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The problem with peaches is that there flavor is VERY thin. You taste the sweetness, not the flavor and so when you ferment the sugars you are left with very little flavor. I agree with shetc that you might want to try using apricots in lieu if peaches but one thing you MIGHT try is look for...

Just saw your post and saw that no one had responded. My two cents? Depends on the diameter of the mouth. If standard size you might look at a hand corker - about $8. You'll need a mallet to whack the pusher home. Hand Corker | MoreBeer

Krausen is caused by the role that proteins from the wort play in trapping CO2 and yeast, much like gluten traps the CO2 in bread making , which is why both linguistically, and technically, while you might find froth in fermenting wine, you really do not get "krausen" as most fruit does not...

Wine cellars were/are always around 50 F (10 C) so your refrigerator/freezer might be a little too cold to properly store and age the mead. What you might do is add some kind of thermal switch that keeps the keezer at a higher temperature by switching it on when the temperature rises above , say...

Hiya monkmith and welcome to this forum. Unless you have a fruit press, (and I don't) you are always likely going to be making a mess when you press the fruit. Straining bags (you can find these for a few dollars at paint stores) allow you to collect the fruit before you hand press them, and you...

You might also want to check out the book Beer Craft by Wm Bostwick and Jessi Rymill, published by Rodale Press, 2011. The entire book is about making 1 gallon batches. It was my "go to" book when I was brewing single gallon batches of beer.

The USDA publishes nutritional information, including sugar content, for all fruit and vegetables. It's not going to be 100 percent accurate - but the figures are good approximations. You could certainly use the USDA figures as good "rules of thumb" for any fruit you juice or any fruit you buy...

Sure, the second book (and I have a copy) is called 130 New Winemaking Recipes (Fox Chapel, first publ 1985, but mine is 2011). But he also wrote Home Brew Beers and Stouts . I don't have a copy and I think it may contain 70 recipes . The 130 New Recipes does not include a recipe for elderflower...

From your note re CJJ Berry. I think he was such a good wine maker. His recipes and protocols are so well-thought out. I have two of his books and are generally the books I go to first when I am using a fruit I have not worked with before.

Flora Danica. Thanks for that suggestion. My wife says that she is not really interested in the eyes but she is looking for a good buttery flavor. I typically use kefir from my kefir grains to culture the milk, so I don't have a battery of isolated cultures. I don't think that my grains have...

Hi bearpaw8491, I found some recipes that suggest such metrics as 25 heads or "sprays" per gallon, so your thoughts on the other site 2 oz/gallon (cf 1 oz dried florets) may be reasonable. But here is one video where the fellow is talking about a PINT of petals (. This metric is one that I...

Looking for a recipe for a good Swiss-type cheese and I have a couple of questions. 1. I see some recipes on Youtube that suggest the use of mesophilic ic cultures but aren't emmentaler cheeses not all thermophilic (the cooking temps are above 125 F)? 2. To maintain the more buttery/sweeter...

Hi Pgrib46 - and welcome. As others have noted, there is always a lag time when you pitch yeast and that certainly applies when we pitch dry yeast. So, I would be patient for another day or so, but some quick thoughts: 1. You can never over-pitch yeast if you are buying packets. And being penny...

Definitely not prepared to bet the farm on this (if I owned a farm, and I don't) but the cost of going after anyone making a gallon or so of moonshine would be such an outrageous use of scarce resources that it would be beyond comprehension to imagine. If the moonshiners are making hundreds of...

The one thing about using juice is that it is likely to add another , say 50 points of sugar to your mead, so if you use say 2 lbs of honey per gallon (US) and you dissolve that honey in apple juice (as an example) then you will have about 70 points of sugar from the honey and 50 points from the...

The thing about yeast and nutrients , is that yeast cannot uptake any nutrient in the presence of about 9% alcohol in solution. Typically, we add nutrients either over the second, third and fourth days of fermentation (so not before the first 24 hours after you pitched the yeast), And when you...

Who would use juice that is diluted 1 part juice to 3 parts water? What would it be used for? Is being sold as flavored water for people who are unable to swallow real juice?

I guess I am a little confused. Whatever the concentration might be, I would presume the amount of water to be added would bring this juice back to normal levels of concentration. If you drink it when diluted to the level those who package this juice suggest , you will be drinking the...

I guess I am a little skeptical. Seven and half pounds of honey dissolved to make 3 gallons is 2.5 lbs per gallon or an SG of about 1.090. Two qts of apple juice added to the 2.5 qts of honey (assuming 1 gallon of apple juice = 1.050 so 2qts = 1.025 but diluted so closer to 1.012 , so it looks...

First, welcome to this hobby and welcome to this forum. I don't often make wine kits (I prefer to make country wines and mead) but I would suggest that you want to start a 6 gallon batch in a 7 gallon food grade bucket , or a 5 gallon batch in a 6 gallon bucket - loosely covered perhaps with a...