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Old 12-06-2010, 05:59 PM   #11
HalfPint's Avatar
Oct 2009
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Alright, I guess I'll peel, seed, and puree them before freezing. With all of my perishables frozen, I can just wait until I place another order.

Thanks for the help everybody,

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Old 12-06-2010, 06:17 PM   #12
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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Originally Posted by bonsaimonkeymom21 View Post
I use just sugar and yeast for my wine and its turned out fine, could someone fill me in on the tannin and other things that i see in alot of these recipes? I am new at this and it would be really awesome if someone could break down all the "talk" and ingredients.
Well, just like anything you make you can improve some a dish with some spices. Like if you're making spaghetti sauce- you could get by with tomato sauce and salt. But adding some oregano and garlic will make it better. Wine is the same way- a little tannin will give the wine some "bite", some acid blend will give some acidity and depth, and so on.
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