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Right on!

I know right!

Thanks!

Danke! Ja, es war sehr gut!

Thanks for your comment. Thanks for the offer but I think I'm ok.

Maybe I will try to simulate that next! I haven't been to Oktoberfest in Germany yet. We visited last summer and can't wait to return! Thanks for the comments!

Thanks! Right back at ya!

Thanks! Prost!

I like to think I’ve earned my notch in the sauerkraut world, but this was my first time making sauerkraut. Thanks for the comment!

Thanks! We visited Germany last summer! Visited Wehrheim where my ancestors are from. Loved, loved, loved it! We can's wait to return! Thanks for watchin' and commentin'!

@@SmokinNDrinkin That’s so awesome! Sorry for the late reply, and of course 🥰definitely try to visit a little town called Schwäbisch Gmünd (most of my family comes from there) next time! Looks straight out of a storybook, and of course the beer is great 😌 😂

I will definitely put it on my list of places to visit! Thanks!

Thanks, will do!

Ferment it up to 9 days depending on your taste and then keep it in the fridge to stop fermentation.

Mmm. Have you ever made burgers with onion soup mix in them? Delicious!

@@SmokinNDrinkin Yes and they are good. I put it in meatloaf to. Take a pack of it and mix it with 16oz of sour cream and let it sit overnight and it makes a good potato chip dip.

I forgot I have some lids with airlocks for the mason jars - senior moment. Got em on Amazon. Thanks for watchin’!

Thanks for watchin'! Your comments are appreciated!

Awww!

Yes you want a little fat on there to add flavor and help keep it moist.

They are delicious!

He's my helper and taste tester!

It really is! Thanks for watchin'!

Probably. Thanks for the tip.

My channel is definitely not approved by my doctor. Actually though, adding butter to beef can be traced back to the traditional cuisines of Europe, especially countries like France and Germany (my heritage.) Butter has been used by my family for generations to enhance the flavors in beef and many other dishes. Thanks for your comments! Prost!

Thanks for your reply. Yes I definitely agree with your comments but in my experience butter is added to the prime cuts as little fat content & give a rich finish to the dish. I use butter in my cooking for Tharp reason

Thanks for the tip on the Ninja. Still discovering all its features. Thanks for watchin'!

@@oscarhealey Thank you! My kids are about your age so they welcome you to the club as well! They enjoy watching my vids and Drinkin the fruits of my labor even more!😂 I did get a mini scale! Give it to myself for my birthday!🥳

@@SmokinNDrinkin Very nice indeed! Well they should be very proud to save money at the shops when Dad can make the brews!! 🤣

It was! Thanks for watchin'!

Yeah. I should have add about a ½ lb. of sugar or so. I thought about going back and "step feeding" it and adding more sugar but decided to just drink more of it. lol! Thanks for watchin'! Prost!

All awesome toppings

Hope you enjoy

Awesome! Prost!

Thanks! I was worried the vid is too long. Been thinkin’ about breaking them up into segments. Thoughts?

Yeah it is the cheap knock off version of the bigmouth bubbler. I have been wanting to buy one and try it out! Thanks for watchin’!

@@SmokinNDrinkin I started with one and now I use the heck out of them. one word of warning if you get one, the glass it not as thick as it looks, I bought a case of these for a group buy and one was broken and the glass much thinner than I expected.

Cool! Thanks for watchin'! Good luck with the Moscato. Prost!

That sounds awesome! I'll have to try it. Thanks for watchin'. Prost!

Thanks! They are pretty awesome. I’m thinking of buying those little butter balls next time and just poppin’ one inside each burger instead of freezin’ & shreddin’.

@@SmokinNDrinkin That's actually a great idea. If I do this I'll give you a shoutout!

Thanks for the comment! Yeah it’s my relaxation time.

It’s all about time and temp!

You didn't miss anything. You actually have a keen eye. Remember how I said I was going to call this wine Calamity? The troubles continued all the way to posting the video. I always have several brews going at once and this time was no exception. I had a Mojito-style wine and the Moscato going. Somewhere during the brew process I got my labels switched on the two wines (they did look very similar after I removed the mint and lime peels from the Mojito wine.) Long story short, I am re-editing both videos to clear things up. I am going to have to pull both videos down. Thank you for your perceptive observations and comments.

I guess I didn't really answer your question. The Moscato did in fact finish dry at 0.998.

Thank you for your reply, totaly understandable.

It's always windy in Kansas!

Thanks for watchin'!

Thank you and thanks for the sub! Keep watchin' for more wine videos to come - workin' on a strawberry wine right now!

Awesome! Be sure to get them dried off as best you can to ensure a crispy finish. Good luck and Thanks for watchin'!

Thanks! Prost!