Recent content by JeremyCT

17263 +6 17239

I've got to try this. Tmrw night, I'm starting two gallons. <--- excited

I love it when mistakes = booze for tonight. But that's my impatience talking.

We have lemon trees all over our neighborhood. I end up just using them as a source of citric acid for root wines. Just threw some neighborhood lemon juice (about 3 lemons each) into a few gallons of carrot wine, and beet wine.

16,073 + 11 = 16,084 woo!

15082 + 10 = 15092

Here's the lactose trivia I can offer; I'm not lactose intolerant, nor is my father. We thought we were for a few years though, because we're allergic to penicillin. Turns out dairy farmers were treating some cows with the antibiotic for a while, and it ended up in our milk.

I had never even thought to try bagging it. Got any useful links? Where would I get the equipment? I don't think the LHBS has it.

Me neither. *sigh* Some day...

Something to consider.... harvest your own honey -- beekeeping for beginners $350 dollar initial investment + 30 hours a year = 100 - 200 pounds of honey per year. This is banked in my mind as a serious potential future investment.

http://www.oliveaustralia.com.au/Pickling_your_Olives/pickling_your_olives.html I use the method that is about halfway down the page. The one that only takes about two weeks, and no caustic soda. There's quite a few olive trees up and down the streets around here. We picked quite a few. Can't...

Julia Child Cake Farts?

I'd use 'em for a wine with little krausen. Apfelwein, maybe?

When I've added raisins to wines, I've poured boiling water over them 'cause I'm scared of bad bugs. I don't chop them, and I don't bag them. They float to the top of the fermenter after a day or so. So when it comes time to rack, or bottle, I just push the siphon under the raisins, and go for it.

I've seen a few pictures (and reviews) of banana wine and how it cleared (a lot), and It made me want to try. As soon as I free up a vessel, I think I'm trying it.