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01-23-2014 2:29 AM

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  • new to amateur winemaking
  • RN
  • 80s rock of course, and country
  • Have friends who own a vineyard & winery and I help out in all aspects... and that is what got me started at home. Currently collecting carboys. And I like using E-Z caps for quick fermentations while I wait on traditional fermentations.
  • CRU White Chocolate White Port, Blackberry, Elderberry, Chocolate Cherry, Chocolate Raspberry, CandyCane, Sweet Mint, Double Chocolate Mint, and any associated Pees....just to get me started!!!
  • JMAO Mead, Raspberry Melomel
  • Peach, Chocolate-Strawberry, Crabapple-Quince, Boysenberry
  • Concord. And for quick fermentations I have been using E-Z caps with great success: Perry, Hard Cider, Sweet Firewead Mead, Red Berry, WhiteGrapeCoconut--YUM.
  • No Keggers For Me
  • Female
  • Married
  • suburb of Louisville
  • KY


  • Posted in thread: Just sharing on 01-15-2014 at 04:03 PM
    Has the addition of cultivated yeast in the primary helped the failure to carbonate issue your
    kombucha had been experiencing?

  • Posted in thread: Bubbles liftin scoby help???? on 01-15-2014 at 04:00 PM
    S1....what temp is your base liquid? Many times you see aggrressive bubble development like
    this when the ferment is on the warmer side of the spectrum. Nothing wrong with it and the
    presence of CO2 w...

  • Posted in thread: Hydrometer useful for Kombucha? on 01-15-2014 at 03:52 PM
    Kombucha needs to be below pH 4.0 from a safety standpoint as an aceto-based ferment. With
    different tea blends you will find a different preference point. My personal preference runs
    from 2.8-3.2. pH...

  • Posted in thread: Brewing Jun on 01-15-2014 at 03:37 PM
    I just joined and requested a culture. Crossing fingers!! :DI had seen on ebay too but that was
    my concern- how do I know it isn't just a kombucha in Jun clothing since I would never have
    seen one? I ...

  • Posted in thread: Brewing Jun on 01-15-2014 at 01:08 PM
    My Jun is going gangbusters. Definitely not kombucha. Culture ferments a full 10F lower than
    kombucha, anaerobic (lactobacillus is dominant, in kombucha it is aerobic acetobacter), no
    yeast threads li...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 01-01-2014 at 04:00 PM
    Wanted to share a yogurt you can make using the rice wine liqueur around Day 3... have not
    made it yet, but I will with my next batch of rice wine.

  • Posted in thread: Sassafras/sarsaparilla root beer recipe? on 11-08-2013 at 11:13 AM
    On the 'old feet' smell....not all Champagne yeast are the same. You have Red Star Champagne,
    then many choose EC-1118. And I have never been pleased with either in sodamaking. My personal
    choice is P...

  • Posted in thread: Red Wine looks Brown on 10-25-2013 at 04:30 PM
    Adding sorbate + Campden/k-meta while you have lees still dropping will usually mean
    refermentation is going to be likely in the presence of a fermentable. Typically you want the
    batch to be free of 9...

  • Posted in thread: Apple Cider into Wine problem on 10-25-2013 at 03:40 PM
    While preservative free is preferred you may not always find it. It goes back to 'read your
    labels and know the additives'. It may be the preservatives are ascorbic acid, potassium
    metabisulphite and ...

  • Posted in thread: sourdough with wine yeast on 10-25-2013 at 03:24 PM
    That layer of booze in your sourdough is called 'pot liquor' and the 'old sourdoughs' in camp
    would drink this hooch. I just stir it back in and adjust my hydration in the starter as if you
    have overn...

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