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CRAN/APPLE.... CARROT/GINGER.... CRANBERRY SPICE CYSER.... MEAD.... CONCORD

Thanks!

I was joking about the yeast label. However, please clarify what you mean. I have often seen my D47 pop up a few points. The nature of any beast. As to the load, and it snapping.. Define. If by load, you mean the high OG/avail sugar? But the 'snapping' ...Stopping dead from carrying that...

Yes, I know. It's pretty boozy. I used the D47 to try to max out around 15% and still keep it from drying out too much, but it's still chugging along. Even in the secondary it's throwing out the occasional bubble. I know that airlock activities are not indicative of abv increase, but it usually...

Had a great flavor from a pub a month ago. It was called "caramel apple mead." Ordering it, I expected something like the Cyser - mead - Braggot that I brewed before, but I received something completely different. It was a smooth velvety apple pie flavor. No traces of Braggot. Really quite...

I agree. I just finished bottling 5 gal of a very similar recipe to this put in in March. My CM was steeped for 45 min. It came out rich and dark and braggotty. A nice Back sweetening took the edge off, but still retained more of a smokey flavor that somewhat took the front. A definite yummy...

OK, I see that it's a 1/2 oz of ginger. My mind said 1/2 lbs. Big difference.

I I have bentonite in an apple wine a couple days ago that really pulled a lot of out. I am going to bottle tonight. As to putting bentonite in the primary, I don't quite get it. I know it's age old practice and works like crazy, but logically, wouldn't binding particles together to drop to...

Man that sounds yummy...ill bet that thing boiled over. Thst yeast was just gettin started. I'll bet that thing finishes up dry. That ginger is throwing me a little. I just finished 5 gal of ginger wine that is like a ginger mma fight in my mouth. Hoping to age, if not sweeten it down some. But...

Wow this is pretty adventurous. You're saying some heat did come through? And you can taste jalapeno behind it all?

Originally posted in the Mead, but moved here.. Got a quick question. I have a couple of year-old Meads that I am taking to a distant gathering for Thanksgiving. I just backsweetening both. They were perfectly clear before backsweetening and now I have that post-back sweeten murky haze. I...

This post has been moved to General winemaking. Buy me, the poster. Because I couldn't figure out how to delete this one.

In all honesty, you need to go up and tell the person that gave you the no-go, and lay it out. "man, seriously...you don't understand my predicament. I am a wine maker and seeing those carboys lying there in is causing me anxiety and those that I've told as well. I'm loosing sleep and upping my...

Seriously. I am advocating that you break that long. Some laws are just unjust

I use the Walmart 3 gal carboys--although they are not code-1, so not the best. I have 3 of them with 2 caps drilled out to take a rubber stopper/airlock and the other cap left solid to store for a short month or a RO water run. I love that i can buy it both with (and return to get) RO water. I...

I agree. I just bought this lovely from someone whose father passed away. 75$ plus a 6 gal & a 5 gal carboy. I guess he bottled a lot of wine with it. It went thru 30 bottles without batting an eye. I am honored to care take this for him until my kids can pay it forward again when I go.

Still have?

I have to say, this wine finished awesome! My only regret is that I only did a gallon Carboy. It happened to be my wife's personal favorite... Even over an orange blossom mead that finished at the same time. It ended semi sweet and the hint of carrots was a gift. I will up for up the ginger...

Yeah... It finished dry and a real ginger punch in the mouth. We just finished a carrot wine that turned into a dream boat if mellow flavors. Wife's favorite of the year... Even over my mead! Anyway, I am going to cut back on the ginger and the citris a bit and use carrots for a ginger carrot...

You were ABSOLUTELY CORRECT. Finished at .990 and an f-ton of ginger. Dry and very boozy.