Recent content by donaltman3

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I can't believe your states is so repressive.. seems very odd to me... the whole break the bottles thing is dumb. I once visited a place that had to sell you liqour drinks in the air plane bottles... they would have the mixer made and you physically as a patron had to mix your own drink...

Cheese... you all make Cheese too !!! That something I've never done... I wanna try something new !!

wine bottles I have several resturaunts that save bottles for me here in GEORGIA.. I pick them up about once a month... I have gotten so many I now ask them to only save me the green ones in the right shape. I probably have a few hundred in boxes in my storage shed.

just a play on words.. I live in South Georgia about 10 miles from the Florida line ... this area is full of lakes and swamp bottoms.. with huge Live Oak trees and spanish moss... we are about an hour and a half the Gulf of Mexico or the Atlantic ocean depending on which direction you...

This is my first attempt of a good label. I've made wine since before I was able to drink it.. starting off helping my grandfather.. he passed on the tradition to me. The picture on the label is about 100 foot from my grapvines in the woods that I hunt each year. The name of the area is...

I didn't use sorbate.. just some campden.. seems stable smells great and looks good... slightly pinkish... I used about 1/4 cup of syrup..

both.. but that mainly used in oven frying... You basically use egg wash and a coating like chips crackers cheese-its whatever and bake it.. since the chicken is in the overn the skin wouldn't be crunchy so this adds the crunch. If you use corn flakes make sure you pay attention and don't...

I've aged my wine alot longer than 2 years without any problems without using sorbate. Like I said maybe I've been lucky over the years. If you feel you have to use it or should use it.... then by all means... I however do not. How did you finish it LCW ?!?

Buttermilk is essentially a brine, it is used to increase moisture content in the chicken which will help to cook it evenly and make it moist... Buttermilk does this.. it incorperates moisture and flavor.. plus the buttermilk is slightly acidic which helps to further tenderize the meat. You...

I guess I've just been lucky ?!? My family tended to drink their wine very young and made more often... I wanted to store mine longer (2 years before drinking) So I use campden after it gets backsweetened and before I bottle it. I've never used sorbate. If you think about it people...

I live in the south... I use my families way to cook chicken...We soak in cold buttermilk.. then in a flour and spice mixture(salt, pepper, papreka, cayanne)give them a little tap to knock off the excess flour and right into the fryer. If you want extra crispy you just wait a couple of minutes...

In my muscadine wines I haven't ever used it.....my grandfather whom taught me wine making didn't use it. And didn't hear about it until I had already made hundreds of bottles of wine.. so I figured why start now. I let my wine go comepletely dry and filter really well with paper cone style...

Makes perfect sense Arne and gang.. thanks a bunch. It tasted more like a sour candy than lemon.... I thought about using some lemon extract that cake maker use becuase it has a very lemony taste without much if any sourness... but instead after figureing out the sweetness I wanted and...

I thought about the same thing.. could you sanitize and reuse a screw cap.. or maybe we could find a source for new screwcaps..