What R you doing today?

Discussion in 'General Chit-Chat' started by Tom, Oct 6, 2009.

Wine Making Forum

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  1. Dec 30, 2018 #15961

    Sage

    Sage

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    Racked my 4 carboys this afternoon and put in some oak sticks. I still have to top off tomorrow and I will have a little taste. To busy to taste today. Still need to scrub the carboys and sanitize before storage.
     
  2. Dec 30, 2018 #15962

    Lori2626

    Lori2626

    Lori2626

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    It’s my youngest that is packing so I feel your unease ( it can’t exactly be pain cause we are so proud ) I don’t really drink wine but I sure love to make it, fills up my day.
     
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  3. Jan 2, 2019 #15963

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    "Retirement Testing" comes to an end today. Not looking forward to going back to work.
     
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  4. Jan 2, 2019 #15964

    Kraffty

    Kraffty

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    I'm assuming I've missed the announcement somewhere along the line but what's the new Gig??
     
  5. Jan 2, 2019 #15965

    mainshipfred

    mainshipfred

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    Welcome back to the real world Jim. You seemed to enjoy it while it lasted.
     
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  6. Jan 2, 2019 #15966

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    Just took about 12 days off, that's all.
     
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  7. Jan 3, 2019 #15967

    Jal5

    Jal5

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    Drove home from Conn. to Ohio today after spending a great holiday with our sons family. Played a lot and sampled a lot of wines! Also met up with a member from near Pittsburgh today and bought some carboys and floor corker. Great guy to do business with thanks Bill.
     
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  8. Jan 3, 2019 #15968

    Sage

    Sage

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    Young English walnut trees are starting to put out a good crop. Got about 14 gallons in 3 buckets.

    Started cracking nuts today. Love cookies with lots of walnuts.
     
  9. Jan 4, 2019 #15969

    damaskrose

    damaskrose

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    Binge reading since I still have the time to do so.
     
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  10. Jan 4, 2019 #15970

    mainshipfred

    mainshipfred

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    Good for you. You are probably going to read conflicting information but people do things differently. Even professional winemakers have different approaches.
     
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  11. Jan 5, 2019 #15971

    Boatboy24

    Boatboy24

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    Errands this morning, including a run out to Jay's Brewing. It's a very short distance from our old house, but I don't think I've been there since we moved in 2015. Anyway, I need a carboy, and they have 'em. I think I'll also pick up a Fermonster and try some EM on the Bourbon Barrel Zin kit that's been sitting in the basement for a while now. Hoping I'll have time to swing by and see Fred's new walk-in on the way home.
     
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  12. Jan 5, 2019 #15972

    Coleman P O'Donnell

    Coleman P O'Donnell

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    I need to clean and sterilize some wine bottles. I've got a Chardonnay that is ready for bottling.
     
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  13. Jan 5, 2019 #15973

    ceeaton

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    Fourth year

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    Experimenting with sausage recipes using an attachment to the Kitchenaid mixer my wife bought me for Christmas. As any one who has used this attachment knows, it's a challenge to make a larger batch of sausages. For right now I'm making 2 to 4 lb batches, so I'm willing to put up with the hassle. Have already shopped for a dedicated meat grinder and upright stuffer. Will purchase once I'm sure I'll keep making batches, for now everyone (especially my GF son) loves what I've made. Working on a chicken/spinach/cheese batch, a veal Weisswurst, a second version of Bratwurst (pork based), and a lamb sausage (merguez type). So far my messed up attempts have been very edible. Will eventually get into adding the "pink salt" and start smoking a few. For now just cooking traditionally with some wood added to the charcoal. I love hobbies with edible outcomes (my largeness attests to that (I resemble that comment)).
     
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  14. Jan 6, 2019 #15974

    ibglowin

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    Yea 100lbs of sausage is about all it can handle! LOL

    IMG_3783.JPG



     
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  15. Jan 6, 2019 #15975

    ceeaton

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    Don't kid me, you have good stuff to produce your snasages, I've seen the pictures in other posts! (https://www.winemakingtalk.com/threads/german-sausage.58452/) The Kitchenaid can grind just fine, it's getting the ground meat back through it to stuff the casing. And I put it back in the freezer for several hours before attempting the "stuff". I almost threw out the mixer tonight and this is all I made (image below). I'm picking up a LEM 1606 at Field and Stream tomorrow, it's worth the money. The chicken sausage pictured was incredibly good. Did a test patty and the wifey and son loved it. Youngest daughter stated "tastes like sausage", she's never been a sausage type eater. She's my hot dog girl, not surprised at the reaction. This was about a three pound trial batch.

    FYI, I bought the casings from Wegman's. They were from Syracuse Casing Inc. Soaked them for a few hours in water with several rinses (were originally packaged in salt) and passed some water through them several times. Work really well, no blow outs and I did push them to the limit (since my setup was less than optimal).

    1-5-19_chicken-sausage.jpg
     
    Last edited: Jan 6, 2019
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  16. Jan 6, 2019 #15976

    ibglowin

    ibglowin

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    I use a Gvode KitchenAide attachment to grind as much as 100lbs of meat without any problems but yes the Hakka sausage stuffer is worth every penny as a dedicated sausage stuffer. Those look great BTW!

     
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  17. Jan 7, 2019 #15977

    ceeaton

    ceeaton

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    I looked at that unit and may upgrade at some point. Grinding with the current attachment is okay, but stuffing was nearly impossible. I bought a LEM 1606 today and stuffed 3 lbs of Weisswurst in about 7 minutes. That chicken sausage pictured is really good, especially grilled over charcoal. First time I ever made a chicken sausage.
     
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  18. Jan 7, 2019 #15978

    sour_grapes

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    Laughing at the Bears.
     
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  19. Jan 7, 2019 #15979

    bstnh1

    bstnh1

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    Are you willing to post your recipe for the chicken sausages? They look great!!!
     
  20. Jan 8, 2019 #15980

    ceeaton

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    The recipe is in the comments below the video (click on the YouTube link in the window and click on show more once you are redirected to the YouTube page).

    I omitted the feta cheese because someone other than myself used it on a salad before I could make the sausage. Also didn't have lemon pepper, so used some white pepper and some lemon juice. Also my thigh to breast ratio was 3:1, not 2.5:1.66 like the recipe states.

    Had one for breakfast and one for lunch today. They give you the gift of a nice aftertaste for a few hours after eating them, especially if enjoyed with your favorite carbonated beverage.

    Stuffed some kielbasa tonight (drying out in the fridge uncovered), plan on smoking it tomorrow after work if the weather cooperates.
     
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