Sometimes it doesn’t take much. Just thinking out loud here, because it’s only at that joint.
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I’m resurrecting this thread because I completed my accent table project. We replaced our living room furniture this year. In place of a love seat we put in two accent chairs. I wanted a small table to go between them. I couldn’t find anything small enough or low enough to work for me.
I made this with a 13" square x 3/4" thick piece of oak. The edges are beveled at 30 degrees to mirror the flare in the arms of the chairs. The base is welded steel screwed to the bottom of the oak. I love the way it turned out particularly since I had a somewhat vague mental image of what I wanted and kind of made it up as I went along.
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I didn’t know accountants were all artistic and shit
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I made a coffee table. It’s an oak frame, steel welded legs similar to the accent table with glass over perforated steel over painted mdf. You can see the paint colour through the perforations. I got the idea when my husband and i were putting up a perforated steel skirt on our shed to keep raccoons out.
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I really like your style. Very clean and elegant.
It’s beautiful! We’ll be seeing your name on furniture commercials before long!
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Thanks. It’s meant to go with the mid century modern look of our new sofa and chairs. My old table was more rustic looking.
Apple trees at the sister in laws house produced enough apples for 30+ jars of apple sauce. We ran out of jars. So took a run at hard cider. Scratted them by hand and pressed them with the extra jack from the car. Champagne yeast. Didn’t sort the apples so some were 100% yellow or granny Smith or reds. The products should taste uh… “unique”. Every bottle is a different color.
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@Basement_Gainz Cider ummmm. Can you help a brother out?
@ouroboro_s nice work on the table.
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Gotta say, on first glance I didnt think that was cider…
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That looks great!
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Me either. I’ve only made one batch of mead and one batch of neutral spirits before. Not exactly a master fermenter. I have a few jars of different recipe cider aging in the basement.
You’re not really supposed to taste things until you rack them off the lees (after 2 months or so). But I did anyway. Some of them tasted really good. One of them tasted like cheap vodka mixed with a dry white wine. If that one doesn’t improve with aging I’m going to poor it out in the garden. Bleh.
Your hard cider looks great! I sample everything I make constantly. If it’s cloudy stick it in the fridge for a day or too and the lees separate out.
Apple wine on the left, Pear in the middle and Paw Paw on the right. I’m pretty sure the Paw Paw is not going to turn out very well, but this is my first time trying it, and the recipe was suspect.
They’re also at very different stages, of development, hence different degrees of cloudiness.
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Paw Paw?
It’s a tropical tasting fruit native to north america. Tastes like a cross between a banana and a mango, has flesh that’s soft like an avocado. Not commercially viable, as they bruise easily and are only ripe for a day or two. I’ve got a huge patch growing on my property.
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