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CRAN/APPLE.... CARROT/GINGER.... CRANBERRY SPICE CYSER.... MEAD.... CONCORD

Had a great flavor from a pub a month ago. It was called "caramel apple mead." Ordering it, I expected something like the Cyser - mead - Braggot that I brewed before, but I received something completely different. It was a smooth velvety apple pie flavor. No traces of Braggot. Really quite...

Originally posted in the Mead, but moved here.. Got a quick question. I have a couple of year-old Meads that I am taking to a distant gathering for Thanksgiving. I just backsweetening both. They were perfectly clear before backsweetening and now I have that post-back sweeten murky haze. I...

This post has been moved to General winemaking. Buy me, the poster. Because I couldn't figure out how to delete this one.

I've seen it around before, was intrigued. So here's my take on the thing 2-gal Primary fermenter 4# carrots. Peeled and sliced to maximize surface space. 1 gal spring water 2 oz Ginger (same as carrots) 2.5# Brown sugar 2 lemons (zested & juiced) 2 oranges (zested and juiced) 1/4#...

Ok. Here's a little no-brainer. I'm sure you pros out there mastered this before moving to your huge stainless steel and oaken casks.... It seems trivial, but I hate removing my primary bucket lids to aerate the first 1/3 sugar break must. Not to come off a too big a baby, but it hurts my...

Carmel Apple Cyser Braggot. I am truly excited about this project. It originally caught my eye in an old post by summersoltice from back in early 2010. It's been circling my brain-drain--and today, I flushed it. Being no small part cyser, it is should be ready just in time for the...

I ain't going to lie, I freaking hate glossy labels. Water based label removal is like a cool drink on a summer day. It takes longer to find the dish soap than it does for actual label removal Glossy, on the other hand, is a full on commitment. Is that teenie marketing edge gained by the...

Sometimes it's the little things. If you're like me, you get sick of trying to sanitize your long rods. LOL. Equipment such as the gassers, aerators, auto siphons, spoon handles - - you name it. You're always cupping sanitizing solution or sloppy toweling and giving it the long rub down...

We all know they each have their reasons. But so? which is it? And why do you? If you do both, which do you really prefer doing?

I've looked around for a concise Ginger wine recipe, but found nothing that really grabbed me. Therefore, after ad nauseam searching, I massaged this one into existence. I've always been a 'MaryAnn' kinda guy, but after tasting this must, I'm all about this sassy girl. Fingers crossed...

Hey. This a great site to lurk and learn. Just want to intro myself. Up in Erie area but originally from Beaver County. Brewed some wine with my dad when a kid. Later gave a speech in 9th grade on how to make wine. With samples and props. Surprisingly they let me do it. But that was in...

Put on three gallon batch of cranberry wine this morning. Used one half pound of white raisins steeped in the sugar dissolving, 1 gallon of ocean spray 100% juice... the mixed kind, not 'cocktail. I was concerned with the fact that the raisins had a mild preservatives, sodium dioxide...noticed...