Recent content by PALADIN

HUH????

I'll work on the pic's but this is so easy I can do it. Get yourself some sheet metal (thin as you want). Then set your pot on top of it and scribe it. Cut inside the circle, and you are almost done. Measure radius and mark center. Now just make 1/2" marks north and south, east and west...

For several years I used a commercial Bakepacker, 5.75" dia, 4.6 oz. It won't fit in the smaller 1.5L pot I'm taking on the AT thru-hike. So...I made a smaller, lighter version from thin sheet aluminum used for dryer vents, available at hardware stores. The resulting "bakepacker" weighs 0.3 oz...

Kahuna Isn't that what Port is.. I mean you stop the fermentation short by adding alcohol to it..is that right ?

I agree Chuck I like the after taste. and the wine. I had heard regular yeast didn't taste good... wrong!!! It is the "good" taste...addicting :P

well.... Jack do you mind sharing what these types are since that info would be helpful?!

Chuck I followed your lead and added a couple packets of yeast to a new batch, cut the sugar to 2 cups and it is bubbling like crazy...let me know how yours came out as you are almost there!

Draino(Julio) thanks for that info and if this next batch comes out too sweet I'll try that dilution trick. The batch I made from that web site I put up came out nice and semi dry...liked it... and had a nice kick to it that kinda snuck up on you :shock:

Kahuna What would you say is the alcohol content or proof on the results of your original recipe?

I came across this site the other day, a little different but effective as well. I am making my second batch with this recipe. http://www.warpbreach.com/6/6.html

oldyaker that's what I did on my latest. When the bubbles stoped, capped it and into the fridge it went. When the mood to sip hits a coffee filter is all I need per cup. Got another workin right now to keep up with the sippin ! And for me all that it has taken is a week to produce a...

Well I gota tell ya I had my doubts about this but I went ahead and followed the reciepe and it bubbled for 6 days (used a balloon) and then stoped. Racked it drank a couple of cups and holy cow it was potent!! Is this normal for a 6 day ferment??

HOT? did you say HOT? Well brothers if you are in the mood for sumpthin that'll make you weep and smile at the same time try this easy and very hot sauce!! Habanero Pepper Sauce 12 habanero peppers, stems removed, finley chopped 1/2 cup chopped onion 2 cloves garlic, minced 1...

sorry sparky here's credit where credit is due

Holy freakin moely Swampy!!! Just tried these today except added crumpled blue cheese, a little horesradish for some kick... put between to toasted sourdough buns, with some sweet tea. I'm a big eater couldn't finish in one setting...hmmmm think I'll finish the rest now. Great reciepe, the...