HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: cider/vinegar - questions
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 28 Sep 1992 14:08:28 GMT

In article <1992Sep25.175446.4573@nntpd.lkg.dec.com> klett@ghill.enet.dec.com (Michael Klett) writes:
>
>In article <1992Sep24.191751.3336@mahendo.jpl.nasa.gov>, julie@eddie.jpl.nasa.gov (Julie Kangas) writes...
>>When I discovered it some time later I had a 
>>nice big 'mother of vinegar' creature floating in the pineapple-
>>juice-turned-pineapple-vinegar.  Anyway, I didn't add anything to
>>the plastic bucket that contained the juice and I still got 
>>vinegar.  (The vinegar creature was really cool though).
>
>Does the 'mother of vinegar' creature always float?  Can you describe what
>it looks like?  I have a bottle of sparkling hard cider in my fridge.  The
>other day I noticed that there was a flat black blotch sitting on top of
>my yeast sediment.  Could this be a 'mother of vinegar' monster or is it
>some other diabolical infection?

Well, mine and the others I've seen, are suspended about 1/3 of the 
way down from the top.  They are somewhat transparent but also
milky-looking in color.  I guess they come in all sizes since
they are really colonies of bacteria, but all the ones I've
seen were between 2 and 3 inches in diameter and sort of half 
domed (or maybe jellyfish-like) shaped.  They certainly aren't 
flat and black and they don't sit on the bottom.

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: zen@hophead (Nick Zentena)
Newsgroups: rec.crafts.brewing
Subject: Re: what ever happened to the net brew competition?
Date: Sun, 04 Oct 92 02:15:27 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

arf@ddsw1.mcs.com (Jack Schmidling) writes:

> In article <1992Sep30.131807.17582@pixel.kodak.com> pod@eksignal.kodak.com (M
> >I was away from the news group for a while, how did the net brew competition
> >go? ( was that a year ago already? ) Sorry if this topic got beat to death.
> >How did big mouth do? (most know who that is).
> 
> The judges unanomiously agreed the ARF Generic Ale is indeed the World's
> Greatest Beer and committed suicide.  No one has heard a peep.

        Are you saying your that ARF killed the testers?
> 
> Good example of the nice people on this net.
> 
        Nick

*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
Newsgroups: rec.crafts.brewing
From: peterm@dtc.hp.com (Sweet Pete)
Subject: Re: Bad Edme Yeast (was Re: Questions for anyone... Anyone?
Date: Mon, 28 Sep 1992 18:16:49 GMT
Organization: Where No Man Has Gone Before

In article <1992Sep21.163236.16471@progress.com> matth@progress.COM (Matthew J. Harper) writes:
>  I have to concur here.  Also, the Zymurgy Yeast Issue rated Edma dry yeast
>as one of the best as well.

What about other dried yeasts?  Where can I get some form of comparison?
If you have any information please post it.

	Peter
-- 
Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
Hewlett-Packard Company,
5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
Santa Clara, CA 95052-8059             (408) 553 2512
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Newsgroups: rec.crafts.brewing
Subject: BRAVO! Re: Great idea but....
Date: 4 Oct 92 03:03:34 GMT
Distribution: na
Organization: Dakota State University, Madison, SD

>FUCKING DROP IT ALREADY!!!!!!!!!!!!!!!!!!!!!!

Abrasive as hell, but Bravo! Bravo! Bravo!

Author Author!
Newsgroups: rec.crafts.brewing
From: ulick@gershwin.helios.nd.edu (Ulick Stafford)
Subject: Re: labels
Organization: OUC, University of Notre Dame
Date: Fri, 2 Oct 1992 14:33:50 GMT

In article <1992Oct1.220358.27526@genrad.com> mal@genrad.com (Mike A. Long) writes:
>I seem to remember a posting long ago and far away (that I forgot to
>save) on "how to make labels that are easy to remove".  It seems like
>it was something like, soak paper in milk and slap it on, but it also
>seems like there was more to it than just that.  Or perhaps one of the
>follow-ons sounded even better.

Ugh!  I'd imagine bottle may start to smell really ripe!  I sue a glue stick.
Apply it to paper labels cut from regular laser printerpaper - easy to apply, 
easy to remove, but they stay on otherwise.  Why do people always look for 
exotic complicated ways to do things?

