Recent content by sweetsdream

I just got 3 lbs of sourwood today so I'll be making a traditional this weekend. I think that's the best way to appreciate this honey. I just need to decide on D47 or 71B now.

Usually that smell happens when the fermentation is too warm. What yeast did you use and what kind of wine are you making?

The size of the kit would depend on the amount of grapes. You would need about 85-90 lbs to equal about five gallons of wine. The 6 gallon kits are handy if you want to venture off and make a wine kit from WineExpert or RJ Spagnols. I think the way Yooper does it is with a mesh bag.

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When I first started making wine my daughter was little and she loved to squish the grapes with her feet. If you treat these grapes as white wine grapes, you could squeeze the grapes then pour them through a cheese cloth or some other strainer and just ferment the juice. I think Yooper has some...

Ok, this is kind of a big question but after 7-8 years of making wine (I still consider myself learning) I can give you some generic information. I always make my wine from California grapes but I suspect Concords are the same. You'll need a crusher/destemer that you can either buy or rent...

Leave for at least 2 months an it should clear. I know it's hard looking at it every day and hoping for progress but jut leaving it alone will pay off.

Yes, you siphon the mead from one container to the other and try not to splash too much. You typically don't move the fruit from the primary to the secondary. JOA recipe specifically states not to rack. I almost always have a batch or two going and I leave it until all the fruit sinks and...