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there are several reasons: 1. There may be a huge EMP that knocks out the supply lines from Europe making Jager (and a lot of other things unavailable) 2. In the event of the above, you may be surrounded by Jager loving hordes and being able to trade/make the stuff is a valuable trading chip...

Just a thought from a relative newbie at mead making: Honey has antiseptic properties and does not ferment readily. As you are probably aware, potable honey has been found in 3000 year old Egyptian tombs: it just does not spoil or ferment. Even when watered down to make mead, honey needs a...

About a year and a half ago, we had some pumpkins that did not make it to Jack o Lanterns or pie, and being the waste not want not type, Mr Abby decided to make Pumpkin wine. Everything has ticked along swimmingly, and now it is time to bottle it. There is one problem: Flavour. Namely, it...

I had to make an adjustment in the honey: Dark was unavailable to me so, I used wildflower honey bought from my local beekeeper. Knowing the area, and the fact that most beekeepers around here rent their hives out for pollination, I would guess the honey would be probably wild blueberry more...

After several years of using kits, Mr Abby and my self have branched out into trying other things. I am trying my first mead using this recipe: Fall Metheglin ============== 1 cup Dried apple 2 large Cinnamon sticks 1 tablespoon Dried lemon peel or rind of 1 fresh lemon 12 Cloves 1 teaspoon...

Started the 2nd symphony kit today and the SG was hardly any higher if it was higher at all. However, there is a vast difference in the fragrance and taste of the juice. I have confidence that this one will turn out much better. I must have just gotten a bad kit the first time...

Thanks, Tom but ia m a bit further than 45 minutes away from you. I live in New Brunswick, Canada But thank you for the offer, none the less :)

Actually over the years, i have made more whites than reds and a blush or two. As I look at my records, none of them have had SG's this low.

Has anyone here been troubled by very low beginning S.G. in winexpert kits of late? I have been using their kits for a couple of years now and they have always worked flawlessly. However, a couple of months ago I started a batch of Selection Original Symphony and it had the lowest beginning...

I've had some good chardonnay, but I have also had some that is so oaky, you might as well be chewing on a tree. Most kits, unless stated otherwise, of course, include oak in one form or another. I am just interested in the preferences of members: put it in, leave it out, add less..?

The Merlot was stabilzed, cleared. Today it was racked off, and will now sit in the cooler part of my basement until such time as I bottle it. This will probably be a few months down the road. The wine is a dark garnet red, and tastes very promising. I have great hopes for it. I think the...

Just yesterday, my dear hubby and I paid a visit to one of the two repositories of all things useful: Princess Auto. (The other is Canadian Tire, but I digress). We left there with several things, one of which is a smoke cooker (I plan to experiement with that) and the other is a small (16...

Part, I suspect, was also that I refused to stand over it all the time. I would get it started, and patter off to do other things, and when I got back, it was clogged up.

Oh yes I do! :) and believe me, it didn't help much. This is the first time I have ever had this problem. Usually, things rack off quite nicely in less than 1/2 hour. This kit, however, used powdered oak, not chips, or cubes. The result is a very fine sludge much like Bay of Fundy Mud...

With the SG at .996 I duly racked the merlot into the carboy for stabilizing and degassing. Observation: the powdered oak formed a nice sludge at the bottom of my primary, and it took me 4 flipping hours to rack the wine as it kept clogged up the end of my syphon. I was underwhelmed. On the...

The kegerator. while a good idea, is I think for my needs, kind of like shooting sparrows with a 20mm cannon. I will try the simple method first and see what happens from there.

Gentlemen, We have fermentation. Puttering along at 76F. Egad, I am easily amused.

Just started today, with my 23 liters of sterilized must. Poured it into the primary fermenter, stirred in the betonite, then the oak. As my humble basement is a tad on the cool side - seldom above 70F on the warmer side and never higher than about 60F on the cool side of the basement, I did...

are you sure it is fermenting again? Something like that happened to me - after I stabilize - it started to bubble again. It turned out to be a change in temperature/air pressure.

A decent one around here would begin at around 8 euro according to the current exchange rates. but I do understand where you are coming from: I do a lot of my home preserving - things like jam, jellies. fruit butters (the old fashioned way, with no added pectin and less sugar. As well, as...