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My wife makes hard cheese; I have made Whey wine several times. Not Mead though, I used table sugar. It is definitely a unique flavor and mouth feel. The yeast loves the nutrients in the whey. I have no problem getting 17.5% ABV. The lactose is not fermentable, unless treated with lactase...

We have the same stuffer. 48 lbs...WOW!!! Most we ever do at a clip is 12 lbs, and I think that's a PITA...

K- Sorbate doesn't kill yeast, it just keeps it from reproducing (keeps a ferment from restarting after the wine has stopped fermenting, and cleared). K-Meta is an antioxidant, which helps keep wine from getting oxidized when bulk aging, or in the bottle.

I love the wine that I get from Welch's Concord Red and the Niagara White. It's a matter of taste. I love Finger Lakes' Wines and hate CA wines. So there ya go.

I suppose it depends on the resources you have available. I run a 32 bit Windows 7 VM with 3 gigs of ram inside 64 bit Windows 7 with 8 gigs of ram and I forget the VM is even running. Maybe Macs just don't have the power required for virtualization...

I gotta take a second look at the cans I'm getting. I was sure they made a gallon...makes sense now...

I guess my point was, 1 can of concentrate makes 1 gallon of 1:1 strength juice. Fresh juice is also 1:1 strength. Why make your must 3:1 strength with concentrate when juice NOT from concentrate is only 1:1 strength. On this premise, you'd want reduce your fresh NOT from concentrate juice...

So when you make wine from Grapes and/or Juice, do you boil it down to 1/3 before fermenting to make your wine a heavier wine?

I just stabilized and back-sweetened 5 Gallons yesterday. I used 2 cans (Old Orchard Blue/Pom Concentrate) per gallon, and back-sweetened with one can per gallon. I was surprised how acidic it was. I couldn't imagine going more than 2 cans per gallon during fermentation. Very delicious...

Where is the best place to order Nomacorc Synthetic Corks from? Thanks, Ed

We just do equal parts (Tbsp each for two bottles) Whole Cloves, Nut Meg, All Spice, Cinnamon. Place it all in a Coffee Filter, and tie it shut with sewing thread. Pour the wine in a pot, toss in the bag, place two sliced oranges in, and simmer for about an hour. Sweeten to your liking...

It's too cold for the freezer/fridge compressor to run, and not cold enough to keep things frozen...you need to heat the garage...

Now I finally know what an F-Pack is...

That's really looking good. Gotta re-rack mine...

My Hobies aside from Wine Making Amateur Radio (KE3JU) Golf Firearms Cheese Making Computers (is my living too)

I was actually wondering if this was possible. Can this be used as an alternative to always buying new yeast? Regards, Ed

I imagine it depends on the recipe used. I used straight Pumpkin Pie Filling from cans (I added sugar of course). It already has all of the correct amount of spices in it. I felt there was much less guess work. So yes, mine tastes like Pumpkin Pie. That's probably the goal for everyone...

Makes me feel better about the amount of sediment I have in my pumpkin. It looks just like yours. Ed

I like where Chris is going with this. It doesn't seem like a degassing issue to me. You need a protein structure for lasting foam like that. It would be like shaking a bottle of soapy water. It could be any protein though. Pectin maybe? Ed

6.5 Gallons of Apple Cider in the Primary 6.5 Gallons of Niagara in the Primary 5 Gallons of Blueberry/Pom in the Primary 3 Gallons of Pumpkin in the Primary 5 Gallons of Diamond First Rack 5 Gallons of Baco Noir Second Rack 5 Gallons of Catawba Second Rack 3 Gallons of Raspberry...