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Join Date:

01-08-2013

Last Activity:

07-13-2015 6:35 PM

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LATEST ACTIVITY

  • Posted in thread: Making Traditional Sake! The difference between it and Rice wine. on 07-10-2015 at 08:31 PM
    As I'm sure my questions indicate - I'm struggling to understand the nature of the Koji mold
    organism.I've had collegiate microbial coursework but no relevant experience/experimentation.
    The key quest...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 07-10-2015 at 07:15 PM
    I made a 5 cup [dry] rice, 3/4 cup refrigerated Koji [not moistened further], champagne yeast
    pitched on day 2 batch.It's in a 1 gallon glass jar with a rubber band/towel airlock.At this
    point we're ~...

  • Posted in thread: Refractometer vs hydrometer on 10-28-2013 at 03:45 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 03:25 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
    basically.....

  • Posted in thread: Question on cider with Nottingham on 09-13-2013 at 04:13 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 04:04 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
    can't get...

  • Posted in thread: P. candidum - culture from rind on 08-23-2013 at 01:19 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 06:52 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 08:04 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 08:11 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 ...

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