French Rabbit Cooked With Two Mustards Raynal Et Roquelaure-Saute De Lapin Aux Deux Moutardes - 14,

I would definitely recommend this to anyone who likes rabbit. This is a very good stew. The only drawback I had was that the instructions on the can were in French. I can't read French, so I had to email the seller to get the cooking directions in English.

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Reserve Du Chateau 4 Week Wine Kit, European Pinot Gris, 17.5 Pound Box

I love this wine kit, easy to make the only downer is the way it is packed and shipped. The bottle covers get crunched up because they are not protected from the liquid grape juice. I would recommend the bottle covers be packed in a separate box to protect them. The kit was not taped up enough because during shipping the ends tend to come loose. I would try it again for sure.

HEY FOR THE MONEY..THE QUALITY IS VERY GOOD..NO COMPLAINTS..THIS PRODUCT COMES WITH THE CAPS,LABELS AND CORKS TOO...WOULD RECOMMEND THIS PRODUCT..

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Wine Lover's Chocolate 3-Tin Gift Set, Pair with Port, Cabernet, Pinot Noir, 10.5-Ounce Gift Set

I received this chocolate as a gift and I loved it! It pairs splendid with red wine and it's great eaten alone. I am buying a box for me and another as a present!

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P'tit Basque Whole Wheel (1.25 pound)

This lovely cheese is delicious sliced thin or generous. The texture, flavor, and finish all accompany each other well. My favorite way to enjoy this cheese is with a slice of ripe pear. Any of the yellow varieties is best, but the pear must be ripe. If you can find a wheel without the wax coating the rind is edible and provides an excellent change in texture. When I shop for cheese P'tit Basque is always on my list. For those who are learning to explore their taste in fine cheese P'tit Basque is a great choice.

BEST CHEESE EVER, Will be buying pounds and pounds of it in the future. First tried it at a restaurant and then immediately came home to buy some.

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This is a smooth, buttery, delicious cheese. The texture is medium. It goes great with fruits, meats, nuts and crackers. It's made from sheep's milk and has a very pleasant mild flavor. Highly recommend!

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2 x Spike Your Juice Kits, "Value Pack"

EDIT: I found an even better way to work this stuff. Read on for good tips.

Buy TWO (or more) bottles of the same juice. Apple or peach grape are good options. Let one ferment out dry...takes about a week.

Then, pour about 75% out into a pitcher. Refill the original container with fresh juice. Put the vapor lock back on...you've created Batch #2.

Pour the pitcher of dry alcoholic juice into the new container (with 25% juice). Squeeze the bottle to remove the rest of the air. Re-install the lid. Wait 24-48 hours until the bottle is stiff again and then refrigerate. Drink and enjoy perfectly sweet/dry/carbonated spiked juice.

The advantages?

1. No worrying about how long it'll take to ferment. You can run your first bottle dry and then add the fresh juice right before the weekend to prime the carbonation. You can leave the first bottle with vapor lock in a finished fermentation state for days/weeks without issue.

2. You control the sweetness/dryness. Vary the mix ratio to suit your taste.

3. You control the carbonation. Adjust the refrigeration and/or vent carbonation to avoid overpressure. (Squeezing out all the air helps prevent oxidation).

4. You get cleaner drink. The yeast drops out of suspension and is left in the next batch.

5. YOU REUSE THE YEAST AND SAVE MONEY! Do this just once per batch and you cut your cost by 50%. Plus the next batch starts up quicker than if you'd pitched new yeast.

As a side note, this yeast is particularly well-suited for this task. I tried some white wine yeast once and it turned my apple juice into a STINKY ROTTEN EGG SULFUR BOMB! No kidding....the yeast got all stressed out and burped sulfur. Yuck. This yeast has never let me down in 10-20 batches.

Original Review:

Wow, this stuff is fun. Thankfully, it comes in double kits so you can experiment faster ( or make twice as much) without waiting.

Go grab a variety of 64oz 100% juice bottles from Trader Joes. I've tried pear cider and blackberry so far...and both worked great. Or save some money and get apple juice or peach grape from Walmart. Choose your poison.

