getting rid of all my wine making stuff. Question: Can I drink it now?

No I didn't taste the figs or remember smelling smoke before smashing them up.

I made the fig wine and 13 other fruit wine in august of this year just to try a bunch of different fruit wines. I bottled all of them this weekend and all tasted good but the fig so I racked it back into the gallon jug so I didn't waste my bottles, so I guess I'll see in about another 6 months...

I recorded everything on my phone which I lost in the lake so I don't remember it exactly but I think it was as follow. 4 lb fresh Black Mission Figs (had a little white hairy mold which I washed off) 1 gallon water 1-3/4 lb sugar 3 1/2 tsp acid blend 1 tsp nutrient 1 campden tablet I have...

I should have given it more time to settle, 3 days after bottling I see a slight cloud at the bottom of each bottle. I also screwed up by back sweetening with cranberry and wildberry concentrate which I guess had pulp since the bottles I back sweetened with apple or grade is good with no pulp.