P.S.  Can someone email me a recipe for spent malt bread today, please.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: pod@eksignal.kodak.com (Mike Podhorecki)
Newsgroups: rec.crafts.brewing
Subject: what ever happened to the net brew competition?
Date: 30 Sep 92 13:18:07 GMT
Distribution: usa
Organization: Eastman Kodak
Originator: pod@eksignal

I was away from the news group for a while, how did the net brew competition
go? ( was that a year ago already? ) Sorry if this topic got beat to death.
How did big mouth do? (most know who that is).

Thanks for a reply,
Mike Podhorecki    pod@eksignal.kodak.com
Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Why Should I Buy a Grain Mill?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 28 Sep 1992 14:48:36 GMT

In article <rcpt.717535803@rwb.urc.tue.nl> rcpt@urc.tue.nl writes:
>Breweries don't use a mill for producing there grain. They use an expensive
>equipment consisting of a number of roller pairs through which the malt is
>pushed.
...
>Unfortunately I never saw affordable malt `schrood'-equipment. 

Any chance a motorized washing machine wringer could be adapted?
(Makes those old Maytag "Wash Girl" wringer-washers more attractive....
 crack the grain straight into a large mashing vessel... if you need
 aeration, give the agitator a crank or two.... :')
I'm only half joking - if you replaced the rubber rollers with steel,
and added a feed hopper of some sort, could it work?  A challenge
for the engineers out there!
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Newsgroups: rec.crafts.brewing
Subject: Re: WANTED: How to make whiskey / references...
Date: 29 Sep 92 18:48:42 GMT
Organization: Jet Propulsion Laboratory, Pasadena, CA

In article <1aa30gINNfd3@network.ucsd.edu> spl@szechuan.ucsd.edu (Steve Lamont) writes:
>In article <ASAH.92Sep28234909@cory.cory.Berkeley.EDU> asah@cory.Berkeley.EDU (Adam Sah) writes:
>>I have friends who know how to brew beer, but whiskey seems to elude them.
>>  Do any of you netters have pointers?  (ie. is there a file around that
>>  someone has that tells me about this)
>
>Whiskey probably eludes them because they're not interested in eluding
>the "revenooers."  The making of distilled spirits (as opposed to
>fermented beverages, such as beer or wine) is very tightly controlled
>by the Federal Government (for our own protection, of course).  They
>tax the hell out of it, for one thing.
>
>I have, however, seen some books on how to make "moonshine" in some
>homebrew stores -- for "amusement" purposes, only, of course.  Try
>your local library.

Papazian's mead book describes how to make mead brandy, just 
because "it's interesting" you know.

:)

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Date: Mon, 28 Sep 92 08:12:56 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <Bv9s4I.Bw2@ddsw1.mcs.com> (rec.crafts.brewing), arf@ddsw1.mcs.com (Jack Schmidling) writes:
) In article <1992Sep18.094509.7606@ac.dal.ca> ech@ac.dal.ca writes:
) >	Seems to me paying $40 to save only 3 minutes is like cutting off
) >your foot to watch it bleed...
) >	Ed
) 
) I really do not want to belabor the point but to be accurate, you can't
) make much beer with a  pound of grain and we are really talking about     
) spending an hour or more to do what can be done in ten minutes or so.

On a good day I get about a pound per minute through my Corona.  So
I spend about 10 minutes doing ... what can be done in 10 minutes.

) There are lots of reasons why people do what they do and not the least
) of which is just the fun of reingineering something to make it do what it
) was not intended to do.

There are plenty of reasons why netfolk don't buy the roller mill reviewed
in the current Zymurgy, and I doubt that functionality is really one
of them.  Sad, but true.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: rec.crafts.brewing
From: cfj@ssd.intel.com (Charlie Johnson)
Subject: YANQ (Yet Another Newbie Question)
Organization: Intel Corporation
Date: Mon, 5 Oct 1992 15:18:37 GMT

This weekend I finally tried a bottle from my first batch.  It was an
amber ale.  It was bottled on Sep. 5th so, it had about 4 weeks in the 
bottles.  Flavor was actually quite good but it was quite flat in
terms of carbonation.  F.G. was 1.010 and I used 3/4 of a cup of corn
suger to prime it with.  Is there a common cause for flat beer ?? I'd
like to here some suggestions ??  

