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Hi all,    Haven't posted on here in a very long time, and happy to be back. I have something stripping the leaves from the bottom up on a cherry pepper plant. In a couple of days it has stripped the lower 1/3 of the plant! These are potted an on my deck. No other plants have been attacked...

So I always make a point of storing everything in glass. Today I went to process a big jar of 4 month old mash ( :) ) and realized all my glass that's is large enough is being used for other mash or alcohol. I do have some gallon water jugs and 2 liter soda bottles. What do you all think? It...

Hi all, So first time ever getting mold! Does this look like kahm or something else? The ferment is 4 months old and this only developed in the past couple weeks maybe (was away on business and not checking on ferments for a few weeks). What say you, toss or keep?

Hi all, this is my first time growing indoors. I got some advice from another member (Redeemer). I plan to grow in my basement which is about 58° - 60°F.   This is my plan...   Buy a shelf, use 2 levels for plants. Use heat mats and a T5 6500K light to keep them warm. I also plan to enclose the...

My father and I made peach wine from his abundance of fruit this year. We have a wine that went straight from primary fermentation in a bucket to secondary in a carboy, and then was subsequently racked off another 3 times over the past 3 months. He added sparkloid a few weeks ago and hasn't seen...

So I am wondering why citrus isn't shelf stable? It has a pH of about 2.0, well below our target for hot sauce? If you strain/filtered and cooked it, would it then be shelf stable?

So once again I'm bored and impatient waiting for my current ferments, so it's hot sauce time! I've decided to go the Pear route today. I'm thinking I'll roast onion, carrot, sweet potato and garlic, then add fresh pears and real pear juice. As for peppers, into the freezer I go... Any...

Got a little antsy waiting on my current ferments and had some stuff in the kitchen that needed to get used up so I decided to make some sauce!   Players: Kumato Tomato Onion Mango Chocolate Bhut Jolokia Chocolate Moruga Scorpion (thanks for the peppers Salty!!! :)) Raisins Tamarind White Wine...

Hi all. I'm about to order a 5 gal copper still for making ummm fuel ;). Once the still arrives I'll get the appropriate license. Now that the legal stuff is out of the way, I need to choose a heating element. I'd rather stay away from propane, because winters in CT are cold and my basement is...

I found these at my local grocery store. They were just listed "Habanero" of course, being a regular store not specialty. I've never seen a Habanero this big, not even close!   Any idea what kind they are? I was thinking Big Sun or Mustard Habanero. Or they could be some genetically modified big...

Hi all, I'm pretty new at this, only a couple months into fermenting, but I've done almost a dozen batches already so I'm not completely hopeless :) Anyway I ask because my most recent batch is bubbling like a homebrew in primary ferment. Seriously I put it on a stop watch, it took 71 seconds...

So I wanted to play around a bit with a new ferment. I did some red long hots from local stand with frozen cherries, roasted garlic, charred onion and a can of chipotle in adobo. After I jarred it up I noticed a tiny amount of oil in the mash, tiny beads at the very top. I then realized those...

My first mash is now 24 days old. The liquid in it (only at the top) has gone quite cloudy. There is no sign of any grown on the surface or the errand proper pieces above the liquid. Should this be a concern? The darker color on the left is my crappy phone HDR, the mash is all the same color.

Hi all. My fathers peach tree exploded this year and he had a ton of fruit he couldn't use fast enough. We decided to make peach wine. Long story short, he never did a primary ferment and went straight to secondary. Basically he mixed all ingredients in bucket (except yeast) and let sit for a...

How do you all feel about spices in your ferments?   I have a couple pounds of orange habs I was thinking about doing with mango cinnamon/allspice/clove mix? I'm thinking go really light on the spices as they will probably give off a ton of flavor in liquid. I'm looking for an almost...

Hi all, I was given these peppers today from an older gentlemen I'm friends with. He can't remember names very well but is a heck of a green thumb and pepper head. Does anyone recognize these...

Hi all, I just bought some yogotherm kafir powder at my local brew shop to kick start my next mash. What's the best way to add it, just mix in, dissolve in warm water? Also what ratio of powder to mash/brine? Thanks

Saw a few videos online using the tube from a pen and a spent shell casing, but I wanted something a little more put together.   Materials: 3/8'' Clear Tubing 3/8'' Rubber Grommet Rx Pill Bottle Jar Lid Rubber Band   Tools: Power Drill Assorted Drill Bits Razor Knife Hot Glue Gun   Drill...

Hello all,   This is my first post, wanted to say hello and ask a few questions.    So I have been lurking on here for awhile and have read a bunch of blogs etc. over the web and still have some questions.   1. Some places say to tightly cap jars to keep all oxygen out (keeps nasties from...