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Mmm, not bad at all, if not for the price 30€ (with shipping) :( It costs more than making mead just for the starter My starter experiment is a 1€ stuff. PS: the image included was spanish, not italian :P

I forgot to mention. In Italy, Kombucha doesn't exist as well as scoby starter :)

Hello! I want to make Kombucha but find a scoby starter where I live is simply a no option. Well, so I read an analysis of scoby and found out it contains: From this extract I was wondering, could I make my own scoby-like stuff? It wont be perfect but... who cares, we're experimenting :D...

I'm going to taste the apfelwein I made on May this evening, the first one I tasted was just a month after the bottleing and was already quite good. In the meanwhile I got some better stuff to make it again in these days, temps here are about 5 to 15 °C depending on days, in the basement I...

mmm, I don't think 4kg of honey in 5l mead will be a clever idea :D Anyway, the point is that i read that this mead taste like **** when young, and should be left on his own for some months. I would like to know where the fermentation use to stops, so I'll be able to add honey until I reach...

mmm, maybe could be the extra yeast dose... I put in 2 7g packets... Could it be due of that? About the backsweeting, how much honey/sugar should I add to get something edible?

Hi, I think I'm having a problem with my JAOM. I started it on the 26th of may and I stored it in my basement thinking about leaving it for 3-4 months.. So, yesterday i went in my basement for another reason and I found a surprise: the jaom was already cleared, all the fruit were on the bottom...

It was on sale :D:D:D:D

I'll let it go dry :D

Here it goes my first batch of JAOM, i followed the original recipe after all. I used 1.9kg of unpastourized honey from a local beekeper, half wildflowers (the black one, and trust me, THAT is the clolor of wildflower honey, the pale **** you are being sold in super market is not real honey...

Ok thank you very much, the problem is only because i'm not familiar with american and english imperial unit so I'm asking 246789 times to be sure not to use too much or not enaugh. :D The recipe says 3.5 pounds (1pound = 1 lib???) for 1 gallon, I'm making 5 liters, wich are roughly 1.3...

I'm really feeling stupid right now but.. I can't find any link here and the istructions in first page has only 2 parts :drunk:

What do you mean?

Update: Today i racked the must into secoundary, leaving away the fruit pulp. The FG is 1040 (i started from 1090). I tasted now and it is (by now) really good and tasty, too sweet of course, but in the right way. Last time the yeast (I used a bayanus) fermented all sugar until he got to...

So what should I do to mantain my wine sweet? I started a week ago with an OG of 1090 and now it's 1040. The yeast I used will ferment 'till 0.995 like last time, getting a super tart and dry product which I didn't like. I knew cold crash is dangerous since it won't give any certanity about...

Necroposting: I would like to stop the fermentation of my fruit wine when he will reach a density of 1020 or so (OG was 1090). It's a flat wine so no carbonation or stuff, I just want to mantain it sweet. Can I bottle and pasteurize it and then leave it aging? Or after pasteurization he will...

Ok, thank you. I just have one more question. I'm reading these pages and i read that this mead needs much aging to be really good to some tartness that, reading the variant "Maom" is given by the white part of the orange. So I was thinking to remove it using only the orange zest and the...

Necroposting: I have a question: Jaom original uses 3.5 lib/gal of honey, you just use 2.5, why?

Thank you :) We have a shop of "high end (=overpriced)" food stuff, it's called Eataly, I found a bread yest of (they said) superior quality (=3x price), I'll try with that, and I'll make you know about what I'll get :) Last question: in the first page (forgive me, I read only that atm) it...

Just set on my first batch of this, 5l (1.33gal): super easy, just put 5l of 100%apple juce (3l Rauch brand, 2l zuegg brand) with 250g of sugar and add the yeast. I used a champagne yeast (Bayanus from Zymoferm) i had at home. Oh, and I add also a pinch of raisins since i already had it. More...