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Greenguru

Member Since 10 Aug 2010
Offline Last Active Yesterday, 06:51 PM

#1528438 What was the last spicy meal you cooked?

Posted by Greenguru on 16 February 2018 - 02:04 AM

GHOST SAUCE IN A CAN OF SARDINES IN TOMATO SAUCE 




#1524263 Concentrate wine mixed berry

Posted by Greenguru on 03 February 2018 - 05:14 PM

 
Yeh bottle conditioning can be tricky sometimes. Especially if you haven't made a particular recipe before.
I haven't used the drops before but have herd mixed results. From bottle bombs to no carb or even takes a year to carb up. And your right many factors can contribute to poor results. Type of yeast, amount of yeast, health of yeast, conditioning temp, abv of the batch, etc. If I have left a batch to bulk age or clear up and want to carbonate when bottling, I will add a half to full packet of dry neutral/bottling yeast to be sure it will carbonate well in a timely manner. What is really tricky though, trying to bottle sweet sparkling wine/ciders. I just cheat now mostly and use a soda stream.

The yeast I use champagne yeast 1118 I think and in the lemonade it's a trick to get it rocking in the lemonade I just prestart in jar and I do try to let it play out for the sake of abv I will be bottling and try for carbonation in a 12 pack of this wine after it sits for a while . I racked it other day I started it in July of 2017 and racked it for first time and bottled two for cooking and my ghost sauce 5fd2ecd46f3d584886bcc839c1dbb474.jpg


#1524208 Concentrate wine mixed berry

Posted by Greenguru on 03 February 2018 - 03:10 PM

I use beer bottles and wine bottles. No kegs. If I had the extra 250 I'd definitely invest in a kegging setup.
Yes bubbly but not like champagne. Just a light to moderate carbonation. Less than or the same as a beer depending on the style. The addition of the honey kinda blends cider and mead into different a category called a cyser. If you combine herbs and/or spices with honey as the primary fermentable you would have what is called a metheglin. I make a counter top version.
Chamomile(small handful) Ginger(2" or more if u like Ginger) into 1-2 cups boiling water for about 5min. Remove from heat, let stand till cool. Strain it into your 1 gallon fermenter(growler,bucket,jug,bottle,etc) add 1-3lbs of honey(depending on desired strength. I don't recommend much more for this recipe it'll get pretty strong) then top up w/ water cap and shake to mix. Add yeast(you can use almost any yeast here even bread yeast) after a few days of fermentation you can begin to consume. It's a cloudy yeasty sweet brew that I think is excellent. Good for an upset tummy(too many poppers lol) and a sleep aid after 2 glasses. You can also let it finish and clear before you drink it.

Wow that's cool I was just wondering how carbonated it got. I did a batch of hard lemonade and used new clear tabs in each bottle to carbonate the beer bottles of lemonade I only noticed a little carbonation after the sat for long time guess be cause I let the yeast play out of sugar and some yeast may have not made it to the bottling or the tabs are not as sugary as the honey best guess thanks GG


#1523863 Concentrate wine mixed berry

Posted by Greenguru on 02 February 2018 - 02:55 PM

And got this off another forum great recipe. 10 cans of mixed frozen concentrate or preference 10 lb sugar with yeast. makes a great little cocktail. Just did the first rack out of plastic fermenter into the glass carboy now to wait for it to clear a little more4d3ef39d0346cf1cf33d8bbf13b618f6.jpg074b836ac80404987ed98d8536d94804.jpg


#1520233 Pepper sauce

Posted by Greenguru on 22 January 2018 - 01:53 AM

http://yes-morepleas...ce-green-stuff/

 

 

 

 

This recipe has to be my favorite easy sauce ever. I found this sauce at my favorite Authentic Mexican food restaurant and from their I did some googling and found this one recipe and I really don't remember ever going off the original recipe just all kinds of variations that I could dream up, cook up. All different peppers and spices, other oils

My google search ..... ............   That green sauce from Mexican restaurant.


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#1519068 Pepper sauce

Posted by Greenguru on 18 January 2018 - 05:39 PM

This recipe has to be my favorite easy sauce ever. I found this sauce at my favorite Authentic Mexican food restaurant and from their I did some googling and found this one recipe and I really don't remember ever going off the original recipe just all kinds of variations that I could dream up, cook up. All different peppers and spices, other oils

My google search was That green sauce from Mexican restaurant.

