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**I searched this phrase "adding cinnamon to secondary" and the only post that pulled up was mine :D Here is my dillemma, I will be racking a batch of mead to the secondary tonight, I have tested it daily and added nutrients as recommended...and the sg is right about where it needs to be...

This weekend I bottled my first batch (Australian Chardonnay from kit) and racked the Red Zin into the secondary, and decided to try my hand at Mead. I know this is not a heavy mead forum, but I thought I would run the recipe by you all and see what you all think. I researched mead making...

I feel like a proud parent of a huge bottle of wine. (I know you all can relate) I am taking pictures each week, along with my notes.. This one is when I first racked to the secondary This is seven days later this one is kind of deceiving on the color because the wall...

I have a five 100 oz cans of mixed fruit..... The best by date is 4-30-09, my kids are freaky about checking the dates on canned food, and they think this stuff magically goes bad the day on the can.....so I was thinking, can I some how use this stuff up by making it into wine? I looked for...

This may have been discussed three million times over the years of this forum, but I cannot find the thread in my five minute search. As I have learned more about wine making and all the of the ingredients, equipment and chemicals involved.....I wondered how on earth the first wine was...

I racked my first batch of Chardonnay to the secondary yesterday, and started a batch of Red Zin....I have decided that I officially hate loose oak chips!! My question to all the sterilized nylon fans, is....can I place the oak chips in nylon and acheive the same taste results? I know that...

I already posted a question and was comforted by some experts last week...thank you again! I am so glad I found this place, everyone seems so willing to help and to answer what may seem to be silly questions without making us newbies feel stupid. Must be the wine. :p

WOW am I glad I found this board full of experts! And might I add after reading a good lot of posts here in the beginners boards, you "experts" are so kind to those questions that may seem silly to you.....great board! So..now for my silly question. I started my first batch of Vino del...