Hi Shena Mount thank you so much for your lovely comment, I have been off the scene due to a broken collar bone. I will be back soon. I loved your comment. Thank you so much for watching and for your great comment I hope that you will also get into the wine bug cheers Rose xxx
I am not a winemaking expert, but one of my uncles was and he always used vitamin C tablets to stabilize his wine...one tablet per gallon, curshed and dissolved in the wine....and it works...at least for him and me and he always made loads of wine..without any more fuss and it doesn't need to be refrigerated. Just try it...
Hi.for stabilization can u suggest any other material. Though this stabilizer is not availabke. And does wine needed any other filtration without these? Its safe for body with this filtration process?
Hi Shayham Hossain, firstly thank you very much for watching and for your comment. You can stabilize without a sulfate derivative but you would need to do this with caution. The stabilizer kills of the yeast and prevents microbes from growing. You can rack the wine and then place in a cool area such as the fridge or some such cold place. Ensure all your equipment is thoroughly cleaned to ensure no microbe activity or you may end up with spoil t wine. I hope this helps do let me know how you get on. I had one chap mention adding a shot of vodka to stop the fermentation I have never tried this so don't know its results. thanks again and cheers from Rose :)
Isn't sucking the siphon gonna contaminate the wine on secondary fermentation? I'm a beginner in wine brewing, I thought I could just sieve and pour down the new carboy instead.
Does it not matter that the wine is splashing into the bottles when your bottling it? I thought that might cause it to oxidise so I am really carful it get to splashing but am I wasting my time doing that? Thanks
Hi Eirca, firstly sorry for the late reply, its been a little hectic over here !! I don't worry to much over the ozidisation as the wind is going to come into contact with some air at some stage. I just make sure that when I bottle the wine it is almost to the top of the bottle so there is only a little gap for air :) thank you for your great comment and for stopping by. I will be back soon thanks again and cheers and hugs from me :)
Hi so I have seen a lot of videos of wine making and I noticed you are the only one that puts the potation in the second stage why not in the last stage ?
So you clarify wine first and then you add metabisulfite right? Im assuming you add clarifier once secondary fermentation stops. Can I use DualFine to clarifty? Also one I do add the clarifier, how many days should I wait until I add the potassium metabisulphite?
Old video but good. I'd make some suggestions. An auto (pump) siphon is better because you don't get bacteria from your mouth involved. When racking (siphoning into a new container) try to avoid making bubbles - this runs the risk of oxygenation and partial vinegarisation. You can add the Campden tablet (aka potassium metabisulphate) into the second conditioning vessel about three days after adding the stabiliser (aka potassium sorbate). The solution will degas naturally over time but swirling it with an airlock on will form a cap of dense carbon dioxide that prevents stray oxygen getting in.
When do you add potassium metabisulfite? When does alcoholic fermentation end? Also do you add clearing aid like DualFine before or after potassium metabisulfite. Also how many days before or after? Do I even need DualFine or does metabisulfite also act as a fining agent/clearing aid?
Hi Indigenous Chippewa the part one is making the wine here is the link.ua-cam.com/video/AsPGpNbOedY/v-deo.html Thank you for watching and please do let me know how you get on :) cheers Rose
I have a good recipe using one litre of orange juice, 900g sugar and all the other ingredients - clears quick and drinkable at a young age - thanks for the video very good tips for beginners
Hi Vidya firstly thanks for watching, I have never done it with alcohol, I would love to give that a try :) how much do you use and what do you use? how to do stop fermentation ?. I am always up for new tips from peeps who watch my videos :) cheers Rose
@@EasytoCookatHomeRose port wine is a sugary wine, for preparing it alcohol- brandy r whiskey is added to stop fermentation, U can add white brandy r rum to stop fermentation, even 90 ml may be enough Look videos of port wine prep
hi Vidya sagar, thank you so much for your reply info. My sister lives in Porto Portugal and we have been their many times through the Doro region, we learnt as wine didn't travel well years ago they added brandy to stop it spoiling and then this was re branded and became port. I will give it ago with some brandy added and see how the taste differs but I don't wish to get port, we will see. thanks again for your info always great to get some helpful tips cheers Rose
Hi, If you filter it for the first time and you get sediments at the bottom. Do you filter it again and add the stabilizer or add the stabilizer then filter it?
