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Just a question but how long can the salsa last using this method?

Again i have tried to do my research but i am left confuddled. The pee is degassed, kmeta, sparkloid and sorbate are added to stop fermentation then sweetened when it is time. Here lies my confusion, i would like to put my pee into beer bottles, but beer bottles are seeled by pressure created...

Looks like Vitis riparia, the frost grape or river bank grape which is found pretty much all over the U.S. in my experience they yield no where near as much as a domesticated vine though with training the yield could be increased. They have an very interesting flavor, i plan on making a wine...

Thanks a lot guys, you have been a big help.

So i have been researching, serching and learning as much as i can but i still have some questions due to my confusion First, prep before bottling. Degasing, clearing, stabilizing? what is the order? Second- i have no problem waiting until the wine clears by its self, im only making welch's...

haha its all good. Its good to know that this is a knowing group that is also loose and not "anal" about things like joking around on threads

Well as i have grow up during college i have found that i love good food and good drink of all kinds to go with it. Recently i realized that i love wine and would love to have a glass or two with dinner on more occasions than i can afford now. So i came up with a thought that grew and grew...