Hey all.
I'm mostly interested in making fruit wines and I've read through quite a few recipes, mostly by Keller and Massaccesi. I've noticed that they're fairly old and I was just wondering if there are any updates or areas of improvement to those recipes...especially in the area of yeast...
Aloha!
I made a peach mead awhile back and ended up with a bunch of leftover peaches and no honey. So I looked up a peach wine recipe, it ended up tasting great, and now I'm here trying to learn some new tricks.
I've got a few questions (and I've done some searching!) that I'll be posting in...