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Hazah! I received a phone call from a neighbor of mine who invited me to come over and pick all his elderberries. He told me he just uses enough to make some home made surup and I could have the rest. Well... the rest turned out to be about 12 to 14 lbs of elderberries! Now I just need to...

Just started a batch of Blueberry mead using raspberry honey. I am making approx. a 6 gallon batch. 12 lbs Raspberry honey 10.5 lbs Blueberries 3 Tsp. Yeast Energizer 2 grams Fermaid-K Water to SG of 1.080 (Just under 6 gallons) Trying Red Star Montrachet yeast with this batch (2...

Has anyone ever used the ingrediants calculator on the Got Meade website to make an F-Pak that will raise the sweetness by a certain percentage? If so, how well did it work? Here is the link to the calculator. Its pretty good for making the initial batch, but I'm wondering how well it would...

The FedEx guy just delivered 30lb of raspberry honey!!! Now I have to decide what to do with it. I've been thinking of using some of it with some blueberries to make an interesting mead and also just making a straight mead with it. Has anyone used raspberry honey before? Ken Schramm says its a...

I'm looking for one or two people who would be interested in giving me their opinion on a wine logging database that I'm working on. It's nothing fancy; just a simple program to log my process. When finished, I'd send you a final copy for your efforts. Just shoot me a PM if you are interested.

I tried every keyword search I could think of, but no resutls. My question is how long will honey keep? I've been told that it is nature's perfect food and will last forever. Although it will crystalize, one can heat it a bit to turn it back to a liquid. Apart from that, it keeps...

Happy Birthday kaizen. What wine will you be making to celebrate?

Purchased 12 pounds of Orange Blossom Honey the other day to make a straight mead with. Here is what I used following what I read in Ken Schramm's book "The Complete Meadmaker." Rehydrated 10grams of D47 yeast (2 packages) in 4oz of water at 104 F for 20 minutes. In the primary 9 lbs...

I'm not sure where to post this so here it goes. I'd like to make a request for someone to put together a tutorial on making an F-Pak and post it in the Tutorial section. I have read many posts here on the subject and it seems to be a question that gets requested over and over. Also, pictures...

Here's one for you. I was speaking to a friend of mine not long ago who wanted to make some pumpkin wine. However, he wanted to use the pumpkin itself as the primary fermentation container. He said that he had heard about it and that you just needed to rough up the walls of the pumpkin with a...

Ok... Please be patient with me as my learning curve is still on a steep incline. I've read several posts that refer to making your own F-pack. I've searched the sight as well as others and can't find any postings on how to do this. I think this would be a great addition to the fruit wines that...

I'm interested in making a blueberry melomel following the recipe by Waldo. However, I have noticed that the amount of fruit differs from the formula I use with fruit wine. When making friut wine I usually follow a rule of thumb of 3 to 4 pounds fruit per gallon of wine. In Waldo's recipe I see...

I ran a search for this, but nothing came up. Maybe I didn't search for the right wording. Anyway, I'm getting ready to backsweeten some wine before bottling and I was wondering if there is a rule of thumb of how much sugar to add per gallon. I realize that the final brix is a matter of...

I had a great crop of raspberries this year from my garden, soooooo. I didn't quite have enough to make more than 1 gallon since I like to eat a few as well. I am following Terry Garey's recipe in the book "The Joy of Home Winemaking." I did use 4 1/2 pounds of raspberries and the...

I bottled my first wine today. It was a WE Vitner's Reserve White Zin. The color is good and it tastes fantastic. I'm anxious to taste it in a coule of months after it has some time to sit in the bottle. This wasfun and I think I'm hooked. Here are some pics of the finished bottles.

Hi All, This question concerns a WE Vitern's Reserve White Zinfendal kit. I'm on day 15 of clearing (I added the sulfite and clearing agent 15 days ago to prepare for bottling). I can see the the wine but I do notice that there are two levels of clear. About a 1/4 of the way down from the...

Just whipped up a batch of Joe's Ancient Orange and Spice Mead last night. I only made a 1 gallon batch to start with, but I may have to make another as this looks good! It's all mixed together and looking good. The shaking was quiet fun but very exhausting. All the raisins sunk to...

Help, I just mixed up my first 1 gallon batch of sweet mead. I used 4lb honey (clover) 12.8 cups of water 1/2 tspn Energizer 3/4 tspn nutrient 1 package of Lalvin IVC D47 yeast The starting SG is 1.150 at 78F. The book stated that the starting SG should be 1.112-1.128. Is...

How important are the amounts of yeast energizer and nutrient that are added to the mix? I am getting ready to make 1 gallon of a straight batch of mead and have two recipes (one from the web and one from Ken Schramm's book). The web recipe calls for 6ml of both while Ken's book calls for a much...

I am getting ready to make my first batch of straight sweet mead. The question I have concerns the acids used. I see that some recipes use both Malic Acid and Tartaric Acid while others call for Acid Blend. I realize that Acid Blend is a mixture of Malic, Tartaric and Citric acid in equal...