Recent content by Consul

I learned that developing one's own black-and-white film is really not that hard. (I'm taking a photography class in school.) :)

Hi, everyone! It's been a long time since I've hung around here. I've been back in college, so time has been limited. I also didn't quite know where to put this thread. This seems as logical of a place as any. Anyway, I decided to do a little experiment to see if I could make my own flavored...

Yeah, I know but I wanted a certain amount of reliability for my first time trying this. I've already had a batch of cider go bad on me. This whole adventure has been a great deal of fun, and I'm looking forward to ramping up my production.

Well, time to resurrect this topic! I just racked and backsweetened the pineapple mead, and yes, it tastes like cheap vodka. :smile: I'm looking forward to it finishing. I still have some of my first Ancient Orange batch, and I've started on another. My plan for the remainder of the first...

Well, I bottled my first batch, the Ancient Orange mead, and I must say, I really enjoy it. It has a nice taste with a very smooth finish and aftertaste. I now have a pineapple mead going, as well as an apple cider. So far, this is a lot of fun. :cool:

You live in Michigan. Just start making your aged cheeses in the fall. :mrgreen: I'm going to start making my cheese in the basement. I'll have enough room for a small fridge down there. Regrettably, though, I haven't done anything since the mascarpone exercise. I need to get back into this thing.

This recipe basically made the best spreadable cream-style cheese I've ever had! I'll definitely be doing this again!

This is the part where my assumptions and reality did not meet. The curds stayed, for the most part, mixed in with the whey. What I did was to place the tea towel into a large vessel (another stainless steel pot) then pour the curds and whey on top of it. That made it easy to tie up the towel...

Well, I finally got started in the world of home cheesemaking. I have started a batch of mascarpone cheese using a very basic recipe. I mixed together two cups of heavy whipping cream (I found one which is just pure cream, no additives) and whole milk (3.25% milkfat - the idea is to get to...

Cool, thank you for the list. I'm not really interested in competitions, but I'm always interested in experiencing new flavors.

Well, it looks like this little adventure is being put on hold. I think I'll gather together a plan of action and some tools before attempting my first batch. Next week, then, maybe. I also found a really spiffy plan for a cheap cheese press for making harder cheeses, both fresh and ripened. It...

I'll definitely pick his book up. It sounds like a good reference to have around. Do you perchance know of any good beer-brewing books I could pick up while I'm at it? That would rock! Thank you very much for your generosity!

Shannon, I have yet to purchase any mead-making books. I got most of the information I have from the forums at Got Mead. They recommend a book called The Complete Meadmaker by Ken Schramm. I want to pick this up eventually. I just purchased store-bought clover honey for the purpose. Ran me $8...

I know! I haven't even come close to finishing the first batch, and I'm already wanting to do others. I'm also thinking about buying three gallon carboys now, but my family would kill me. :mrgreen: I'll probably only be able to do a few one-gallon batches at a time, unfortunately. The...

Wow, two new threads in one day after being inactive for so long... For any that are interested, I'm pursuing the idea of making your own cheese at home. I'm hoping to gather some resources together and to keep the processes simple, requiring no special equipment (that you can't make yourself)...