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  1. L

    barley koji to make sake?

    I just fermented a bunch of barley koji for barley miso. I acidentally made almost twice as much as I needed (forgot the amount would double after soaking :) Anyone ever tried using barley koji instead of rice koji to make sake? I know barley koji doesn't contain the same amount of...
  2. L

    What to do with Peach/Banana wine with no body

    I used JK's recipe for Peach/Banana wine. Did one gallon last year and it turned out spectacular. Problem this year was with a combination of late freeze, hail storm, birds, and worms I did not have a very good peach crop. Not very flavorful. Probably should have used twice as many peaches...
  3. L

    What to do with Peach/Banana wine with no body

    I have a 6 month batch of Peach/Banana wine. It doesn't appear it is going to have a lot of flavor or body. Suggestions on what I can do to improve these factors when I go to bottle it? I have thought about adding glyercin and/or turning it into vinegar? Thoughts? TIA, Lance
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