Stirfry Friday

Stirfry Friday

We had a delicious stirfry yesterday! Morgyn added hot peppers to hers, me? Not that adventurous yet! Maybe this summer with all of the hot peppers from our garden I will try some. Lots of our peppers are blossoming and producing fruit in the Hoop House these days! Looks like we will be getting a lot of sun this week so we are prepared for more blooming of our plants! Even the tomatoes are producing fruit! Pretty cool 🙂 Ingredients Frying up bacon and garlic! Chow Mein ready to eat 🙂 Serving Note the extra...
Wine Making Process

Wine Making Process

When we were making wine the other day we ran out of the acids that we needed to finish it! So we went to our favorite Winemaking supplier and found that they no longer exist! A little dissapointed we travelled to the next nearest wine supply store and it was open with a sale on as well! Lucky us! We found they had more yeasts there than we’ve ever seen and a great selection of acids. We bought what we needed, bought a couple of bags of sugar at the store and then came home to finish what we started! Adding Acid Blend Stirring it up! Adding Sugar Checking the SG (Specific Gravity) this is a must do step of making the wine. It tells you how much sugar is in it. Adding more sugar! Stirring it up again 🙂 Strawberry Wine 5 Gallons Water 12 lbs Strawberries. Approx 11 lbs Sugar (bring SG to .90) 2.5 tsp Pectic Enzyme 1/4 tsp Potassium Metabisulphite or 1 Campden Tablet 4 tbsp Acid Blend to bring acid to .60% 1 package wine yeast (We use EC-1118) 5 tsp yeast nutrient Crush strawberries and put them in your primary fermentor. Add sulphites and pectic enzyme and mix well. Add water if necessary for mixing but keep track of how much you add. Use warm water from a kettle if necessary but your temperature should ideally be kept in the 75-85 degree range for the primary fermenting process. Allow the berries and sulphites to sit for at least 12 hours so wild yeasts are killed. Stir vigorously before adding most of the sugar...