Search results

What is the difference between the two, and yes, I know one is in a bottle! What changes from one to the other? I always thought that the bulk aging was better as 'it's all there', I have heard of 'bottle shock', is that the issue?

My brother said that he uses it in his (secret) apple pie recipe. I then wondered if it would be good in a mead. I have a gallon of apple handy, how much 5 spice to add? 1/2 tsp., or would 1/4 be better. I don't want the spice to be overpowering, just an enhancement. I'm leaning t'wards 1/4.

I have several 3L carboys that I want to rack a 3gallon batch into. They have pot-meta in them to sanitize (standard). Can I rack wine into them for aging, skipping the camden addition?

I started a Chardonnay kit, but starting SG of the juice was low (1.065), and with the included EC-1118, this would be short work. I added sugar to 1.085, but I'm wondering what else that may do. This is a kit, and I realize that they want you to finish quickly and buy another kit!

I'm eyeing this one on Amazon. It makes 6 gal., but I only have 3 gal. carboys and buckets. I was wondering if it would be OK to split it in half, maybe use another strain of yeast on one. I have never made a kit wine before, but make country wines frequently. Has anyone tried this one, how...

I tried to hijack another post with this, but it did not work (dammit!), sorry but I couldn't figure out how to delete a post. It just occurred to me to edit and erase, but - 'water under the bridge', so. I made the wine, aged it 6 mo., and was going to sweeten, then bottle. My mind shut...

I was wondering if antacid chews could be used to lower acidity. Calcium Carbonate is the first ingredient, and I was wondering if any of the other ingredients posed a risk, if high enough. How much do you believe will be beneficial?

I wanted to make a pineapple mead (1 gal.), put 3 cans (46 oz.) of Dole pineapple juice into bucket, and about 30 oz. honey added as well. I went to the fridge to get yeast, I forgot that I used the last package, and my supply store is relocating, and is closed for a few weeks. Ok, I snapped...

I have 3 gallons of cran grape that I over sweetened, and had planned to blend with a dry wine to balance. It was at a 1.010 sg and I thought that a completely dry wine would blend nicely. Life, as it is, did not allow me that opportunity. A year later, I am left with 3 gallons of slightly...

I saw some apple cider in the store, without preservatives. I made a mead with 2 gallons of it, 6 pounds of honey, and topped up with 5-16.9 oz. bottles of water (3 gal.). Initial SG was surprising, as I hit 1.100 exactly (luck)! Should I have made a naked mead, and then sweetened with the...

I make 1 gallon and 3 gallon wines, but the hydrometer bottoms out, so an accurate measurement is not available unless you use a testing unit. I have seen this question raised on 'other' wine blogs (google search), so I know that there is a need. I was thinking that possibly there was taller...

I'm new to mead making, but make wine. I have mostly done wine from 100% store bought juice (read: Juicy Juice), but have done strawberry, and a white grape/ginger mix. Can this be done with mead, and do I just replace honey for sugar, to get it to a specific SG? Should the SG be higher with...

I bought some dried apricots to try to make wine with. Then I noticed on the ingredients: Sulfur Dioxide as a preservative. I believe that the SO2 will dissipate over time though. In preparation, I washed each piece of fruit under running water, and sliced the fruit thinly. To 1 gallon of...