Recent content by chicagomead

Sorry, got distracted with school and holidays, it actually is working at this time and just put into secondary. I'm guessing it was user error. :) Thanks everyone. And from first tasting I'm going to be sticking with 3 peppers per gallon from now on, going from a cooking wine to a sipping wine...

Thanks. I'll try that. Hopefully it will fix it. Really want this batch to work. Sent from my iPhone using Home Brew

I made two separate 1 gallon batches at the same time. the first only has 1 in it and the 2nd has 3 peppers. I used QA23 yeast. the yeast never gives me problems before now. Sent from my iPhone using Home Brew

So I usually make cranberry wine, I've made this recipe many times without issue. but I just made a batch with habaneros in the primary as a experiment for some possible cooking wine. however the yeast don't seem to be going to work. any ideas why everyone? is it possible the habaneros killed...

Ok, going to try this today guys, wish me luck. I'm going to try an experiment and keep it in the pumpkin for only 5 days as some of you say it looked questionable if left too long. Plus I'm going to use the Lalvin QA23 yeast, I'm interested how it will work with the pumpkin meat.

What about wax on the cut area with a pressure lock? Btw I'm going to try this next weekend and age it for next Halloween!

Thanks guys. Can't wait to try out your advice. Really wish I could afford that barrel. Maybe later on.

Hello all, I'm new to the world of mead still and need some help. I was just about to start a new batch of mead when I was thinking about adding just a hint of whiskey flavor. I was wondering if any added whiskey would mess up the yeast or if there is a way to get just the flavor. Any thoughts?