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Ok I've gotten everything to make this Mead. But have a few questions. Do you have to use all the spices ( nutmag, all spice, cinnamon, ect.) or can I just use the honey, water, yeast, raisins, and oranges? Do I need to use a hydrometer? And is there any pointers, tips, or hints that y'all may...

Thanks. Ill keep that in mind.

Thanks.

Just wondering if I can use Red Star bread yeast for this recipe

It has both. So there is no way to make wine out of it.

I work at a place that serves cherry's on the ice cream. I have a few buckets of the cherry juice that comes off them. Can I use it to make wine?

Ok. I've made some apple wine. It stopped fermenting after a week using bread yeast. I racked. Back sugared and it didn't do anything else. The abv wasn't much and I reyeasted it. It done nothing. And it taste like cider. I thought bread yeast only went to 4% to 8% abv. How do I raise the abv...

You have to get a yeast that will hold a higher abv than what your wine is. But that will also raise the abv of your wine.

Got a question to ask the yeasters. What yeast will withstand an alcohol content of about 10% to 12%.

No problem. I understand what your saying. It makes since to me. I just have to wait till fall now. Where I'm at where in spring now.

Sweet. Thank you.

That works for me. Ill just do it as planed and see what happens.

Wait. I should have a hydrometer by the end of this coming week. It can wait that long. It'll only be 5 weeks of the first fermentation process. But now I have all new questions. Since I wont know what the gravity was when I started. How would I go about finding out if the must droped off the...

Ok. Whitout a hydrometer or being able to see the must. (Cause this one is in a 2 gal bucket.) How do I know if the major part of the ferment is done? Should I go about it the same way I have with the other wine I've done? Just rack it off after 3 weeks. And hope all is well.

Will do. I hope to have a hydrometer this week. Seems like that a key tool in wine making. I don't have any persimmons yet. Its the wrong time of the year where I'm at. But when fall comes around again. Ill have a yard full. The trees I have are big trees.

So in other words. You wouldn't want the gravity to drop below 1.000 at the end of fermentation.

That's one thing I'm working on getting. A hydrometer. I'm kinda just starting out and trying different wines and Meads. So I don't have all the right stuff yet. But I'm working on getting the stuff. I don't really understand the gravity thing. Is the 1.095 a high level or a low level of sugar...

Oh. Ok. I actually have some fresh apple Mead going right now. Its been fermenting for about 3 weeks or so. After talking to you about the Mead. I was going to leave it sit for 3 months before I pulled it off. Its still fermenting really good. Ain't stopped bubbling since I started it. Any...

Oh yeah. Melomels. What are they? And where would ya find them? And can ya buy them in the stores?

I've found a few on line but I don't know if they'll be any good. And I don't really know how to use freash fruit to make wine. And its a waste to just let them rot. They are sweet and soft. Me and the wife eat them