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This Pear Mead is 3 weeks old. I racked it to this carboy from a fermenting bucket last night. Looking back in my notes, the OG was only 1.085. Right now it's down to 1.005 with light airlock activity. My question is can I add another couple pounds of honey with water to top this off? Will this...

Would love to hear from anyone who has carbed a batch of Apfelwein into 12 ounce bottles. How much sugar did you use… Any problems along the way. Just getting ready to do this tonight myself and would love to hear from you. Thanks…

I have three batches of Welches going right now and I'm wanting to add oak to one to give them some variety. At what point in the recipe would you add oak chips?

I just put a batch of Welch's together and realized afterwards that the water was marked distilled and not spring. Any problems here?

Just freed up a carboy and Im ready to make my first batch of mead. Looking for fruity and bold..with a kick. Possibly with nutmeg etc Maybe 17%. Blackberries are cheapest in my area right now. Looking forward to your thoughts. Tully

Getting ready to bottle 5 gallons of blueberry wine that has been bulk aging for six months. Any last tips and reminders would be helpful. This is my first batch of wine Ive ever brewed and first bottling as well!

The first batch of wine I have ever made is now three months old and in a 5 gallon carboy with an airlock. What are the pros and cons of either bottling now or letting it remain in the carboy a while longer before bottling. It is a blueberry wine infused with Brandy…

My watermelon wine dropped to .990 in just 6 days. I used a Montrachet yeast. The recipe i was following said to add more sugar at this point, if necessary, and let sit for another 7 days under airlock. Why more sugar at this point? And has anyone else had gravity drop in 6 days?

Just started my first batch of watermelon wine two nights ago. We squeezed 6 gallons of pure watermelon juice out of 11 watermelons. OG on that was 1.030. Added sugar to bring the gravity up to 1.105. Added yeast last night and it's bubbling away beautifully… Has anyone out here ever...

Hi there, I just joined the forum today and already have a great question… A 5 gallon batch of blueberry wine that I made stopped fermenting one week ago. It was a fairly heavy sedimented must, and I have racked it three times up to now. I top the carboy each time, cork it, and airlock...