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hey, quick question i/ve got 2 5gal mead batches going right now. the intend was to create a mead with abv of a strong beer- i drink by quantity so strong brews arnt good for me. my initial goal was about 7-8% for both batches. after siting in primary for about a week, my air locks arnt burping...

so 2 1/2 weeks ago i threw together 2 brews- raspberry banana wine, and cinnamon tangerine mead. this is the first time i've ever used yeast nutrient (diammonium phosphate). i then left town for xmas. i got back 2 weeks later to find that both brews had 100% stopped fermenting. at first i...

greetings earthlings! so last saturday- 6 days ago- i bought me 3x 19l carboys and decided to use one to brew up some strawberry mead (strawberry melomel). now, six days later, the fermentation is starting to slow dow, which seems waaaaay premature to me, considering how much sugar is in it...

hey, just a quick question, if i keep adding sugar to my must in the primary fermentor, will it reach a pint where the alchohol level is to high and they yest die of, or will it just keep fermenting till i run out of money to buy more sugar with?

hey everyone, im back again with my third attept at making wine. this time ill be making a nice banana desert wine :db. this time i went out and actualy bought some equipment, not proper equipment mind you, but stuff that can easily be jimmy rigged to work well enough (eg, instead of a coke...

g' day wine making forum, i have an urgent question about mead. i have just (with in about 30 min) made my mead must and added the yeast. because i am only a poor college student, looking to pursue a hobbie, i dont have the proper equipment, so for a primary fermentor i am using a glass 237ml...

hey, its me again, still on my very first batch and im 4 days into the primary fermenting, fermentation is slowing down, gonna rack it tomorrow, then put it into my secondary fermentor. but thats not the issue, the issue is my must is clear, like very clear. not clear enough you can see...

hey, i started my very first batch today- a nice rasberry wine. its been about 9hrs, and its comming along nice (according to the book im reading- the art of wine making) there are nice carbon dioxide bubbles forming, the cap is solid (ill break it before i go to bed), and the liquid is...