Recent content by Squiggl3s

I cant say anything looked out of the ordinary, The peaches were more or less starting to fall apart into the must and the ones still on top looked like sponges. There was no visible mold. I was tasting each time moved the fruit around, just a few drops lol, and right before I had left I could...

So 8 days ago I started a mead and was pretty happy how things were turning out. Last night I opened the top and there was a sour smell to it. I started with a gallon and a a quarter of honey, 12 lbs. peaches that were frozen then thawed, 6 cinnamon sticks and the rest water (enough to...

1 gallon usually comes to 12lbs. In Wisconsin I just got a gallon and a half of clover honey for $100, however he said he had a buddy from which I could buy a 5 gallon bucket for $180. That 5 gallons would be basswood honey, less sweet more "minty," tough to describe. Not sure how this compares...

That makes sense. I had read something about "Flowers of wine" and that's what caused my worry since I didn't know if the two were linked. I have a lot to learn but I'm excited to start a fruit wine (probably strawberries) in the next few weeks with fresh fruit from the farmers market. I saw a...

I think you are right, I jumped th gun and got really worried. Last night the must looked more like it was supposed with a foam building on top and this morning the foam had settled and the fermentation looked more like what the Cabernet concentrate did. I gave it a quick stir this morning and...

New wine maker here and I got a little excited and forgot a step when starting my second batch of wine. I'm starting my second batch of wine, first was a cabernet kit, from fresh picked La Crescent grapes. We picked and crushed/pressed the grapes 5 days ago. I let them settle for about 12 hours...