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I've had this very same experience when taking a sample with a wine thief. I've wondered what it is too. Why would it have different body and taste from the same sample? though I noticed it more with mead than wine.

I bottled my first batch of JOAM Sunday, I started it back in October. Now I admit I've had a few glasses tonight, its very strong. I might be a little incoherent. Tasty, tasty stuff. It is smooth, lots of body, great mouth feel, Bottom line, I love it!

Ah, Thanks sablesurfer. I appreciate it. The oranges from the previous batch do look fresh. Maybe I'll just add more of everything.

OK, so maybe a dumb question, but is there any reason why I have to dump the orange and raisin debris out? Can I just add more ingredients on top of it for another batch?

Should have said he had a purty mouth...

We do the same tradition we open one gift on Christmas Eve, and I lost it too. Same thing, why so weepy? My gift was a great leather bound copy of Frank Herberts Dune. Best book ever!

Thank you guys, I'm sooooo tired all the time and yes, I do think I've been drinking more. Thanks gspot. I'm cutting back on the drinking.

Does anyone else just get the humdrums around the holidays? I mean a solid two weeks of not wanting to do my favorite things, not wanting to even get out of bed in the mornings. I don't know whats the matter with me. I don't want to be alone, but I can't be around people.

I do like the Japanese breaded pork cutlets they serve with that sweet and spicy Tonkatsu barbeque sauce. Its a favorite street dish of mine when in Nippon.

Big old pot of chicken curry, spicy too. yumm

I think that they are very similar. The red thai curry paste seems similar in taste, but the green curry is too sweet. but I'm eclectic when it comes to curry. I like the Japanese curry blocks then I add coconut milk. Kind of a japanese thai curry blend.

Actually had some dang spicy curries in the UK. I do like a good curry, but after trying several versions of it, I find the Filipino version of curry that is heavy on the coconut milk and spicy chilis is my favorite. Though the japanese have perfected curry rice eaten with pickled diakon, yummm...

Mine really seem to like the JAOM airlock, dirty little basterds.

I don't know if anyone else has a problem with fruit flies in their fermenting room like me. I made some simple fruit fly traps with a wine glass, a little cider vinegar with a drop of liquid soap in it and some plastic wrap with a few holes punched in it over the glass. In less than an hour...

Ha Ha you said "bowel". Freudian slip or colon cleanser?

Ah yes, bacon. I make a smoky chili once in a while with smoked bacon, smoked pork, smoked sausage, chipotles, fire roasted anchos, pasillas, smoked paprika, fire roasted tomatoes, all cooked over a wood fired grill.

There's more than one kind of cayenne? Please elaborate.

:p You ain't from 'round here are ya' boy? You're from Finland and you're telling a Tex-Mexican about chili?????? If I wanted to know about rotten fish I'd ask you, but chili? I think not. :cross: Seriously though chili colorado (red chili) is a tex-mex style meat sauce. Real chili is only...

Alright, alright, 8 ingredients. :cross:

...and salt. Forgot the salt. OK, Five ingredients.