 

068ab96318099ac3d83eceb66447bf84.jpg




#1516572 warrantmanpepperco "Aggravated Assault"

Posted by Greenguru on 07 January 2018 - 02:28 PM

 
warrantmanpepperco
 
 
Aggravated Assault
 
 Some small traces of heat with predominant apple cider vinegar,tomato,salt,onion flavor another One to really fall in love with..great on chips,salads,fajitas,tacos,Quesadillas,egg omelets.again the traditional vinegar base sauces from the Carolina states and very Chuggable,also very versatile Sauce
Thanks again Reggie ........AKA Warrantman

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#1516561 Warrentman Hot sauce "Homicide"

Posted by Greenguru on 07 January 2018 - 01:54 PM

 
warrantmanpepperco
 
Homicide I feel was hottest of the three
 
 Nice heat with black pepper, garlic and ghostly flavor, with Habanero burning tongue and reaper tingling lips. with these  flavors. all I tasted  went Hand in Hand with any food.I did try it on chicken fajitas,chips,salads,.This sauce I feel its a little warmer with the lips and tongue tingling AWESOME and very Chuggable I must say again the Warrantmanpepperco has and great line of sauces, that I was just MAD it was Just 5oz bottle. 
 
Thanks again for the AWESOME SAUCES Reggie,
 
GREENGURU

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#1516319 warrentman hot sauce

Posted by Greenguru on 06 January 2018 - 02:17 PM

Greenguru,
 
Thank you for the kind words and taking the time to make this post. You've given me a new thing to try (with the salad) never even thought of that! 
 
I am honored.
 
Reggie

Great deal I got the high protein diet going here and most salad dressing have sugar and this is the perfect heat and flavor for my salads. I did use my own recipe for salads til you got me on Clearly Guilty

Just a little small, just made it through two salads with the woozy bottle I just love this recipe Thanks again Reggie ........
AKA Warrantman

Taking other bottles to a Birthday party at wing place to night I will be writing two more reviews tonight with all my friends in the taste test tonight 5066f42d3ef8156933f4c98165873e9b.jpg

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#1516235 warrentman hot sauce

Posted by Greenguru on 06 January 2018 - 12:31 AM

CLEARLY GUILTY
Hot Sauce by
 

;

THANKS "Warrantman"


This sauce..... it has a certain charm about it, Great packaging Niche wrapped in crime scene tape, I taste the Vineager and the Garlic with Carolina Reaper Pepper. I have used it on my salads it has had my lips tingling just a bit and really has made my lunch unforgetable. The sauce it has a wonderful feeling of traditional Carolina Vinegar Base sauces I have found my new salad dressing and would use it on
everything that needs a flavor boost.
Geenguru fba7a07a0bb6b32a68065110fe138b6a.jpgfeddb1399abe236602577e40d36d62b1.jpg

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#1514273 Spicy pumpkin wine

Posted by Greenguru on 29 December 2017 - 09:11 AM

Clearing just slow and easy the stuff has a time still to go b1ef65d372d31d06f39ca06f60086f40.jpg9ca037973014c5a76926a4288b65203b.jpg


#1513840 Spicy pumpkin wine

Posted by Greenguru on 27 December 2017 - 01:34 AM

I have been off and on for 23 years playing and mixing my best ones are since My quit drinking it really ages now much nicer now of course Jackkellar has many many recipes and the add ins are important in the fruit wine I do a fruit concentrate mix wine for cooking wine just looking to turn a batch to vinegar for cooking and flavor.  
Pineapple wine I did was so smooth 2.5 years and after 5 racks that was a learning trip, hard wine to make that pineapple stuff





This Spiced Pumpkin wine clearing by way of yeast playing out of sugars.



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#1508730 Being Crafty

Posted by Greenguru on 03 December 2017 - 05:45 PM

"Drinks like a single, but kicks like a triple"
 
Not sure I want that!!!!!!!

BOCK


#1504967 Spicy pumpkin wine

Posted by Greenguru on 13 November 2017 - 10:04 PM

i've done rhubarb wine but that is where i would draw the line on anything other than berries or fruit.

my french canadian mother-in-law made me a bottle of carrot wine 15 years ago......it is still in the basement unopened.

 

hope your wine has plenty of flavour.

First time spiced Wine, did a pumpkin beer my first pumpkin spiced anything was lacking flavor, this gallon sample of wine was very dry and lacking Flavor also until I back sweetened the gallon after I cold crashed and racked it few time and again just a gallon off the main Batch few years to go on rest of batch   




#1504651 Spicy pumpkin wine

Posted by Greenguru on 12 November 2017 - 11:21 AM

This part of gallon I cold crashed and got ready by the Halloween pumpkin carving party turned out pretty good though the other 5 gallons still in the car boy487fee8425cfb13814a4c755d6f7c992.jpg