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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: on Thursday
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Andy - what's your ginger ale recipe?! Would love to try it...
Andy, I believe beer brewing stores should have equipment that lets you test how much alcohol is in a brew...
There are vinometer's sold at homebrew stores that will give you a ballpark guess at the alcohol content but ideally you would have to know the original specific gravity (sugar content/potential alcohol content) and then subtract the final specific gravity (remaining sugar that didn't ferment into alcohol. Buying a Hydrometer at the homebrew store would be the best answer for future batches where you could test the original and final specific gravities and the sure of the actual alcohol content. A Hydrometer is a simple floating thermometer-looking device that you float in the liquid and read the scale at the surface of the liquid (easy to figure out and it comes with instructions). They should cost between $5 & $10. You could also buy one online. Just do a google search for Hydormeters.
It was the simple lemon, yeast, ginger and water recipe. After 4 weeks it was defo had some alcohol in it. Thanks for the help people!
My blackberries are coming on strong and I'm home this year as I've retired from the airline business. I want to make preserves/jelly etc. I don't have a food mill but do have a mixer that I can buy an attachment for. Anyone have ideas about the seeds? I cant find one of the old metal ones with the wooden, cone shapped pestle.
Thanks everyone. I will appreciate hearing from you.
I have always left the seeds in when making blackberry jelly
thanks Stuart, I wondered about that. Do you have a recipe you follow? do you have to add pectin or do they have enough naturally. I grew up in Wy with crab apple jelly and choke cherry jam/jelly. Now I'm in the land of Blueberries, wild and cultivated. Blackberries, raspberries, and on and on and I have to get with it!
Blackberries have plenty of pectin for jelly, provided you avoid overripe berries and include some that are slightly underripe. For 4 cups blackberry juice, use 3 cups sugar and 2 tablespoons lemon juice. A complete recipe is in my Joy of Jams, Jellies, and Other Sweet Preserves.
Thanks so much Linda. Just what I needed. :)
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