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Hey all. I asked a similar question over in the beer forums, but given the different concerns w/ brewing and vintning (vintening?), I feel it's wise to ask over here also. I've just put my blueberry melomel into the secondary. Is it safe/wise/proper to use a carboy cap on a secondary...

As mentioned elsewhere, I'm currently trying a three gallon batch of blueberry wine/melomel, following Terry Garey's recipe. She calls for either 2.5 lb sugar or 3 lb honey per gallon. The recipe also calls for 3.75 qts of water per gallon, regardless of whether sugar or honey is used. Honey...

If I can get out to the farm market tomorrow, I'm considering making a blueberry wine (or melomel, I suppose, as I'll be using honey rather than sugar) tomorrow. The current plan is follow the recipe from Terry Garey's book, scaled up for 3 gallons. Anyone ever tried this recipe? Any other...

What's the proper schedule on which to add these things? Terry Garey's Joy of Home Winemaking generally says pectic twelve hours after campden, and yeast 24 hours after pectic. In at least one recipe, though, she says yeast twelve hours after pectic. The bottle of pectic enzyme itself says...

Yesterday I started on my first batch of wine ever, a raspberry made from berries picked earlier the same day. I added a crushed campden tablet in the evening, after the must had finally cooled, and this morning added pectic enzyme. When I added the pectic enzyme, I noticed a fairly strong...