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Friend of ours has a load of grapes that we wanted to try our hand at making wine. Wanted to see if there was a decent how to and ingredient list to get us started! Thanks in advance and happy brewing!

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6 comments

Jack Keller has a very good page about getting started, and includes recipes and ingredients.

http://winemaking.jackkeller.net/index.asp

I would do a good read of this and then come back with any questions you might have :)

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Original Poster1 point · 5 days ago

Thanks for the lookout! I love the nostalgia looking 90s website he has going on! LOL!

Nice! You do want to make sure everything is below the brine. If you can't press any more liquid out of the cabbage, be sure to top it up with a 2-5% brine. If it is exposed to oxygen it will be prone to mold and other bacteria that could cause it to rot.

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Original Poster1 point · 5 days ago

What I was trying to do is use a cabbage leaf to weigh down the fermenting cabbage so it stays below the brine (Is that OK?). I did add the left over cabbage liquid to the top of it as well.

Sure. It's still likely to be towards the top of the brine as CO2 builds up within the cabbage and under that leaf. Just be sure to press it as needed to release CO2 and drown anything that might hop on top the cabbage leaf. Worse case scenario, unless you have a mold allergy, if the top leaf gets mold and everything else is under brine you can just toss the top leaf. Well, at least Sandor Katz (one of the big figures responsible for fermentation resurgence in the US) say this.

But, as long as your salt level is fine and you press as needed you're unlikely to have this ferment go wrong as CO2 will also pool on the surface and help keep mold from having the oxygen it needs along with a food source.

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Original Poster1 point · 5 days ago

Yeah I was planning on throwing the leaf out. I saw somewhere it said to do this with one of the leaves. They are pretty heavy and large leaves (My cabbage was a monster 12lb guy) I basically took a very large leaf and molded it around the inside of the jar so the under cabbage could not rise above it. I even added an additional leaf where I thought there was a potential of under cabbage escaping to the top.

I have not pressed the the cabbage down when I burp it but I will start. It was made over last weekend.

When I burp it I tend to smell it and its starting to smell like sauerkraut which is pretty awesome.

What is your brine made out of? Are these pickled or are you fermenting them?

Im new to this whole fermenting thing. After it is does fermenting do you just mash it all up? Also, what is the shelf life on something like this?

The best thing ever is having Amazon Prime and getting every season of Unsolved Mysteries!

Come on dude, now you gotta tell us your secret

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Original Poster1 point · 13 days ago

Its a little combination of things. Tomatoes LOVE morning watering. Something about their root system. Also, I do a deep watering every time I do water them. I live in a very very dry climate so it goes a long way. Lastly, I use an organic fertilizer that is 4-6-4. Higher middle number is what you want to look for.

What do these numbers mean? And by deep watering, do you mean to soak them in a bucket of water? How funny that they love to be watered in the morning, never knew!

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Original Poster1 point · 13 days ago

Nitrogen is the first number, Second number is phosphate, and the third number is potassium. Deep watering means placing the hose at the base of the plant and let it soak the plant to an extent. Move on to the next. When you finish, you can go back over them again.

I never knew about the morning watering until this year but I was determined to get a better yield out of my tomatoes than last year.

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Ohhh Patty Pans, or what I like to call them little space ships. Just found out about these ladies from a local gardener.

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Quick question here, I have quite a bit of cabbage from our garden and was going to dabble in making sauerkraut and maybe kimchi. After the fermentation process, am I able to water bath can the sauerkraut and kimchi? I read you can once the fermentation was to complete but wanted to make sure!

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12 comments

I dunno, sauerkraut is so easy to make and it lasts forever in a cool dark place.

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Original Poster1 point · 14 days ago

Will botulism not occur? Thats the only thing I am worried about with preserving it.

Botulism won't grow in acidic environments. It also doesn't like salt, so we salt the food to a specific level until good bacteria lower the pH to the point where botulism and other bad stuff can't survive.

I wouldn't keep sauerkraut around for a year, though historically it was stored for much longer in barrels in cellars . On the order of months though, stored somewhere coolish with a good kid you would be fine.

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Original Poster1 point · 13 days ago

Thanks!

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As the season rolls on and we all think of what we are going to can from this seasons harvest, what are some different or unique recipes your gonna try?

Mine are zucchini relish (made it last year and so amazing) and hot pepper jelly (just found out about this an hour ago!)

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3 comments

Cream cheese on a cracker with pepper jelly on top. Flip your pepper jelly jars halfway through set so peppers are distributed or plan on just stirring it up.

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Original Poster1 point · 1 month ago

Good tip!

The one at the bottom of this page is a good balanced one

https://www.aforkstale.com/make-homemade-hot-pepper-jelly/

I've had a store-bought version that used strawberry as well. It was very good.

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Omg never heard of hot pepper jelly but I have been trying to find new things to can with my peppers! Yum!

Original Poster1 point · 1 month ago

Thanks everyone! We thought it was a dumb-cane but wanted to make sure. The darn thing is even toxic to people!

