Recent content by termini

Maybe you guys can help me with what I think is a Potass. Sorbate problem... I tried making homade plum wine, and halfway thru fermenting, I added more sugar to boost more alcohol to make it like a Japanese plum wine. After it stopped fermenting,I let it clear quite a while, and then added...

Has anyone seen a crossover chart to compare commercial popular wines to Winexpert kits?, or does anyone have a suggestion of a W E kit that would come very close to the Folie A Deux Winery's "Menage A' Trois" Red Wine? ---We have made 9 Island Mist kits and3 "real wine" kits, and most of our...

Maybe so...... wine or milk, either way I was gonna get some......

I think this is gonna be so cool........ I found this picture of ME and have since cropped it and place it as the back lable on all of our bottles titled " It's in the genes" Us little Sicilians from Minnesota start early---------who knew...

I have been "off the grid" for a couple months dealing with my little sis's passing (31) But that marinade sounds like something I will try on my goose. And WADE----I have not forgot about getting you that recipie for the slow cook Venison steak and the venison chops' marinade.........I owe you.

I kinda agree with Rocky Top, however, I also have a septic, and even though my septic guy said that noyhing should go into your septic without first going "through" you, he said that the laundry bleach and the bleach tablets some people put in the toilet tanks dont really affect the large...

Here is another saftey note I learned the hard way....... don't get too crazy with the carboy cleaning brush!!!! I let it swing around too much and the twisted metal end of it hit the wall of the carboy straight on and punched a hole it it!!!!! I also store them with a little K-Meta in them.

I have a question about steaming...... I was slicing up the apples, freezing them for about a week, and then steaming them for frozen juice to be used later.---Now I also have applesthat havefrozen on the tree, but are now looking a little soft, or tan-ish ( light brown), are they too far...

I have a question about steaming...... I was slicing up the apples, freezing them for about a week, and then steaming them for frozen juice to be used later.---Now I also have applesthat havefrozen on the tree, but are now looking a little soft, or tan-ish ( light brown), are they too far...

Sorry, have been gone for a while on a family emergency.. We breast out our ducks also, and if you remember to only cook wild game until it is pink and not brown, it should be good. I have never had bad wild game, knock on wood. Me wifey likes to marinate the duck breast in those zip lock self...

I think that I whipped it around too much and it lined up just right where the end of the brush hit the side wall straight on, and it was like a ball peen hammer hitting it------maybe I should do a video! I'll take my frustrations out on shooting my buddy's decoys this duck opener, or if luck...

A little saftey note on using the carboy brush......I was feeling pretty good about myself for scoring a really good deal on Craigs list and picked up 2 6.5 carboys for 35.00 total. I got a little carried away and too vigorous with the brush, and the very tip of it ( on the 90 degree bend)...

gotcha thanks

HERE WE GO>>>>>>>>

I hope -------really great. we bottled it August 31 but I have not been on the forum lately because I have been doing alot of hone improvements and now duck and deer hunting is sneeking up on me.....I will try and get some pictures up by 10/2. The main pic that I am working on ,which will...