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The Food Wishes guy?

Maybe something in between. I figure I'll ferment til dry, then age the mead and see where to go from there. If I go to 12-14%, I usually will not back sweeten. I'll probably start a small sage tincture and make adjustments at bottling time. I do have some fresh sage growing now so I should get...

Ugh. I haven’t yet but it’s still on my list. I’ll have to wait til end of summer so I can ferment at proper temp range. I did purchase a jug of orange blossom honey though. It’s currently sitting in my cupboard.

Great advice above. I almost always leave fruit in the fermenter for at least a month. Don’t be afraid to get in there and taste the fruit. When it’s pale and has no flavor, you’ll know the good stuff has gone into the mead.

Can anyone recommend a good ev review channel on YouTube? There are a few ice car channels that I trust, for ex Car care nut, Car wizard etc. I may be in the market for a used ev. I’m not sure if I’ll get something cheap for my commute, or something nicer my wife can drive and I’ll take over...

Jeezus. Is that the Fred and Barney special? I’m getting the meat sweats just looking at the pic.

This is a really good list. One other option may be brisket or pulled pork sliders on Hawaiian mini buns. Maybe throw some pickled red onion on top.

I had to google those sausages. Both sound delicious, I may have to try making the merguez!

Vietnamese style lemongrass chicken w fish sauce.

Vietnamese style lemongrass chicken w fish sauce.

Grown in a shallow garden bed? Looks delicious.

Those new blazer evs are very nice looking. Much better than the Bolt. No offense, @Kent88

I’ll often add both acid and tannin during fermentation. But only small amounts, usually half of what you’ll think you’ll use. So for a one gallon batch I’ll add 1/8 of a teaspoon and maybe a bit more acid (malic and tartaric blend). Then I’ll dose again after it’s aged a bit. I do this for...

I use this recipe as a base. I really enjoy his recipes and website. I am also a part time fungus forager and refer to his site for that as well. This latest batch the only variation was to add 4 or 5 garlic cloves and a couple of turns of cracked black pepper to the brine. I'll sometimes add...

That sounds good. The only smoked white fish I’ve tried was sturgeon and it was delicious. The other way we eat freezer salmon is to make salmon cakes then vac seal them and throw them back in freezer. Makes for super easy weeknight meals. My wife loves them over greens.

I smoked some salmon yesterday. Came out really good, considering it was a freezer clean up.

Not sure I was thinking of lowering the gravity slightly. The nutes may work. I’m the beginning of fermentation, the yeast need oxygen. You can try shaking the carboy or use a whisk to aerate your must. When I make meads or fruit wine I use a wine whip attached to a drill for 30 seconds or so...

That’s a high starting gravity. Not knowing a lot of factors, I’d try adding some nutrients and add O2 by using a whisk. You could also try diluting a little bit as well. I’ve made dandelion mead several times but the abv was around 11%.

Haha. A couple years ago in Oregon a truck driver took a wrong turn and got stranded in the forest for several days. He was hauling potato chips. The dude refused to break into the stash though. True story. Found it...

“My performance ain’t perfect but it’s loud and it’s fast”. Song- Can’t get High Artist- Widespread Panic