Thanks!!
-- 
Charles Johnson
Intel Corporation
Supercomputer Systems Division
MS CO1-01
15201 NW Greenbrier Pkwy
Beaverton, OR  97006           phone: (503)629-7605  email: cfj@ssd.intel.com
Newsgroups: rec.crafts.brewing
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: Flatulence
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Thu, 1 Oct 1992 22:39:47 GMT

homebrew@lupulus.ssc.gov writes:

>OK, since we're all airing (pun intended) our personal problems here on
>headaches and sneezing, how bout we vent are opinions on homebrew
>generated flatulence. I have noticed some people (not me of course) have a big
>problem (read nuclear farts) after homebrew club meetings. I always tell these
>people that this is caused by infected brews. Is it really? Could it be the
>yeast metabolizing some other sugars hanging around in their stomach?

>Any ideas out there or is this just a local problem. Feel free to AIR your
>ideas here on the digest, NOT in my office.

>Bob Jones


There was a discussion on this on HBD a ways back. My Understanding was
that an authoritative person claimed that there is a symbiosis going on.
There are bacteria that live in your (well most folks) digestive tracts.
Various ones help you to digest meat, etc.... Certain ones are very adept
at metabolizing yeast, and release methane as a byproduct. Often these
biota are actually present in brew though unless severly contaminated
in small quantities. I should be more specific, in unpasteurized or 
unfiltered brew. They find a favorable environment in the homebrewers 
body and given the right conditions (an AHA conference ;-) will create
quite the level of aromatics.....  My understanding was that only
abstinence from appropriate food sources for these critters for a period of 
some months would help you lose them, but they could just come right
back upon renewed imbibing. I don't know if other dietary factors 
are involved in this as well.

There is a product called beano which contains digestive enzymes for
beans which help you to digest them. This allows your body to digest
and absorb the beans thus depriving the biota which I think live 
in the lower portions of the digest tract, access to the beans and 
therefore reduces or eliminates flatulence from beans. This product may 
have an equivalent effect with homebrew yeast so perhaps this could
be a preventative. Care to experiment Bob???

	JaH



--
Hopfen und Malz, Gott erhalts
From: v045100@otis1.stortek.com (Jennifer Farnham)
Newsgroups: rec.crafts.brewing
Subject: American Brewfest - Denver, Colorado
Date: 1 Oct 92 16:00:25 GMT
Reply-To: v045100@otis1.UUCP (Jennifer Farnham)
Organization: Storage Technology Corp.


Has anyone heard anything about the American
Brewfest in Denver, Colorado on October 2,
and 3, 1992. What is it?  I overheard
another employee talking about it and asked
them about and they didn't know much about
it.  It apparently is at the Merchant Mart
on I-25 & 58th Street.  Would appreciate
any info anyone has on it... 

Thanks,

jenny farnham
boulder, colorado
From: roy.rudebusch@travel.com (Roy Rudebusch) 
Newsgroups: rec.crafts.brewing
Subject: Bottling from a keg.
Date: 1 Oct 92 07:56:00 GMT
Distribution: world
Organization: Travel Online / St. Louis Online - St. Louis, MO
Reply-To: roy.rudebusch@travel.com (Roy Rudebusch) 


I have found that a counter-pressure bottle-filler is not necessary.

To fill bottles directly from the keg:

Chill the keg of beer as cold as possible, sterilize bottle and cap,
put cap loosely onto bottle, chill.

Cut a piece of sypon hose about 2 inches longer than the bottle.
sterilize, attach hose to cobra-head dispenser. Turn off CO2 pressure by
turning regulator pressure adjustment knob back, then bleed off most of
the pressure that is on top of the beer. Insert tube so it touches the
bottom of the bottle, slowly fill the bottle. When the beer stops
flowing, slowly apply pressure by turning in the regulator's pressure
adjustment knob. Apply only as much pressure that is necessary to push
the beer into the bottle. Cap. Return pressure to regular setting.

Little CO2 is lost, setup time is reduced to only the time it takes to
sterilize a bottle, cap, and hose.

 * OLX 2.2 * R. Perot is a ding-a-ling
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: When should I worry...Priming with DME
Date: 28 Sep 92 15:26:04 GMT
Organization: MITRE Corporation, McLean  VA

In article <1992Sep25.215935.24776@rchland.ibm.com>
 james@rchland.vnet.ibm.com (James White) writes:

>I primed a recent batch of oatmeal stout with DME (light).  After two weeks
>it still has not primed.

This is very interesting and highlights the differences in environments.  I 
prime with 1 cup of dry malt extract for each batch.

The latest batch I bottled was the Porter I made in April.  It had been in 
the secondary since the first week in April.

