Gardening, canning, pickling and everything related
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GWG8541 Those peppers look great. What kind are they? My wife likes peppered vinegar on her turnip greens. Would like to try some.
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GWG8541 Those peppers look great. What kind are they? My wife likes peppered vinegar on her turnip greens. Would like to try some.
wdaly those are super chili’s. Just a little more heat than a regular chili pepper.
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GWG8541 good for you, funny how little things can make someones day. Around northern Wi, tomatoes are selling for $1+ a pound.
kyle prices are a little high here also. I agree on giving to older friends and family. I also take a few jars to some of them, especially the ones who I know used to can their own and are no longer able. After my Mom passed I was looking through her recipe cards and found her Pasta Sauce recipe for canning. Mom wrote down the name of a family friend who the recipe came from. She is still alive and in her upper 80s. I make sure she gets some when I can her recipe and produce. I canned that sauce for a few decades, but had no idea where it came from until Mom passed. Its nice to pay it forward and that it has really come full circle.
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GWG8541 - Came out great
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I’m trying something different with my cabbage. Im trying a small batch of kraut with a gallon jar with a gas lock. Im just using salt and natural (lacto) fermentation. Hopefully it will work out. I plan on making some hot dogs soon and would love to have the kraut with them.
GWG8541 - Never tried to make my own kraut. Looks good.
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I’m trying something different with my cabbage. Im trying a small batch of kraut with a gallon jar with a gas lock. Im just using salt and natural (lacto) fermentation. Hopefully it will work out. I plan on making some hot dogs soon and would love to have the kraut with them.
GWG8541 Looks good, you should have some great kraut soon.
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
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GWG8541 - Never tried to make my own kraut. Looks good.
lkrfletcher this is my first time solo. My Mom has always been there to supervise. I didn’t attempt it last year after she passed, so baby steps.
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres Nice restoration.
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres that is a great looking extractor. Glad you had a productive hive. We are planning to pull some off of our hive soon. My sons want it to make mead.
“You never really die until you end up on the wall at a Cracker Barrel”
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Ridley Acres that is a great looking extractor. Glad you had a productive hive. We are planning to pull some off of our hive soon. My sons want it to make mead.
GWG8541 I am interested in mead too. Let me know how that works out.
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calldoctoday Gardening is a lot of work, especially the planting. I greatly simplified my watering process a year ago and put in drip irrigation on a timer, such a time and water saver.
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GWG8541 I am interested in mead too. Let me know how that works out.
Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
“You never really die until you end up on the wall at a Cracker Barrel”
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres Great job reconditioning, love finding old things that are still useful and putting them back in working condition.
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres nice job. Knowing the work you put into it must make the honey taste even better.
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Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
GWG8541 I have made mead and wine for awhile. The different yeast strains have different levels of alcohol tolerance, that could cause a stalled fermentation. Also, the different yeasts will impart different aromas and flavors. And a hangover from mead is one you will remember.
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any type of fermation is its own thing the best thing you can do is to ask your local brewer supply or wine maker supply for more information they can put you in the right direction
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I primarily brew beer, but have made mead on a couple of occasions. FWIR, mead definitely needs a yeast strain that is alcohol tolerant since the final alcohol levels are so much higher than beer.
Also, honey does not have the natural yeast nutrients that barley malt has. That means you have to had add a yeast nutrients to the must in order to get optimum fermentation.
Also, they usually recommend agitating the fermenter vigorously each day early in the fermentation to help remove the dissolved CO2 gas and get oxygen dissolved into the must. Yeast needs oxygen to grow properly.
Failing this, the fermentation can stall out early resulting in an overly sweet mead. -
Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
GWG8541 Interesting.
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