Search results

yeah I was just wondering if would be sooner than later.....looks good though. I just bottled 6 gallons of chardonnay...that should last a while ;)

Here's the recipe http://www.stormthecastle.com/mead/an-easy-delicious-mead-recipe.htm I used champagne yeast instead and the oranges are supposed to sink.....still waiting.

So I have hard the Orange Clove Mead Fermenting for 6 weeks now and the fruit is still floating...should I leave it?

I have a ton of Clementines that are getting to "dry" to eat fresh. Can I make candied oranges with them with out the peals.....if so how?

I want to play! Though I can't put anything in the ground until the last weekend in May :( Zone freezing 4

So I've got a porter cooling and getting ready to pitch the yeast and get it fermenting. I also am going to start that orange mead I have been procrastinating about tomorrow. Since there is 6 inches of snow on the ground I have been thinking about my gardens and was considering putting in some...

hmm that is a good point. So if I want to put some wine in beer bottles I should cork them, right?

Thant's the recipe I was checking out. Can you triple (or more) recipes or is it like jam....destine for disaster ;) because a gallon would be gone in a heart beat around here....I might get a glass or two out of it :lol: BTW... Free- we need an updated photo of your wine/mead projects. I...

Hey you beer, wine and mead makers , lets share our experiences and recipes. So I am fairly new at this. I have made one large batch of Red Ale and a large batch or Kiwi Pear Wine. Both came out really tasty but both were from kits. Now I want to venture out and try making really homemade...

oohhh I'd be very interested. I just got a bunch of oranges and I have access to honey!

I have about 40 cases in my basement and a full pallet in my brothers basement that I still need to pick up....I think I have a problem, though I don't have any 1/2 gallons....hmmmmmm

:welcome Binghamton, NY here

Rose hips should be ripe now. I heard they make a good wine.

I'm glad I'm not the only one :)

ok so I've got a bunch of collards here that someone gave me yesterday and thats what I want to practice on. So I should blanch them a little so they can fit into the jar add, salt (does it need to be pickling salt?), and a hunk of ham. unless you have a better recipes for them :D

just heat them through...so meat/veggies won't be cooked through but canning them for an hour should finish the job right. Heating them through.....how do you know they are heated through? Boil for x amount of time?

ok so I just checked out both manuals and I'm still a little confused. I found cooking with the canner and a time table for pressure canning different veggies, meats, etc....but I was looking for recipes to pressure can set up like the ball book I guess. You know cook, pour into jars, can for...

ooh sounds like a good size. Could you measure the diameter and the height , I can figure out the rest. Thanks

Any recommendations on a good pressure canning recipe book. I have Ball's book of home canning but that is mostly water bath. It's pretty much permanently on my counter. I have a HUGE pressure canner but no recipes. Thanks

What size crock is it? Did you find it to be a good size or would you do a different size? I am going to have one made by a local artisian.