Last Activity:10-29-2013 8:45 AM
Posted in thread: Refractometer vs hydrometer on 10-28-2013 at 04:45 PM
Here's some thread necro from a scientist.I've got a $300 refractometer & numerous precision
hydrometers at work so accuracy isn't an issue. It's what a prior poster was observing - that
there's not p...
Posted in thread: Grape Wine [merlot style] testing schedule or regimen - basics? on 09-26-2013 at 04:25 PM
Can anyone provide an all-inclusive synopsis of the testing & additives that go into home wine
making. A buddy is making 160 gallons [has only made 10-20 gallons, more like KIT WINE making
Posted in thread: Question on cider with Nottingham on 09-13-2013 at 05:13 PM
I've used champage cider, nottingham's, english cider yeast, and some belgian yeasts.There
hasn't been any noticeable difference in fermentation speed, the open topped fermentations I've
tried have be...
Posted in thread: Ratchet Press issues - binding? on 09-13-2013 at 05:04 PM
My ratchet press is 2nd hand, but effectively brand new. Everything is clean, crisp, oiled, and
looks to be in perfect order.However, I tried pressing pulp (garbage disposal generated) and I
Posted in thread: P. candidum - culture from rind on 08-23-2013 at 02:19 PM
Hard cheese probably won't let you recover any bacteria - the water activity [amt of available
water, a good indicator of how friendly to micro growth, typically determined by moisture
content + salt ...
Posted in thread: Wine and dried fruit on 08-07-2013 at 07:52 PM
Okay - so I've got unlimited access to peaches & apricots.I could certainly dry them and then
later rehydrate them and make a wine. What are the pros/cons to said process rather than just
making the w...
Posted in thread: White clover blossom wine??? on 05-21-2013 at 09:04 PM
How'z them clovers?My dandelion wine is halfway to the finish line, so I'm curious about all
things lawn-booze related!
Posted in thread: P. candidum - culture from rind on 04-22-2013 at 09:11 PM
Unfortunately, I'm updating my own thread. In case you can't tell - I'm a complete beginner
w/cheese. In fact, I'm currently learning to milk the goat...meaning that making cultured dairy
products is ...
Posted in thread: P. candidum - culture from rind on 04-19-2013 at 02:48 AM
I know it's possible to re-culture your P. roquefortii (blue mold) from finished blue
cheese.What I'd like to know is if anyone has cultured, or has a link to information regarding
same, the white mol...
Posted in thread: Blackberry Wine on 02-14-2013 at 08:57 PM
I just made a batch and I didn't end up adding any water. I used a little under 4lbs/gallon.
Granted I also had a bunch of loss during racking, but I like my blackberry wine really
flavorful. I'm not ...