Last Activity:03-14-2015 9:51 PM
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Posted in thread: wine from concord grapes on 03-15-2015 at 02:46 AM
Well this is bottled and came out decent. It's a little tart but better then some wines I've
bought. Nice legs too.
Posted in thread: My new mash tun on 03-15-2015 at 02:44 AM
I need to dust off my equipment and start brewing again. This style mash tun works great.
Posted in thread: Who's smoking meat this weekend? on 03-15-2015 at 02:41 AM
Just smoked some beans, a big fatty and a big old bird. The fatty is gone and I'm eating turkey
sandwiches for lunch.
Posted in thread: wine from concord grapes on 09-15-2014 at 10:34 PM
Just got back home and checked the gravity, 0.990. I racked it to the carboy and put a dark bag
over it. Time to let it sit for 3 to 6 months. I little tart and warming.
Posted in thread: wine from concord grapes on 09-08-2014 at 08:09 PM
I have to leave town for 5 or 6 days. After reading more about concord grapes and the foxy
flavor I decided to separate the wine from the skins and seeds. I transfered it into another
Posted in thread: Pear wine on 09-08-2014 at 02:24 AM
Just picked 70 lbs of pears today. Canned 10 quarts in light syrup and planning on making sauce
tomorrow. I think I may get some more and give pear wine a chance.
Posted in thread: General Concentrate Wine on 09-07-2014 at 06:55 PM
I may have to give one of these frozen juice wines a try. Have to see what is available next
time I go to the store. Any benefit to adding frozen fruit to the concentrate?
Posted in thread: Who's smoking meat this weekend? on 09-07-2014 at 01:13 PM
are my last 3 smokes. The chicken in the first picture was so moist. Cooked over lemonade
after a simple brine and smoked with cherry. That fatty had Chipotle Peppers, bacon, onions and
cheese in th...
Posted in thread: Late season concord wine tips on 09-07-2014 at 03:15 AM
Dave, how did your wine come out? By now you might have had a few bottles?
Posted in thread: wine from concord grapes on 09-07-2014 at 02:08 AM
At first I was adding the sugar about a pound at a time. Towards the end I just added about 3
or 4 lbs. I do plan on topping off with water after separating from the skins and going to the
carboy. I u...