Hi Viola girl, thank you very much for the lovely comment. I am so pleased that it helped. wishing you a very Merry Christmas and a happy new year Cheers Rose :)
Lol I made wine in college and as a college student, I let it ferment for a few weeks and promptly drank it. Not many people around who would want to steal my home brew at a party lol. I made 3 kinds 1.strawberry 2.tomato(not as bad as it sounds) And 3. Onion/potato/raisin. A wine recipe that was recommended for use as a marinade and not for drinking.(worked really well for a marinade, was dreadful to drink.
You used a stabilizaer for the 2nd fermentation. Was that metabifulstate (campden)? I heard you can use it each time you rack, and guessing it's not a problem since the wine is finished fermenting. Nice wine.
I'm new to this, but I think the camden is to keep bacteria from growing in it might take some of the oxygen out of the bottle with before putting the lid on. I saw that you should spray alcohol around the lids and top of bottle to clean any bacteria away from the edge of the carboy or container. After the primary fermentation, there some stuff to put in it that stops the yeast from growing any further. I'm new, I just put it out there for you to think about and if you find out I'm wrong, you'll be sure to give me a reference.
Hi Mary I am sorry for the late reply I am just recovering from a broken collar bone. I have a link in the description for the stabilizer I use it. I hope that helps and hope to see you again on my channel cheers Rose :)
Hello! GREAT video!! I just finished fermenting a couple of gallon jugs of wine (these are thee first ones I have ever made). I was wondering, is potassium sorbate the same as camden tablets? Or should I just use camden tabs? Thank you so much!! This really us a fantastic video!! Thank you!!
What difference function between wine stabilizer and campden ? As I know both of em have a function as anti bacteria, can you explain ? Thank you so much oh and I'll appreciate if you tell me what the chemical name of wine stabilizer ?
Hi Elliot thank you so much for watching. The stabilizer stops the last fermentation of the yeast so that the bottles dont explode from unspent yeast. The campden is a sterilizer as you mentioned. hope this helps hugs and cheers Rose :)
Hi Sandras Baba, thank you so very much for your very kind words. hope you liked the video and hope to see you again, sorry for the late reply just getting over a broken collar bone cheers Rose xxx
Hi Aleph Null thank you for watching and commenting :) Manny Sanchez is right in his comment it does depend, once it start to look like it is clearing . This can be determined by placing a paper with writing on it place this behind the demi john and if you can see the writing then it is good to be racked :) then let it clear completely and stabilize hope this helps :) regards and cheers Rose :)
Hi Derek Mcnabb, firstly thanks for watching my video on clearing and stabilizing, I can't say I have ever had a problem with my wine making and on a whole I would say it tastes nice, I have only ever had a bad batch but this was due to leaving it to ferment too long and had a taint from the lees. Thank you for your comment however and also for making a comment. cheers and regards Rose :)
Yes ma'am I have a question where can I buy that Cypress Cube and what do I put in that pill I put and what do I sanitize my bottles with can you comment that on me Cajun land Church Point Louisiana
First time viewer! Did you add sugar because you wanted a sweeter wine, or did you add it because there was not enough in the pressed juice to ferment?
Hi Cynthia sorry for the late reply, I am recovering from a broken clavicle. I added the sugar as the yeast needs it to ferment. I have never tried it without but would expect you would make a very dry wine if I didn't. I have always made my wine this way as it comes out just how i like it I kinda have the feeling that if it works no need to change it. I really appreciate you watching and thank you for your lovely comment cheers and hugs Rose :)
Hi Rose, thank you for this video. Greetings from sunny Brighton. I've been hunting for a way to make white wine here in SE England. I made my own elderflower champagne this week, which we are going to taste with our neighbours this evening - I hope! This whetted my appetite for making my favourite tipple, white wine. I am planning to try your method, and 6 months of brewing gives me plenty of time to save up some empty wine bottles! If I can do this, I would love to learn how to turn the wine into sparkling, if you know how to do this without having to buy fancy equipment? Thank you! From Jane
Hi there, thank you for your very interesting question :) I think it has something to do with contact with the air. Once it gets too much air it starts to oxidise so has a bad taste. If you have opened a bottle and taken some out then closed it the air will start to turn it bad. I hope that helps its the only explanation that I have. Many thanks for watching and for your great comment :)
Hi Frank Keller thank you so much for watching wow that's quick I hope one day I may follow your speediness but I don't mind waiting :) cheers and hope you have a great Christmas :)
Hi thelister4910, thanks for watching and for your comment. I am always up for new suggestions, how do you stabilize your wine ? I have done this for so many years and not had any problems but hey you never know ! cheers Rose
@@EasytoCookatHomeRose Well the whole point of transferring the wine with a siphon is to keep the yeast out and not aerate it. So you should have the hose at the bottom of the container you're racking it into, not effectively pouring it out and sloshing it all around like a waterfall. Topping it with water obviously waters is down you could use glass marbles instead. If it has been working for you I guess it doesn't matter.
