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I have a rather good tasting syrah based port batch @ 35% brix going, now down to 18% brix after about 6 days. Pitch was dual, 212 10 g and 1118 10 g, all at 85 F and kept there for 3 days. Then let to cool for more smoothness, less complexity and now at 70 (room temp) F. Degassing and punch...

35+ years ago, made my first sparkling mead (raspberry) with some german students. ~60 years ago made my first Hires root beer with family. Past few years, kit testing, kit design in meads, supply side/industry reading, and working with fun folks. Have learned a lot, so much more to learn and...