Recent content by DoktahD

Favorite kits These day I mostly do Cellar Classic Winery Series as the included crushed skins make a HUGE difference in the final product. No matter what kit I use, I tweek them to taste and ALWAYS omit potassium sorbate, as it makes all the wines taste like bubble gum. Have to delay bottling...

OK, now I'm confused but, clearly, I need a ph meter as there's not too much disagreement about proper ph, mostly where diluted honey tends to fall. Thank you all for highlighting the relevant issues, from here I can work it out.

I'm about to start 3 dry meads based on rainforest honey (medium dark, rich but not cloyingly sweet). The 1st is a light wine with a mild lemongrass (that's fever grass to my Belizian compatriots) additive to brighten the flavor. The 2nd will be a red mead with a strong pitahaya (cactus or...

J-chick, C-corn, yes, I love this life, but it's "life in the first person." You're responsible for taking care of yourself. The honey is medium dark and very richly flavored. Clover honey seems over sweet and bland in comparison. There are many local flavors one could add to the mead. The...

No, is there another Belizean on here?

off the grid on a small ranch in the foothills of the Maya Mts. of Western Belize.

Thanks MMADMIKES1. I think I will start it then. I've been immersing the fermenter and carboys in large buckets of water to control the temp swings here (hot days, cool nights). It keeps the temp at about 78 if I do this. I think my wines have improved by doing this(?). DoktahD

I want to start a dry mead next and was thinking lemongrass would give it a nice sparkle. I'm in the rain forest, so the honey is quite flavorful and makes quite a wonderful tea with the lemongrass. Any experience using lemongrass out there? Also, given my climate, I'll have trouble keeping...

When I make a kit wine, it tends to have a flowery undertone that my scratch wines lack. Could this be caused by the sorbate? It's not terrible, but I would like to eliminate the taste.

My dry yeast accidentally ended up in the freezer. Is it ruined or will it hydrate and function normally now that it's thawed?

Thanks to you all for replying. I am not only fairly new at wine making but a total neophyte to this kind of forum. So I may not always figure out how to communicate appropriately or in a timely manner. Apologies in advance. I also live off the grid back in the jungle, so getting to town and...

I have trouble getting it to start. Then, if it starts it may work great or, more commonly leak out the top and then quit. The directions seem incomprehensible. What am I missing here?