Last Activity:12-17-2013 10:54 PM
Likes Given: 5
46 Likes on 28 Posts
Posted in thread: Wild game on 11-27-2013 at 05:18 PM
Pepper crusted Elk Tenderloin (you can also used deer tenderloin or backstrap) with lemon
butterSeasoning1/4 cup and 1 tablespoon fresh ground black pepper1/2 teaspoon red pepper
flakes1 teaspoon grou...
Posted in thread: Is it safe on 09-13-2013 at 06:52 PM
Yep, safe. I use my brew pots for all kinds of things. We make lots of stuff in bulk and can it
for use throughout the year and anything that needs to be simmered for a while goes in the
Posted in thread: Plums,Plums,Plums i have loads?? on 09-12-2013 at 07:18 PM
:confused:Maybe not ideal. Not only will this not sanitise as the sulphur will bind in the
skins but would need a low pH to work regardless. Furthermore you might need to do secondary
later and you ju...
Posted in thread: Oysters! on 09-10-2013 at 11:13 PM
It is funny to read these kind of post. Living on the coast you forget how fortunate you are to
have fresh seafood. I've never ate a frozen oyster, we go down to the dock and pick them up by
Posted in thread: Winemakers on 09-06-2013 at 07:45 PM
No airlock here for primary.
Posted in thread: Strawberry wine sweetning on 09-04-2013 at 05:53 AM
Use regular table sugar if needed. Make a simple syrup and add until desired sweetness is
Posted in thread: Strawberry wine sweetning on 09-03-2013 at 08:18 PM
All berries have different sugar content, the only way to tell would be to mash the berries and
drain off the pulp and take a gravity reading to see how sweet they are. Then add the juice to
the wine ...
Posted in thread: Blueberry wine on 08-29-2013 at 10:08 PM
I like my wines dry as well, all of them. What I have started to do is keep a bottle of simple
syrup in the fridge, If someone wants some blackberry wine or whatever sweet I simply take the
bottle of ...
Posted in thread: Blueberry wine on 08-29-2013 at 09:30 PM
It is on there, I was just suggesting to add some additional during the fermentation around
1.03-1.04 to help the yeast along.
Posted in thread: Blueberry wine on 08-29-2013 at 08:32 PM
I'd also add some yeast nutrient and possibly some yeast energizer mid ferment about 1.03-1.04,
blueberries are sticky sometimes around that mark kinda like cranberries. I'm sure you know all