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Working on my Blood Orange Mead (a variant of the JAOM). I have degassed this mead 3 times so far. I'm in no rush so I've let it sit 4 weeks in between each degassing. I've always heard and worked with the old standby that "wine with trapped gas WILL NOT clear." I'm here to tell you that it...

I don't have my exact recipe here with me at work but I'll see what I can remember: December 1st batch started what I thought would be a Tropical Riesling Clone. Hah! That will teach me to think I know anything about trying to clone a wine! 3 Gal Batch White Niagara Grape Juice Welches...

I've heard it both ways. 1. Stabilize, Sorbate, sweeten then bulk age? 2. Stabilize, bulk age a dry wine. Only sorbate near bottling? Would love to hear input on both camps!

A wildberry chocolate wine I have bulk aging, had a strange taste when I sampled this weekend. The only way I can describe it was those fruity sugar-free candies that are made from Sorbitol. With a berry taste 2nd, then chocolate dead last. I researched that the berries I used...

Pears look to be on sale at 99cents a lb (usually here in Alaska its $3-5 per lb!) So I think I will start a *fun* batch of pear/welch white wine this weekend. Maybe 25lbs for a 6 gallon batch, and then doing 10lbs more after stabilization for more aroma and flavor?? Last batch a lot of the...

My husband started his first batch of Bochet Mead (5 gal) on Saturday. It sound really yummy! "Bochet – a mead where the honey is burned to yield toffee, chocolate, marshmallow flavors..." We took turns stirring and cooking the honey to a deep ruby color for over two hours. I will post a pic...

I'm thinking of doing a blueberry wine blend, perhaps a blueberry/syrah (hearty red) OR a hint of blueberry/piesporter (blush type)..... call it blueberry pie :h I guess i'm not interested in a straight blueberry wine, but more intrigued by what blueberry flavor could add to my traditional...