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Sake lees bread. Super active starter, doubling in size in 2-3 hours even on the first day. Starter passed the float test on the evening of day 2, started bread on day 3. Great flavor, moist. It was a whimsical test but I liked it enough to keep my starter going. Now I'm wondering about other...

Hello Iowa!

I've made 2 ginger wines, added it to a few others (I like it with pear) and never had a problem. Because of it's antimicrobial properties I simmer it first.

We really need a groaning/rolling eyes emoji in the "like" choices!

Sorry, bit behind.... The foam and bubbles were just on the surface, meaning I reached ji, "land" or "ground". I managed to get an SG, .990, which caught me off-guard - I was planning to transfer around 1.000. And transferring to jugs was NO FUN! My brew bag instantly clogged. Kneading the...

That is certainly one option and even looks official, but...I'm thinking ghillie suit.....😅

They grow relatively fast around here. Last years harvest was almost entirely from a 7 ft tall tree, about 6 years old from seed. Fragile but hard to kill. Had one damaged in a storm (about 3" in diameter), cut what remained of the trunk, roots sent up suckers. I know the "criminal" feeling...

That's great, @Newbie Mel! I opened a bottle over the weekend, still delicious, slight rose' color. My redbuds look like thy might be opening in the next few days but we're expecting freezing temps. Guess I'll find out how hardy they are.

Just throwing this out there... In the herbal remedy world ginger is a very well known antimicrobial (among other benefits). Because of that most sources suggest simmering ginger (and onions and garlic and others) before making wine to neutralize it.

Good question! I don't know. Denatured alcohol I believe is basically ethanol with a boatload of additives (like methanol and acetone) to make it toxic and undrinkable.

Excellent point, my bad! I shouldn't make assumptions. Thank you!

Welcome to WMT! And I agree, very interesting and a boatload of fun.

Jam makers have a couple ways to test for pectin and CJJ Berry mentions one of them to identify haze: Add 100 ml of methylated spirit (denatured alcohol) to 30 ml wine. If jelly-like clots or strings form, there's pectin. I believe all/most fruits have pectin - some a minuscule amount, some a...

Hey, lucky you! I've frozen quite the variety of flowers for this hobby and I use them as if they were fresh. My tea water is never near the boiling point. I think the higher temps can possibly alter ingredients. No proof yet, just anecdotal. Anyway, my water is typically between 160-180F though...

Getting close! The foam is on the surface and dissipates easily when stirred. Fridge and must at 46F. Managed an SG reading, 1.010, so I may be straining and pressing in a couple days. And I have recipes lined up for the lees! I think the foam is tama-awa, ball or bubble foam. Not sure about...

There's both. Just need to read the label.

Why do I collect information like this?! A Campden tablet weighs .55 gr and 1/8 tsp of k-meta weighs .8 gr.

I read about argon being used, also. Looks like it's almost identical to oxygen. Nitrogen looks good. Helium really good. Charts here for a bunch of gases - https://www.engineeringtoolbox.com/gases-solubility-water-d_1148.html

No change in temperature, fridge at 46F, mash at 47F. Didn't try for an SG measurement. Foam is only about an inch above the mash, still thick and doesn't dissipate easily. I think the foam is ochi-awa - "falling foam". Pressing day is getting closer, maybe by the end of the week.