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Just an update. I made a yeast starter of 25% must 75% water and hourly added must for 12 hours. It was nice and foamy so I pitched it...
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Yea, I was worried there could be a problem. Looks like I better get started. Thanks for the reply
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The OG of the must is 1.160 but I don't have PH or TA. What would you consider too high.
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Happy New year to all. Well, I had a boat load of honey so my wife wants a sweet mead. While I have made wines for almost twenty years...
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