u/fuzzyraven7

Anyone know what they’re up to

Hello I have racked a couple meads I’m aging before bottling. It seems that almost as soon as I put water in these airlocks, they suck in the water and the airlocks go super low.

Both of these meads were fermented dry to a gravity reading of 1.00 and .99, then stabilized with potassium metabisulfate and potassium sorbate.

They are kept in my kitchen which is air conditioned with the rest of the house

It happens so frequently I wouldn’t be surprised if the meads are oxidized at this point, why is this happening? Would high proof vodka do the same thing?

My plan is to just bottle today and be done with it but in the future what should I do

Hello I am new to planting tomatoes, these two yellow cherry tomato plants were my healthiest specimens, tall and vibrant and producing great tomatoes. Very recently they have begun looking like this and I’m wondering if there’s anything can be done or if anyone is able to comment on what is causing this change.

Additionally the last photo is of a larger tomato variety and I notice most of the tomatoes look like this, is this a disease?

Thanks for everyone’s expertise and time!

Edit: additional information as I’m thinking upon it

It has been a brutally hot 2 weeks but I have been watering frequently and other tomato plants are doing fine.

There is a black walnut tree very close by but the walnuts don’t make it into the bed due to the cage I’ve built around to combat squirrels

How is this plant doing? Is it ready to be transplanted to ground? What are the steps I take for growing hops?

Any advice would be welcome

Apologies for poor picture quality, Columbus, Ohio

Hello, I am a very new home brewer and wanted to experiment with some wood flavor, but unsure how to execute. I thought you guys might have some insight. If I bought some blocks of wood like shown in the pictures, how much mead can I flavor with this and also how do you go about inserting and extracting these pieces from whatever container your mead is aging in.

I’m imagining trying to scoop these out of my carboys and it seems like it would be difficult

Link to previous Reddit post

Full video link with written instructions in the comments

I was a desperate man blindly throwing Hail Marys into the abyss. I was approaching strangers on the street and shouting incoherent fragmented pleas to help me find my duck poutine recipe. My family barely recognized me.

And then this community showed up and showed out.

Special thanks to all previous Watershed employees in the thread working together to hunt down this recipe.

Extra Special shout out to Berries!!@puzzled_income8751, late was the hour this conjurer chose to appear, just when hope was dwindling, but his guidance was definitely the missing piece to solving the puzzle.

Also, @LangeloMisteriso, the sous vide recipe you shared of preparing the duck confit was thorough and exceptional. The finished product divine. Highly recommend.

And finally thanks, to everyone who read the post and inneracted with it so it could get the visibility it needed to succeed. It was a blast fooling around with everyone.

For those of you considering taking on the task of preparing this meal at home, holy god damn berries wrestling a crocodile butt ass naked in the moonlight, was this meal elite. The finished product from the process I use in the video is literally almost spot on to the way Watershed’s meal tasted.

Disclaimer, this dish is a ton of work, it’s less of a task and more an odyssey. You will feel like a little slave boy in a loin cloth when it’s over, but it is soooo soooo worth it. I fully intend for this to be the birthday meal I prepare myself for the rest of forever. The only change I would make next time is attempt to find access to a wood pellet grill to smoke the duck before preparing it.

I’m literally in disbelief that this meal was $12.99 at Watershed. I feel like a moment of silence would be appropriate.

The video is a link to my partners Instagram who is a local Columbus denizen starting a cooking and recipe page, so if you feel like supporting a local Columbus gal, it would be greatly appreciated if you throw her a follow and like, you’ll catch more delicious recipes than just this duck poutine (and probably not as labor intensive).

Well, it was an arduous journey Columbus. There were moments of tears and laughter, low morale and high morale, moments of self reflection and growth. Somewhere along the road I even learned how to spell the word asdetic.

The plot twist I referenced in the title was of course that I set off on this journey looking for a simple duck poutine recipe and accidentally stumbled upon a cess pool of degenerate criminals I can call friends.

Stay classy Columbus, you sick bastards.