Started the 7 pot burgundy ferment cook today. It has sweet potatoes and cranberries in it along with some rhubarb. Almost thinking about naming the sauce Thanksgiving. It has a nice flavor, almost neutral, but it does have some kick to it.
Wondering how nutmeg, allspice, or cinnamon would go in the sauce. Anyone try any of these?
Going to let it cool down and ninja it tomorrow and make the final adjustments before bottling. Ferment had a pH of 3.53
Also had two new additions to the family.
The black on is a pound and a half, and the tan one is 2 3/4.
Last night I caught my first walleye through the ice and had a nice fish dinner tonight.
Caught my first mudpuppy last night too. Freaky looking thing.
Wondering how nutmeg, allspice, or cinnamon would go in the sauce. Anyone try any of these?
Going to let it cool down and ninja it tomorrow and make the final adjustments before bottling. Ferment had a pH of 3.53
Also had two new additions to the family.
The black on is a pound and a half, and the tan one is 2 3/4.
Last night I caught my first walleye through the ice and had a nice fish dinner tonight.
Caught my first mudpuppy last night too. Freaky looking thing.
. What kind of dogs are they?