by Eweforia on Thu May 14, 2015 12:30 pm
It's rare when I'm able to harvest enough wild sand plums to make wine with because of late spring frosts. I've made it a couple times in past years and it is always great. Last fall I got enough plums to make a 5-gallon batch of wine. I've racked it twice now and each time I've pulled off a scoby from the top. Even the pint jar of dregs that I watch to see how things might be going in the bigger bucket has a very healthy scoby in it. I expect scobies in kombucha and in vinegars; but this is a yeast wine with a lot of sugar. Does anyone know if this is normal for plum wine and what might be causing it?