Recent content by AlwaysBeeGoen

Super excited! Starting to make this for the holidays. Hope I'm not too late as original post indicated 6 months for the best taste, and I'm hoping it will be ready to give some away at Christmas (2 months!). My OG was a whopping 1.100 @75 degrees F!! That's about 13.2 abv if it goes all...

Hmmm, perhaps. I'm willing to dive into pasteurization just because I haven't done it before. What do we all think will happen on the cooked fruit taste and set pectins based on this process?: I did use fresh and frozen raspberries. My notes say I mashed berries, heated to 110F, cooled to...

Thanks Bombo80, Didn't even think about the washer getting sucked in with the vacuum! I haven't used these bottles before, my previous experience was straight forward wine. Decided to try something more challenging and exciting! I'm wondering how low to go on the temp then... I thought 170...

So, I watched a YouTube video of someone making a Raspberry mead and a Blackberry mead... 1 gallon of each. When it came time to backsweeten, they had to add Potassium Sorbate and Potassium Metabisulfite. When adding the Sorbate, it changed the raspberry mead from a nice rose color to a...

I had a thought about this the other day. Just created an account here so I could share my experience in particular to this ask, as well as ask some questions in another post. So, I finished fermenting my raspberry mead a couple of days ago, and it was time to rack it off the lees. I kept...

I've always found great info on this site. I've made 1 batch of Merlot years ago, even taken it through a secondary MaloLactic fermentation for my first go at fermenting!! It tasted horrible, but after several years it was amazing. Now, I'm diving into my first Mead! I started with...