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do i need to worry about the head space when aging mead?

hi ive got 3 gallons bulk aging since march. plan on aging till november when would be a good time to add more kmeta if necesary.thanks

im in the clearing stage now and have a lot of head space. can i hook up the break bleeder insted of toping off?

should you use a simple sugar to back sweeten a fruit wine or should you use pure fruit juice?

hi i started a strawberry wine yesterday i only have laven 1118 yeast will it be ok or should i get the 1112? what would the difference be? thanks

does eryone refrigerat there yeast packs.

can you cork a typical beer bottle ok ?

quess im in the club too

ok its been in the boy for 10 days and its still 1.012. should we give this more time or should we go on to the next step? starting sg -- 1.122 chapitilized at -- 1.010 went to -- 1.022 now its -- 1.012 sg has been at 1.012 for the past 3 days we gave it a little stir the other...

after you guys use the vinator and go to the tree with the bottles how long do you wait before putting wine in them? can you go straignt to bottling still a little wet or do you let them dry

but why do i have to rinse after sanitizing with meta? i understand during fermentation you dont want any extra meta in there but after that i dont see why you need to rinse does it help sanitise or are you just rinsing the meta off?

thats a tough one, but i think i read on this forum somewhere someone said to sanitize your arm good and fish it out. i did the same thing only it didnt make it into the must, you really dont have to jam the airlock in there just snug.

transferd to carboy today. only 4 days in primary and the sg droped to 1.01 down from 1.084. i was surprised at how little sediment there was at the bottom of primary. Edited by: acesover

why do you need to rinse off equipment after sanitizing it? cant i just wipe it off with a paper towel?

whats the difference between the two?

would super kleer work i do have a package of this. does anyone know how to check the alcohol content on a port? should i adjust the starting sg?

sounds like a good idea. could you post a pic so would have something to go by

didnt see your question there wade. yes we used both packs of yeast. seems to have stoped now but will wait the 10 days and see what happens. we only have one pack of chitini (clearing agent) as one was damaged in shipping do you think this will be fine or should we use something else.

how to check abv on a port? do i add the incress in sg from chapitilising to the original sg to come up with a new starting sg for formula purposes? right now where 7 days into secondary - sg 1.012 down from 1.015. Edited by: acesover