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  1. ArdenS

    Todays Labels

    Love the labels. (I do confess, though, to a bit of printer envy.)
  2. ArdenS

    Wine leaking through corks

    I agree that degassing can be a pain. Lately, I've been letting time do its thing combined with using a stirrer on my drill. Letting it sit seems to have reduced the effort I have to put into stirring. Seems to have worked okay so far.
  3. ArdenS

    Mead is clear, now what to do?

    I often end up with just a little extra than will fit in the carboy I'm using, so I put it in a wine bottle or two under airlocks. They come in handy for topping up later.
  4. ArdenS

    Unfiltered Honey? Yay or Nay

    I just moved a cranberry mead to secondary in which I used local raw, unfiltered honey. My first time with raw, unfiltered honey, so I've been following the posts here with interest.
  5. ArdenS

    Italian Wine Regions

    I often use a free pdf to Word converter that I downloaded from http://www.hellopdf.com/ Usually works reasonably well.
  6. ArdenS

    What can I reasonably expect?

    It's nice to see you on here vcasey. :br
  7. ArdenS

    WineXpert Is buying a Winexpert kit 'treasonous' to FVW?

    Just be glad that he's not on the second row.
  8. ArdenS

    Visual Faith

    Keep up the testimony. Remember, God's in charge. Arden
  9. ArdenS

    How can I lower my acid content?

    I prefer to wait until post-fermentation to make adjustments. (Having said that, I did adjust one mead mid-fermentation because the pH was dropping to a level that it was adversely affecting the fermentation.)
  10. ArdenS

    Meade is so sweet

    I agree with vcasey on that cider suggestion, I love a spiced cyser.
  11. ArdenS

    Sweetening with honey

    Actually mead is fermented honey, not just wine that has been sweetened with honey. Some people call it "honey wine". In order for fermentation to take place, the honey has to be diluted because undiluted honey will not permit bacterial (or yeast) growth. That's one reason why wounds are...
  12. ArdenS

    Can I age at 70 degrees?

    Good point about "regain[ing] control" of spending, Gekko4321. I have found that this is a hobby that can very easily become an obsession that sucks up more resources than I have disposable income. I found it necessary to work wine making into my budget and stick to my budget in this area as...
  13. ArdenS

    Can I age at 70 degrees?

    There's also the issue of money. I'm barely able to afford to buy only 2-3 kits / year (and they aren't high-end ones either). It's reading posts about all the money people throw at their wine making that just about convinced me not to start. I'm happy with the wine I make; I'm not trying to win...
  14. ArdenS

    English guy - North West

    You could try the strategy used for the Tactical Nuclear Penguin. Freeze it and drain off that which doesn't freeze. Probably would be pretty crappy tasting mead, but after a couple of glasses who would notice? I won't attest to your ability to shoot anything straight at that point.
  15. ArdenS

    RJ Spagnols Leaking Wine Kits

    Just don't forget to sanitize the spoon (voice of experience).
  16. ArdenS

    This one is for George

    They also seem to be attracted to cat fur, especially after one has vigorously petted the cat.
  17. ArdenS

    Bacterial infection?

    At 13-14% ABV I'd be surprised that any self-respecting bacteria would want to go near it. Because of the airlock action, Julie's probably right about there being some fermentation still happening. Personally, if I wanted to be reasonably sure the fermentation stops, I'd use both K-meta and...
  18. ArdenS

    Just joining this forum

    I used bamboo honey (from The Bee Folks) as the basis for making the mead. Then, because I incorporated rose hips, lemon verbena, orange peel, and cardamom, I would classify it as a metheglin, a sub-type of mead. I admit that the world of mead making, like wine and beer making, has its own set...
  19. ArdenS

    Just joining this forum

    Thanks for the welcome, all. jtstar, you asked what I've done so far. I'm a relative newcomer to winemaking. Using kits, I've done amarone, Castel del Papa, brunello, malbec (I'm partial to reds - heart medicine). Playing around with 1-gallon batches, I've done apple & strawberry/rhubarb wines...
  20. ArdenS

    1 gallon wine- 7.9 gallon Primary

    I use large buckets all the time for the primary, then rack to gallon jugs for secondary. I'm not too worried about head space during the primary. I picked up some 1-gallon jugs by buying apple cider, which I then turned into wine or cyser.
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