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06-08-2015 12:06 AM



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  • Studying Languages,Archery,Cooking. For fermentation,I like to make Meads and Lagers.
  • Winery Assistant / Assistant Vintner at local winery
  • 80s-90s alternative rock
  • Reservoir Dogs
  • It's Always Sunny in Philadelphia
  • n/a
  • I've been scrubbing buckets with my father since I was 8, and eventually developed my own interest in it. After I turned 21, I had a job in a produce department, where I got plenty of free fruits to ferment with. This lead me from ale making to mead/melomel making. rnrnWith mead books and resources so limited, I studied winemaking and applied what I could to mead. Eventually, this paid off, as I was offered a job as an winery assistant and assistant vintner at a local winery.rnrnCurrently, I have about 300 gallons of home alcohol production under my belt.
  • A Mrzen is one of the next things I plan on playing around with, and at the end of the summer I'll be finding a project work with some wet Hallertau and Tettnang hops I'll be harvesting.
  • Hefeweizen
  • A Doppelbock Braggot made with blueberry honey is lagering at the moment and will be hitting an oak barrel in a month or so.
  • Maple Mead, Blueberry Mango melomel, Peach Melomel (More accurately, this is a true peach wine with honey added before primary. There is no water here. Just crushed/pressed peach juice).
  • Palm Wine, Semi-sweet Cyser
  • Male
  • Engaged
  • Southern Adirondack Mountains
  • New York


  • Posted in thread: Free Wine Class - Edx on 06-06-2015 at 05:45 PM
    Nice share, im bit late but have at least a few days to readQuoting you to let you know that
    it's starting again, and that the certificate is now available if you want to go for it.

  • Posted in thread: Free Wine Class - Edx on 06-02-2015 at 11:46 PM
    Update: The class is coming out again shortly.

  • Posted in thread: Becks Sapphire Bottles? on 05-12-2015 at 10:36 PM
    Hey guys!So I discovered that I genuinely like Becks Sapphire. I know it's a macro, but it's a
    really sessionable macro, nonetheless.But while drinking it, I noticed that its bottle is
    significantly d...

  • Posted in thread: Is there a trend against crystal malts? on 04-28-2015 at 01:57 AM
    I wasn't trying to get into a "food fight" here....... just to point out that perception is all
    that ultimately matters. Drinking beer is a complex sensory experience, and we as brewers work
    to enhanc...

  • Posted in thread: Is there a trend against crystal malts? on 04-27-2015 at 04:05 PM
    Perceived sweetness is the ONLY sweetness that really matters.... obviously. The drinker's
    perception rather than the chemical analysis is what makes a good beer. With this in mind, I'm
    planning to us...

  • Posted in thread: Is there a trend against crystal malts? on 04-27-2015 at 02:19 PM
    You know the random usage of caps lock totally makes your argument.Or not.Not all sweetness is
    fermentability vs non-fermentability. I'm talking about apparent sweetness. Apparent sweetness
    is not dir...

  • Posted in thread: Is there a trend against crystal malts? on 04-25-2015 at 11:30 PM
    It's not fermentability vs unfermentability. Crystal malts impart a sweet flavor.That's
    NECESSARILY a question of fermentability vs unfermentability. Sugars and starches that impart a
    sweetness are ei...

  • Posted in thread: Is there a trend against crystal malts? on 04-21-2015 at 11:14 PM
    I use caramunich in most of my brews, but I tend to stick with mostly dark german styles. I
    don't use much crystal in my brews outside of this area.However, I wouldn't go so far as to
    call a crystal m...

  • Posted in thread: Free Wine Class - Edx on 04-20-2015 at 08:30 PM
    I'm the winery-assistant/assistant-vintner at the winery located in my home town. My boss
    recently found a class on Edx which broadly covers a number of aspects of the wine world, and
    is a wonderful i...

  • Posted in thread: Big Giveaway Maths on 04-20-2015 at 08:17 PM
    Most statisticians will simply reduce 45/2880 to 1/64 without a 2nd thought, but I tend to
    differ. For example, look at Poisson's theories.While I would normally rather break this up by
    using a 1/2880...


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