Otto

https://www.dixiegunworks.com/ Can always order online!

Otto picks SilentStalker

I’m glad you posted! Apparently Onondaga County HAS approved the 12 year old rule! Good news for sure. And you are correct Erie County now the only County not approved…….

How did you like it? I had it last week and did not care for this years version. I usually like it too. It was draft so maybe the lines were dirty.

I had a great morning! Saw deer playing around about 100 yards away and then heard one crash into the corn field behind me. Then it mewed for Mama for 15 minutes. An hour later I had a doe come in I thought alone and was getting set up for a shot. Then the fawn appeared but I was still going to take the doe. That is until the Mama started licking the fawn. That changed my mind! Both of them laid down within 50 yards of me and stayed for over an hour. I had to go so I climbed down slowly and was able to walk to within 20 yards of them before they blew off. Stoked for the rest of the season!

This is heartbreaking and I am so sorry for your sudden loss. You are absolutely correct in saying never take for granted any day or the people around you. It is a lesson that unfortunately most of us learn the very hard way. When you are ready for the woods, I hope it brings you peace and some closure. Until then, honor her life as best you can and remember everything she taught you.

In and ready with no major issues. Good luck everyone! Sent from my SM-G950U using Tapatalk

I’m already pissed that Onondaga County is the only County in the state that did not Opt In to the 12 year old policy. The Only County! Makes me think they will Opt out of the extended season too!

Concords are not known for making great wine, more for jelly and eating. But if you really want wine, don’t boil them! 1. Crush the grapes and skins as much as possible, as if you were crushing them with your feet in a bathtub. Place them in a large plastic bin and cover. Keep in a cool dark place like a basement. If you have sodium metabisulfate (get this from a wine or beer making store) sprinkle some on the grapes and mix in. 2. Wait 24 hours, and then add wine yeast (wine making store) not bread yeast. A couple of times a day push the skins down into the juice. This process is called maceration. It will take 5-7 days for the yeast to eat up most of the sugar and the skins to release all their juice. After they are ready it is time to press. 3. Hopefully you have a wine or apple press for this step. Place all the skins and juice into it and press the heck out of it, get as much juice out as you can. Place all that juice into a glass carboy (from the winemaking store again) using a funnel with a screen on it and put a vented stopper on top. The wine will still be boiling so you don’t want to cork it up. 4. In about 6 months siphon off the top part of the carboy and leave the sludgy stuff on the bottom. You may want to do this a couple if times in order to get a nice clear color and avoid any of the bits of sludge from ending up in your bottle or glass. 5. In about a year, taste the wine and see how you like it. You may need to give it a few more months if it is still fizzy. I have a winemaking book somewhere, I am sure there is a specific recipe for Concord grapes. If you want it I can try to find the book for you, but the above will work for you too.

YES! I'd buy that!

Great shot!

Simple is best, let the meat shine! Pull from oven when it hits 125 in the thickest part and let rest 5 minutes, slice and serve. A little horseradish is nice too.

Meateater has a calendar called "F-cked Up Old Deer Stands". I think you would have qualified for it! https://store.themeateater.com/products/f-cked-up-old-deer-stands-calendar

Last week we "crushed", I waited a day and then added wine yeast. Yesterday was "pressing" day and time to put the wine in the barrel for a two year fermentation. The press belonged to my friends grandfather, I replaced the oak slates 20 years ago, they are still going strong. The barrel is brand new, oak from Minnesota and made in Ohio, it has been charred inside to a medium toast. This varietal is Zinfandel from Lodi Valley in California. All told, we got 77 gallons of juice from 25 36lb boxes which is about average. After racking and spillage we will end up with around 28 cases of wine or 336 bottles. Sent from my SM-G950U using Tapatalk

I usually use the “football” roast from the hind quarter.

I have been shooting three under, but if you don’t get someone else claiming it, I would take it.

So sorry Nomad, it’s going to be a tough Monday.

CHEERS SODFATHER!! We are in the process of another batch. Squeezed them last Sunday, going to press and put in the barrel this Sunday. Then we wait two years!! 2019 was just bottled and it is pretty good. Still pondering our label design, but this vintage will be named Covino-19 in honor of the recent pandemic. My suggestion that the lettering be in Chinese type with a picture of a bat was vetoed.

Three of those within a few minutes of each other should give you a good buzz!

Wow, what a great hunt! AND YES WE NEED PICTURES!

You seem to miss all your old girlfriends! Sent from my SM-G950U using Tapatalk

Sent from my SM-G950U using Tapatalk

Oh, yea, I forgot about your magic piss.

You ever try a scent drip? With the lack of does maybe a little Golden Estrus will keep those boys around. I have put up scent drips over scraps and the deer definitely do stop and take a sniff.