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Just curious, how did it taste when you bottled? Also, how old is this wine? How long was it in bulk?

Welcome to WMT! Yay Ohio!

It can be done without a fridge but what a PITA. Winter temps would be helpful in that case. A few years ago I had the opportunity to buy some apartment sized fridges for $20 each. Bought two, wish I bought four! This one is normally for vegetable ferments. The other will be modified for aging...

Welcome to WMT! Born and raised in Parma. Life brought me to southern Ohio. This is a great place for information.

Finally starting to clear! And the sake is sharing shelf space with freshly made kimchi!

Basic herb wine recipe. Checked my notes - I used 12 Tbls dried and 1/2 cup pressed fresh, 120 gr raisins, I used citric acid to about 3.50, and sugar to about 1.088. I made a tea with the catnip, hot water, steep overnight, strain, add everything else the next day. I used 1118 and was happy...

Usually no. If I smoke I'll do an equilibrium cure - 2.5% of the weight of meat in salt, vac seal, fridge for a couple days, then the boiling. Been doing this about 15 years because the nearest source is 3 hours away in Cleveland. Simple: 1 lb piece of pork belly into heavy pot with COLD water...

Another delicious peasant food you'll only find in a local Hungarian or Eastern European butcher shop. I grew up calling this paprika szalonna - paprika bacon. I have to make some every time I get a pork belly. The pork belly is slow boiled for about 2 hours with onions and garlic. While still...

100 gr of concentrate is equivalent to 225 gr raisins, so yes on the raisins. Never used black currants, don't know what they bring to the party.

Welcome to WMT!

Welcome to WMT! Yeah, the patience thing can be annoying.

Good advice, almost always works. Depending on the business you could up the game a bit - small hand tools or perhaps a small first aid kit as props. A fire extinguisher would probably invite unwanted involvement, not good.

Playing again with sake lees - kasudoko, sake lees marinade... Vegetables - cukes were done first. Carrots and radish still going, take longer. Definite Asian flavor. I think I prefer vinegar or lacto fermented veggies but I may try this again. Salmon kasuzuke was really good. Again...

Looks great, @Newbie Mel ! No redbud wine for me this year. I discovered they don't like a couple nights of freezing temps, unopened buds falling everywhere.

Slow ferment, but as long as it keeps going. Personally I would let it go longer just in case it gets stuck - easier to deal with it in a bucket.

Sake lees bread. Super active starter, doubling in size in 2-3 hours even on the first day. Starter passed the float test on the evening of day 2, started bread on day 3. Great flavor, moist. It was a whimsical test but I liked it enough to keep my starter going. Now I'm wondering about other...

Hello Iowa!

I've made 2 ginger wines, added it to a few others (I like it with pear) and never had a problem. Because of it's antimicrobial properties I simmer it first.

We really need a groaning/rolling eyes emoji in the "like" choices!