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Sounds awesome, I'm in.

Hard to say as every batch is different, but I once got a blueberry wine that had stalled and failed to restart dry by mixing it a mead that was almost finished, but still active. The mead yeast eventually ate up all the sugar in the blueberry wine as well and I had a very nice blueberry mead...

Tomatoes are a fruit. ;) I just made a batch less than a month ago and tried my gravity sample, and liked it very much. My recipe called for a significant amount of apple juice concentrate, so it definitely has some apple-ness that is very noticeable, helps balance the tomato/tartness.

I usually bottle age so I can free up a fermenter for the next batch. I was told once that bulk aging is better because it keeps the wine more consistent, the entire batch is kept under the same conditions, and the greater mass helps buffer against temperature fluctuations and such. But nothing...

Thanks for the replies.... I think I'll use 1oz. medium and see how it goes. :)

I have 3 gallons of pyment that I'm going to rack onto oak chips. I've never used oak before but hope it will add some nice complexity. I have both light toasted american oak chips and medium toasted american. Which would you guys recommend using? How long do you usually boil them? How many...

Just an update on using only hive products as yeast nutrient on different batches. I started 2 batches; 1 high OG pyment (using frozen organic grape juice concentrate), 1 triple-berry melomel (i.e. dragon's blood). I used no commercial energizer or nutrient. No oxygenation after pitching. No...

I appreciate the concern, I took a reading on an opened bottled today and it had dropped to 1.000, and was bottled 3 or 4 weeks ago. I read somewhere that your normal 2/3c of priming sugar for 5gals of beer raises the sg by .003, so a .004 carbonation seems fine to me... but maybe there's more...

Perhaps... I'm not sure of any reliable source for bee larva though...

True... I put it in champagne bottles though. I'm not sure how many gravity points of pressure they can hold but I'm pretty sure it'll be ok. It's been bottled for about 3 weeks and the carbonation level is fairly high but not as intense as store-bought champagne.

Absolutely, the fermentation changes things for sure. And the author is of the opinion it actually enhances many of the nutritional/medicinal properties, and I've no reason to doubt him. Everything I've learned about yeast and fermentation lead me to believe he could be correct.

This idea comes from the book Sacred and Herbal Healing Beers by Stephen Harrod Buhner. The book is overall a difficult read (except for the chapter called Alcohol: Aqua Vitae, the Water of Life, which covers the common mythology across the globe surrounding the discovery of fermentation and...

I made a carrot wine this year from homegrown carrots and loved it. I grew orange and purple carrots so the color is amazing. It does taste a little like carrots, but not in a bad way. I also left it dry an was quite happy. Recipe was from the book "Making Wild Wines and Meads" and included...