yea we should pick a time once a week or somthing for the group tomeet up!--- "scott" wrote:>> Doe's anyone use the chatroom on here if so. What time is good?>ORGINAL POSTER: craig

I would also like to sugest that you gals and guys consider using SKYPE to chat or talk.Its 100% free and quite a number of people can teleconference at no charge.www.skype.com Cheersscott wrote: Doe's anyone use the chatroom on here if so. What time is good?Yahoo! Music Unlimited - Access over 1 million songs. Try it free.ORGINAL POSTER: patrick

Doe's anyone use the chatroom on here if so. What time is good?ORGINAL POSTER: scott

Doe's anyone use the chatroom on here if so. What time is good?ORGINAL POSTER: scott

While I don't think it's harmful to ingest the sediment, I personallytry not to do it. I was having trouble with stomch aches afterdrinking my wine, and I determined it was because I was ingesting toomuch sediment. I wasn't being cautious at all. Now, before I drinkany, I let it refridgerate in the fermenting bottle for a day or two,then transfer it to another bottle after that. Doing so takes care ofabout 80% of the sediment and I have no trouble after that. Isometimes just reuse the yeast in the first bottle and make anotherbatch. I certainly don't want to scare anyone about the sedimentthough, most people don't notice anything if they ingest it, and forthe few of us that do, it's an easy fix.Mr. Jefferson--- "Craig" wrote:>> So, is it bad to drink a little sediment here and there? Ive found im> not to cautious about it. Can I do Somthing with the sediment? I> remember someone here mentioning the dead yeast was good nutrients for> the live.>ORGINAL POSTER: tinyjefferson

So, is it bad to drink a little sediment here and there? Ive found imnot to cautious about it. Can I do Somthing with the sediment? Iremember someone here mentioning the dead yeast was good nutrients forthe live.ORGINAL POSTER: craig

I've used recipes from this site quite extensively for the last few years. It'sa great source for some really unusual varieties.http://winemaking.jackkeller.net/ORGINAL POSTER: mattlind

its not done yet, i wanna give it time.but i cheated and snuck a sip.One thing is for sure, its not vinegar. I havent had sake in a whilebut from what i remember, this creation has a definate ricey(my newadjective) flavor. i believe it will be yummy when chilled!ORGINAL POSTER: craig

Hmm awesome idea! i plan to try it. and i think i can make a nicepumpkin beverage. maybe one that is served hot and spiced! hmmm. iguess as long as i find how much sugar is in it and make up thedifference between that and what the yeast needs, i can do anything!What would i put the tomatoes in? water? or a whole 2-liter of mushedtomatoes. maybe if i strain the seeds out! aw now im just thinkingoutloud.--- "Willum" wrote:> Well, since you can brew anything that has sugar content, maybe> tomatoes? I've heard of it being done, but never seen or tasted it.> Seems like it should work, though; add a little sugar, pleanty of> accid already present....just a thought!>>> --- In E-Z-Caps@yahoogroups.com, "Craig" wrote:> > Anyone have any unorthodox recipies for me to try? i nead some ideas> > ive been thinking about blanched spinach leaves. i did just add fresh> > apple slices to apple juice, not sure if the taste will change,> > probably not, but i could eat the apple slices!ORGINAL POSTER: craig

Well, since you can brew anything that has sugar content, maybetomatoes? I've heard of it being done, but never seen or tasted it.Seems like it should work, though; add a little sugar, pleanty ofaccid already present....just a thought!--- "Craig" wrote:> Anyone have any unorthodox recipies for me to try? i nead some ideas> ive been thinking about blanched spinach leaves. i did just add fresh> apple slices to apple juice, not sure if the taste will change,> probably not, but i could eat the apple slices!ORGINAL POSTER: willum