Been swimming for years in kansas only the catfish bite you. Then only if you have been indulging

A friend and I bought the 12 ginger and 50lb mixer have made 2 50 lb batches of potato sausage and have had no problem

I’ve been using the walton Colorado spicey jerky seasoning on venison and every one loves it

Jonathon 60 miles north we don’t even have snow on the ground

If your out in the country ticks will get you before chiggers in kansas

I’m thinking young kids wouldn’t have problem with huston heat only old people. Have taken my granddaughters to huston and galvaston several times itsonky hard on us

I’ve been making wine for 30 years. The best way to get started is to go to any wine brew shop and ask what you need to start out. They will help you get what you need for your first batch. Wine can be drinkable in 30 days but the longer you age and rack the better it gets

If you make wine or beer you’ll need air locks food grade buckets glass or plastic carbonles proper yeast and hops for beet. Unless you doe it old time like my folks in the 60st and use syrup gallon jugs and balloons. With no racking tube and bottle ingredients tube. Plan on lots of sediment in beer or wine. Grain beer takes a lot of equipment

After years of corking bottle went to screw on top wine bottles then used heat seals on them so can carry in car

The cost of corks has doubled in 6 year plus most of mid-priced winery’s went to scew on. If you buy heat seal caps you can haul your bottles any where and not have an open container

If you can eat boiled goobers you should be able to eat anything. I’m from kansas and I’ll take green Chile over goobers any day

I’ve been using the walton Colorado spicey jerky seasoning on venison and every one loves it

Received mine Thursday went through looking for next item I need to order or stop in and buy

A friend and I bought the 12 ginger and 50lb mixer have made 2 50 lb batches of potato sausage and have had no problem

A friend and I made venison sticks using Willie’s. I smoked mine on a trager they came out perfect. He did his on a electric smoker . You can pull the calagon casing right off the sticks. Meat shrunk casings didn’t. Anyone know what the problem was

I use the screw on caps that come on the wine bottle. I have a stand up corker and a hand corker, i still like the screw on better. That me after 30 years

Most fruit wine should be drank in 2 or 3 years it doesn’t age like grape wine and you make it different grape wine is all grapes fruit wine you and sugar and water. Been doing wine forever meat products recently that’s why I’m here to learn

The cost of corks has doubled in 6 year plus most of mid-priced winery’s went to scew on. If you buy heat seal caps you can haul your bottles any where and not have an open container

After years of corking bottle went to screw on top wine bottles then used heat seals on them so can carry in car

Hope it comes out fine. Sometimes it good sometimes it not. Go for it