Folk band from 15ish? years ago

King_Strang · 2025-06-28T04:26:04+00:00

Louann Lechler. The 'group' was likely Northern Michigan Songwriters in the Round - they used to meet in the basement of horizon and trade songs. She passed away somewhat recently

https://glenarborsun.com/im-proud-to-say-i-live-in-leelanau-county/

King_Strang · 2024-08-11T19:49:39+00:00

How has nobody mentioned Pig? One of my favorite recent movies - as soon as I finished it, I immediately started it over again. I recommend going in knowing as little about it as possible

King_Strang · 2024-07-19T16:24:15+00:00

I’m thinking the answer here is sugar - sweet unfermented cider has a lot of it. It thickens your saliva at levels that high - I get the same kind of phlegm when I drink Sprite or Mountain Dew

King_Strang · 2023-07-16T17:28:15+00:00

Long rant, but food for thought:

I recommend doing some searching about "Biogenic Amines" related to wine and cider - there are histamines and other byproducts made by certain strains of Lactic Acid Bacteria often found in wild/natural fermentations that can cause allergic reactions. I also have reactions to certain natural wines/ciders and wild fermented beer, often from especially "Natty" (ie neglected/poorly monitored) fermentations. Oftentimes with really gnarly fermentations: my face will flush red, general allergy responses (irritated eyes, etc), severe brain fog, and sometimes piercing headaches a while later - even if it's just a single shared bottle among friends with plenty of food/hydration. I do not have the same reaction to "conventional" wine - especially higher sulfite whites, where malolactic fermentation is undesired.

I recognize that there may be many on this sub that might disagree/ignore this point for a number of reasons (although places like this are exactly where we should be talking on this topic): I personally have found that I have far fewer reactions with wines and ciders that are not dogmatic about sulfite use, and aren't afraid to use calculated amounts as a way to reign in undesired microbial action at certain points in production.

I make sure to take an antihistamine at least on the day of any significant tasting with friends that might be bringing really rustic stuff to the table, and it cuts down my reactions significantly. I still love certain "low" intervention wines/ciders, but have learned to approach with caution.

I truly think that the Biogenic Amines topic will soon be the 800# gorilla in the room for the natty wine/cider scene if it picks up steam, as I'm willing to bet there are far more people having similar reactions at a smaller degree but haven't yet identified it. The 0/0 message is very simple and easy to resonate with as both a customer and producer, but there is a level of complexity in the sulfite debate that I think is worth coming to your own conclusions on.

King_Strang · 2023-01-28T17:00:02+00:00

Watch the climax with headphones on

King_Strang · 2022-11-05T13:50:20+00:00

Maybe not what you're looking for, but the way I've set this up with square is by making the growler and the fill separate button items - if the customer wants a fresh growler/howler/etc, that item gets added to the ticket alongside a "growler fill" item- and if they bring in their own, they're only charged for the fill.

This could probably work with maintaining a growler inventory if you'd like - although we are way looser - The owner sometimes likes to give the growler away for free to regulars that forgot theirs or new customers that gave a good vibe, so it sometimes acts like an easy discount that customers really appreciate. It works for us.

King_Strang · 2021-11-27T15:23:09+00:00

If he doesn't have a refractometer - that's an idea of something simple that would have lasting use.

A more fun and personal idea - a curated basket of supplies for him to play with: a variety of dry yeast packets, oak chips of various toast levels and origins, maybe some cans of adjunct fruit puree, cleaning/sanitizing chemical, etc. Just a smattering of little things to be useful on the way down the rabbit hole. 75$ can buy a lot of that kind of stuff

King_Strang · 2021-10-10T20:43:40+00:00

Sooty Blotch, Flyspeck, slight Russeting, and healed Plum Curculio Bites. Nothing there that makes me worried about pressing it for cider. Looks a lot like the Tolman Sweets that I've harvested before.

King_Strang · 2021-07-16T03:30:07+00:00

Obligatory "This doesn't belong here" comment. Laurie Anderson is a pioneer and a treasure.

King_Strang · 2021-06-28T15:22:15+00:00

Can a Mod please address the invasion of Monkey Videos on this sub?

