Spent hours preparing to defend my client on a civil contempt. Had everything in order, my opening statement polished, questions ready, etc. Judge calls our case and says, "This contempt is so poor plead I am going to dismiss the case" (meaning I win). Judge looks at me and says, "Counsel do you want to say anything?" Me, "Nope". Grab my files and leave. Almost disappointed that I didn't get to put the case on, almost. Never talk yourself out of a win.
Spent hours preparing to defend my client on a civil contempt. Had everything in order, my opening statement polished, questions ready, etc. Judge calls our case and says, "This contempt is so poor plead I am going to dismiss the case" (meaning I win). Judge looks at me and says, "Counsel do you want to say anything?" Me, "Nope". Grab my files and leave. Almost disappointed that I didn't get to put the case on, almost. Never talk yourself out of a win.
for taking the one with less stress!
Leadgolem said:
Hmm, not a bad idea. Not sure if it would be ready for Christmas, but it has been a while since I've done a mead. Have you ever made any? If so, how'd it turn out?
CNC machinist, it's all I know how to do. Or at least all I can make any money doing..T_Baggins said:
I haven't, but I have a cherry melomel going right now that has got me very interested in mead making and nectarines are delicious and only about $1-2 a pound right now. You could make more of a hydromel at about 5-7% and it could be ready by then I bet. It would be worth a shot. Shoot, I may make one myself now. That sounds damn good.Leadgolem said:
Hmmmm. I think I'll do a batch of nectarine wine instead, though that might change depending on what looks good in the produce section.
!
My Mom's got bronchitis and it's been in the 80's here for the most part lately. Hmm, my brother described it like having sand rubbed into a sunburn. Only on your eyes. He said the worst part was the interference in the seeing, that kinda freaked him out.Yeast Welfare Technician- hello Daksin
Great job title. I tried to ferment some Fanta soda mixed half and half with sugar water. The yeast fell out after a few days in little balls. Probably 3-4% ABV. The soda has preservatives. Only made half a gallon, drank the whole half gallon and barely felt a buzz, more of a sugar rush than anything.
Back with hubby right now because he burnt his eyes in the sun and can't really see right now. Side effect from chemo. They told him stay out of the sun. Not sure how it feels to have burnt eyes, but I imagine pretty bad. Normally he complains about everything, but now he's only complaining about his eyes. Got him some eye drops. Helping somewhat.
Cheers to my apple cider, in secondary now and tasting great.
I hope she is well soon.
Oh? I didn't know you partied like that. :fro:
It depends on if you want to juice them or not. I wouldn't bother if they are fresh. For a fruit wine with a sugar solution or honey base you'd want 2-3 lbs/gallon of liquid. If possible, you'd want to wash stem and pit the cherries first. Then freeze the whole mess overnight or longer. Then add half of them to the sugar+nutrient solution when you start your primary. When you hit FG add the second half. After a couple weeks in secondary, with all the fruit, fish the fruit out and squeeze all the liquid you can get out of it. Return the liquid to the fermentor. That's also when you would want to add pectin enzyme if you want a clear brew. I know the directions say to use it before pitching yeast, but it will still work at this point. Plus the liquid you squeeze out of the cherries is going to have pectin in it, so if your pectin enzyme has already gone inactive you will still have cloudy brew.Give a get well soon to the wife there V-man.
So I've got a couple gallon containers of sweet cherries from my old man's tree I picked today. That was just what I could get to from the roof. Pretty good. Very sweet. I got home and started thinking......should I
A. Eat the cherries
B. Eat some of the cherries and make a batch of chocolate cherry stout
C. Climb the tree tomorrow and get a bunch more. Make two batches of stout and a batch of wine for my old man.
How much would I need to make wine? I've never made wine before and I won't have much time before the cherries start to turn. Should I even bother? I do have 4 packets of wine yeast. EC-118. Not sure if that would be good to use. It expired Feb. 2013, but with 4 packs I'm sure I can get a starter kickin. I also have acid blend, K-meta and plenty of corn and cane sugar. I wish I had some agar plates. I saw some cherries that were starting to rot. It would be fun to isolate some yeast strains to make a sour with. My buddy wants to make a sour and I'd like to try out Malfet's magic beans in the process. So much to brew, so little time.
Thoughts, recipes, recipe ideas?
YouTube
I think you'll find I'm not exactly a conventional wine maker.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
