Recent content by newguy29

Im about a month into my maple wine does anyone have advice on when to sweeten and should I use more syrup or honey. Or what!?!?!?! And how does the sweetening process go. Would I heat the syrup up again and add it???? Please advice and guidance is definitely appreciated. Just a gallon batch 3...

I will also say that recipe called for regular bread yeast not d47 as I am using.

Mine kinda smells a little "sour". Like jail wine lol.

I've had my maple wine/mead in my primary for a week. Bubbling has definitely died down should I add nutrient to get it going or should I rack into a second fermenter. Should I kill the yeast. Help!!!!!!

What was "too long". What was your batch size?

Idk how to kill the yeast. I used the champagne yeast for a drier batch as I plan running running this through a still. If I wanted a sweet I was told to use a wyeast blend. When should I kill the yeast. It's been going for about 3 days. Should i kill the yeast or just keep racking until it's clear

I just used a qt of maple syrup and 3 qt of spring water. Just gallon start batch.

I just did a quart of syrup and 3 qt of spring water. This is a test run going to see how this goes and what I need to change. And then I will do a bigger batch.

I'm very intrigued as to what others experiences were with this. I'm in the process of making what the recipe call "maple mead" just put 1 quart grade b ny syrup 3 qt water and some raisins heated it up cooled it down added my yeast. Red star champagne yeast. Bend bubbling alway. Any pointers...

What was the reason for the hops? Idk if you saw my picture but I did not top off my car boy with spring water should I have?

Ok nutrient should I get

I've read some things that say I should stir everyday and others say don't.

No I did not my hydrometer will be here tom.

So is this an "acerglyn"

So is this an "acerglyn"