i used dual fine on my strawberry wine and forgot about for a few weeks. shit got real clear.

Wife made butternut squash soup(from the butternut squash we grew and canned last year" in an roasted heirloom pumpkin with thyme we grew. (Usually, we have homemade bread, too.) Always have one ingredient you grew, raised, or made in every meal you make.

So you've got your apples peeled for dehydrating slices, freezing, jams, or pies. Well, now you're left with cores and peeling. What to do? You could make jam and jelly out of em...OR you can make scrap apple wine like what I'm doing. Take your scraps with some sugar, honey, and water and let it ferment for a couple weeks in a big bucket, then filter out the scraps and pour into big wine jugs for further fermentation. Should be looking at 4 gallons of good hooch for the winter. As you can see in the first pic, my dog is drunk as hell off the first batch.