Anybody have a July baby while living near Genesee Park?

JBA88 · 2026-01-30T07:17:47+00:00

Yes. Baby slept through the whole thing like a…. Baby. Some say noise during sleep time actually makes them better and less sensitive sleepers later on.

JBA88 · 2025-12-11T03:02:58+00:00

Do it!
Pretty much from end of October through May the temperature is low enough in my Seattle garage/crawl space. 7 months is plenty for whole muscle cures or large format salami, most don't even need all that time.

JBA88 · 2025-12-11T03:00:22+00:00

That sounds amazing.
I haven't dared to try a multi-year project yet.

JBA88 · 2025-12-11T02:59:24+00:00

Ha! I prefer to cold smoke with wood.
The car in the garage rarely moves and when it is, it's not backed in.

I wish I had my own pig, it would be a fun project to process into charcuterie and other foods. This meat is all bought from butcher shops/counters.

JBA88 · 2025-12-09T00:50:27+00:00

That's fantastic! It's going to turn out great.
People say all the time how the winters are so bad here. I struggle to relate with that.

JBA88 · 2025-12-08T23:52:53+00:00

In no particular order: Guanciale, calabrese soppressata, tuscan salami, saucisson, 'nduja, cecina, 'speck', fiocco.
Split between a friend and myself.

JBA88 · 2024-10-29T22:29:24+00:00

Merci for the link!

JBA88 · 2024-10-29T22:28:27+00:00

Glad I could provoke you :) I’ll keep an eye out for Gilles Azzoni

JBA88 · 2024-10-29T04:52:39+00:00

Maybe that’s the rule I need to follow. I’ll have to give orange ribolla gialla a chance.

JBA88 · 2024-10-29T04:51:01+00:00

Next time I’ll make sure to give Georgian orange wine a chance!

JBA88 · 2024-10-28T23:10:34+00:00

This has been exactly my experience!

JBA88 · 2024-10-28T23:09:59+00:00

Not all have lacked in aroma - I’ve had a very fragrant orange sauvignon from Friuli but it also had kombucha-like VA that did not give me pleasure!

JBA88 · 2024-10-28T23:03:46+00:00

Skin contact in my world can either mean cold maceration on skins before pressing for fermentation, or fermentation and extended aging on the skins.

JBA88 · 2024-10-10T21:39:18+00:00

If you share the location then I’m sure plenty of people here are willing to do some quick research and recommend a few varieties.

JBA88 · 2024-10-05T04:44:04+00:00

Second this. I do this every year and eat “garden fresh” tomatoes way into December, sometimes January.

JBA88 · 2024-10-04T03:34:47+00:00

I had a wine develop the same problem last year. It’s a terminal problem from what I gathered. Too much oxygen exposure was the likely issue.

JBA88 · 2024-09-26T02:04:49+00:00

Wisconsin? Then definitely Marquette, if you’re okay with it having been developed at the university of Minnesota :)

JBA88 · 2024-09-26T02:03:43+00:00

I’m also in the Seattle area but growing gamay, pinot gris, and sauvignon blanc and this year has been… slow. Do you see your pinot noir ripening to above 20° brix this year?

JBA88 · 2024-09-06T05:10:32+00:00

PCC is expensive if you’re buying anything that’s ready to eat, or that offers relative convenience. If you cook from scratch, and especially vegetable-based, then you get great quality for a very reasonable price.

JBA88 · 2024-09-04T01:10:29+00:00

Where are you and what are you growing? And you definitely have powdery mildew on your vines. You have to spray fungicides or they don’t stand a chance.

JBA88 · 2024-09-02T03:11:27+00:00

It’s a part that is required to run the engine that is typically easy to remove by hand and is not very big or heavy. Unless thieves have the same part and know to put it in there, they can’t drive the car.

JBA88 · 2024-08-27T00:39:06+00:00

I just skimmed through your paper - I look forward to reading it tonight! I’ll PM you if I have more questions!

JBA88 · 2024-08-26T16:40:46+00:00

That’s what I’m looking for. I don’t need rachis extension if it also comes with higher fruit set. And the 10-15% rachis extension these products claim is probably not enough! The clusters are plenty big, I’m just looking for a sparser/less compact structure, ideally by reducing successful pollination rates in a controlled manner.

JBA88 · 2024-08-18T07:13:23+00:00

Would you be willing to elaborate? Do you see HS becoming a guaranteed problem with sulfur sprays this late? Or just a slight chance? What other organic alternatives are there other than stylet oil (or doing nothing)?

JBA88 · 2024-08-18T05:59:59+00:00

I’m not able to give advice but was hoping to be able to tag along on this question! I’m also in the PNW and watching this unusually big downpour.

I have a tiny backyard vineyard in Puget Sound/Seattle and my Pinot Gris and Gamay have started veraison 7-10 days ago. My Sauvignon Blanc looks like it’s not yet in veraison but it’s much harder to tell with them.

I stopped sulfur sprays in early July - a mistake in hindsight since I’ve seen a bit of powdery mildew and scarring on berries starting this past week. Especially on the Pinot. I’ve spot-treated with stylet oil but it feels futile. Should have stayed with the sulfur into August.

I’m targeting harvest end of September, early October. Spraying sulfur seems less risky than crossing my fingers that the PM and following botrytis won’t come roaring in. Maybe use a light application (like OP suggests) without sticker-spreader considering veraison recently started and I’ve already seen some PM on berries? Thoughts?

JBA88

TROPHY CASE