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Red Star "Cote des Blancs" wine yeast works best for me. I just use bottled pasteurized apple juice and a *little* sugar. Like maybe a cup of white sugar to 4 gallons of juice. More sugar equals more alcohol but less flavor. Make sure the apple juice does not contain any preservatives except...

Thank you! I have used 1-gallon and 5-gallon paint strainer bags for making jelly before, but I forgot about them. I probably have a few already, if I can just find them...

I think it should, unless the mesh is too tight and it will clog up immediately with cooked fruit pulp. I cooked some crabapples tonight to make some jelly tomorrow (or the next day if it takes too long to drip) and the brewing bag seems like an ideal tool instead of messing with cheesecloth...

Bummer of a thread. I clicked on it thinking it might be tongue-twisters. "The sixth sick sheik's sixth sheep's sick"

All the cheap kitchen scales are surprisingly good.

Local liquor store had Golden Road Belgian White on clearance cheaper than Coke or Pepsi. It is surprisingly not bad. (about like Blue Moon) It makes a really good something-like-a-radler but stronger by adding a little sour lemon syrup. I've had a couple of those.

Member's Mark (Sam's Club) silver tequila. I bought a bottle to try it, and I'm sipping some neat. There's not a lot to it, but there's nothing wrong with it either. I think it'll make great margaritas.

Busch Light Apple. 🤣 It is surprisingly not bad, and lower in alcohol and calories than what I usually drink.

I have brewed a simple beer (SMaSH I think but I don't remember for sure) with K1V-1116 as the only yeast. I called it a saison. It worked just fine and I got good attenuation; the beer was good when it was young but it didn't age very well.

I bought some GV lite juice recently and it was awful. It wasn't apple juice; I think it was pineapple and passionfruit, or something like that. It was very watery with not much flavor. Kind of like Gatorade without the electrolytes. I have not tried the lite apple juice, but I suspect they...

I thawed out a big package of chicken thighs intending to roast or grill them. The weather has suddenly turned damp and cold so I think I'll make a big pot of soup with at least half of them. (pan-fry a few first for lunch and add the bones to the soup pot) I have some jars of turkey stock I...

I have the starter already, LOL. I bake a loaf of SD bread about once a week. I mean is there anything special you have to do with it for pizza. I can figure out what the starter brings to the hydration because it's half water and half flour (100%) I haven't read the link that @Oldskewl...

Nice. I was just coming here to ask about using sourdough starter instead of yeast for making pizza dough. Anything special you have to do?

I think that's a cowbird egg rather than house finch. :)

A gimlet, made with homemade lime cordial (Rose's Lime.) Mainly to see if I got the cordial right (I didn't but it's close) I made a strong syrup with 5 ounces of water, a tablespoon of citric acid, and a cup of sugar in the microwave. Then I put a lime, quartered (peel and all) in a Vitamix...

I finished making it. It's right at 100 proof, with 100 grams of sugar in 750ml. It's not bad but it's a little too-everything. Too sweet, too alcoholic, too licorice-y. But not by much. The good thing is I can drink this diluted with a good bit of ice water (the way the French drink...

That link doesn't work; it says it's private.

I poured the grain alcohol extraction into a 750 ml bottle today. It smells like licorice and alcohol and a little bit like menthol. I put 12 ounces of vodka in the jar to pull out whatever it can, including the grain alcohol I left in the jar because I was not all that careful to get every...

I bought a bottle of Ricard, and I do like it but I don't like it much. :) Enough to warrant seeing if I can makes something like it. (I should try some ouzo...) I bought a handle of 120 proof grain alcohol to work with and I started a batch yesterday. I put 12 ounces in a mason jar with a...

I just started a rosé wine about a week ago using 2 gallons of red Concord grape juice and 1 gallon of white Niagara grape juice. Concord is a little too acid by itself unless you add chalk; Niagara is much less acid. And the resulting wine should be somewhere between pink and bronze...