Recent content by Terryfirma

Thanks for sharing your experiments and observations!. I’m a forever beginner here!. :)

We adopted two year old “Brown Dog” ( they never gave him a real name..💔 ) in December. We renamed him Umberto- “Umber” - because he’s not exactly Brown. :} He has been a wonderful gift. 🧡🧡🧡

I read it as the pun implied- but I appreciate your correction!:)

I’ve used the Lalvin RC 212 with my Sour Cherry Wine- it seemed to retain good Cherry Essence . ( Also I used the KV 1116 was a little more aggressive- less Cherry flavor for me. ) I hope it turns out to your liking!! Keep us posted.

Wow- this is fascinating!! Did you compile information from multiple sources?. Or are you using a main source? ( I think you should publish The Gringo’s guide to making Sake’ - 😂 😉) Will anxiously await further posts on your progress!! (- Have you read the Noma Guide to Fermentation...

How many are in that pile of fur?. Adorable!! Do you have Mom and 2 kittens?

I try to utilize whatever quantity of fruit that I have found. You could make one-11/2 Gallons- I think. * My very first wine was with Mulberries that I intended for pies.. but couldn’t find time to make. I added lemon juice and sugar to “keep” it.. and realized it was fermenting in a day or...

Did you use fresh squeezed lemon juice?. My friend who does research projects with a university told me that fresh squeezed juice is important. (They did a comparative study.. but I can’t site it.. I just believe him! 😂) Keep us posted .. Blueberry is on my list..

Cranberry can be a bugger to get going.. I look forward to hearing more.. :) My second effort was more successful because I had more knowledge..:)

Thanks for the bung tip. Never thought to turn them!🤪

Ah, I recognized that eye for composition.! I did real photography back in the “ dark ages” ( lol- pun!) but now I’m just an iPhone warrior with extra icloud to support my visual habit!🤣 That photo is stunning. Thanks for sharing it - and all of your wine discoveries!

I’m happy the Red Bud is a success for you! This photo is absolutely stunning! I hope you use it for labels - or enlarge and frame it?! I would like this artwork in my home. ( Oh?.. maybe for your book cover?! ☺️) Thanks for sharing your adventures with us!

Exactly. Life is all about enzymes, SCOBY, growing, composting, consumption and elimination:) with pH, temperature and bugs thrown in! .. it happens on all levels. Haha.. that’s my very simple theory. Heat, acids , salt, alcohol, oxygen, etc. We have to make certain the correct pieces are in...

It is hard to time it ( especially if they aren’t on your property..) and they ripen at different rates in sun/ shade. They are an odd “berry and yes, slippery feeling with those little hairs. I was desperate for Sumac and used some that seemed to be on the edge of old:} They looked pretty...