Recent content by sergean2

I packed it but not too hard. I agree the light flavor of the lilac probably requires more but that is my taste.

synthetic cork and only been in the bottle a few months

I am beginning to believe that it is an infection also. Will wait to see what others have to say here. I hope it can be saved

It's not an acetone smell as far a nail polish remover. It truly smells like home permanent. The grapes were organically grown and I was attempting to keep with the organic feel. Therefore I was prevented from using sulfites so none were used. The pH was 3.2-3.3 range if I remember...

Have a friend that gave me enough Vignole and Trammentte grapes to make 5 gallons of a blend. I pressed them and threw in some 58W3 yeast from another friend who works at a local winery. Things went along quite well and at one point it had a lemony taste. I bottled it and now it has a taste...

It might be some weird interaction between what is residual from the grapes and what is going on with the mead. Biology is unpredictable and what seems to us to be no big deal is everything to micro-organisms. Might want to try a new carboy, maybe a 1 gallon, to see what happens.

Jet, did you use the same fermentation container as the last batch? It could be something in the container, especially if it is plastic. It also could be that the sanitizing process may not have removed all the "stuff" from the last attempt and if it was a bacteria that caused the first...

Doesn't Jack Keller have a recipe for everything?

You could, but I'm afraid it will cost you. Best just to use the W to counteract the IFE

Actually I should have been more specific,it is the TART cherry capital of the world. According the chamber of commerce (a reliable source if ever there was one:p) this area supplies most of the montmorency cherries for cherry pies and other tart cherry related foods

I added about 1/4 cup cocoa powder (Hershey's) per gallon. Thought I would have better control over the amount sugar in the must than I would with candy bars and lower amounts of oils/fats than from baking chocolate. Most of it laid around in the bottom but the essences are definitely in...

I'm living in Traverse City, Michigan, doing some work at a certified organic vineyard and orchard. Lots of challenges with organic wines but most important is the prohibition of using sulfites. Lots of hot water and scrubbing. We have Gewertraimer, Pinot Gris, Reisling, Vignole and...

Watch the sugar. Followed the recipe and got paint thinner out of it. Cut it with water and let it sit in bottles for a year and according to the Wine Information and Feedback Executive (WIFE) it is quite good. Mike