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I can't believe it has been 5 years since I posted on here. Life got in the way. I moved my mother in with me to take care of her during the mid stages of dementia, and then on into a care facility. An uncle ask me to assist him with his cancer treatment, be his POA and administrator of his...

The mead sounds good. I like most of my wines and meads sweetened back to 1.010 also.

In 1970 when all of the ingredients used for punch had real sugar, a college room mate fermented some in a cabinet under the sink at the dorm room. He said it was pretty good. Of course then he would drink Ripple and Boones Farm :)

I wasn't clear was I? The recipe called for putting food grade dry ice in the mix and serving it as soon as the dry ice had dissolved in the mix.

While searching the net for root beer ideas I came across a recipe that used food grade CO2 to carbonate root beer. While the root beer was to be served freshly made, I was wondering if anyone had ever tried it and what your thoughts are on bottling it?

My first cider label

Labels I have made for my brews.

There are several associations in your area. Fredericksburg, Stafford, and King George all have associations. Here is the contact info for Rappahannock Beekeepers Association. http://www.rappahannockbeekeepers.com/ President: Irving West Phone: 540-371-9596 I suggest you find a good Nuc...

If a steer or a hog was treated the way some people treat there venison, they wouldn't eat it. When I go hunting I have heavy duty garbage bags with me that I fill with ice when I harvest a deer. I stuff them in the cavity ASAP. Aging has never been a problem if it is done at a refrigeration...

Different types of alcohol boil at different temperatures. Likewise they freeze at different temperatures. The temperature differences can be as little as 1 or 2 degrees. You will have to have a very fine control of the temperature. I think the best way to control the type of alcohol you...

Remove all fat from your canning meat. Cut your deer into stew size chunks. Pack tightly into the jars. Ad 1/4 to 1/2 teaspoon of salt for a quart size jar. Add 1 clove of garlic. Process in a pressure canner according to their wild meat recommendation. When done it is ready to eat as is...

Thanks Yopper. I am looking forward to giving it a taste this week. I was also looking at my log for this mead I am wondering if the % of alcohol might be a higher than I like. I need to work through the calculations again,

Thanks

Elsewhere on here I have posted my progress with my Chocolate Mead. At one year I took it off of the lees and I put in ¾ tsp of Potassium Sorbate as a stabilizer to the 2 1/2 gal of mead. It is now another year and I am thinking of bottling. Some of it I will back sweeten with some of the...

How is your cocoa mead doing? I just posted a picture of mine.

I pulled the Chocolate Mead out to check today. I like the looks and I will give it a sample here soon.

The tree has been dead for over a year. Should I also let it season after I cut it?

Just down the road from my house is a peach tree that died 2 years ago. The summer before it had a bumper crop of peaches. The tree is about 12 inches at the base. I am thinking of offering to cut it down for the wood. What are your opinions on peach wood to smoke cure a ham or bacon?

Personally I like chili without beans. Yesterday I got desperate and had a bowl of Wendy's chili. Next week I am making a batch. The recipe for this batch is still being developed but one think for sure, it will have is a nice amount of ground venison.

This honey is from my earlier days of beekeeping. This weekend I will see just how much I have and how it the taste is.