Recent content by keving91982

Great, thanks for the info. I will put it back in the closet and forget about it!

It's just a real basic mead recipe: 15lbs wildflower honey 4gal water 2 tsp nutrient 1 tsp energizer packet of Lalvin 71b-1122 yeast After 3 weeks, I added some strawberries to the primary. Left them there for 3 weeks, then racked to clean carboy. It had been there ever since until...

I'm a newbie to wine/mead making. I started my first mead back in January. It has cleared rather nicely. I noticed it had a decent amount of lees, so I decided to rack to a new carboy. When I pulled the airlock, I noticed it had a smell to it. I cant really explain the smell. I wouldn't...

I used a different brand, and I've had very little airlock activity as well.

I took the advice of a few on here, and went to the local recycling bin last night. JACKPOT!!! I couldn't believe it! Got about 3 cases, all the same color and size. I cant wait to go back next week and stock up on some more!

Hey newbie question here.... So I have been making wine for about a year now, and have had pretty good sucess. However, most batches have came out rather dry, and I would like to backsweeten them. I just wondering what is the proper technique for doing this? I thought racking to a clean...

LOL, thats funny because I have an Apple wine sitting next to my mango as well. Same yeast too.

What kind of airlock activity should I be seeing? Mine is bubbling, but not very fast as compared to other wines I have made. Maybe 1 bubble every 3 seconds.

Well I'm going to start a batch this weekend. Went to Wegmans last night, and they had the cans in the international section. 3 bucks a peice. I cant wait to see how this turns out!!

Is there a specific reason to use the Champagne yeast? Could I just use an extra pack of montrachet that I have?