Recent content by reapernazara

Does it make a difference actually putting it into bottles? I've kept some in a sealed carboy, and I just discovered some cider I had bottled. The cider seems to have aged excellently, whereas mead and cider I've kept in carboys still pretty much taste the same. Is it just me or does it have to...

Do you add the regular amount of honey, like 3.5 lbs? Thanks fit the help, im going to start it this week or next. Do you think there would be any reason this wouldn't work as a BOMM?

Looking to get some oak cubes, should I get light, medium, or dark? I think I'm going to get American oak after reading loveofrose's post on his oak experiments. Also how much should I use per gallon?

I want to try a one gallon batch of hibiscus mead. My wife can already make really good hibiscus tea, or Agua de jamaica, so I'm wondering how much to use for one gallon? So if anyone has attempted this before or thinks might know please chime in. I don't think I want to add anything else just...

Wondering if anybody has tried to clone this. I like the slight sweetness and slight cactus flavor you get in it.

I'm going with red, the juice is pretty much purple.

The juice he gave me is actually from last year it's been in my freezer for a little bit. I think I actually have some 1118 in my fridge. So it will leave the grape flavor fairly intact? Also I've never made wine before, just mead, anything special I should do that may be significantly different...

So a friend gave me some muscadine grape juice. I guess there is several varieties called muscadine, I have no idea which one this is. If it helps I'm from east tx they were harvested near huntsville tx and were wild. I'd like to know if anyone has any yeast suggestions. I would prefer a little...

I'll probably try that then, because semi sweet is what im looking for too. How high of an SG did you have? And are you using the purple muscadines? Ive seen on google that there are sevetal types.

I was given some muscadine grape juice to attempt to make some wine out of it. I would like some suggestions on yeast for anyone familiar with this grape.

So I used a wheat beer extract and added 1.5 lbs honey to primary and want to use honey to carb, maybe add just a bit much so it'll retain honey flavor, how much should I use?

How much dextrose should I add to 5 gallons to prime? Also how much xylitol for backsweetening? We prefer a slightly to fairly sweet cider but not overly sweet

Awesome cause it doesn't actually taste that horrible. I think I'll rack it or bottle and sweeten it as we don't like dry.

So my wife had made strawberry, orange, lemonade and put it in an orange juice bottle. We just found it with a lot of sediment on the bottom, smells yeasty and is heavily carbonated. I took a tiny taste, enough to wet my tongue but no more, and it tastes dry and yeasty but not rotten. Is this...

So is 6% pretty much the limit? And if I use just apple juice/cider does it have to be ale yeast, or can I use d47 or k1v1116? I have quite a bit of those two yeasts but no ale yeast