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Here's the crazy color-changing comb on Big Red:




That's the "black" that shows up.
This is normal him (he was attacked by something and lost some of his neck feathers (we're assuming since he showed up one day like that).






So whatta ya think? Weird right?
 
Hey MC...my daughter was up there in clearfield over the weekend and could not remember where she put your number.....are you anywhere near old sawmill road....????,,,,all I know is they have a pizza hut nearby,,,,(not much for roughing it are they)
 
beckah1 said:
Here's the crazy color-changing comb on Big Red:




That's the "black" that shows up.
This is normal him (he was attacked by something and lost some of his neck feathers (we're assuming since he showed up one day like that).






So whatta ya think? Weird right?
Click to expand...
There is high blood flow in a chickens combs. They use that too cool the blood hence cooling them. The black is most likely blood flushing to cool off.
 
MotorcycleChick said:
Wine making question.
I was told to cut up a watermelon, place it in a crock,, add raisins and sugar, cover with a towel, and put it in the basement for 2-3 weeks.
I was told by another to add some yeast and keep upstairs for one week.

How much sugar do I add? Do I need to add yeast? Do I stir it?
Doing the FF makes me think I need yeast, but no raisins. Are the raisins for flavor? Is this stuff going to taste okay?
Click to expand...

Sure, I finally catch up on reading 30 something pages of posts, and the first one I'm moved to answer involves alcohol....

The raisins are included to add food for the yeast, and theoretically because they will have naturally occurring yeast on their skins. There are lots of different strains of yeast that you can use. I'd suggest getting wine yeast, rather than using bread yeast. You can order here: http://www.midwestsupplies.com/winemaking-ingredients.html?cat=179&limit=all and I think this site has a pdf comparing different yeasts. Yeast varieties affect final alcohol content and flavor - you can end up with very different results by changing the type of yeast in a given recipe.

I like to use a yeast that makes German style white wine when using fruit. The amount of sugar you use per pound of fruit depends on the yeast you're using, and how much residual (unfermented) sugar you want to be left in the finished wine. I'll try to remember to look up some rules of thumb for you.

It sounds like the recipe you have is an old style one, like the ones my grandfather used in his basement. Yes, you will end up with alcohol. Good tasting alcohol, maybe, maybe not, but less certain in an open crock, or with wild yeasts than if you take more control over the process.

Yeast ferments more quickly at higher temperatures, which is why there's different recommendation of the time required. IIRC, slower ferment is better, but I don't remember the reason. Maybe smoothness.
 
beaglady said:
Sure, I finally catch up on reading 30 something pages of posts, and the first one I'm moved to answer involves alcohol....

The raisins are included to add food for the yeast, and theoretically because they will have naturally occurring yeast on their skins.  There are lots of different strains of yeast that you can use.  I'd suggest getting wine yeast, rather than using bread yeast. You can order here: http://www.midwestsupplies.com/winemaking-ingredients.html?cat=179&limit=all and I think this site has a pdf comparing different yeasts. Yeast varieties affect final alcohol content and flavor - you can end up with very different results by changing the type of yeast in a given recipe.

I like to use a yeast that makes German style white wine when using fruit.  The amount of sugar you use per pound of fruit depends on the yeast you're using, and how much residual (unfermented) sugar you want to be left in the finished wine. I'll try to remember to look up some rules of thumb for you.

It sounds like the recipe you have is an old style one, like the ones my grandfather used in his basement.  Yes, you will end up with alcohol. Good tasting alcohol, maybe, maybe not, but less certain in an open crock, or with wild yeasts than if you take more control over the process.

Yeast ferments more quickly at higher temperatures, which is why there's different recommendation of the time required. IIRC, slower ferment is better, but I don't remember the reason. Maybe smoothness.
Click to expand...


I am learning to make hard cider....I got my yeast at a craft beer supply store....just repeating what I was told...each yeast like to ferment at different temps...I have been using Red Star Champagne...and it likes 60-70...another type I bought was best at 50-60's....and there's a million types of yeast to choose from....anyway, my two cents....
 
LFchixranch said:
You have to drill and tap the threads into the bottle cap. I may be able to do that part for you and mail you the cap. I think all bottle caps are the same so I have a 20 oz bottle in front of me I can use. Do you have a nipple to use?
Click to expand...
wow thanks------------I have not purchased a nipple yet ( funny to say that) but I will likely buy at least two.

people on her sure are nice !
 

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