Original Poster1 point · 1 month ago

Back story, This was an office plant that was in a very small pot. Tried to transplant it in to another much larger pot and then the ladies at the office put it outside and scorched it by the sun and drowned it in water. Now it has a very bad smell.

Been going strong for 4 years now! Its great for those “I should do that next year”

You can also make a calming tea :)

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Original Poster3 points · 2 months ago

Great idea! That would be so good with the lemon catnip! Meow

Original Poster2 points · 2 months ago

I would suggest anyone with a meow cat to grow catnip. Such an easy meow plant and very high yield. This is Lemon meow Catnip. Meow :)

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Last year my tomatoes did not produce all that much. I composted the heck out of the soil and gave them Alaskan Fish Fertilizer. This year I am trying something a bit different. So far I have been giving them liquid Botanicare Cal-MAG 2-0-0 formula and the green growth has been pretty well. Since this is a Calcium rich and Nitrogen supplement, my next step I am reading is to give them more Phosphorus heavy fertilizer. I have an organic granular fert at home that is 4-6-4. Does all of this sound OK and the next steps seem to help? Im in zone 5b and planted the transplants middle of May. Thanks for the help!

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7 comments

It's the ratio of the three numbers you need to worry about.

A 1-2-1 is the same ratio as a 5-10-5- just the higher one is a stronger formulation and needs to be applied less frequently.

Always read the label for instructions on application- some are even slow release and only need be applied once each season.

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Original Poster1 point · 2 months ago

Awesome thanks so much!!!

Stop the 2-0-0. All that does is encourage vegetative growth and you don't want that- you want tomatoes.

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Original Poster1 point · 2 months ago

That is the end game :) Since I have a whole bag of the 4-6-4 to use up I'll keep with that but for future plants should I go a bit higher for higher yields?

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My cat LOVES when we plant him catnip. We changed it up this year and got lemon catnip! It also helps with keeping certain bugs away and is partner planting with peppers :)

Every year I have to fit bugs on cucumbers, squashes, and greens. They do not show their faces all at once but eventually you may have a whole hoard of them. Best thing that has worked for me is diatomaceous earth. Sprinkle some on your leaves after watering.

I would try diatomaceous earth. I had a lot of luck with that stuff for all of my plants last year and using it this year.

So I see Ken doll modeling is in your blood. Should of followed your brother and got 6 surgeries rather than 6 warrants.

Original Poster-3 points · 2 months ago

Damn boy sort of a compliment in a way ahah

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The only compliment is going to be from ur prison cellmate with a jaw line like that.

Love growing catnip! We tried lemon catnip this year! Both smell soooo good! No wonder my cat goes nuts over this stuff!

It's my second year doing community gardening, I have a 12x40 plot and I love it. Last year didn't go so well but I sure learned a lot. This year I planned way better. My area is still trying to obtain land from the city for a community garden but they are very hesitant in doing so. My current garden is 10km away so it's a bit out of the way. The few hours a week I spend there are the most relaxing and peaceful hours of the week, major stress relief too. The place is brand new, it's the first year this garden is open and there's lots of newcomers, but it's just so nice interacting with everyone at this location. The guy that owns it lives there too so there's always a watchful eye on the gardens. The season just started for us, but so far it's been awesome.

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Original Poster2 points · 2 months ago

It really is amazing! I was in your shoes probably 4 years ago. Had no idea what the heck I was doing but each and every year I take notes and look back ever spring to see what I should do a bit different. I love it! Happy gardening!!

Original Poster6 points · 2 months ago

Backstory: This is a community garden that I rent 2 plots on. I encourage anyone to tell their local officials these gardens are a must for any community. :)

which one is that?

I was a community garden leader for 3 years. It was really tough, although I really miss the community aspect.

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Original Poster2 points · 2 months ago

Littleton Community! There are 100+ plots there!

Original Poster1 point · 3 months ago

I am not an expert at all, but personally when they’re fire truck red, I take em. They have a great spice to them. If waiting longer makes them hotter please let me know!

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Last year I tried and waiting for them to "fall" and they never did. I'll let you know how this year goes!

Question about Thai plants! So do you wait for the peppers to "fall", basically not pointing to the sky, or do you pick them when they are upright and red in color?

Oh the lovely zukes! So many of them but nothing to cook with! I solved this problem last year by shredding the zukes and some yellow squash and made a relish! OMG is it SO good!!! Plus you can make a bunch and can it for gifts and friends!

Have you ever used EventComb before? Its a free tool from MS. Basically input your event IDs for locked accounts and search for the specific username you are looking for. It will give you the IPs for where the lockout are occurring. https://support.microsoft.com/en-us/help/824209/how-to-use-the-eventcombmt-utility-to-search-event-logs-for-account-lo

Have you ever used EventComb before? Its a free tool from MS. Basically input your event IDs for locked accounts and search for the specific username you are looking for. It will give you the IPs for where the lockout are occurring. https://support.microsoft.com/en-us/help/824209/how-to-use-the-eventcombmt-utility-to-search-event-logs-for-account-lo

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