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Just to throw the cat amongst the pidgeons... are you sure it's not a Medlar? The fruit known over here as 'The dog's arse'! https://www.victoriananursery.co.uk/Medlar_Tree_Nottingham/ Cheers, Tony.:h

How about filling the air gap using nitrogen? Cheers, Tony.

I'm sorry to hear of your recent troubles in Boston and elsewhere, I shan't dwell on them but just to say I'm sorry to hear on the news of your recent troubles. My thoughts are with all Cheers, Tony.

Thanks. Thanks for that most enlightening reply. :br Cheers, Tony.

G.I. Bill, prereqs, A.S. , enology, gotten! ? ? ? ? ? "Two countries divided by a single language" George Bernard Shaw (I'm lead to believe.) Cheers, :h Tony. :b:b:b

Red to the mast, British to the last. Me Dad was from London and me Mam came from Carlisle (350 miles apart). I was born north of Hadrians Wall but South of the Scottish Border. With relatives from Torpenhow (pronounced Trepannah) If you research the word Tor (hill) Pen (hill) How (also...

All this technology! Just my thoughts on the subject but all this technology is taking the mistyque out oif winemaking. I bekieve we do it for fun, but some of us are pretending to be manufacturers. I don't even have a floaty thingy. but my wine is drinkable (most of the time)! Just lurve...

Looking at the pick of the end result I can say I have had the same outcome. I sorted it out by pressing the caps down onto the bottle top as hard as I could before applying heat. Cheers, :hug Tony.

A heat gun is normally used to shrink on a plastic cap. Foils are ususally fitted by a divice with an inner red large diameter rubber ring that compresses the foil onto the bottle as the device is rolled on and off the bottle top / neck. Hope this helps, Cheers, Tony. :snw

Here's my 1926 Triumph Model 'P' Cheers, Tony.

Try one of these mate. http://freelabelmaker.com/ http://www.freeprintable.com/view/search.html?q=Jam+labels http://pro.ovh.net/~mesetiqu/allmylabels/bottle.php Cheers, Tony.

Try this site mate. http://freelabelmaker.com/beverages/wine/ #Cheers, Tony.

The inevitable follow on. Thanks to all your advice and directions, the family love ribs on the B.B.Q. :br :u Now I'm asking for more help! after (or sometimes just as) the cooking is coming to an end there is slapped or painted on the ribs a sort of sauce. Anyone willing to let me...

I would think that it may go mouldy if not used right away, best to freeze if not required soon. Cheers, Tony.

Ornamental apples. Good afternoon ibglowin, I think we Brit's call those apples 'cocktail apples'. Cheers, Tony.

What a shocking year this side of the pond. I walked along the canal towpath making my way to my favourite crabapple tree and stood back horrified! NO crabapples at all, I don't mean fewer than normal, none at all. I had to fall back on brambles for the pectin needed in my plum jam. Walked...

Used bananas to add body to a wine, but never tried bananas on their own. Keep us up to date please. Cheers, Tony.:bt

Thanks to all. As per the title. Thanks. Cheers, Tony.

Thanks for taking the time to reply. Boatboy24. Please take me by the hand and lead me to the discussion forum, I've looked but cannot find it. Brew and Wine supply. Please tell me what Beau Monde is. Cheers, and thanks once again. Tony.

Watching this chap taking on a load of different food challenges. From humungous burritoes (whatever they are) to stinkingly hot chicken wings to gallons of milk shakes. One thing that I'de like to know, when we see the cafe preparing pork spare ribs, what is this brown powder everyone seems...