Recent content by MrJames

Warmed it on the stove top and them whipped it up....yummy foam coming out.

Ok, I will put into a 7g bucket...do I top off with more water? I'll have to think about how to warm it up....will warming it kill the yeast? Not gonna get it hot, but just warm I guess...

Sure, I won't get a good measurement, but are you and Deezil saying that it won't ferment because of the clump?

So here she is....I ended up with 25# and is mixed Sourwood and Clover I think. Either way, it tastes different than the first batch I made. I tried to measure the SG after I whipped it up, but hardly any of the honey seemed to have dissolved. I think getting an SG is a lost cause. Do I...

Have not toyed with oak yet, but I have tried a few different yeasts while making wine (and beer if course). I have a drill mounted stirrer for degassing and will use it. My first batch I made very simple because I wanted to start from the beginning, maybe even see how my Norwegian ancestors...

I've been trying to score some bulk honey for some time now and found a source for Sourwood Honey. I am picking up 20# tomorrow. I want to make a 5g batch of sweet Mead. I love fragrant, good tasting Mead. I'm not too concerned about ABV (but I will arm myself with my hydrometer for you J...

Was just gonna send you a note and ask to have this thread closed. I received an answer. I am new here and have done more reading than posting. And for good reason. I appreciate the advice given, but I was looking for an answer to my question. The ones who CAPITALIZED words and repeated...

Yup, she helped me pick out the berries and then asked if we could get extra so she could eat them....!!

And thank you for your response, for answering my questions instead and berating me. I ended up adding the vodka which hopefully gives me additional flavors and higher ABV.

Disagreed, but you have your right. I choose not to...but this last batch I did, just for you. I used Lavlin 71b-1122 yeast. Fermented at 72.0 F.

Yikes you guys...you dont need to yell about using the hydrometer. I have three of them and a refractometer... I go by taste and past practice. Does a good chef go with taste ot measuring devices?? I must not have used enough sugar during fermentation. I have made this batch 3 times and...

I don't measure OG ot FG....know, I know... How would I know if it is oxidized?? This is probably my third batch like this and all seemed to have turned out well. But it does remind me that I need to raise the level higher. Thanks.

Not too sure if I want to add vodka, but it is an interesting idea. I may just try it with even half of the batch. Thanks.

I have a batch of Mixed berry wine. It has completed fermentation and has been resting, in the carboy, for the last 3 months. I'm wondering if I can add more sugar and yeast to try and raise the ABV%... I tasted it and it is very low and alcohol. we don't normally like wines that are super...

I am using this recipe: http://skeeterpee.com/?page_id=17 ...I am here...and I can wait another week or five... Thanks for the help.