Search results

Vegitarian Grouper This was shot a few years ago. We were off shore out of St Pete just horsing around. https://www.youtube.com/watch?v=djeJ4dyhy30 RR

Here is an interesting video. https://www.youtube.com/watch?v=LPD-joMsRPo RR

If you have access to a steam juicer I would peel them then juice them. If you dont have a steam juicer I would peel and core them. Here is a Youtube video After getting all the flesh I would freeze the flesh over night. The next day put the flesh in a paint strainer bag, put it in primary...

Sorry it took this long to get back to you. I meant to respond and put it off till I forgot to. I thank you for you input. I will conciser; Opti-White and Lallzyme EX, in the future. From what I read they are to be added to primary. I did not add tannin. RR

I started a pineapple wine in the fall. I was given 50 fruits that were right on the brink of going in the dumpster at the local fruit stand. I added no water. The wine is aging nicely in my basement. Here is the link If you wanted to see what I did. RR

Update I ended up adding PE and let it sit at 70°. I checked a few weeks ago and it has cleared nicely. It tastes awesome! It was suggested I can bottle it without a long time of bulk aging so, I bottles it the other day. This is my fist white wine juice bucket I have done. I am really...

Where are you in Central, Il? How far from Chicago? RR

Oh, I am gonna use that!! RR

How true! RR

I use the one I have to check the sugar content while fruit is still on the; tree, vine, or plant. Lets me know when the sugar content is right to pick the fruit. With out getting into to much detail, like Runningwolf says, while it is possible, it is hard to use one during fermentation. I think...

14x6, 12x5, 10x3, a dozen or so 1 gal, and 1x1.5gal. RR

Steve, sorry I missed you. I didn't get there till late last night almost 9 p.m. I had to drive back cause I had to work this morning . I did look for you though

https://www.youtube.com/watch?v=QAnfLVKlWVI RR

I could not agree more on the acid addition. I add 1 Tbls to six gallons post fermentation. I also drop in 2 whole cloves on some batches. RR

If that is you budget I would look into the Continuous-Feed Food Processors. Robot Coupe Vegetable Preparation Machines. They start in the $1000 range and go up. With these you have more options to multi task. Here are a few vids https://www.youtube.com/watch?v=79OUwAR0kP4...

What are you trying to achieve with the shredding? I mean, do you want; chunks, slices, or pulp when you are done? What is your price range? RR

The last quart of home made spaghetti sauce. I only have a few pints left on the shelf. Last year was not a great year for tomatos. Home made pasta and home made sausage. Along with the first glass of last years Chilean Merlot. A shout out to Steve from AIO and the folks at the McHenry Wine...

http://www.tickld.com/x/24-reasons-husbands-cant-be-trusted-to-do-anything-right RR

http://neighborshame.com/fargo-man-arrested-clearing-snow-flamethrower/sthash.JJuhRY36.gbpl RR

This Photo Speaks Volumes This hero search dog is looking for survivors in the Washington mud slide. RR