Hi there thelister 4910 I will try the siphoning with the hose at the bottom just in case. In regard to the watering down the wine I find this gives me a good gravity as I tried without and it was way too strong and over 11% of alcohol. I did like the idea of the glass marbles though a very cool idea :) cheers Rose
That sounds like a great plan , man after my own heart lo,ll,,,,, I have to make a second batch ours is all gone hiccup :) thanks for watching and making me smile. Cheers Rose 🍷🍷🍷
awww yes they are my adorable ladies .) sorry for the late reply just overcoming a broken collar bone. I loved your comment thank you so much for watching and your great comment. hope to see you again. cheers and hugs Rose xx
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I have ordered all the kit and harvested my own chardonnay grapes from the garden, wish me luck !
1I've watch several wine making videos and you make it seem really simple. thank you
Hi Shena Mount thank you so much for your lovely comment, I have been off the scene due to a broken collar bone. I will be back soon. I loved your comment. Thank you so much for watching and for your great comment I hope that you will also get into the wine bug cheers Rose xxx
4:27 wow very clear wine awesome cheers greetings from indonesia
Great job on part 1 & 2! (watching from the US) Our hardest part is waiting after finishing the wine!
Can u add the camden tablet and stabiliser at the same time by any chance? Great video
I am not a winemaking expert, but one of my uncles was and he always used vitamin C tablets to stabilize his wine...one tablet per gallon, curshed and dissolved in the wine....and it works...at least for him and me and he always made loads of wine..without any more fuss and it doesn't need to be refrigerated. Just try it...
Hi where can i find the first part of the video? Thank you
I can’t find it either
This is AMAZING. Nice step by step video!!
Hi.for stabilization can u suggest any other material. Though this stabilizer is not availabke. And does wine needed any other filtration without these? Its safe for body with this filtration process?
Hi Shayham Hossain, firstly thank you very much for watching and for your comment. You can stabilize without a sulfate derivative but you would need to do this with caution. The stabilizer kills of the yeast and prevents microbes from growing. You can rack the wine and then place in a cool area such as the fridge or some such cold place. Ensure all your equipment is thoroughly cleaned to ensure no microbe activity or you may end up with spoil t wine. I hope this helps do let me know how you get on. I had one chap mention adding a shot of vodka to stop the fermentation I have never tried this so don't know its results. thanks again and cheers from Rose :)
Again - SO IMPRESSED with this video as well as the 1st one! WOW! Well done!!!
Thanks Goran have been away just got back trying to catch up now lol.... so glad you liked it
@@EasytoCookatHomeRose hi
What powder put in wine for clear
Wow Rose, such talent you have! That was awesome! Lol at the blooper... link upstairs! Too cute and funny!!! 😍👍
Very nice
Great easy to follow video- just the info i needed for my first time at making wine-Thanks Tim in Michigan
Tats fabulous job 👍👍👍 hv a great weekend 💜💜💜
Awesome vídeo.... Love your tutorial 🌹🌹
thanks so much ;)
Isn't sucking the siphon gonna contaminate the wine on secondary fermentation? I'm a beginner in wine brewing, I thought I could just sieve and pour down the new carboy instead.
Does it not matter that the wine is splashing into the bottles when your bottling it? I thought that might cause it to oxidise so I am really carful it get to splashing but am I wasting my time doing that? Thanks
Hi Eirca, firstly sorry for the late reply, its been a little hectic over here !! I don't worry to much over the ozidisation as the wind is going to come into contact with some air at some stage. I just make sure that when I bottle the wine it is almost to the top of the bottle so there is only a little gap for air :) thank you for your great comment and for stopping by. I will be back soon thanks again and cheers and hugs from me :)
I love this tutorial and I love your music you use in your videos too! Thank you Rose.
