Search results

PM sent as well, looking forward to the opportunity to try it.

It's always worth it. I've had a super sweet mead that mellowed out after 7 months, but I think that's a whole different monster. Aging is always going to help improve the flavor, but the real question is exactly how long can you age it to help rid of the sickly sweet taste and it still be a...

If it's only been since June then you should let it age for 6 months to a year. I started my first blueberry last week, and everyone I've talked to has said the taste will improve in 6 months, and if I can wait it will be even better after a year. So put that stuff away, forget about it for a...

Shoot if you are sending out bottles, hit me up! I'll if you don't hear from me then it's actually killed me.

Looks to me like it's sediment. Shouldn't be harmful, but I'm sure someone more experienced in the topic can shed some light.

I just started a batch, and asked the exact same question about a month ago. Here is what I based my recipe off of: Blueberry wine 5 gallon recipe Blue berry juice (primary) Frozen blueberries (secondary) 1 lb raisin 2 1/2 lemons juiced 8 lb sugar 1 tbs of black tea 2 1/2 tsp pectic enzyme 5...

I've used bleach and boiling water. Pour bleach in first, boil water and pour in about halfway or a little more. Put a cork in just a little bit, and shake violently (be sure to wear gloves. The bottles will be pretty hot). Remove cork and pour in rest of boiling water and let it sit overnight...

Personally, I'd rack it into a temp container (I.e. a gallon milk jug that's been cleaned and sanitized.) and if you want it to do the final clearing in there. If not then clean the carboy and then rack it back into the carboy. You might wait a little bit to rack back into carboy, and when you...

About a month and a half ago I started a peach. I literally just added a little bit of sugar, some white grape juice concentrate, water to a gallon and yeast to 3/4 gallon of peach juice. Threw in a banana just for funsies. It's in the secondary and it's starting to slow down. I probably should...

Man, to be honest I've done a few meads and I'm in no way your go to guy. But I've made them by literally adding in honey, water, yeast, and raisins. One came out "tolerable" and the rest are pretty good! In the recent I also had an "organically grown" orange that was pretty large and about...

I'm making a peach wine right now, and I juiced enough peaches to have 1/2 gallon of juice from the peaches only. Then I added in a couple cans of white grape juice concentrate (old orchard brand), 2 cups of white sugar, 1 cup of brown sugar, and enough water to finish it up to a gallon. Used...

You cold always try blueberry or blackberry mead. Make it the exact same way, but when you move it to the secondary just add in frozen fruit that has thawed out.

I don't know enough about yeast to fully give an answer. You could try it, but wine yeast is pretty cheap. Even bread yeast is cheap, and might be better to use than pizza crust yeast

Well thanks for the help! How long do you think it would take for it to start to clear up?

Well, my hydrometer broke (I left it on the ground and my foot found it), so I haven't been able to make any gravity readings. But there is activity in the airlock. I'll keep a watchful eye on it. But if it helps, I topped up with a cup of sugar and two cups of water, that was boiled to dissolve...

Where did you get the carboys in the picture on the left?

There is no benefit. In fact, the dates can have string values for the month as well. It's personal preference, and how you want to manage the database yourself. You can call it mead or you can call it one. As long is it identifies what type the batch is.

Bluespark, I'd try an altered batch and a batch exactly as it says. You never know, sprinkling stale bread with yeast might end up making the batch taste better? But beet wine in general sounds interesting.

I recently topped up my peach and banana wine, and had to be out of town for a couple days. Before it seemed like fermentation had slowed down, and when I topped up fermentation picked back up again. I know adding sugar can restart fermentation, but my main question is this: is it normal for...

I'm a computer science major, so I found this interesting. Especially since I did fairly decent in Database Management. Change your month date and year tables into one Date table. Makes it easier to manage since it could be in MMDDYY form. IMO three separate tables for a date takes longer to...