Search results

What kind of lemonade do you normally use Rpowell? I have thought about trying this myself. Seems like a good summer drink.

+5=205

I will take the advise and hope aging will smooth out off flavor. Thanks for the replies.

No i did not. I used the costco clover honey. Think it makes that much of a difference?

My mead has an off flavor. Dont think it is yesty. I think it is like burnt honey, But no one else does in the family thinks it does. I have tried to cold crash to get rid of flavor, it did temporarily, but it has come back. I have reracked a couple times to get it off lees and sediment...

I have already stablized. What can I top up with, Besides the honey and juice I used? Been clearing for a couple months. Now looks clear to me.

I have done my version of Joe's quick grape mead. I have done back Sweetening and I have also cold crahed. The issue I am having is a yeastie taste. Will this mellow with age? Hoping to bottle tonight.

Should you put nutrient in this recipe also? I am getting that damn sulfur smell again...hope i didn't screw it up. Everything was sanitized good.

What do you consider sulfites? Campden tablets?

I have bought some juice from homewinery. I have searched on here for one and cant find one. Does anyone have a good recipe that i can use? Have had this juice for about a month and want to get going on it this weekend. Thanks in advance for the input.

Thanks for all the input/opinions

I have made peach wine that is in need of topping up. I have bought a peach nectar juice to top up with. Seems like thick juice. Think that will make it cloudy again? Don't want to introduce more problems. Thanks

No fermentation has been done for about a week

I dont belive i added camden at that point. I found out about It when my son said it stank downstairs

I made a big mistake last night and left the bung off carboy. It is a red pinot noir wine. Did I ruin it? Stupid mistake. :(

Backsweetened last night and had yeasty smell and taste. How can I get rid of the smell and taste?

How many raisins would you add to 3 gallons? Do you cut them or leave them whole? Do you put them in a straining bag? Never done this before. Any help is appreciated.

I have a quick question about the Welch's grape juice wine. I tried it the other day and it seems that it's very watery. I have fermented it and in the process of clearing, how do I add body to it at this stage??

I have a quick question about the Welch's grape juice wine. I tried it the other day and it seems that it's very watery. I have fermented it and in the process of clearing, how do I add body to it?

No. I would go with amount of sediment in bottom of carboy.