Recent content by blt65toth

That's exactly what they were doing. Thanks guys!

So it gets a little more interesting. He boiled the berries then squeezed them through a cheese cloth. They also added apples during the boil to add pectin to the juice. So it's anyone's guess how this is going to turn out. Might just play it safe and make a 3 gal batch just in case it...

Thanks pjd! I'll shoot for a 5 gal batch.

Did some digging on some other sites and one said 25# of berries = 7qts of juice. So if my math is correct...if I make the 3 1/2# recipe I will only need 1 qt of juice. That seems a little low to me. I would probably double it anyway since Jacks recipes are usually a little light on fruit...

Hey guys! I have a friend that was clearing out his freezer and was going to toss out about 2 gallons of Elderberry juice from last years harvest (making room for this years bumper crop). I'm never one to turn down anything free let alone fruit or juice I can make wine out of. I found recipes...

And so my watch begins! Thanks Arne! That is how I do all of my country wines. I start those at 1.090 and use 1118, and they finish dry every time. I thought maybe mead was different, but I guess not. I really like your idea of running it dry then back sweetening with honey. Do you...

Thanks Bergmann! I added just over 10 lbs. of honey (father has bee hives)hoping for a sweet mead. I plan on bulk aging for at least a year, then bottling. It's my first mead...so I'm still learning. Thanks again!

Hey guys. Long time reader, first time poster. I started a 3 gal batch of mead on 4/11 with a S.G. of 1.124 and used D47 yeast. She has been very active thus far. I put on a heat belt because it's still a little cool in my place. Tonight I gave her a good stir and I could feel the heat...