John and Michelle, I assume you are talking about using a half barrel? I have used them before with mixed results. If you live in an area that is very dry, like I do, they tend to dry out and start leaking. Also it is hard to get them to hold water to start with. Probably the best thing to combat the wine residue is to fill the half barrel with water and let it sit for a while. Then dump the water and refill. You might want to repeat this process until the wine smell is gone. Then after aging the water for a week, throw in a few feeder goldfish and see if they survive fine. Of course, you could buy a barrel liner and put it in the half barrel? That would solve all the problems immediately.

Yeah, my zucs are going great guns too!! I am making Jean Pares relish right now - really, as I make dinner! Zucchini Relish - this makes 5- 6 half pint jars (Jean says to grind all - I use my Cuisinart Julienne blade) 5 cups ground zucs 2 cups ground onions 2 ½ tbsp coarse/pickling salt Combine in large bowl and leave overnight. In morning drain, rinse in cold water. Turn into large saucepan. Add: Small green pepper, seeded and ground Small red pepper, seeded and ground 1 ¼ cups white vinegar 2 ½ cups white sugar 1 tbsp celery seed 2 tsp cornstarch 1 ½ tsp dry mustard powder 1 ½ tsp turmeric 1 ½ tsp nutmeg ¼ tsp pepper Heat on medium-high, stirring often, until it boils. Continue uncovered for 30 minutes, stirring occasionally. Pour into hot sterilized half pint jars (I say whatever!!) to within ¼ inch from the top. Add snap lids and screw rings. Jean says you can process in a water bath for 5 minutes. This is the first time I've made this recipe - it is close to my Million Dollar relish, but for the nutmeg. We'll see how it turns out!!! Cheers, Nancy.

I should have read this post before I bought and planted my vines! I planted 3 vines from 5 varities. Yikes! I may just end up blending them. Anyhow to try to answer your question about cuttings, I think that may be more trouble than it's worth. All of the french vines have to be grafted onto american rootstock for disease resistance purposes. So you need to get some cuttings from vines and then some different rootstock and then begin the grafting process. I ordered from Double A Vineyards and was very happy. They have a huge selection and unlike all the places in CA that I checked, they don't have a minimum quantity order restriction. Hope this helps. Bart

Much obliged for the helpful hints to you all. I may need to go back up to Julian to get more apples. The last box - 3/4 full cost me $30. So I'm hopeful that my own little apple "orchard" will start producing soon. Some of the apple picking places are almost as expensive as "DisneyLand." Anyway, I am now on my latest batch of Skeeters Pee. This is almost 2-3 weeks down the line from first prep, and only yesterday did it start to perk. It has been extremely cold for Oct., and was slow to get a heat source to it. I now have a grow lamp near the bucket, and wrapped a flour sack or 2 around the entire scene. When I checked it late yesterday, it looked "bubbly" - so I hurriedly put on the cover and air-lock. Since then it has bubbled - like put, put, put, put, etc., and this early morn - it is put,put, put -- put, put, put, etc. In summary then, I have either a re-start ferment - or - it is about to go to lime juice heaven - i.e. down the drain. So much fun. By the way, my last Skeeter's Pee was a bit bitter near the end. Why was that - could be too much added flavors - tartar or ? How about remaining seeds in the mash - would they affect taste? So many questions, so little time. Bejay