Check it after 2 days. You'll probably want to go 3 or 4 days to get rid of a good amount of sugar and get enough alcohol. But check it daily after that, as the fermentation will be geometrically faster as the yeast multiply. After 4 days, you'll probably have a much drier taste...too dry for some.

I use a strainer to filter out the largest chunks of dead yeast, but they won't hurt you.

And I left the cap on in the fridge to have the residual yeast carbonate the drink. Yes, I was risking explosion, but it tastes MUCH better. And the cold temperature slows the fermentation...just check the bottle rigidity twice a day. If it's too stiff, HAVE A DRINK! The nice thing is, it'll repressurize itself a bit, unlike soda that goes flat after you open it.

Give it a try....you can't go wrong.

Basically it does just want it says. Get a juice, any 100% juice with more than the required amount of sugar per serving, drop in the powder, place the supplied air seal on the bottle, and wait two days. In return, you'll get a nice bubbly drink that tastes similar to mixing whatever juice you used with a hard cider. I used white grape, and probably should have picked a hardier variant. It would be a great drink for a party punch bowl (since it's relatively inexpensive per serving), or a hot summer day.

One thing to note, when you've reached the desired fermentation, remove the yeast from the bottom. If not, it will continue fermenting, even if you put it in the fridge. I did this by pouring the juice on the top into a pitcher, and leaving the sludge in the bottom of the juice bottle. Just wash it out, and put the juice back in, and you're set.

Also, be sure to keep the airlock on the bottle once it's in the fridge. Don't use the bottle cap! Since the yeast is still doing its job, if you use the bottle cap, pressure will cause an explosion.

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I got this as a gift for an old roommate of mine. Despite our propensities for beer and whiskey, neither I nor he have anything against prison wine. When life gives you pomegranate juice, probably the best thing to do is to ferment said pomegranate juice. This product really does work, and it's incredibly easy, and cost effective, and pomegranates have antioxidants.

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As long as you follow the instructions, you will have a great tasting, slightly alcoholic drink in a few days. The longer you let it ferment, the drier the taste gets (less sugar). Since I can't drink conventional wine due to health issues (allergic to grapes, histimines, tannins), I was able to use my favorite blueberry juice and make an easy blueberry wine. I even cook with it. Great stuff!

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This stuff works greatand you can control the alcohol content and dryness.

The longer you brew the higher the alcohol content will get, and at the same time your juice will get dryer from the lack of sugars. So if you want a higher alcohol content but want it to stay sweeter then just add about 1/2 cup of sugar to the juice beforehand, shake it up real good, then add the mix and brew it for a day or two longer than the initial 24 hours. The taste of your brew can change pretty dramatically from day to day so taste test it as you go along.

Also make sure to remove about 1/2 cup of the juice from the bottle before you brewthis will prevent spillover and problems when you push the rubber cap onto the bottle.

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Lalvin Wine Yeast 71B 1122 Yeast 10 Packs (Strange Brew Home-Brew)

Made 6Gal of strawberry mead and it came out extremely good. In the past I used champagne yeast and there seems to be a difference with regard to finished flavor.

Made my wine (mead) taste great and nice and drunk I was after bottle one. No bad yeasty flavor either as with bread yeast.

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I've been making honey mead for several years, and this is my second favorite brand. It does a great job fermenting, without going crazy and foaming out of the container. I like the results from Red Star Champagne yeast a little better, but I also buy this Lalvin yeast when it's cheaper on Amazon.

I use a 1-gallon wine bottle and and an air lock, and in about a month I've got the starts to some great mead. Bread yeast doesn't work as well, and some other brands of wine or champagne yeast don't tolerate the alcohol content as well.

I store the extra packets in the freezer and they're fresh and ready when I start a new batch.

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I bought this yeast because of the rave reviews I read elsewhere... however it has been spotty for me. One batch did great with this stuff, another would not take off and then ended up with stuck fermentation. My results tell me to not use this if you have an acidic must OR if your fermentation area is cool (65 degrees F or less, even though it's rated for that)otherwise it's fine.

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I used this yeast in my homemade peach wine with awesome results

I would recommend this product to family and friends

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