D the Catastrophist

Also, for anyone else thinking to do this- freeze the rose hips before you start cutting the tops and stems off, it makes it...

D47 for the yeast. Per lalvin: "D-47 is a vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel...

Nope, no issue. When it is fermenting it is off gassing and that protects it from oxygenation.

Have a field of Wild roses staring at me, so I think I may try my hand at rose hip wine. I probably will do a variation on the Jack...

Not sure what your starting s.g. was, but a current s.g. of 0.995 would suggest it is done. I would wait another few days, testing each...

What type of printer do you all use? I have given up on labels for the moment after getting annoyed and nearly shotputting my crappy...

Depending on your state, they may have their own Healthcare marketplace where you can sign up for plans. For you I think it is...

At that S.G. you would have a pretty sweet mead. I have had mead take 28 days to fully ferment with the last two weeks only taking it...

You can get mesh brew bags designed for beer and wine making. This is what I use. I use a 5 gallon bucket for primary and this is big...

And no, a pellicle is not toxic or a sign you need to toss the batch. It actually has a positive trait-reducing oxygenation...

Probably a pellicle. https://brewingforward.com/wiki/Pellicle#:~:text=A%20pellicle%20is%20a%20film,(never%20fuzzy%20or%20hairy)...

Second using the mesh bags. Protip- turn them inside out so the fruit bits are less likely to get caught in the fabric for the seams...

For primary, headspace isn't really an issue due to the offgassing (as you have had a good practical illustration of). Until...

And down the rabbit hole I go- Washed Comb Mead so you take the comb and cover it with warm (keep below 140 degree Fahrenheit) water...

I was reading an article about recreating a medieval bouchet recipe, and one of the things they mentioned was that the source honey back...