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You can change if you don't have it. Need an acid added but don't have and don't want to drive across town for one ingredient use a lemon, guesstimate one whole lemon = about a teaspoon of acid. No clearer, try a couple chunks of frozen papaya. Want a wine with more body in this batch? Try an...

I had about a 1/3 full bottle of grape juice that apparently I cross-contaminated with wine yeast. It was bubbling away, so I tasted it. It tasted like a juice fermenting into wine. I had a get-together the night before and there was left-over wine in different bottles. The stuff I would usually...

Just found this bottle of 14 year old prickly pear mead. It was red/purple color when bottled, now it is reddish yellow. It tasted like cough syrup when I bottled it, it tastes FANTASTIC now. I have a five gallon batch percolating right now, can't wait.

I tried make a mead with with dried apricots. They were preserved with sulfites, so I rinsed x2, boiled for 5 minutes, drained, rinsed x2, drained, covered with fresh water and boiled for 15 minutes, turned off the heat and covered the pan with some pectin enzyme and left overnight. Next day...

I have been out of brewing for the last ten years. Recently just got back into it. Starting brewing back in the late 80's. Did everything from beers to wines to cider to mead. I point this out to show you that there are holes in my understanding. I remember after doing a 5 gallon batch of fruit...