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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...

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?

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?