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Thank you for the explanation. Very helpful!

I've frozen mint leave before. They aren't as flavourful as fresh, but definitely still good. I use them to flavour drinking water, not brewing. You could also consider drying them. A lot of people make mint tea this way. From what I've heard, it's preferable to use dried leaves in tea.

From what I've read water is added to strawberry and other fruit wines because otherwise they would be too acidic. However, the same recipes that add water also add acid blend. Why dilute the acidity only to add it back? I'm planning to make strawberry wine for the first time (first time making...

I just had my first bottling experience and it was relatively painless (considering how much people gripe about it :P). I was also transferring from a carboy and used a racking cane, hose and bottle filler (I decided to be cheap and not get an auto-syphon). My brother helped with getting the...

I bought some new yeast (from a different store) and threw it in after stirring the cider up really good. What a difference it made. The cider didn't clear right away and the foamy bits on the top are getting bigger, not staying exactly the same. At 36hr the airlock isn't bubbling (at least not...

Thanks YooperBrew! It's been 36hrs and there are definite signs of life. I stirred it up like you said and added some more of the same yeast (from a different store). I wonder what happened before. How easy is it to kill yeast?

I got the juice straight from the apples with my own two hands, so that's not the problem, haha. I got the 100ppm from this site: http://www.cider.org.uk/sulphite.html There's a lot of sediment on the bottom, should I stir that up as well, or try to leave it.. I guess it doesn't matter.

I started my first cider 10 days ago and nothing has happened. No foam, no airlock action, no change in SG. I tasted it this morning and it tastes like apple juice, so no bad bugs. I added 100 ppm k-metasulphate and felt it for 24hr before pitching in 2 packets of champagne yeast (EC1118), and...

Hmmm... so I checked my SG (used the racking cane) and it hasn't changed at all from the OG. I tasted it and it tastes just like apple juice, with a very slight after taste of yeast (like when you open a jar of bread yeast). So I guess I'll go ahead and re-pitch?

There are a lot of really great logos in this thread, but I just can't get over how awesome this is.

That's a great tip Vuarra. But I just looked and I don't have one of those either, haha: the life of a student. Oh well, it'll just have to be a surprise I guess.

Ok, I checked the seal on the airlock for the 100th time and it was loose! Maybe from too much checking :P Well, now that it's sealed properly it is bubbling very, very slowly. I didn't check the gravity because I don't have a wine thief. But what worries me is that the cider looks exactly...

I'm making my first cider (which is my first anything) and I'm freaking out because nothing is happening. I've tried to be patient but it's been over a WEEK! I think the first 3-4 days were too cold, especially at night it got less than 60F, but I warmed it up and now it's been sitting between...

I'm also a noob, but I've done a lot of research and it looks like you can use any yeast, but in order of most common/desireable they would be: Champagne Dry white wine Any wine Ale Bread (you have to be really desperate, haha) I list them all because I had a hell of a time finding champagne...

Wow, you can really make wine out of anything! I can't imaging what cucumber wine would taste like. I would have just made pickles.