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What is everyone's favorite fruit wine! I'm looking for some inspiration!

Hi, Looking for suggestions for a good online store to order wine labels from. Thanks!

A couple of the meads I've done have had a yeasty aftertaste. Not sure if other ppl can pick it up but I can. I def rack and give weeks/months in between rackings. For the 2 that I noticed I used 1118. Is this a clearing prob? Both were pretty clear. Any feedback please!

Hi Everyone! I have a gallon of wildflower mead that I'm going to rack on a tea bag or two. I initially thought Hibiscus tea but then drank some and decided the flavor wasn't what I was aiming for. I definitely don't want to create to floral or perfumy of a flavor. I tried some...

Can someone clarify the steps and amounts for adding sorbate and camden. My mead (1 gallon) has been aging for months and stopped fermenting months ago. I was thinking of adding in the sorbate and camden to help ensure no bottle bombs in the future. Should I add this stuff and stir? and then...

I have a 3 gallon of wildflower mead and am thinking of splitting it 3 ways: 1) pure wildflower mead 2) vanilla mead - was gonna drop a vanilla bean in and let it soak for awhile. The honey did taste pretty floral so not sure how that will go with vanilla. 3) hibiscus or rose hip -...

Hi, I've been brewing a cherry cyser for a couple months now. The first month I had these crazy bubbles that would continuously grow and go up into the bung. Someone had mentioned that it could of been a little left over starizan (sp? cleaning stuff) that I didn't get out causing the bubbles...

I'm working on a cherry cyser right now and used 1118 and had reached around 17.5-18% or more with a left over sweetness of 1.005 or so. For secondary I racked onto 6lbs of tart cherries using a carboy. Now it seems my fermentation is active somewhat again which is fine...but the cherries/froth...

Hi Everyone, I started a cherry mead yesterday and was thinking about step feeding it since I didn't get close enough to SG I wanted to. for 4 gallons: 12.5 lbs of Wildflower honey 1 can of vinters harvest sweet cherry 1-250ml of tart cherry concentrate using EC-1118 I'd like to...

I'm making a wine kit with a friend right now...wine expert Chilean Sauvignon blanc. My friend did the final racking and we re supposed to bottle in 2 weeks. When I checked the carboy a couple days after it was racked...it was the most headspace I'd ever seen with a kit...about an inch below...

Hi...so I make mead and wine (from kits) regularly. When I make mead I stir a lot while the fermentation is going. Makes sense to get rid of CO2. Apparently it ages out better and faster...i'm sure there's a couple other reasons as well. When I make wine kits I usually just follow the...

Hi Everyone, I'd really appreciate a few opinions on a bit of a disaster with a wine kit my friend and I are doing right now. I just moved to a province that make wine kits for ppl at the LHBS. I've always taken mine home and will continue to do so. But when I've been in the shops and...

Hi, So I bottled 3 batches last week and I was wondering if I could get opinions if on the potential for bottle bombs. I didn't use any chemical stabilizers and here's why: 1) 2 batches had gravities at 0.996 or less and had been at these grravities for weeks. 2) 1 batch is a bochet...

Hi Everyone, So here's my conflict: My husband just got a great job offer that will have us moving by Feb 11. I have 3 -3gallon carboys of mead bulk aging right now though. Partial Peach bochet - started Oct 19/12 Blueberry Mead - started Nov 22/12 Strawberry Mead - started Nov 22/12...

I have a 5 gallon of hard cranberry fermenting in the carboy. I've stirred it tons to reduce the co2 but its still full of it. The gravity is under 1.000 and I was planning on bottling and carbing it. I'm worried about carbing it when there is so much carbonation already in it. Should I just...

Hi Everyone, I started fermenting 5G of a basic mead. The plan was to make a off dry mead and then split into 2 batches: 1 blueberry and 1 strawberry-vanilla. I'm using D47 yeast (temp around 65F) for the first time and have realized that it's fermenting really slow..the SG was 1.09 and...

Hi, so I've been waiting for my hard lemonade to dry out for a few months. I transferred it to a secondary after it had been sitting on lees for 3 months...the gravity was 1.01. It looked good and still in the carboy till 2 days ago. All of a sudden there's bubbles and fizz around the rim of...

Hi Everyone, I need some advice for carbonating my Hard Cranberry Lemonade. I've been fermenting it since Sept..very slow ferment. Last week the gravity was down to 1.01 so I figured time to move it to secondary and off the nasties. I'd like to make it sparkling and have picked up the...

Im putting together a recipe for a peach melomel and i want it to have a caramelized/ brown sugar taste. I was thinking about caramelizing 1/3 of the honey or caramelizing brown sugar....just wondering which is the better option?? I've heard the doing a bochet makes some unfermentables....not...

I'm aging a cranberry/ blackberry mead that's in the secondary right now. I racked it off the fruit and dead yeast about a week ago and now I have a pretty good headspace. Maybe about a litre of fluid or so in size. Last gravity was at 0.996...so I'm thinking the fermentation is more or less...