tallen

Goode Company BBQ - Kirby & 59

It has been way too many years to remember the exact recipe for the watermelon wine, but it was from a basic wine recipe, using watermelon instead of grapes. We made several batches - the first batch wasn't very good. Extremely sweet and little other taste. The second batch was made with mainly watermelon, and very little water, using a higher alcohol yeast, but still really sweet. We ended up using green teabags, about 6 watermelons, a couple of gallons of water, sugar, and low alcohol yeast, after the primary fermentation was done, we racked it for about a month, strained, added some more watermelon, a little honey and high alcohol yeast. This fermented for about a month, (we alternated adding sugar and watermelon every time the fermentation seemed to stop). We racked it once, for 2 or 3 months, drank about 1/2 of it (it was good OK?),then bottled the rest. About a month later bottles started popping the corks (oops - forgot to add the camden tablets), so we had some sparkling watermelon wine, which was interesting.

I've had (homebrewed) Watermelon wine and several types of Honey Wine (mead). Not world class but drinkable.

Jinmyo, I was recently in Korea and had "bulgogi" I don't know if the spelling is correct. Is this a variation of bibimbap? Whatever it was it was I rather liked it, and can say it never tasted the same way twice.

My first post - and I'm going to admit this I sprained my tongue on a Champagne bottle. Doing a silly thing after a few glasses we were playing around and I decided to prove the bottle was empty by trying to suck out the last drop.... well, the vacuum created sucked my tongue into the bottle and formed a perfect seal. We had to break the bottle to get my tongue out. How embarrasing. I looked like this for a few days (edited because I can't spell!)