What did everyone cook today?
-
PapaSop that’s some fine swill!
-
PapaSop One of the things we are going to do when we have the meatgistics meat up (hopefully 2021) is a whiskey/bourbon taste test!
-
Jonathon chop us several pounds of crabapples, steep in hot water and sugar for several days, add your yeast and let nature and chemistry do their thing. Make some adjustments to the flavor profile, rack off sediment a couple of times, clarify/filter, make final flavor & sweetness adjustments, let it rest a month, check flavor, bottle and wait 3-6 months, better after a year. Not anything difficult, sort of puttsy at times. Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
YooperDog said in What did everyone cook today?:
Jonathon chop us several pounds of crabapples, … Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
Ain’t that the truth. You can’t rack or bottle without a bit of a taste test of each variety!
I’ve made probably 20+ variations of different fruit including apple, but never tried crabapple - what’s the taste like?
Jonathon the process for pretty much any fruit wine is like YooperDog described: around 3-4 lbs of fruit per gallon, add sugar to get to the desired alcohol content, then pitch some yeast and let Mother Nature do her magic. Sometimes I’ll back-sweeten (for a controlled sweetness) or oak age with oak chips.
Currently “brewing”: strawberry rhubarb, apple, and peach.
-
YooperDog said in What did everyone cook today?:
Jonathon chop us several pounds of crabapples, … Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
Ain’t that the truth. You can’t rack or bottle without a bit of a taste test of each variety!
I’ve made probably 20+ variations of different fruit including apple, but never tried crabapple - what’s the taste like?
Jonathon the process for pretty much any fruit wine is like YooperDog described: around 3-4 lbs of fruit per gallon, add sugar to get to the desired alcohol content, then pitch some yeast and let Mother Nature do her magic. Sometimes I’ll back-sweeten (for a controlled sweetness) or oak age with oak chips.
Currently “brewing”: strawberry rhubarb, apple, and peach.
gChart depends a bit on the yeast, type/amount of sugar. I would say something like a flat cider. Yes, I always tinker around with recipe a bit, yeasts, additives and yeast food sources. I been making wine since…along time and I am still learning
Crabapple, blackberry wines and blackberry mead waiting to be bottles after the holidays.
-
Venison kielbasa (using Walton’s ingredients of course), homemade pierogis, and pickled beets. Yum.
Got the wife a simple “dumpling press” as one of her Christmas gifts. Beats the heck out of pressing pierogis with a fork! -
Venison kielbasa (using Walton’s ingredients of course), homemade pierogis, and pickled beets. Yum.
Got the wife a simple “dumpling press” as one of her Christmas gifts. Beats the heck out of pressing pierogis with a fork!gChart That looks really good for a cold Winter night & some of that good looking homemade hooch you guys have.
-
Venison kielbasa (using Walton’s ingredients of course), homemade pierogis, and pickled beets. Yum.
Got the wife a simple “dumpling press” as one of her Christmas gifts. Beats the heck out of pressing pierogis with a fork! -
gChart You look like the house to hang out !
-
gChart I keep seeing your avatar and think you are Austin When I click on your profile you don’t look that much like him but from the little profile image you two look like twins!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Jonathon said in What did everyone cook today?:
gChart I keep seeing your avatar and think you are Austin When I click on your profile you don’t look that much like him but from the little profile image you two look like twins!
Haha. There are times in recent videos with him that I swear I’m looking in a mirror. Maybe not twin material but could probably pass as brothers.
-
Jonathon said in What did everyone cook today?:
gChart I keep seeing your avatar and think you are Austin When I click on your profile you don’t look that much like him but from the little profile image you two look like twins!
Haha. There are times in recent videos with him that I swear I’m looking in a mirror. Maybe not twin material but could probably pass as brothers.
-
gChart That is scary. I normally am not one to think many people look like each other, but that picture make us look very similar. If we ever get a Meatgistics Meat Up planned it would be fun to get you involved and do a parody video as me or something! Lol!
-
gChart So you saw it too before we said anything! It’s been nagging at me to say something for about a week now, glad I did and if we do the meatup in 2021 I hope you can make it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
gChart So you saw it too before we said anything! It’s been nagging at me to say something for about a week now, glad I did and if we do the meatup in 2021 I hope you can make it!
Jonathon Now we have to recruit gChart to Team Blue and get our recruitment program rolling!
-
Austin who would play me in this parody? I don’t think Brad Pitt is free that day…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Jonathon
Not even sure what to say to that. Hmm -
Started my bean soup this morning. Rendering the ham bones and soaking the beans. Getting ready to pull the bones and chop the meat and bits, then add the beans and the rest of the ingredients to cook the rest of the day.
-
First time in I am pretty sure about 44 years with no cooking Chili & Tamales or cornbread for New Years & something good with pork, greens, black eyed peas, etc. for new years day. Swamped with work all of the sudden the past few weeks & still way behind so at the desk, holed up, & writing reports. Here’s to a much better 2021! Happy New Years to all & to all a better new year in 2021.
-
Started my bean soup this morning. Rendering the ham bones and soaking the beans. Getting ready to pull the bones and chop the meat and bits, then add the beans and the rest of the ingredients to cook the rest of the day.
johnsbrewhouse The place must just smell heavenly. Ham bones and ham hocks always up your game in the bean soup world. Congrats to your family and friends.
-
johnsbrewhouse The place must just smell heavenly. Ham bones and ham hocks always up your game in the bean soup world. Congrats to your family and friends.
zbigjeff It does smell really good, added some Kielbasa I had sitting in the fridge into the pot as well. Everybody into the pool. I torn between cornbread or biscuits to go with it.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
