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Hello all, I am currently experimenting with writing my own recipes and in these aiming at exceeding the alcohol tollerance of the yeast so as to avoid backsweetening as much as possible. What I wondered therefore is if there is some rule of thumb for culculating in an easy way how much volume...

Hello all, Venturing into the realm of writing recipes oneself and in these recipes aiming at exceding the alcohol tollerance of the yeast strain as to avoid back sweetening I have run into some questions. In regards to adding dried fruits I have wondered how much of the sugar as advertised on...

Hej, I am in the process of making the above mentioned metheglin and suspect I might have mycoderma. Because of all the needed stirring and ingredients in bags I started the 12 L batch of metheglin in a 25 L bucket. All went well and it tasted like it might become the best metheglin so far, but...

Hej, As I didn't have access to fresh plums this year I ended up buying dried plums when the opportunity presented itself. They have been treated with kaliumsorbate though, and I was wondering if it is possible to somehow remove this. The general questions are: Is it possible to make wine on...

Hej, Just wanted to introduce myself. I have been making fruit wines for a few years now trying out different fruits and getting my bearings in fruit wine making country, slowly but steadily expanding my skills and kwowledge after the demands of the changing situations I find myself in. I hope...