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Okiedokies I'm a rum guy on the weekends, I'll take my chances ;)

thanks, I'm new to this, but how will I be able to tell if it's cloudy or not? Maybe, It's got a steady pace right now (started last night). and this yeast ferments quit slowly in my house (Never gets above 70). The apfelwein never devoped much, just a thin layer of bubbles, will the grape...

I've used this yeast before on a 5 gallon batch of Apfelwein. Thought I might try my hand at a darker variety of wine. Yeast: Lalvin EC-1118 Batch Size (Gallons): 1 Original Gravity: 1.138 Final Gravity: (not done yet) Boiling Time (Minutes): 0.0 128 oz Welch’s 100% Grape...

to be precise . . . very strong cinnamon flavors, almost like big red chewing gum strong, not bad, but very strong

Lies!! :p http://gallery.agrtek.net/v/2008/06/Mead/DSC_4856.JPG.html

You sure? Synopsis: (2) 1 Gallon glass jugs (6lbs) Clover Honey (3 Handfuls) Cranberries (2) Oranges (1) Cinnamon Stick (Some) Ground Cinnamon (1 Packet) Lalvin KV1116 This link leads to a photo gallery. http://gallery.agrtek.net/v/2008/06/Mead/

My first home brew was a cider that tasted like white wine. I wonder how this will turn out: http://gallery.agrtek.net/v/2008/06/Mead/

2 gallons were good and the remaining three I'm calling contamination, they went sour :mad: I have some one gallon jugs now so I'm gonna try some different juices.

The parent's liked it. Went through about a 1/4 gallon during dinner tonight. I call: Success!!

White Wine, that is all

10 Days since. Still bubbling STRONG. Seems all it needed was a little food and some nutrient. If I want this ready for Xmas, when should I start crash cooling this bad boy?

You were too late my friend, I added another 2lbs of sugar and liberal squirt of honey and a table spoon of vanilla extract, fermentation is going at a nice rate again (bubbles freely flowing up all sides of the fermenter), now on to x-mas!

It's starting to clear now, the strong apple odor has faded. I have until christmas, should a dump some more sugar and try to boost the abv? Based on my first reading if the sugar is fermented completely I should get almost 10%. What concerns will there be regarding flavor, will more...

Maybe Wyeast WLP-720 Sweet Mead?

Is it normal for the cider to alternate between a very foamy surface and a very flat surface?

Knew I could find something. http://en.wikipedia.org/wiki/Brewing_(beer)

Not quite true: I believe what they are getting at is "Get the yeast away from the beverage". So, rack into another carboy/bottle, possible using filtration, add potassium sorbate and sodium bisulfate, add sweetener/flavoring. I'm sure there are plenty of ways to remove/kill/make...

Stop the fermentation? http://www.eckraus.com/wine-making-stop-fermentation.html

Hmmmm, you could try adding an apple flavoring to it, sounds usefull. To be fair though you are using a Champagne yeast known for it's dryness. Maybe boil down some cider and mix it after fermentation has been stopped?

I heated 1 1/2 galloons to about 120 or so, mixed the brown sugar there and then blended it with the rest of the juice. It disolved great in the hot juice, didn't try at room temp though.