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I would let it go. At that gravity d47 should take it dry. In my experience d47 can move a bit slow, and temps above 70F will make it real hot. All that said, d47 increases mouthfeel and makes a nice mead. Can you check the pH? That is the most common issue in a traditional. Olaf

Hi, I typically make meads but have tried a couple kits recently, a winery series old vine zinfandel and the kiwi melon mist kit. The mist is bottled and tastes good over ice, the zin was pitched on 12/31/09, and is still in bulk. I would like to start my next red kit and thought I would...

Turned out very nice! Well I only added 1/2 Ounce of galena for 60 min. And I only did the honey and raspberry puree in secondary. It turned out very nice. The initial ferment started at 1.060 and dropped to 1.010, after adding the fruit and honey I failed to take a reading, but it finally...

Ask your friend how much head space he had when the wine was clearing. Exposure to O2 can sometimes allow the bad stuff to grow. Especially if the alcohol content is low. Never had it happen, but this is what I have been told. Olaf

Hi gang, Thought a few of you that also make beer may have some input on this. I have a "house" IPA that I make and really like, typically I follow the same general base recipe for my pale ales. I am going to stick with that for this beer, but I am going back and fourth on when to make some...

Hi everyone, Just joined today, I live in Washington state. I am new (in the last year) to wine making. I make mostly meads and beers, but recently made the winery series old vine zin. It was pitched on Dec 31st, so I guess I am still making it! I would like to try some fruit wines this...