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• Posted in thread: Crabapple Wine on 11-29-2012 at 06:37 PM
  My crabapple cysers this year dropped brilliantly clear even at 70 degrees. And they did so
  relatively quickly, within a week or two of finishing fermenting. However, back sweetening with
  honey tends ...

• Posted in thread: Encouraging Spontaneous MLF? on 11-05-2012 at 04:01 PM
  I have a few batches of dry cyser that I suspect would benefit from malolactic fermentation
  before bulk aging, and I'm wondering about attempting the spontaneous variety.I avoid the use
  of spontaneous...

• Posted in thread: back sweetening without sorbate on 11-04-2012 at 06:42 AM
  It seems that stability is a matter of degree. Just how stable does it need to be? Is it
  possible that we stabilize to a fault? Do we damage our wines so that they can be way more
  stable than they nee...

• Posted in thread: back sweetening without sorbate on 11-04-2012 at 12:21 AM
  I have tried heat before, but prefer the taste of wines/meads not exposed to heat, whether
  musts prior to fermentation or finished wines. I have never stabilized my meads at all and have
  yet to blow a...

• Posted in thread: back sweetening without sorbate on 11-03-2012 at 02:52 AM
  I was told by a pro winemaker once that I could safely back sweeten wine without sorbates by
  fermenting to bone dryness and waiting an additional month at fermentation temps to kill off
  yeast. Accordi...

• Posted in thread: How much stirring in primary? on 10-21-2012 at 10:31 PM
  Thanks - that's what I was hoping to hear. I've already put 100 gallons of cyser into
  secondary, having stirred the heck out of it all through primary (down to the 2/3 sugar break).
  I have been fearin...

• Posted in thread: How much stirring in primary? on 10-21-2012 at 02:45 PM
  Thanks guys. Is the more vigorous stir, aimed at oxygenation, simply unnecessary, extra work?
  Or is it likely to harm the wine? Can the c02 protect the wine if this kind of stirring was
  done?

• Posted in thread: How much stirring in primary? on 10-21-2012 at 01:09 AM
  I ran this question through the mead forum but am wondering if I might find any different
  perspectives in the wine forum. I currently stir my wines/meads, vigorously, throughout primary
  fermentation, ...

• Posted in thread: Stirring/aerating/oxygenating mead in primary on 10-20-2012 at 03:13 PM
  Yeah, I'm seriously considering changing my stirring regimen. I currently stir vigorously
  throughout primary fermentation, which for me is all the way down to the 2/3 sugar break. My
  concern with this...

• Posted in thread: Stirring/aerating/oxygenating mead in primary on 10-20-2012 at 12:55 AM
  Has anyone done any side by side bench tests to compare the effects of oxygen during primary
  fermentation of meads? It's my understanding that yeast need oxygen during the first few days
  (at least) of...