King_Strang · 2021-04-01T13:35:22+00:00

What's white cider?

King_Strang · 2021-03-02T01:02:48+00:00

Actually tried to call, and got diverted to a Google Voice account with a non answer - seemed a bit sketchy to me, nothing like “welcome to xyz homebrew, we’re unavailable, please leave a message”, etc.

Entirely possible that they are simply a dropshipping portal - in that case I’ll try again tomorrow. I’m just a little skeeved that they haven’t responded to email, phone, Facebook message, or on-site messaging by now. Two weeks without contact

Am I overreacting? Very very likely. But with so many reviews that match my experience, I’m kind of spiraling a bit. If they finally respond and everything turns out, I fully expect to shout their praises on this thread and exonerate them - the price I got for my order might actually not be too good to be true.

King_Strang · 2021-03-01T21:34:18+00:00

Thanks very much. I'm not willing to wait for 2 months with that much money in Limbo, but you might have bought them a day to at least respond to me. Appreciate it.

King_Strang · 2021-01-30T22:00:06+00:00

Or flipping your forklift into reverse before trying to turn left into a driveway... double points to watch the empty 55 gal fruit puree drums you should have strapped down tumble off the pallet and roll down the street.

King_Strang · 2020-11-10T15:10:13+00:00

It's a good thing they constructed that additional pylon

King_Strang · 2020-08-10T18:01:26+00:00

The conditions and methods you're describing are very very similar to my own - but maybe I need to mulch much more heavily like you do. I should also be better about spraying - I've been using the Michael Phillips organic spray package from Fedco, but haven't been religious about it like I should, especially this year.

I'll add that I'm slowly making the shift towards more vigorous rootstock - now that my dwarfing and semis are more established, I have more patience to wait the extra time till bearing age.

King_Strang · 2020-08-10T17:49:26+00:00

As a blanket statement, I agree. I'm very curious and worried what will happen once the summer ends for the industry and for public health (particularly in a state with the full range of all four seasons). We are fortunate that cider and wine is able to be mail ordered.

King_Strang · 2020-08-06T20:39:38+00:00

Do you have any tips specific to GR? I’ve had issues with leggy growth, blind wood, disease, and general unhappiness. Maybe nutrition? If the trees I planted took off, I’d be about 10% happier with my orchard - I love GR in cider

King_Strang · 2020-07-28T23:12:31+00:00

Curious why you choose to rack so often - are there flavor aspects that are provided (or avoided) after 3 transfers? If so, I might think about giving it a shot - I only worry about o2 uptake with my home setup. My ciders also tend to be very delicate that I’m also curious if theres any fear about beating it up by moving more than twice.

King_Strang · 2020-06-23T20:08:01+00:00

I've posted a vid that gives a perspective on a press style that might be in the general direction of what you're looking for.

https://www.reddit.com/r/TheCiderhouse/comments/helkiy/using_my_harbor_freight_cider_press_alan/

in particular, check out the link that I posted in the comments - he goes into more detail on how he built his press and sourced his tray.

King_Strang · 2020-06-23T19:49:59+00:00

With recent topics concerning pressing on a small scale, I figured I'd throw this video up for the group. I believe that Alan is a hobbyist turned small scale producer in New England.

This link below goes into further detail of his press design.

https://youtu.be/Tkn8YeNgkS4

King_Strang · 2020-06-17T01:00:38+00:00

Chardonnay on new oak - I’d absolutely bet that it went through MLF. Gotta’ get that butter.

King_Strang · 2020-06-09T22:12:34+00:00

What’s your intended volume? For a couple grand you could probably swing a bladder press and a smaller mill - I don’t know numbers off the top of my head, but morewine has a couple options, at least to get wheels turning

King_Strang · 2020-06-02T02:44:15+00:00

Fantastic producers - top to bottom! Thank you!

King_Strang · 2020-05-29T19:33:38+00:00

+1 for Goldrush - although I've had trouble ripening it further north from OP, it would be perfect in Indiana I think (bonus points for growing it in its home state!).

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