I boiled the 1 cup of DME with 1 cup of water, mixed in the bottling bucket 
with the beer, and bottled.  Four days later I opened a bottle, sure that it 
wouldn't be carbonated, but it was.

A tiny bit oxidized, but otherwise quite tasty.  A couple of friends 
couldn't taste the oxidation, but I am much more picky nowadays.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: magus@brewhau.bison.mb.ca (James Copland)
Newsgroups: rec.crafts.brewing
Subject: Re: cider/mead forums (recipe included)
Date: Sat, 26 Sep 92 03:10:05 CDT
Distribution: na
Organization: Organium Brainbending & Low Level CodeWorks of Winnipeg, Manitoba.

arf@ddsw1.mcs.com (Jack Schmidling) writes:

> In article <JAD.92Sep24132728@pimlico.nsa.hp.com> jad@nsa.hp.com (John Dilley
> >In article <BuzIxK.70u@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) wr
> >
> >> Ditto.  My first cider is in primary and I need the kettle to start anothe

> >>[ snip ...]

> This batch is my schloko batch.  2.5 gals juice a 1.040, 2.5 gals
> water and 6 cups sugar.  SG was 1.036.  My guess is the home squoze
> juice has a higher gravity that store stuff but I don't really know.
>
> Squeezing 5 gals on my press/squeezer is a bit of a chore but I did
> one batch with pure juce but this is the one I added all my grapes,
> elderberries and mullberries to.  It has turned out to be a terriffic
> wine, a bit before its time but I think I have a winner here.
>
> js

Sounds good.  Have you tried blueberries as an additive?  (MOMISM ON) My
mother used to make something similar with BC apples, Manitoba crabapples
and blueberries.  Mmm ... was it ever good. (MOMISM OFF) 8-)

Regards,
Magus.

magus@brewhau.bison.mb.ca (James Copland)
Brew Haus -- Winnipeg, Manitoba

Newsgroups: rec.crafts.brewing
From: malouf@leland.Stanford.EDU (Robert Paul Malouf)
Subject: Stanford area brewing clubs
Organization: DSG, Stanford University, CA 94305, USA
Distribution: su
Date: Fri, 2 Oct 92 18:08:51 GMT

I am a recently-arrived linguistics grad student here at Stanford and I am
interested in getting in touch with other local homebrewers.  Is there a
homebrew club in the area?  Who should I contact about it?  Thanks.

Rob Malouf
malouf@csli.stanford.edu
From: wilcox@vax.oxford.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Re: Moonshine
Date: 1 Oct 92 16:26:45 GMT
Organization: Oxford University VAX 6620

In article <BvDBCK.LrK@acsu.buffalo.edu>, v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta) writes:
> 
> 	Anyways - whiskey is made from grain, mashed with a really high
> enzyme malt called distillers' malt.  After distillation it is aged in
> oak barrels specially charred on the inside (this is what gives it it's 
> flavor.)  Proper maturation of whiskey can take years.  Leave it to the folks
> in Lynchburg to handle that.

Aagh! *Real* whisky (no e)---the Scottish stuff---is made with pure malt grain
and matured in casks which have been used for making sherry. There is no
comparison between even a mediocre single malt and the best of the malt/grain
blends.
-- 

Stephen Wilcox             |   Remember what happened to the dinosaurs!
wilcox@maths.oxford.ac.uk  |    I did---and look what happened to me.
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Great idea but....
Date: Mon, 28 Sep 1992 03:53:05 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Sep18.094509.7606@ac.dal.ca> ech@ac.dal.ca writes:
>In article <BunGwI.M7z@ddsw1.mcs.com>, arf@ddsw1.mcs.com (Jack Schmidling) writes:
>> In article <hersh.716501586@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:
>>>arf@ddsw1.mcs.com (Jack Schmidling) writes:
>>>
>>>>>In article <hersh.715967797@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:
>>>>>>
  To be happy about spending
>> 3 or 4 minutes doing something you could do in 30 seconds seems a bit like
>> cutting off your nose to spite your face.
>> 
>> jjs
>> s
>
>	Seems to me paying $40 to save only 3 minutes is like cutting off
>your foot to watch it bleed...
>	Ed

I really do not want to belabor the point but to be accurate, you can't
make much beer with a  pound of grain and we are really talking about     
spending an hour or more to do what can be done in ten minutes or so.

