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I think it would be called Dandelion Mead then. [emoji6]

I was contemplating Mango and Peach Torani syrup, anyone ever used it?

Yes.

Well, Dragon’s in Paradise filtered and ready for bottling. SG was 1.120, FG 0.996. Whoa! 16.28% ABV. I had a wee taste and all I can really taste is the alcohol with a slight hint of the mango and peaches. The alcohol overpowers it. Any suggestions as to what would be perfect for back...

5 days and Dragon’s in paradise isn’t clearing, a lot of solids on the bottom of the carboy but still not clear. Any ideas? Rack and more Sparkoloid and pectic enzyme maybe?

I wonder what a dark brown sugar would be like?

Just wondering what to back sweeten with.

Dragon’s in paradise now clearing. Used peaches and mangos.

Just bottled my 3 gallon batch today, come on summer!

Second batch of DB, 33 bottles, woot. Also bottled apple wine today. Almost all set for summer, lol. Also have a 6 gallon batch of Tropical DB going which should be ready in 1-1/2 weeks.

Thank you. Got so far and then blank page again, lol

The page came up blank.

If I like my wine at an ABV of 1.010 for sweetness and I’ve let it go dry to .995, is there a calculation I can do to figure out the amount of sugar to add?

Latest batch of apple wine. Letting it sit as I have no time to bottle.

Here my latest batch, letting it sit right now, no time to bottle.

1/4 tsp(metabisulphate?) for 5 gallons? Then why do we put 1 campden tab per gallon?

Can you tell us what kind of gravity filter you use?

Mine has become crystal clear, gonna let it sit for an additional few weeks and then bottle. My apple wine however hasn’t cleared as nicely but is almost clear. Hopefully when I am ready to bottle my DB the apple will also be ready.

Let us know how it goes, I dosed mine with another 1-1/2 tsp of pectic enzyme and still isn’t clearing as it should.

DB should clear very fast. I am having the same issue, this batch isn’t clearing much at all. My first batch was in bottles in 13 days.