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Discussion in 'The Duck Hunters Forum' started by waterrat, Jun 28, 2020.
its perking good now. It should be ready to taste by the time we have The Shindig.
I'll try it but in the back of my mind, that's gonna be some bust head drank.
Boxes forever, beer gives me gout after 12
My muscadines ain’t even ready yet...
We've been relentless on blackberries for several weeks, as that's all I'll get this year. I pruned my grapevines way back and they didn't even bear this year.
Ok, so gimme the skinny on muscadine crushing. What’s your method. I don’t have a press. Use the husks, or no?
Pano of one part of one vine.
i think in Greece or maybe Italy they get all the village people to stomp on them with bare feet in this giant bowl thing
Yes sir, use all the fruit. Mash the until only juice and mush. I use a potato masher and a colander.
You want whole fruit for primary ferment (5-7 days).