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Now THAT'S what I needed to know about the Oak...sometimes one wonders if a certain wood or fruit or color or whatever in anything that has been around for ages, is used simply because it is traditional and no one ever tried something else. As far as catching it on fire for charring...I would...

The yeast is Red Star Montrachet. Aeration? I thought air was bad or have I missed something in my readings. I am looking into yeast nutrition...I am in San Antonio and have not found a Homebrew place here even using Google so have no way to talk to someone about what to use and *really*...

Can't give an SG...even with glasses can no longer read the lines on the dang thing. I ssuppose it could be considered a mead. Never gave it much thought and since an ex-GF gor me into making 'wine' that is what I have always called it. Recipe, recipe...bunch of crushed and boiled...

Thank you for a considered answer. I do have wood that is two Summers old. Larger stuff that could be cut to size and get to the center with no outside microfluora. I would think that the charring process would eliminate anything living in the wood. I may try it. Have never bothered...

I have two batches-one a simple apple/honey/spice and the other a mesquite/honey. Both have been frementing for about three months with two rackings. Last racking was weenend before T-Day and they are continuing to bubble. Extremely slow but still going.

I have a ton of wood from my Live Oaks. All cut and stacked about three months ago. Anyone ever use it instead of buying oak from France or American Oak?

I punched the brightmess a bit for the post. It is darker but still readable to most printed-not me, my eyes are shot. Actually I agree. I did not think about using textured paper until after my first print so likely I will do as you suggest-run the next print without the filter. I don't...

Sorry I'm late-had three model shoots this week and post-processing nudes for a gallery exhibit eats a lot of time. Here is the label sans-bottle and lighting.

No. I make Chef salads. Funny...I can see the label just fine. It *is* a little dark but I liked the atmosphere of the image. You need a super-bright, McDonalds image? Maybe I will consider uploading one tomorrow.

Even tho I have made quite a bit over the last few years after a friend got me started, this is my first hand-finish properly bottled and labeled wine. It's a White Bexar Mesquitindel using magical beans from a particular species of tree found only in hidden spots deep in the dangerous...

I use the beans. Let them dry on the trees then run them thru the blender. Made breads and such some years ago with them in AZ. Decided to try it in wine. Mesquite beans from different areas have different flavors...current has a cocoa or chocolate flavor. AZ was sweeter-more like a...

No idea. My eyesite won't allow me to read my tester even using a magnifying glass because of distrotion. I have to wing it.

Racked off a gallon of my current experiement. A honey/mesquite wine. Last years turned out exceedingly well. I set it up about two weeks ago and it fermented nicely. Yesterday I racked it to help clear the sediment from the lees and the mesquite dust. It is still way too sweet and is...

I am not sure what it is called. Friend that got me into wine making said monks somewhere keep the same yeats going for hundreds of years. How is this accomplished? Seems extremely time consuming altho before one could just buy it in the packets I imagine it was 'do it or drink juice'...

ooooh great. Now I hafta start using grapes to make my wines? How about just *one* grape...does that count? Like I can name it "H-E-B $2lb White Seedless Special" or something?

I see names on wine bottles and mentioned here and elsewhere...they just sound sooooo nifty... Apfelwein and Pinot and so on....where do you come by there? Is there a name dictionary for wine? I mean-it would be so nice to impress my friends and family with some cool name that I didn't...

Didn't see one of those but skipped the one in the plastic milk carton since I wanted the glass bottle. Give it to the neighbors kids to play with around the pool. :D I'll look into cooking something with it. I don't do much stews but my chili will burn the hair of your toes.

It is Carlos Rosi table wine. Sort of the higher class wine for winos vs Thunderbird or Ripple. I saw nothing to indicate sorbet. Just the govt label warning about the effects of alcohol [[sort of for the same group of people that need a warning not to use the toaster in the bathtun.]]...

Due to a recent move most of my stuff is inacessible, even had to order some yeast to get things going. I was looking for a gallon glass bottle and ended up getting some wheap wine for the bottle. [[Later found apple juice in glass and it's cheaper plus tastes better]] So-I have drank...

Absolute, must-have sign: "Shave and Shower before entering. Absolutely no farting or urinating in my brew pool!"