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Winexpert Eclipse Lodi Old Vine Zinfandel

I will second most of what has been said here. Jim's notes on sanitation touch on the single most important aspect of brewing. Everything must be clean. Water and temperature control in the fermentation periods are also important. Look at a swamp cooler (tub and a t-shirt) if you live in a warm...

Pruno threads come up occasionally. Good luck being able to drink the end result. :s https://en.wikipedia.org/wiki/Pruno But it is an experiment a fair number of people attempt, so have fun!

If you are like me, it will last longer if it is bottled. There is something about having a keg tapped that seems to accelerate consumption ... :h However, If you run the yeast out to their alcohol limit and bulk age the batch you will likely have very little effervescence and very tired yeast...

Your recipe will lean more toward a mead, since 2/3 to 3/4 of your fermentables will come from honey. A braggot is usually a little closer to 50/50. However, since this is not a popular style you can do anything you like. I would recommend some kind of bittering agent. Hops are traditional, but...

Same concept as a pizza stone, just semi-permanent?

There are several ciders in my local Krogers that are sold in clear bottles. Do you have a nearby bar than sells something in clear bottles? If so, offer the bartender or manager a trade of some of your creation. Mostly, they just throw those bottles away. Worst case, you have to pay the...

HA! I love it. I have a picked up a few 'kits' at Home Depot and Lowes over the years. Excellent job! Did you make plans, or just wing it? (If you made plans, will you share?)

Bottled three batches totaling 23.5 gallons - 117 bottles - with my All in One Wine Pump this weekend. Racked two five gallon batches as well. The ability to move wine laterally or 'uphill' is invaluable. The ability to degas, which helps with the clearing process, is a wonderful bonus. Note the...

I followed FuzzeWuzze's thread here for the BrewPi. The case is a conduit box like this and an outlet box like this with appropriate covers. I bought these at the local Lowes store, but Home Depot, Menards or any other home improvement store will have something similar. View from the top...

I started a 'freezer cleaner' batch of this several months ago, and finally got around to bottling today. Here is what went in: It started at 1.150 and ended at 1.031. It is clear and has a unique flavor. According to Brewers Friend, this is 15.6% ABV and 504 calories per 12 oz! :HB

There is a thread over on HBT where someone is using something similar to these: http://www.homebrewtalk.com/showthread.php?t=518279 Like Craig says, these are valuable. If you live anywhere near me, I would be interested. You can look on Ebay to get an approximate value, but regular kegs (five...

Finally got around to bottling the Tropical Dragon batch. Yield was 76.5 bottles. Taste at bottling is an in your face blast of pineapple acidity that flows into a wonderful I just bit into a fresh apricot taste. Not sure where the apricot is coming from - perhaps the mango/peach combination...

I love tri-tip. Unfortunately it is hard to come by in central Ohio. That one looks pretty much perfect.

Liked on Facebook. Thanks Steve!

So the vacuum process does not pull the all the marinade out of the vacuum bag. If you use the right size bag, the vacuum pulls the bag around each piece of meat and the marinade surrounding it. This allows each piece to cook in the marinade. If you do not freeze, the vacuum pump just pulls all...

Nothing in the mix was 'from scratch'. The tenderloins (frozen), vegetables (stir fry mix), and rice (jasmine) were Kirkland brand (Costco) and the sauce was Aldi's Fusia Orange Ginger Wok Sauce. I marinated the tenderloins in the sauce for about four hours, then laid the tenderloins out...

Made Orange Chicken tonight. Vacuum marinated the chicken in the orange sauce, then put the chicken in the sous-vide for a couple hours at 134 degrees. Paired it with jasmine rice, steamed vegetables, and a smoked porter.

My wife found price reduced two pack of filet mignon at Aldis the other day. She knew I have been wanting to try this cut in the sous-vide, so she bought it. Here is the results of an hour and a half in the sous-vide at 131 degrees followed by a quick sear in a smoking cast iron pan. It cut like...

Finished off the ribeyes today for lunch. Kids got back about 5:00 pm. Looks like it is back to the real world for us!