Recent content by Mcjeff

A friend at work brought in a sourdough starter for me last week. I’ve been making breads from the Ken Forkish book so I figured I would give this a try. It turned out good.

Pizzas last night. One of ours guests is gluten intolerant so I made some doughs with Caputo Fioreglut flour. It made a good pizza. Everyone liked it and I was able to stretch it out. Definitely will use again.

My wife and Daughter are in Florida for a girls trip, so just me for dinner. My son suggested steak au poivre. With my FWK Cabernet Sauvignon I just bottle turned out pretty good!

I bought some at Grape and Granary last year as well. Good people at Grape and Granary. Very friendly and helpful. One of my 2 local stops.

I’m in the 90% probably as well. Under 300 total in bottle, and around 150 in bulk. My wife thinks I should slow down, but then she says that Super Tuscan is really good…and I have to explain that we are getting low so I better make more!

I have made the WE Private Reserve Sonoma Chard, the WE Reserve Australia Chard and the FWK Lodi Chard. All are good. I made the FWK and Australia at the same time. I have a slight preference for the FWK. I felt the flavors were a little softer, but similar. I had some friends taste both...

@ibglowin I'm in your neck of the woods.

Nice Labels. Reminds me that my son said I need to up my label game. I told him that he’s the one dating an artist!

Glad you like it. Still my go to dough.

Cold and high winds this weekend, but didn’t let that stop me from smoking some pork to have some friends over. Smoked overnight and went well, However, after I pulled the pork out, the wind knocked the smoker off the counter☹️. Broken door, but it still works, so I ordered some new parts. Next...

I’ve been busy and haven’t posted in a while. My birthday dinner a few nights ago. I didn’t get a photo of the plate, but steak and lobster with tiramisu made by my son’s girlfriend for dessert. It was excellent. Washed down with FWK Chardonnay and FWK Southern Rhône. .

Glad to have you back!

Thanks. I was thinking that approach. Yes SG is below 1 now. I stirred heavily this morning when I was punching down I’ll press tonight and hope it handles it. If not go ahead and add Kmeta.

Welcome to WMT Two Brothers. A lot of helpful people on here. Since we are talking about this. I could use some help. I’m at the end of fermentation - plan to press today or tomorrow and my Cab Sauv has a little smell when I punch down. Too late to add more yeast nutrients (I added...