Recent content by John Ha

When members of the royal family get old they are given imperial walkers.

When I lived in Texas, I often worked around outside on the weekends; fixing stuff, mowing, trimming trees, clearing fence lines, and the like. One day, one of my neighbors, whom I had not met, walked over and introduced himself. We chatted for a few minutes, getting to know a little about...

I'm not conciously aware of a banana taste. I can best express it by saying that the flavors all blend together in a favorable manner.

My wild plums are very tart, and so is the wine unless I add something to moderate the tartness. While I tend to prefer dry wines, I've found that bananas and peaches both mix well with the plums, and one can end up with a very tasty, sweet wine that's much too easy to drink. :) The last...

I get the store grapes - either the reds or the greens. I normally use 5-8 lbs. Partially fill your fermenting container with water. Add 5 crushed campden tablets, let sit uncovered for at least 24 hours. Crush grapes, add to fermenting container. Add Pectic per instructions, sugar and...

John Deere Green - Joe Diffie

escaping reality

brain freeze

toss up

back again

fairly fat

From wine Batch 20 (Jalavacat) - 5 lb 11 oz plums, 2 bananas, 3 pears, 2 peaches, 1 large jalapeño. A bit tart at first, then sweet and fruity, finish with a light "dry tongue" pepper after-taste.

Yesterday I added 1/4 teaspoon of potassium carbonate to the gallon of wine (starting pH 2.93) and stirred it in. The pH after adding and stirring was 3.4. I sealed the jug and put it in the freezer to cold stabilize it. I plan to leave it in there for at least 4 days. After that I'll pull...