Search results

David, I feel so lucky that I happened to see the fruit and take a picture. There were more than 2 dozen purple fruit on that little bush. Yesterday morning most were gone! Not on the ground. Protected area so mice, snakes, or birds. Covered with bird netting. Still some green ones so we'll see...

Air mattress, quick fix. Then there's DIY - you need another project, right?😆

I'm in the same boat - planted 7 from Stark Bros last year. This year 3 have fruit. Looking at pictures I thought the fruit was a LOT bigger. 😄 And I didn't expect them to change color so soon.

Officially started another food related hobby - a dry aged hot capicola. Should be ready in about 2 months. Fortunately I have that patience thing down pat.😄 A Calabrian pepper pork tenderloin will be added in a couple days after it finishes curing. The plan is to add fermented meat like salami...

Another possibility - the ones I harvested at the front door get at the very most 3 hours of direct sun. I remember tasting from a tree growing in full sun and didn't care for the flavor.

And this is why I'm pulling redbud. It's mixed in with my bamboo. There's 6 redbud in the photo and I may transplant the smaller ones. Good year for bamboo, though, over 200 new canes.

I've been steeping with hot water (160F-ish) and I've been happy with results. But I'm curious, too, if there will be a difference. Last week I vac sealed and froze enough magnolia for two gallons easily. Now I'm thinking a temperature test is called for.

David, that's really interesting! As I mentioned in the original post, my SG was 1.020 and pH at 3.9 and the flowers tasted delicious right off the tree. Weather might play a role. Another possibility - I had no idea there are more than 20 varieties of redbud, only one (the Eastern) is native to...

Just had a crazy thought.... I've bought bare root plants from Stark Bros - wonder if I could dig up some small ones (<2') in Jan or Feb while dormant and ship. That size might take 3-4 years to flower, though. Or maybe in a small pot? I'm willing.

Did you taste the flowers? If so, how was it? Sorry I missed them this year, darned freezing temps. If anyone wants redbuds come and dig some up. They grow like weeds here. Just today I pulled 13 that were between 2'-3' tall surrounding my bamboo. They had to go, unfortunately.

Phew! Glad I'm getting accolades rather than death threats!! My mom used that brand, my grandmother used it too. They knew Hungarian food.

Fantastic! I remember you mentioning last years hurricane damage but don't remember details. Things looking up? This is weird. Just this week I had the same yeast problem! Starter looked good but then nothing after 1.5 days! WTF! Added more yeast and it took off like gangbusters, foamy head...

I've had super fast and super slow. It happens. Don't try to figure it out - yeast make the rules and break them on a whim.

Just curious, how did it taste when you bottled? Also, how old is this wine? How long was it in bulk?

Welcome to WMT! Yay Ohio!

It can be done without a fridge but what a PITA. Winter temps would be helpful in that case. A few years ago I had the opportunity to buy some apartment sized fridges for $20 each. Bought two, wish I bought four! This one is normally for vegetable ferments. The other will be modified for aging...

Welcome to WMT! Born and raised in Parma. Life brought me to southern Ohio. This is a great place for information.

Finally starting to clear! And the sake is sharing shelf space with freshly made kimchi!

Basic herb wine recipe. Checked my notes - I used 12 Tbls dried and 1/2 cup pressed fresh, 120 gr raisins, I used citric acid to about 3.50, and sugar to about 1.088. I made a tea with the catnip, hot water, steep overnight, strain, add everything else the next day. I used 1118 and was happy...

Usually no. If I smoke I'll do an equilibrium cure - 2.5% of the weight of meat in salt, vac seal, fridge for a couple days, then the boiling. Been doing this about 15 years because the nearest source is 3 hours away in Cleveland. Simple: 1 lb piece of pork belly into heavy pot with COLD water...