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Here is the label I came up with. Turns out my final gravity did drop some more so I'm close to 14%. I'm going to bottle 3 gallons this weekend, and bulk age the other 3 until I free up a keg to carbonate.

The Graff turned out fantastic. So good in fact, it is almost gone already! :d I will be making more of this in the very near future. I'll be picking up the cider and DME for the mead batch this weekend.

My batch is finished, and has cleared up nicely on its own. FG was kind of high at 1.010, but I'd say 10% is plenty strong for this drink :d I thieved a soda bottle full and force carbonated it last night. It is very drinkable, even without back-sweetening or the mint. Tonight I'll play around...

Well the title of thread isn't true any longer... I pitched my true first mead a few nights ago. I stumbled across a crazy cucumber & jalapeño mead recipe on HomeBrewTalk and had to try it! Just a 1 gallon batch made with cheap clover honey. I tried a jalapeño wine a while back that was...

After reading as much as I could find on tartaric acid species pH tipping point, the general consensus was still around 3.65. Out of an abundance of caution, and since there wasn't any real harm in a 1g/l dose of tartaric at this point, I went ahead and gave it this dose. This should get my pH...

Interesting. This states that the "tipping point" in table wine is actually pH 3.9, where as pH 3.65 is tartaric acid's species in pure water. With that, it looks like I should just cold crash and go from there. Thanks for the link sour_grapes!

Are you saying this information is incorrect?

The current pH of 3.7 is actually to high for cold-stabilization. "Cold Stabilization. Wines with a pH greater than 3.65 should not be cold stabilized. When wines are cold-stabilized, the goal is to precipitate potassium bitartrate crystals so that they don’t fall out of solution in the...

I think it is pretty tasty as-is. I don't plan on sweetening unless it needs it in the end. I prefer dry wines. My only concern at this point is SO2 and keeping the wines protected.

My concern was adding tartaric acid to lower the pH without adding too much acid bite as the 7% TA seems to be where I'd want it. I've done a bunch of reading and now understand it is more important to get this wine's pH down than to worry about TA. It looks like my plan will be to dose with...

Thanks Seth, I did finally dig up this: http://www.homebeerwinecheese.com/SO2.html After some reading, it looks like its best to lower the pH of the Chardonel to closer to 3.2. Would you suggest doing so with my TA at about 7% already?

My pH buffers came in the mail today. I tested both pH and TA: Chardonel pH 3.7, TA ~0.7% Chambourcin pH 3.5, TA ~0.6% What would you recommend for a k-meta dose per gallon?

I'm not saying their is benefit of forgoing k-meta, just that none of my recipes say it is needed. I don't have a way to measure SO2. I do however have a digital pH meter, but I'm doubtful of its accuracy at this time. I tried to calibrate it, but the only buffer solution I have currently is...

I was told to leave it alone for now. I used Camden tablets preferment as per the recipe. Do you think it needs another dose of Potassium Metabisulfite now or in the future? No plans for sorbate . I appreciate your patience with my noobness :b

No, sorry, maybe that was the wrong term. I meant protecting the wine from oxidation and infection while it bulk ages in the carboy. I don't plan on bottling for at least another 10 months.

I racked both of my wines off the lees tonight. They are doing great as far as I can tell. Both taste good, dry, with plenty of acid and no off flavors. I was going to stabilize, but my wine lady (who owns the supply shop) said she never does, and simply leaves them alone to age until bottling...

Pitched my starter into the primary today. The house smells like margaritas!

I just pitched my Graff trial run. This is what I went with for a 5.5 gallon primary batch: Yeast Safale-05 .5 lb of Crystal 120L 2 oz Cara-pils 4.5 gallons of Kroger apple juice. ($2.50/g!) 1 gallon of water 1 lb. amber DME 1 lb. light DME 0.5 oz US Fuggle hops AA 5.2% Potential...

I'd think true skeeter pee would be red. All those little shits drink is blood, right? :pee: I'd run with it.

I just started a 5gal batch of mojito skeeto tonight. This is my first skeeter pee. I ran across this thread a few weeks ago and put the recipe in my notes to try some time. I have a friend that makes a simple lime wine and it is absolutely great. Last night I found some 100% Key Lime juice...