Recent content by Titus_Pullo

I've got a gallon of a muscadine melomel that I want to fortify. Does anybody have any information or suggestions on how much liquor I should use? I haven't found much in my own searches thus far.

Here's the finished results and what it looked like after the first racking.

Here's the recipe I used. I didn't follow the video to the letter but it was close enough for government work. :) 3.5 lbs of wildflower honey 1 4.0 Oz tube of crushed ginger 1/2 tsp each almond and vanilla extractso 1 packet D47 yeast 1/2 tsp yeast energizer 1/2 tsp yeast nutrient...

https://www.youtube.com/watch?v=jJRPcfAXI8A I've done a couple batches of this metheglin and had pretty good success with it. Just scale the ingredients down for a gallon batch. What I've done with it is to just get a tube of already crushed ginger from the grocery store produce dept and use...

The taste isn't bad. It's very dry. Drier than I prefer so I'll probably back sweeten it a bit. I forgot to check the gravity when I started it and haven't checked it since fermentation ended.

I'm no expert as I've only done a couple more batches than you have at this point but here's my 2 pennies: most of the fermentation should be done by now but you may want to consider adding potassium sorbate to it to stop any residual fermentation. Is there a layer of lees (dead yeast) at the...

Hey guys, I'm a relative homebrewing newb (1 show mead that was really a lesson in what to do and not to do and 1 metheglin that was pretty successful) and was hoping I could pick the group's collective brain for some advice. I've got a gallon of muscadine pyment aging and, as this is the first...