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Thank you, I'm making a list.

Thank you, I'll check that out!

Thank you, I will start there!

A number of years ago I had a really good red wine that left the taste in my mouth that put me in mind of roses. Now mind, you I have no idea really what rose petals taste like and the only other description that comes to mind is that it was a "dusky" taste. It was a rich red color. I don't...

Thanks again for the advice and tips. I agree, the wait is difficult, and yep a journal is needed! Also, going a bit bigger sounds like a good plan, like it was said, I didn't want to invest more until I see how involved I get. Excellent point on the combination of juices in "store bought"...

I have Campden tablets, and if memory serves me, I did dissolve one and add it when I racked it. @BernardSmith I followed a recipe, which told me to add it but next time, I'll do it as you suggested. Thanks to to both of you.

Thank you both for the advice. Yes I used an entire pack of yeast so I can cut that back the next time. I made a yeast starter, and as it was sitting, I dissolved sugar in my bucket with a little warm water. Added acid blend, nutrient, and peptic enzyme and stirred. Then I added mango, white...

I am (obviously) new to all of this - if my questions have been asked a hundred times before, I apologize. 1) Does a gallon batch ferment faster than large batches? 2) Is it unusual to see no bubbling in the airlock after the first racking? I decided to start small and easy by using juice...