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I started this in Mid-February, but as Jeri said, it's more about getting back on the horse - right?? The plan: 2x1 gallon batches, carbonated for summer beveraging. I want fruity, creamy, and light with a medium level of carbonation. Plan is to use lactose to sweeten, and bottle prime without...

I'm up to recipe #67 so far this year, and the tomatoes are just starting to ripen! I am actually getting all the paperwork in order to start up a little canning company on the side, so there is lots of experimenting going on at our place this year! Favourite recipes to date: Plum Vanilla...

Hey David, I didn't - because it was a pretty light grey (i.e. designer greige) and I thought it would go over smoothly. Turns out that was the wrong decision!

Progress on the Order & Chaos WineLab...slow, but it's coming along as I have the time! A few more coats of paint (that grey is murder to cover) and I will be able to start building/installing the cabinetry.

I made some last year! Considering I'm more of a dill pickle relish lady only - it was pretty good! I also tried a Jalapeno Salsa this year that was dynamite - I finally found that balance between burn your face off/limey-ness/robust flavour. I find that when someone makes a request for "____...

Either google drying mint in the oven (I think it's in the 175f range), or place it on racks in a well ventilated area and allow it to dry on it's own.

So far we have done a Rhubarb Vanilla With Earl Grey Tea jam and a Rhubarb/Spruce tip/Mint Jelly. Strawberries won't be out until July up here :) But I'm in @Julie 's camp - I only do freezer jams with Strawberries: way less sugar, and it tastes like summer in a jar.

Any updates on these? I've still got this one in the 'possibilities' pile. Wondering if it might be improved with additional grape skins, oak, etc.(?)

Jolly ranchers tend to have a really chemical taste if you dissolve them into things. Maybe see if there is a flavouring you can use (candy flavouring?)

There is a really good thread somewhere here about juicing the rhubarb, and cutting out the dark spots - which is where the most acid will build up...I'll see if I can find it for you. I've used rhubarb as a base, and it's really lovely. Hah! Found it...

Looks beautiful Greg! I really need to move my butt and take a couple of days to drive down, look at your lovely winery, and taste some of these wines I'm hearing so much about!

I used orange oil in a mead a few years back (LorAnn brand), and had the exact opposite experience from @mismost. There was no oil slick, and it needed just the tiniest bit for a whole bang of flavour. 5 ish years later and it is an exceptional beverage.

Oh I am so sorry to hear this. Tom was a wonderful person, and always so encouraging and lovely. I'll raise a glass to him this evening, and send prayers to his family. Thank you all for letting us know.

I like to dabble in things: wine/mead/cider making, knitting, crochet, gardening, canning/jamming, music, university (s.l.o.w.l.y.), raising small humans, fruit rescue, basic woodworking/building, reading, etc. I'll pretty much try everything and anything I can get my hands on :) If I had my...

@mainshipfred What is a GC?

Did some "ombre" on a wall in the kitchen. Practice for when the plaster is dry in the Wine Lab...as you can tell, I prefer bright colours :)

@julie Me too!! That would have been a disaster!!

We had my daughter's 7th birthday party today. After all the minions left I went to give my latest batch of freezer clean out wine a shake... Cracked the bloody carboy!! Emergency racking completed just now. At least it will get me moving on bench testing and bottling - that was my only 4 gal...

Bottled!!! I ended up running it through the filter machine before I filtered my cab and rose. It currently tastes...weird. I think it's the over-abundance of k-meta, plus bottle shock right now. I'll crack a bottle in a month or two and let it air out a bit, and see where I'm at!

Hey Bill!! Nice to see you :) Let's see if this works...it was a mildly "evil" one when I was alone at work - so no laughing at the "duck face"! Lol.