Hey Thanks Tovia loved making this video, who doens't like a drink of wine lol....
Ok this video puts it all together, this was incredible Rose...so creative and I learned so much...I love this
Very nice. Covered all the details.
Hi so I have seen a lot of videos of wine making and I noticed you are the only one that puts the potation in the second stage why not in the last stage ?
So you clarify wine first and then you add metabisulfite right? Im assuming you add clarifier once secondary fermentation stops. Can I use DualFine to clarifty? Also one I do add the clarifier, how many days should I wait until I add the potassium metabisulphite?
Can I use isinglass or DualFine instead of potassium sorbate (stabilizer) because I heard potassium sorbate is pretty bad?
How to make my wine transparent with gelatin? And how much do I use for each liter of wine?
Old video but good. I'd make some suggestions.
An auto (pump) siphon is better because you don't get bacteria from your mouth involved. When racking (siphoning into a new container) try to avoid making bubbles - this runs the risk of oxygenation and partial vinegarisation. You can add the Campden tablet (aka potassium metabisulphate) into the second conditioning vessel about three days after adding the stabiliser (aka potassium sorbate). The solution will degas naturally over time but swirling it with an airlock on will form a cap of dense carbon dioxide that prevents stray oxygen getting in.
Isn`t that liquid do not have some sterilization abilities ?
Against of mouth bacteria. 😉
When do you add potassium metabisulfite? When does alcoholic fermentation end? Also do you add clearing aid like DualFine before or after potassium metabisulfite. Also how many days before or after? Do I even need DualFine or does metabisulfite also act as a fining agent/clearing aid?
Very educational and delightful video thanks for sharing.
Do stabilizers and campden tablets add any unwated tastes?
Thank you very much. This is a very useful video
I love how you explained
Wow...... ....thanks for sharing this video, learned great ideas & recipe.
Since there is no part one, did you use the campden tablet twice? Once in the beginning and then in this video part two?
Hi Indigenous Chippewa the part one is making the wine here is the link.ua-cam.com/video/AsPGpNbOedY/v-deo.html Thank you for watching and please do let me know how you get on :) cheers Rose
Hi
Can you make video about grape stomp and homemade wine please?
Thats a nice table.
Thanks for sharing I have actually never seen how homemade wine is made!
This is super easy hope you will give it a try thanks for the lovely comment
very nice video dear..........👌
I have a good recipe using one litre of orange juice, 900g sugar and all the other ingredients - clears quick and drinkable at a young age - thanks for the video very good tips for beginners
Very useful video thanks!
Why did you add water?
Awesome Job my Sister!!
great video...today!!! Thank you for sharing...
Can we use "alum" to clear our wine??
U can add any alchoal to stop fermentation instead of chemicals
Hi Vidya firstly thanks for watching, I have never done it with alcohol, I would love to give that a try :) how much do you use and what do you use? how to do stop fermentation ?. I am always up for new tips from peeps who watch my videos :) cheers Rose
@@EasytoCookatHomeRose port wine is a sugary wine, for preparing it alcohol- brandy r whiskey is added to stop fermentation,
U can add white brandy r rum to stop fermentation, even 90 ml may be enough
Look videos of port wine prep
hi Vidya sagar, thank you so much for your reply info. My sister lives in Porto Portugal and we have been their many times through the Doro region, we learnt as wine didn't travel well years ago they added brandy to stop it spoiling and then this was re branded and became port. I will give it ago with some brandy added and see how the taste differs but I don't wish to get port, we will see. thanks again for your info always great to get some helpful tips cheers Rose
This is so cool! I have never seen it done. Thanks for sharing🖒🖒🖒🖒☺☺☺☺🌺🌺🌺🌺💕💕💕💕
its so easy and cheap hope you give it a try
Easy to Cook at Home 🌺😊🖒
Hi, If you filter it for the first time and you get sediments at the bottom. Do you filter it again and add the stabilizer or add the stabilizer then filter it?
Thanks so much...very simple and clear. You just showed me everything I needed to know.
