Recent content by johngottshall

Nice labels

Leaving it in primary it has too much headspace and you want to rack it off of the lees.

No I didn't boil fruit yep I used pectic enzyme

My rhubarb peach is 1 1/2 years old and still hazy I guess it will never clear. I put it in refrigerator and cold crash still not clear

Thanks for the site

Can I get recipe of the brine thanks in advance.

In some wines I use Bentonite I guess I may be drinking my Golden Haze.

I have a 1 gal. Batch of Peach Rhubarb that is 1 1/2 years old still a little hazy I am going to add some more pectin enzyme to see if it will clear

Blueberry/Elderberry blend and Blueberry/BlackBerry blend.

Smoked some Cajun seasoned beef jerky its tasty

I followed Recipe on here except I used I think its super clear I forgot the name but you put packet 1 then hour later the other pack about 2 years and this stuff is great. And crystal clear

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

Going in the smoker after work. 6 lbs of summer sausage.

I'm stopping on my way home from work to get the seasoning kit hopefully making it this weekend