Last Activity:07-13-2015 6:35 PM
2 Likes on 2 Posts
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
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
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 ...