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I have been reading "home winemaking for dummies" recently (good book btw), and it says that you can stir the settled lees up in the carboy for, a process called batonnage. The purpose of this is to contribute "texture and mouthfeel - roundness, creaminess, and a softening of the astringent edge...

Wanted to make a straight cherry mead, but I didn't have enough cherries in the freezer, so this is the result. Started this on Thursday. Any comments, queries or conundrums welcome. 3 gallon batch 3 lbs. 8 oz. dark cherries 14 oz. wild blackberry juice that was squeezed through a jelly bag...

I am making my own blackberry juice for my mead. If I am doing a gallon batch, do I need to come up with a gallon of juice, or can I thin it somewhat? I only ask because that's a lot of blackberries!

Second attempt at a cyser. First one didn't have enough honey and I left it on its lees, so it ended up with a funky taste. Here's what I've got so far. Feb 18th 2013 1 gallon organic apple juice 1 pound ginger roughly grated 2.2 pounds clover honey 4 earl grey tea packets in 2 cups boiling...

The post about used corks got me thinking and I didn't want to thread jack, so here's my question: I know that used corks is no good, but what about used bottles? Not ones that you have previously used, but, like the cork post, used bottles from goodwill or something. Thoughts?