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Perhaps the compounds from the Lime & Apple addition helped with flocculation in some way??

It just seems weird...the only difference was small amount of nutrients, and not having fruit, and maybe pitch ratio.

Hello, I have recently embarked on my first mead making venture. It has been ~2 months since the fermentation began. I am using raw, unfiltered goldenrod honey. I am fermenting two separate batches, the first is Apple & Lime, the second is a traditional mead. The Apple & Lime Mead was pitched...

hmmm, well I took a sample after one week and it tasted normal...but if it was an infection from brett/lacto or something it wouldn't have turned sour yet, would it? ~50% of the surface of the mead is covered in a layer of golden brown film, which was not transparent...There are bubbles similar...

One of my meads has formed a pellicle...Will sulphite and sorbate stabilize this infection as well at bottling?

Lavalin EC-1118 yeast used. For the lime, I literally just cut off the white pith and zest, I basically just added the juicy flesh. I'll add ginger to this one... ~Thanks for the advice.

Hi there, I just started my first two batches of mead using goldenrod honey, which should be ~9% ABV. I added 1 campden tablet / gallon of must, and pectic enzyme. I used SNA. After 24 hours in campden, I added 2 packs of rehydrated Lavalin EC-1118 per 12 gallon batch, as well as the first...

Hmmm I`ve been calling wineries with limited success...there are just so many that I was hoping somebody might know of a directory of ones which accomodate such requests. I`m also pretty confused about the provincial regulatory challenges faced by fruit wineries in Ontario. I`m not even sure if...

Hey there folks, I'm having difficulty finding information regarding wineries in Ontario that offer winemaking contracts, and what the average pricepoint would be for these services in the region. (I understand this varies according to volume) If anybody can direct me refer me to a source for...

good advice, thanks a lot! Cheers ~Delaney

I do find it to be an interesting idea, and the fact that it would eliminate the need for netting might offset the cost, to what degree I'm not yet sure.

This is fascinating, as all of the literature I've come across suggests that red raspberries are generally much more productive than red raspberries, hence the high price of black raspberries. When you say that the black raspberries outperformed the others, is this mostly in terms of height or...

Perhaps it was due to acidity problems with red raspberries, but I found that the black raspberries produced a signficantly higher quality wine. The red raspberry wine was okay, but not fantastic. The black raspberry wine I made actually rivals some of the best wines I've had, and I am a very...

Hi, I'm currently putting forth a proposal for a fruit winery, which will focus primarily on black raspberries. While searching for cultivars that are suitable for my climate, I came across a variety of purple raspberry (red x black) which seems particularly well suited to the environment. I...

Excellent, I think that gives me enough to work with. Thank you very much! Delaney

Thanks kindly, I know that this would involve an experiential learning process, but I would like some advice on whether it would be advisable to integrate multiple grape cultivars with BR wine for added complexity, or whether it would perhaps be advisable to keep things simple. -It seems to me...

Hi, I'm researching the production of black raspberry wine (rubus occidentalis), and I am interested in how fermentation might affect the composition of compounds found in the raw fruit which pose health benefits. More specifically, anthocyanins, phenolics and antioxidants, as well as vitamins...