Hi Viola girl, thank you very much for the lovely comment. I am so pleased that it helped. wishing you a very Merry Christmas and a happy new year Cheers Rose :)
Lol I made wine in college and as a college student, I let it ferment for a few weeks and promptly drank it. Not many people around who would want to steal my home brew at a party lol. I made 3 kinds 1.strawberry 2.tomato(not as bad as it sounds)
And 3. Onion/potato/raisin. A wine recipe that was recommended for use as a marinade and not for drinking.(worked really well for a marinade, was dreadful to drink.
was you able to get rid of the yeast smell?
Thats so awesome!! will get some jars and try this!
Its so easy and so cheap hope you give it a go ;)
What stabilizer?
Prost , just subscribed after finding your channel , we home brew beer make meads and wine , grow some hops,
You used a stabilizaer for the 2nd fermentation. Was that metabifulstate (campden)? I heard you can use it each time you rack, and guessing it's not a problem since the wine is finished fermenting. Nice wine.
I'm new to this, but I think the camden is to keep bacteria from growing in it might take some of the oxygen out of the bottle with before putting the lid on. I saw that you should spray alcohol around the lids and top of bottle to clean any bacteria away from the edge of the carboy or container. After the primary fermentation, there some stuff to put in it that stops the yeast from growing any further. I'm new, I just put it out there for you to think about and if you find out I'm wrong, you'll be sure to give me a reference.
Nice one
Very nice video, thanks for sharing, have a good day, like ☺👍
I liked your video Very good work. It is a pleasure to have channels like yours. Like
Thank you so much have a fantastic week friend
What is the stabilizer you are using? Need help in this. Thanks
Hi Mary I am sorry for the late reply I am just recovering from a broken collar bone. I have a link in the description for the stabilizer I use it. I hope that helps and hope to see you again on my channel cheers Rose :)
Hi Rose, great serie on making your own wine. I have never done this, so I am learning a lot 😀👍 Cheers 🍷
Hey thanks glad you found it informative hopefully you will get into the wine making bug 🍷🍷🍷🍷
Hello! GREAT video!! I just finished fermenting a couple of gallon jugs of wine (these are thee first ones I have ever made). I was wondering, is potassium sorbate the same as camden tablets? Or should I just use camden tabs? Thank you so much!! This really us a fantastic video!! Thank you!!
I understood that one should not use screw cap bottles as the seal is insufficient i,e. leaks
i[ LIVE IN THE UNITED STATE HOW I DO TO BUY THE MATERIALS FOR THE FERMENTING THE WINE
thank you so much , very informative
What difference function between wine stabilizer and campden ? As I know both of em have a function as anti bacteria, can you explain ? Thank you so much oh and I'll appreciate if you tell me what the chemical name of wine stabilizer ?
Hi Elliot thank you so much for watching. The stabilizer stops the last fermentation of the yeast so that the bottles dont explode from unspent yeast. The campden is a sterilizer as you mentioned. hope this helps hugs and cheers Rose :)
Very nice ... Keep up the good work
Hi Sandras Baba, thank you so very much for your very kind words. hope you liked the video and hope to see you again, sorry for the late reply just getting over a broken collar bone cheers Rose xxx
@@EasytoCookatHomeRose wish u best and good recovery ..
Good job as always.
Hi Frank thank you so much for your kind comment and for watching 😀 cheers Rose :)
This is very nice
superb
Can anyone know know which tablet man uses ? I couldn’t heard after few times!!!
wow good learning
nice one 👍👍 we haven't tried this yet.
Name of stabilizes please
how long should i wait to rack for the first time
Aleph Null truly depends case to case. However everything I’ve read states 3 weeks to 1.5 month
Hi Aleph Null thank you for watching and commenting :) Manny Sanchez is right in his comment it does depend, once it start to look like it is clearing . This can be determined by placing a paper with writing on it place this behind the demi john and if you can see the writing then it is good to be racked :) then let it clear completely and stabilize hope this helps :) regards and cheers Rose :)
Thanks Manny Sanchez great response thanks for watching and commenting cheers Rose :)
Awesome likeeee thanks for sharing your amazing video always supporting your amazing channel 👍👍👍👍👍👍
Great job friend 👍👍
Isnt that putting a lot of oxygen into the wine? Good way to turn it into vinegar?
Hi Derek Mcnabb, firstly thanks for watching my video on clearing and stabilizing, I can't say I have ever had a problem with my wine making and on a whole I would say it tastes nice, I have only ever had a bad batch but this was due to leaving it to ferment too long and had a taint from the lees. Thank you for your comment however and also for making a comment. cheers and regards Rose :)
Nice video
Thanks so much ;)
thanks for sharing this awesome tricks :)
Good video Have you collected blackberries and made blackberry wine , that would be a good video
nice Mam great l will also try
Nice video!!!
