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Don't look at the eclipse without special glasses or the magic eclipse-rays that are not produced by the Sun when the Moon isn't obstructing our view of the Sun will make you go blind and then kill your puppy. You will also transmit eclipse cancer to anyone else who looks into your eyes for the...

Started with 25 pounds of blackberries most of which came from my vines I planted 2 years ago in my backyard. Freezing them helps release the juice and makes it easier to crush them. It was easiest to crush them in half-filled ziplock bags, and no where near as messy as other ways I have...

Not just a suggestion. Big mess and a ruined fermenter. When I poured 4.5 gals of boiling water in it, it began to shrink and naturally the must started spilling out the top. Luckily I had some 1/2 inch tubing nearby and was able to siphon it (burning my tongue) into a bucket fermenter. I...

I am not sure exactly what I plan on doing with these, but thought I would age them a few weeks while I decide. They are both just under a pound. I am thinking Italian beef(or drip beef) sandwiches. I thought there was thread about them on here not long ago, but don't see it now...

I've aged beef several times before, but never longer than about 10 days. This one went 23 days. Its in the oven now. It lost 20.6% of its original weight. I think I am going to leave my setup alone and age a deer roast starting tomorrow.

I picked up 128 16-oz Swing top(Grolsch-style) bottles for 50 bucks. (Craigslist) I have never used them, but it seemed like a great deal. Gonna be bottling in style this Spring. Anyone have any do's/don't when using them, pro's/cons as compared to regular bottles/crowns.

I have never seen anyone else or any restaurant prepare a flounder quite this way. Usually in a restaurant you get a skinless fillet wrapped around some stuffing, or a whole fish including the bones which makes eating the underside(about half of the fish) rather difficult. Keeping the skin on...

Might be one of the funniest things I have seen in a long time The hot/Crazy dating/marriage Matrix: https://www.youtube.com/watch?v=aCrJoItLjms#t=310

MY Kids got me a 5 pound bone in prime rib for Fathers Day. I'd been wanting to try to dry age beef for a while now. This was my chance. There is so much conflicting information on Dry Aging beef out there. I'm just winging it, following whatever seems to be the common procedures I found...

My family loves pulled pork, I probably cook 6-8 per year just for my family and maybe that much more for others. One of my favorite things is the leftovers. BBQ Pork omelets are mind blowing.

I got called into work as I was racking my 1 year old Blackberry Wine to the bottling bucket. Should I have racked it back to the Carboy, or did I make the right call by just leaving it in the bucket and putting a lit on it? I can bottle late tonight or in the AM. :confused:

Sunday Supper reminded me of my youth. I ate 5 and my 7 y/o girl ate 2...wish we had more. Growing up we used to pluck all of our birds, ducks, doves quail etc... and we killed a LOT of all of them in the late 70s through early 90s. I don't know why Dad started "breasting them out"...

I started with a 2.5 pound cut of bottom Round. After trimming thoroughly, it was right at 2 pounds. Cut in half I had two 1 pound pieces. It probably wasn't the best cut for the purpose but I am purely experimenting and wanted to keep cost down. With cost in mind I just used spices I had...

Anyone use this product? I have trouble filling bottles with the 1-2 inch dimple on the bottom. This would help I think: Ferrari Automatic Bottle Filler

Is it a good idea to bulk age my wine(and beer) in my fermentation chamber with other brews/wines actively fermenting? I have been using my ferm chamber for about 6 months now. As Co2 fills the chamber shouldn't it help protect my aging brew/wine?

I remember seeing and using an extensive chart comparing amounts of different fermentables to others. For instance if I wanted to substitute 1 pound of LME for Dextrose...what is the appropriate ratio. or table sugar for brown sugar what it he proper ratio??? I have searched extensively...

I have a gallon of fresh (unpasteurized) Blackberry Cider that I bought on an impulse buy. Decided to make a Blackberry Ale for the wife. I did an Apple Ale in the Spring and she really enjoyed it. I'm a kit brewer wondering if the Specialty Grains and yeast etc...would be good simply by...

I have a gallon of fresh (unpasteurized) Blackberry Cider that I bought on an impulse buy. Decided to make a Blackberry Ale for the wife. I did an Apple Ale in the Spring and she really enjoyed it. I'm a kit brewer wondering if the Specialty Grains and yeast etc...would be good simply by...

I have a gallon of fresh (unpasteurized) Blackberry Cider that I bought on an impulse buy. Decided to make a Blackberry Ale for the wife. I did an Apple Ale in the Spring and she really enjoyed it. I'm a kit brewer wondering if the Specialty Grains and yeast etc...would be good simply by...