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Thanks Bernard, I saw this in January and forgot to reply. :( it's an old age thing :) I have the first batch to the point of stopping it at .85. Wanted to keep some of the honey taste and sweetness in the mead.

Howdy, have had good luck with red wine owing much to being directed to a pdf with the basics of making red wines is there such a thing for mead making? I'd rather not choke up the forum with newb questions if the groundwork has already been laid have searched around this site but not...

Try soaking in hot water, grinding with a 3M scrubby , and then denatured alcohol. The denatured cuts through many dried adhesives very nicely without making a bigger mess.

update? I like the idea of this fruit pairing. All the same type of fruit could make for a mellow yet complicated flavor. Not coincidentally the kind I gravitate to for snacks. Please keep updating this Kyle, I'll likely add it to the list if you get it all figured out for me :)

A little west of Detroit A bit more suburban than I'd prefer but we're working on that Lots of good bee clubs around here.

If one could get honey specifically from a peach orchard could this honey be added to the first ferment of a peach wine kit? And any special tweaking to accommodate it?

I'm proud and happy as a new father :) I ran the Merlot, Cabernet, Granacha mix from the Cheeky Monkey brand bought from E.C. Crouse. It was a white knuckle ride since this was my first, new things being done blind are half fun and half nerve wracking. Once the bound CO2 was whipped out of it...

you could distill that batch down into a brandy IF you're a distiller - or know one

What do I know? I'm new at this but it seems that if you boiled you'd want to toss the infused water AND the oak into the batch. That way no oak essence would be lost. I love the idea of stinkin' up the house with oak barrel smell :)

thank you Heather. I'm deep into the red wine booklet it's exactly what I needed

Is there a thread that you gurus would recommend as THE authoritative tutorial on balancing acid? thanks FJ

My first - a Cheeky Monkey kit combo of 3 Spanish Grapes. Still in the primary fermenter Just procured 10 gallons of apple juice which I'm reducing down to seven. When it gets to seven it will go into the FastFerment and someday become hard cider. I am loving the prospects for this hobby! I...

Why not make a batch of acceptable ginger ale and then add 5% ABV? Wouldn't a nearly tasteless highly distilled neutral spirit add the desired buzz but change the taste of the sugary drink very little?

Hello good and knowledgeable people! I have a kit going and am probably addicted for life. You'll see me around. FJ