Recent content by MichellL

yea the apple Jack is only a few weeks old, and I back sweetened my wine to be a dessert wine, I've just started making wines over the last few years maybe I need a newer recipe book than the 1976 version, thanks ☺️

I used acid blend, tannin, yeast energizer and campden tabs, I didn't write my # down but believe it was 1.030 (which book states to transfer into secondary) now it is at 1.040, which it should have gone to 1.000, so I just don't understand what the heck happened

Ok I've read it before with my wines and they finished at 14 proof with a SG of 1.122 which is my preference I like sweet, I have an apple Jack wine that is 1.130 due to extra sugar, maybe I did read it wrong Is there any fix or did I just waste time and honey?

Ok, I was following direction given in old book, I'll make note of it, thank you

I used a recipe for melomel that's in a winemakers handbook published in 1976 had over 2 lbs of honey, I used Lavin D47 which bubbled quite well, it's beautifully clear now but it did have around 3" at bottom of first transfer to carboy and it bubbled after transfer and the SG was at 1.030 or 1.040

So I've made wine before and figured I'd give mead a try, I follow recipe it's been 3 months, it seems carbonated and is reading at 5 proof on the hydrometer. Can I fix or will it just be black cherry plum beer?