One of the by products of my background in biochemistry is a certain distrust of artificial sweeteners, bisulfite and benzoate. There are of course some naturally occurring non-fermentables, but even adding those bugs me. If I ever really get going with cider making I may go the filtration route. One can get filters which will remove the yeast cells. The cider can then be kegged and sweetened and/or carbonated, and be stable. I planted Wickson crab specifically because it can produce 20% sugar. I would probably make higher alcohol content cider than some, at least that was my experience in home brewing! My buddy with the kegging system tried an interesting experiment two years ago. He got a pile of free apples from a university orchard and I helped him grind and press. We noted how much juice was left in the pulp after pressing due to the relative inefficiency of his press, and wondered if he could use it for something akin to grappa. So he added tons of sugar to the pulp along with some water, and then the new high alcohol yeast known at Water of Life or something. It will tolerate above 20% alcohol. The resulting brew could certainly have been distilled if he had the equipment, but he just bottled it eventually, after keeping it going with additional sugar until it quit fermenting. It will take the enamel off your teeth. Even I don't want my cider that strong. Its more like sherry or port. Chuck

Yes, the roma sauce maker is similar to the old squeezo, although yours will be all metal and mine has some plastic parts. I use the screen designed for tomato/apples. The juice that comes through is pretty thick. I don't want pear nectar, which is what I think it would be if I didn't strain it...I want pear juice. I save what is left in the straining bag for making pear sauce. I just didn't make reference to that since the OP stated they weren't making apple sauce. Using the sauce maker makes pretty quick work of things...although I have considered buying a steam juicer. Our first big crop of grapes is coming in now...I've been throwing them in the freezer because I've been busy with some out of town training for work. I have enough grapes in the freezer to juice now. Will try with the grape spiral and screen with the roma sauce maker (another similar brand is victorio), but I don't know whether that is the best method, or if steam juicing will be better. Have to work with what I have for the time being. Jill

When you have a digestive challenge you'll find soaking or sprouting grain before consumption will aid in easier digestion. Soaking/sprouting allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. The simple practice of soaking cracked or rolled cereal grains overnight with some whey, kefir, buttermilk or yogurt added to the soaking water will not only make the grains easier to digest, but it will improve their nutritional benefits. The soak neutralizes enzyme inhibitors. During the soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more available for absorption. Oats/oatmeal may be low in the hard-to-digest gluten protein, but oats contain more phytates than almost any other grain. So if you have digestive problems, pre-soaking all grains, especially oats, would be very important. Freshly-milled whole grain flour can be made into a gruel and the gruel used as a base for a smoothie, instead of a fruit/dairy-based smoothie. You can add all kinds of things to your gruel-based smoothie. If you don't have a grain mill for this process, you can use a coffee/spice mill for milling small amounts of grain into flour (barley, brown rice, wheat, kamut, spelt, rye, etc.) and mill it as needed because FRESH IS BEST. To make 2-cups of Gruel: (source: Nourishing Traditions - by Sally Fallon and Mary G. Enig, Ph.D.) 1/2 c. freshly ground organic flour from spelt, kamut, rye, barley, wheat, rice or oats 2 c. water plus 2 T. whey, yogurt, kefir or buttermilk 1/4 t. salt Mix flour with water mixture, cover and leave at room temperature for 12-24 hours. Bring to a boil, stirring frequently. Add salt, reduce heat and simmer, stirring occasionally, about 10-minutes. Let cool slightly and serve with cream or butter and a small amount of a natural sweetener, such as raw honey. ------------------------------------------------------- Add ground flax seeds (flaxmeal) for more nutrition and fiber. Flax seeds are relatively low in phytic acid and when taken in small amounts do not require soaking. Mill them in a coffee/spice mill so you have the freshest source possible, plus they are less expensive. I'd also suggest adding chia seeds or chia seed gel (chia seeds mixed with water) to this gruel smoothie for additional fiber and nutrition and the great health benefits from this simple little seed. Chia seeds are easy to add to water or other beverages. A common drink used with them is called "fresca" - 1 glass of lemonade and 1 t. chia seeds - allow to sit for 10-minutes before drinking. I realize lemonade would be too acidic, but that's an example of how to add chia seeds to your diet - in any kind of beverage - just allow to sit for 10-minutes. Another add-in that would raise fiber AND aid in digestion is High Maize Resistant Starch. We add all three of these to our morning smoothie. Add water, juice, dairy, if necessary, to make the smoothie texture. --------------------------------------------------------- Have every tried crumbling baked goods in a bowl and pouring milk over it. Lots of people crumble cornbread and top if off with buttermilk and I thought it might work for wholegrain muffins or cake. This recipe is a nice wholegrain snack cake that might work crumbled. Just omit the topping and the nuts in the recipe. BANANA CRUNCH CAKE (Source: The Quaker Oats Wholegrain Cookbook) Crunch Topping: 3/4 c. Quaker Oats (Quick or Old-Fashioned, uncooked) 2 T. butter or margarine, melted 2 T. chopped nuts 1/2 t. cinnamon Cake: 1/2 c. butter or margarine 2/3 c. firmly packed brown sugar 1 c. mashed banana 2 eggs 1 t. vanilla 1 c. ground oat flour* 3/4 c. all-purpose flour (use whole wheat or spelt flour) 1 t. salt 1 t. soda 1/2 c. chopped nuts, if desired For crunch topping, combine all ingredients; mix well. For cake, beat together butter and sugar until light and fluffy; blend in banana, eggs and vanilla. Gradually add combined dry ingredients, mixing well after each addition. Stir in nuts. Pour into greased 8-inch square baking pan; sprinkle with crunch topping evenly over batter. Bake in preheated moderate oven (350-degrees F) 40 to 45 minutes or until wooden pick inserted in center comes out clean. *How to make your own ground oat flour: 1. Place 1 to 1-1/2 c. oats in blender or food processor. 2. Blend or process for about 60 seconds Yield: about 1 cup ground oat flour 3. Store in tightly covered container in cool dry place up to six months. ------------------------------------------------------- -Grainlady

Rhubarb wine is one of my favorites and easiest to make. To begin the process I harvest rhubarb during the season, cut and freeze it in gallon zip lock bags. For my recipe I use twelve pounds of frozen cut into one inch size rhubarb, usually about three gallon bags, a two and a half pound bag of raisins, ten pounds of sugar, and three jugs of water. All is put into a (guessing about a 20 gallon plastic tote) as the rhubarb thaws I begin stirring allowing all to warm not quite to room temp before adding a package of Red Star premere curvee yeast... Prior to adding the yeast i check the liquid if its at my desired "balling"reading. Stirring is done twice a day for about a weeks time, at which time I tip the tote up a couple of inchs on one end and insert a siphon hose down into the other end and begin drawing off the juice into a five gallon carboy. I stop filling at the point in the glass carboy where it begins to round into the top portion to allow for expansion during "working" process. usually I fill a couple more cleaned jugs for topping off after racking the first time... Note at no time was a wine press used or any boiling of water. I use city water from the tap which is prefect for use in my wine making recipes and cleaning of equipment... Most of my fruit wines are made using the same steps... In using rhubarb wine - I usually use it in a mix with other wines because it usually enhances the favor of the wine to which its added without any rhubarb after taste.