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In some cases, this is true, however I have found that placing the carboy into a fridge for several days really settles things out quickly. Nine months is a long time though so a fining agent might be called for. Robert

Awesome color. I hope my blackberry turns out as dark. Robert in the hills of TN

I've got one similar to that one, except mine is has a digital readout & solid state buttons (do we still use the term "solid state"?). Anyway, I use mine with a chest type deep freeze & it works perfectly. I set it for 59 degrees & it keeps it within a degree of that. I placed a...

I've done it both ways - siphoning from carboy & the way you describe (from a nozzle out of a 6.5 gallon bucket). Both ways work, but I think I'm gonna stick with the siphoning (with spring loadedbottle filling wand) because my spigot seems to leak no matter how I adjust it. Well, either way...

One of these days, I'll actuallydig a real cellar. For now, I've got a chest type deep freeze with a separate temperature controller on it. It maintains whatever temp I tell it to - right now at 58 degrees. Will be getting married in August, so will probably have to give up the freezer for...

First off, I'm not affiliated with this company. I can't dig in the ground since I currently rent & I don't want to spend the $$$$ for a storebought wine storage. Found this product, which is a replacement thermostat for a refrigerator for storing wine. Actually, I think you set the fridge...

I use the same recipe, but I add sugar as needed, not necessarily per the instructions. I add sugar to bring the original PA up to whatever I want (usually 15%). When it's completely dry & cleared (I do use KC Superklear), I add 4 ounces (to a 6 gallon carboy) of the apple concentrate that...

Might just give that a shot. Thank you. RTL

So far, I don't have my own house, but planning for the future....... The details are a bit sketchy, but it starts by digging a humongous hole in the ground. I wan't an old fashioned "root cellar", completely underground. Robert

Just looking at the label,I can almost taste it. Very nice job. Robert

I usually just pour it from the primary through a large colander & then a strainer. Works fine. It does stir it up a bit (aeration), so I alsousually add a campden tablet or three as it goes into the secondary(carboy w/ airlock). Robert

Taste? Hmmm..... I just started this batch (my first mead, BTW) & haven't tasted it. I think I'll let it sit for at least a year before sampling. I suspect that it would be pretty rough right now. :-) Robert

Well, I like it anyway. Robert

Anyone know where to get a 1.5 or 2 gallon carboy/jug? Mail order or Xmart? Thinking this would be great for secondary fermentation & for clearing/settling to end up with ~1 gallon of wine. This would allow for a little extra to "waste" while racking. Mostly I make 5 or 6 gallon batches...

Yes, one could make a distillery, but I didn't want to do that. It was an experiment. Robert

Final Update. I finished this batch w/ the last run through the deep freeze/straining & squeezing through a cheesecloth. Man, is this stuff strong. Definately more like liquor than wine. Not bad, but of course the original wine was good too. Overall, I think it's more trouble than it's...

BTW, my freezer gets down to 20 below zero, so according to the above website, (if all goes well) I should get to 27% alcohol (54 proof).

Update on my first attempt at applejack. I've read (see above) that one should put the wine in the freezer & skim the ice off the top as if forms. Sounds logical, but the ice wasn't just on top.... the whole thing got slushy/icy. Well, a little lightbulb went on over my head. I got a...

I've read that the idea is to skim the ice off the top, as it freezes. I left the pot in the freezer too long & the whole batch was ice/slush. So, it was not possible to "skim off the top". Next time, I'll have to plan to be home & available as it freezes.

Howdy. My first attempt at making applejack, using the freezer method. I actually left the wine in the freezer too long & pretty much the whole batch was either frozen or slushy. Well, to work with what I had, I skimmed off the ice from the top, but still think I got too much "good stuff" in...