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Author Topic: What have you done to prep today?  (Read 157962 times)

Offline Currahee

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Re: What have you done to prep today?
« Reply #450 on: October 23, 2013, 03:36:08 PM »
sdoon, I dehydrated frozen hash browns- really easy sprinkle them on the tray and go.

If/when I have a large amount of potatoes I would cut them in small chunks and blanch.

But here is a vido that makes me think...
Dehydrated Potatoes. Blanched vs non blanched

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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #451 on: October 23, 2013, 08:25:10 PM »
Canned 8 jars of cuc's. Used a dill pickle recipe found here:
http://allrecipes.com/Recipe/Dill-Pickles/Detail.aspx
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #452 on: October 25, 2013, 08:13:48 PM »
Well my hard cider is working in the basement of the cabin. Below is a picture.

'A' Carboy I used Chardonnay yeast
'B' Carboy I used English Cider yeast from England
'C' Carboy I used a lager yeast, and
'D' Carboy I used a lager yeast but the recipe is different from 'C'.

Once fermentation stops I will add raisins to Carboy 'B' & 'D'. About 2 weeks before I bottle carboy 'A' I will add french oak chips for flavor.

All told you are looking at 9 - 9 1/2 cases of 12 oz bottles of pure nectar next fall.  ;D

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Offline crudos

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Re: What have you done to prep today?
« Reply #453 on: October 25, 2013, 08:46:52 PM »
Quote from: JohnyMac on October 25, 2013, 08:13:48 PM
Well my hard cider is working in the basement of the cabin. Below is a picture.

'A' Carboy I used Chardonnay yeast
'B' Carboy I used English Cider yeast from England
'C' Carboy I used a lager yeast, and
'D' Carboy I used a lager yeast but the recipe is different from 'C'.

Once fermentation stops I will add raisins to Carboy 'B' & 'D'. About 2 weeks before I bottle carboy 'A' I will add french oak chips for flavor.

All told you are looking at 9 - 9 1/2 cases of 12 oz bottles of pure nectar next fall.  ;D
Damn JM, your making my thirsty. Unchained Cinder sounds good to me.  :cheers:
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Offline thatGuy

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Re: What have you done to prep today?
« Reply #454 on: October 25, 2013, 09:56:15 PM »
Unchained cider!!
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #455 on: October 26, 2013, 09:19:18 AM »
UNCHAINED CIDER....I LOVE IT!!!

I always label my hard cider. My last label was... Suggestions???
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Offline crudos

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Re: What have you done to prep today?
« Reply #456 on: October 26, 2013, 07:07:42 PM »
Unchained Cider
Sassy, but always prepared


I will forgo my usual marketing royalties for a bottle of Unchained Cider.  :cheers: ;D ;)
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #457 on: October 26, 2013, 08:04:57 PM »
Cool Crudos!
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Offline APX808

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Re: What have you done to prep today?
« Reply #458 on: November 17, 2013, 09:44:23 AM »
Today I approved the exam to get my HAM Radio license.  :dancingGrenade:
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Offline crudos

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Re: What have you done to prep today?
« Reply #459 on: November 17, 2013, 11:12:51 AM »
Congrats APX!  :bravo:
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #460 on: November 17, 2013, 11:33:13 AM »
RIGHT ON APX!!! Was it hard?

I HAM guy gave me a CD to use to be self taught. Maybe I should get off my ass and get to work on it. :whip:
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Offline APX808

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Re: What have you done to prep today?
« Reply #461 on: November 17, 2013, 01:55:07 PM »
Thanks guys

To be honest wasn't that hard, maybe because I knew some stuff because of having learned some electronics before.
Anyway, I don't feel like I know much more now than when I started, I guess this is just a process, and this was the first step.

I dunno how the exam is in the US, but here is just the basics about the regulations and radio basics with 5wpm Morse.
Morse code is a pain in the ass to learn.

If you want to learn interesting radio stuff and get some motivation check Signal Corps Blog
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #462 on: November 17, 2013, 04:18:43 PM »
Cool beans APX  :thumbsUp: I will check it out.
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Offline Deathstyle

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Re: What have you done to prep today?
« Reply #463 on: November 17, 2013, 11:45:06 PM »
Got a gig at a urgent care clinic nearby. Its a security gig w/ 20hrs a week but is easy money. Should hold me over until my school notifies National Registry that I completed EMT training which was months ago!!! :pissed:

But at least Ill be able to buy some goodies instead of just reading and learning as much as I can.

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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #464 on: November 18, 2013, 08:28:52 AM »
Cool beans DS!  :thumbsUp:
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #465 on: November 21, 2013, 06:08:10 PM »
MrsMac and I are up at the BOL. One of the chores on the "punch list" this trip was gathering up the turkey's, rogue roasters and ducks to take to the poultry processors at our neighbors farm - Well we did that today.

We took...

> Four Bourbon Red turkey's,
> Five Rouen male ducks, and 
> Seven Rogue roasters

... in my neighbors horse trailer to the poultry processor. 

The fee for the processing is, $7- per turkey, $6- per duck and $3- per chicken.

All sixteen critters were "free range" raised and I will let you know how they taste over time.

My farmer neighbor and I were going to handle the process our-self but we really didn't have the machinery, time and patience to do 15+ birds in one day. The processor has all of the equipment to have the birds ready for pick-up tomorrow by Noon.

I am looking forward to Thanksgiving! The best turkey that we have ever had was a Bourbon Red that cost $90- last year. Yummmmmm!
 
