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01-07-2013

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10-29-2013 8:45 AM

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  • 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 ...

  • Posted in thread: P. candidum - culture from rind on 04-19-2013 at 01:48 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 07:57 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 ...

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