Recent content by Grendal

I couldn't edit the above link, but you can find the same file here. http://livindolcevita.wordpress.com/2012/02/16/everything-on-olives-from-the-tree-to-table/ I know off topic, but I wanted to make sure the info is still good.

I cannot find a single recipe using it in a drink...not a one. For a single pint, 1 pound pie pumpkin, peeled and cubed, 1/2 cup water, 1/2 cup to 1 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves. You'd need 8 pints for a gallon....so 8 pounds pie...

It's not actual butter...sorry I forgot...um it's more of a jelly/jam/spread, it's called butter cause of it's smooth butter like consistancy. Yeah I thought about after fermentation, guess in my eagerness I'd like to just get the pumpkin in there lol.

Last night I talked about my pumpkin beer in chat with a few of the fellas...and one man said it was a good waste of pumpkin better off to make pumpkin butter....soon after he left...inspiration hit me. Pumpkin butter cider. I've not made any but the idea hit me and I tried to formulate a...

I wrote an article on home curing olives, it's 19 pages long. A small section using my great great grandfather's method is very short. There is a lot more, and sorry for the delay, I kept running out of hosting space. http://www.freewebtown.com/grendal/library/19%20pages%20on%20olives.rtf...

The thought of try to get them into the water is to remove other Capsaicinoids from the pepper. There is a total of 6 Capsaicinoids in peppers. I am try to get out of it the flavor compounds of the chili. Similar to water cracked cured olives, where they are soaked in water for 6-8 days, in...

If I had a needle I'd be shooting beer into my veins...so I think it's an addiction :D Hmm thanks for the link....oh I love this place...best thing I ever did was sign up.

I think somewhere I got that book sitting around. :off: There a difference between crushed and uncrushed grain?

HexKrak, how many years you been brewing, cause your a miracal worker. I know just the place to get it all. The best part it comes with a how to brew dvd =) Thanks so much for helping with the recipes, and thank you everyone for your input.

Kinda figured they'd be pretty bad, since I've never brewed. Well guess I'm in the right spot to learn.

It'll take me awhile, on disability so don't make much money, and probably take me forever to gather supplies, but I'd be more then happy to send ya a few bottles when I get them brewed up.

Cause vodka is illegal to distill here in the us. I'd like to make my own, there is an old time applejack recipe, where it is kept in a keg, allowed to slush or freeze, if it slushes they scoop the slush off and toss it away, where if it freezes, they syphone off the pure liquor. I could try...

For recipe #1: Not really after a light watery beer, I wanted a good strong beer. I've tried to formulate them in the foreign extra stout style. I want it blonde in color, so you can see the hot peppers in the bottom. For this one, I'd like for 5.1 for color. 1.075 sg for the og, 1.017 SG for...

so 7.5 pounds of the malt for the satanic scorpion, and reduce the honey to half a pound sound right? 7 pounds of treacle 1.5 oz pacific gem and 2.25 pounds table surgar?

Alrighty...I have nevered brewed in my life...so what do you all think of the 2 recipes i've formulated in my head, and thank you beersmith for the help =) :mug: This first one I call satanic scorpion...IXVolt's comment was the inspiration. Type: Extract Date: 7/27/2011 Batch Size...