Good one liked this video
Waw ! Thanks for this . I am learning alot from you . Awesone video 👍👍👌👌👌😙
Hey thanks so glad you like it my friend :)
Good video 👍👍👍
I love your bottle:) I need one of those;) I drink a lot of wine so this is great video for me. Thanks for sharing:)
Yes ma'am I have a question where can I buy that Cypress Cube and what do I put in that pill I put and what do I sanitize my bottles with can you comment that on me Cajun land Church Point Louisiana
I work in church point! Crazy reading this by chance
That was really good now, wanna try it👍👍👍
Awesome
Cool video liked ✌🏻
Why didnt you use 4 liters of juice?
First time viewer! Did you add sugar because you wanted a sweeter wine, or did you add it because there was not enough in the pressed juice to ferment?
Hi Cynthia sorry for the late reply, I am recovering from a broken clavicle. I added the sugar as the yeast needs it to ferment. I have never tried it without but would expect you would make a very dry wine if I didn't. I have always made my wine this way as it comes out just how i like it I kinda have the feeling that if it works no need to change it. I really appreciate you watching and thank you for your lovely comment cheers and hugs Rose :)
This is nice one I loved it.
Nice
Hi Rose, thank you for this video. Greetings from sunny Brighton. I've been hunting for a way to make white wine here in SE England. I made my own elderflower champagne this week, which we are going to taste with our neighbours this evening - I hope! This whetted my appetite for making my favourite tipple, white wine. I am planning to try your method, and 6 months of brewing gives me plenty of time to save up some empty wine bottles! If I can do this, I would love to learn how to turn the wine into sparkling, if you know how to do this without having to buy fancy equipment? Thank you! From Jane
Like 1 very nice video. Thanks for sharing
Why is it okay to let it age for a year without any problems, but after you put in a bottle and open in a while later, it spoils in a month or so?
Hi there, thank you for your very interesting question :) I think it has something to do with contact with the air. Once it gets too much air it starts to oxidise so has a bad taste. If you have opened a bottle and taken some out then closed it the air will start to turn it bad. I hope that helps its the only explanation that I have. Many thanks for watching and for your great comment :)
that is vbery interesting
interesting video!
I've cleared my wine in 24 hrs or so with pectolase.. I have also cleared using finnings in as little as 4-5 days...
Hi Frank Keller thank you so much for watching wow that's quick I hope one day I may follow your speediness but I don't mind waiting :) cheers and hope you have a great Christmas :)
How to use pectolase ? Are you should dissolve it first into hot water or you can instantly added into a batch ?
Seems like a great way to aerate, spoil and water down a gallon of wine.
Hi thelister4910, thanks for watching and for your comment. I am always up for new suggestions, how do you stabilize your wine ? I have done this for so many years and not had any problems but hey you never know ! cheers Rose
@@EasytoCookatHomeRose Well the whole point of transferring the wine with a siphon is to keep the yeast out and not aerate it. So you should have the hose at the bottom of the container you're racking it into, not effectively pouring it out and sloshing it all around like a waterfall. Topping it with water obviously waters is down you could use glass marbles instead. If it has been working for you I guess it doesn't matter.
Hi there thelister 4910 I will try the siphoning with the hose at the bottom just in case. In regard to the watering down the wine I find this gives me a good gravity as I tried without and it was way too strong and over 11% of alcohol. I did like the idea of the glass marbles though a very cool idea :) cheers Rose
During Lockdown I'd just sit on the chair with the tube in my mouth and watch the chickens fly.
That sounds like a great plan , man after my own heart lo,ll,,,,, I have to make a second batch ours is all gone hiccup :) thanks for watching and making me smile. Cheers Rose 🍷🍷🍷
awesome........wonderful.
i got distracted lookig at the chicken
awww yes they are my adorable ladies .) sorry for the late reply just overcoming a broken collar bone. I loved your comment thank you so much for watching and your great comment. hope to see you again. cheers and hugs Rose xx
Yeah them chickens 👀
😄
@@blameitonmonsta1532 🤣🤣🤣🤣🤣🤣🤣🤣
You need to learn to focus!😮