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What would you most like to hear a talk/see a demo of at Grapefest 2013?
What are there popular topics on the forum? Could they be covered somehow.
These are the ones that spring to mind for me ..
# Label removal
# Running your first kit wine ( probably the wrong audience)
# Sulphite explanation & methods
# All grain beer process for beginners
# Beginners guide to grape wine making
# Beer bottling and priming ( AKA why recycled crown caps are better)
# wine tasting
# common faults and their remedies (AKA common smells and tastes and what they mean)
Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
I could help out with the faults and analysis. Well, I say help. Last time I got involved with the faults in wine malarky I would have drunk most of the faulty wines!
I could do a brewing water modification tutorial, providing I can make it.
Along with a demonstration of practical 'graft dodging' an advanced 'ducking out of the way for a quiet fag'. If time (and weather) permits I may be able to squeeze in 'robbing Bob of all his Elderberries for beginners.'
Bob could do a guide on 'culling large items of glassware in front of crowds' along with a practical demonstration
If we can get Rich to go, I'm sure he'll be made to do a demonstration on 'all the heavy lifting'.
I'll have a root through the ol' chemical bucket and see what I've got. Doubt I'll be able to do free (dodgy/faulty) testing kits, but I might be able to do some water analysis on site. At the moment I can (potentially) test for everything except sodium and sulfate, but I'm working on the sulfates. Not a clue about the sodium, and I don't have a spare specrometer kicking round.
Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith. -Police Squad
Bonfires for beginners.
Advanced bonfire method.
Charcoal outlets of Knottingley.
I'll think of something serious soon, honest.
Very much looking forward to it.
Simon "I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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