There are lots of reasons why people do what they do and not the least
of which is just the fun of reingineering something to make it do what it
was not intended to do.

I suspect that Jay has a better grain crusher than the other low budget
alternative but that hardly makes fools of those who wish to spend more
to have an even better one.

js
Newsgroups: rec.crafts.brewing
From: waflowers@quantum.on.ca (Bill Flowers)
Subject: Re: WANTED: How to make whiskey / references...
Date: Mon, 05 Oct 92 16:12:24 GMT
Organization: Quantum Software Systems

In article <1992Oct4.213742.704@cbnewsl.cb.att.com> psrc@pegasus.att.com (Paul S R Chisholm) writes:
>If you want to make a celebratory drink (that takes a long time to
>age), try barleywine or champagne.  Unlike whiskey, these are legal to
>make without a license.
>
>The trick is to get a really good seal around your bottle cap or cork.
>Even a little bit of oxygen getting in, after six years, could make
>your toasts undrinkable.

Just a thought, but how about dipping the neck and cap in wax to
improve the seal? Or does too much oxygen leak through wax so that it
wouldn't make much difference over a long period of time? Has anyone
tried this for very long-term aging beverages? (Have I just reinvented
the wheel again?)
-- 
--
W.A. (Bill) Flowers                email: waflowers@quantum.qnx.com
Quantum Software Systems, Ltd.     QUICS: bill     (613) 591-0934 (data)
(613) 591-0931 (voice)             mail:  175 Terrence Matthews
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Newsgroups: rec.crafts.brewing
Subject: Re: Noobie's first brew is doing weird things
Date: 29 Sep 92 18:45:30 GMT
Article-I.D.: murdoch.1992Sep29.184530.11063
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Distribution: all
Organization: University of Virginia

In article <BvAt2x.1z6@undergrad.math.waterloo.edu>,
rbhardin@undergrad.math.waterloo.edu (Ron Harding) writes:
|> 
|> Now the really weird part.  In the carboy, it started fermenting
again.  All
|> by itself.  It's been going for two days.  Now, I'm not complaining,
or
|> anything.  I'm glad to see some healthy bubbling going on.  But I'd
like to
|> know why it waited five days to really get going.  Any ideas?  Am I
just
|> Worrying too much?
|> 
	Did you use M&F dry yeast ?  I have known M&F dry to a have a
big spurt of fermentation, settle down, and then go through a much
slower ferment in the secondary.  Relax, it's probably ok.  Of course
it could be a wild yeast.

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.crafts.brewing
From: jimf@cbnewse.cb.att.com (james.r.fehrenbacher)
Subject: Re: Mail Order Suppliers
Organization: AT&T
Distribution: na
Date: Tue, 29 Sep 1992 18:30:48 GMT


Lil' Olde Winemaking Shoppe
Wilshire Lane
Kaneville, IL
708-557-2523 (after 5 Central time)

(actually more into brewing than winemaking - very large selection of
supplies for wine and beer - best prices I've seen)
Newsgroups: rec.crafts.brewing
From: lrj@cs.cornell.edu (Lew Jansen)
Subject: Re: labels
Organization: Lab of Atomic and Solid State Physics, Cornell University
Date: Fri, 2 Oct 1992 15:52:26 GMT

mal@genrad.com (Mike A. Long) writes:
>I seem to remember a posting long ago and far away (that I forgot to
>save) on "how to make labels that are easy to remove".  It seems like
>it was something like, soak paper in milk and slap it on, but it also
>seems like there was more to it than just that.  Or perhaps one of the
>follow-ons sounded even better.


  I don't recall the specific article, but here's what I do:

  I print my labels 9-up on a laserprinter using normal paper, then
cut them up.  A rubber band holds the stack of labels together, and
also curves (not fold) them in the "correct" direction.

  When I'm ready to label, I pour some milk into a saucer.  Skim milk
seems to work just fine for me.  I wet my finger with milk then run it
around the back edge of the label.  No reason to wet the whole thing,
and only a light coating is needed.  They stay on the bottles 'til I 
want them to come off, and then it only needs a few seconds under the
faucet.

  Experiment a little.  Figure out what works best for you.

-- 
    -- Lew Jansen, N2KNV               lrj@helios.tn.cornell.edu
    LASSP/LNS Systems Manager                (607) 255-6065
    Station Manager: W2CXM Cornell University Amateur Radio Club
            "You can't fight in here, this is the War Room!"