 
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Offline Kentactic

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Re: What have you done to prep today?
« Reply #466 on: January 10, 2014, 05:05:23 PM »
This morning I got up early and FINALLY did some training in the dark with my pistol. I was using a handheld light. It was good training after I explained to my buddy he cant light me up with his light while watching...
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Offline thatGuy

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Re: What have you done to prep today?
« Reply #467 on: January 13, 2014, 12:06:16 PM »
You using the FBI hold there Ken?

JMac, whats the status of the Unchained Cider?
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #468 on: January 13, 2014, 12:46:28 PM »
On December 10th, my brother and I added 1 cup of raisins to carboy "B & D." This started the fermentation right up again in those two containers.

I have used raisins before and I like the under-tone they add. This was a traditional thing done in the 1700's to tavern owners hard cider offering's.

Currently all four carboys are exhaling a burp about every 5 - 10 minutes or so. The cellar is a toasty 45F which is A-OK as the yeasts I picked were for cold fermentation (40-50F).

The plan is:
1) Figure out when the first Red Sox home game opener is. Then subtract back 3 weeks.
2) Three weeks before the home opener, I will siphon off the cider into clean and serialized
    carboys leaving the dead/inactive yeast behind. I do this once to try and get a clearer product.
3) At this time I will add a heaping cup of French Oak wood chips to carboy "A" and another one to
    "B,C or D" - I haven't decided which of the three yet. The chips will add a bit of a bite and vanilla
    flavoring (A must need for carboy "A" as I used a chardonnay yeast for that one) to the final
    product.
4) The week before the Red Sox home opener, I will clean and sterilize the bottles.
5) Will finalize the Unchained Cider bottle label and print.
6) The day of the Red Sox home opener I will:
    > Set up a table on the porch,
    > Sanitize bottle caps, and siphon hose,
    > Bring up the carboys and set them up to put in the bottles,
    > Turn the radio station to the Red Sox game, and
    > Start bottling.

    Half of each carboy will be bottled as still (No carbonation) and the other half I will add 1/2 tsp
    of sugar too which creates carbonation.
7) I will then store in a cool place (Cellar) for the golden nectar to mature, until the first Pats home
    opener. I will then open one of each to "try" and critique. Usually when this happens my brother
    appears like magic out of no-where.  :facepalm: 
8) Send an eight-pack sampler to friends around the country in hopes of receiving some constructive
    criticism in return.  :cheers:

Anyhow, that is the plan and how it usually goes. I will keep you in the loop as things proceed complete with pictures.
       
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Offline Kentactic

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Re: What have you done to prep today?
« Reply #469 on: January 13, 2014, 01:26:50 PM »
Quote from: thatGuy on January 13, 2014, 12:06:16 PM
You using the FBI hold there Ken?

JMac, whats the status of the Unchained Cider?

Harries hold. Light hand under gun hand, wrists together.
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Offline APX808

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Re: What have you done to prep today?
« Reply #470 on: February 03, 2014, 05:13:42 PM »
I started Crossfit again after a month of not going, the first 15 days because I was on vacations and the other 15 because I was absolutely broke.
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #471 on: February 03, 2014, 06:52:53 PM »
I am not doing Crossfit but I am walking a lot lately.  :thumbsUp:
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #472 on: March 20, 2014, 07:29:05 PM »
O-Kay, the bottling of my hard cider is about to take place and I am working up labels for the bottles.

There will be 8 different bottling's and they are:

> Chardonnay Yeast
    - Still and
    - Sparkling (1/2 tsp of sugar is put in the bottle before the hard cider is added and capped)
> English Cider Yeast
    - Still and
    - Sparkling
      .... This carboy will be aged in French oak for 2-3 weeks
> Brewers Yeast
    - Still and
    - Sparking
> Brewers Yeast (Aged with raisins)
   - Still and
    - Sparkling
      .... This carboy will be aged in French oak for 2-3 weeks

Attached is one label I worked on.

Another label I am working on is Unchained Hard Cider. Any suggestions for labels? Gotz two more batches to represent.

 
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Offline JohnyMac

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Re: What have you done to prep today?
« Reply #473 on: April 29, 2014, 04:05:07 PM »
Cleaned 5 cases (24 bottles a case) of 12 oz. bottles today. My hands are red and they smell like bleach! I hope to bottle two of the carboys of hard cider the next Red Sox tomorrow evening during the Red Sox/Rays game.

I will clean and sterilize those carboys then "rack off" the other two carboys into the newly cleaned carboys. Add French Oak chips, top off those carboys with apple cider and reapply the O2 locks. Those carboys will sit for 2-3 weeks to pick up the flavor of the French Oak. Fancy huh?

I don't know if I posted this earlier or not but I checked the alcohol content of the two carboys I am going to bottle tomorrow. One was 9.5% and the other was 10% alcohol by volume - OUCH! A bit higher in alcohol then I had planned. I was shooting for around 8% by volume. Oh well..........

Pictures and an DIY article to follow...  :dance:
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Offline crudos

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Re: What have you done to prep today?
« Reply #474 on: April 29, 2014, 04:24:16 PM »
The life of a home brewer. Just recently, we only found our counter tops again from the 3 carboys, and a multitude of bottles. Wife made some honey mead, with alcohol of around 11-12%. Was a bit higher than what she wanted, but we'll see how it tastes after a few weeks bottled. Definitely more winey, than meady.
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