Recent content by BotanyPhD

I was informed I have a few five gallon buckets of carambola (Averrhoa carambola) fruit waiting on me I need to go pick up. Has anyone played with this fruit in a wine here? Just wanted some friendly direction before I embarked on this journey.

I wonder why no one has produced this from inactive fungi since chitin is in the cell walls? Deacetylation of chitin makes chitosin. I know people are allergic to fungi as well but it would at least give you an option. (waiting for someone to save tonail clippings and try it.. big tow vineyards?)

Hello... I took quite a few years break from brewing and wine making and want to get back in. I recently was in St. Augustine and had a glass of cream sherry from San Sebastian. The light came on and believe its time to start playing again. If there are any Sherry folks out there please say...