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2oz does sound like a lot for a 1gal batch. While aging will likely mellow it to a point probs the best recovery option is to brew another batch & blend them together until you get the desired character you're looking for.

Something to think about... - try to make something decent first. Otherwise if you start out making something crappy you won't know why it turned out crappy and wont learn a thing. There are so many variables that go in to a brew...

Keeping 1 of these handy is invaluable. You can get the Sodastream cannisters anywhere. There's also regulators available that will natively use the SS cans and therefore becomes completely portable for parties.

If it's been in a fairly warm environment there's prob very little dissolved CO2 in the wine. You don't necessarily need a whip. Test it by just gently swirling the top of the carboy for 20 seconds. Does the airlock start popping? Wait a few minutes & do it again. Fining is unnecessary if...

Even indirect light can harm your bev. Put it in a dark cabinet or throw a towel or t-shirt over it. No diff from a beer or wine. Also beware that's a decent sized headspace. Optimally you want to go up to the neck to minimize surface-to-air ratio. Get a can of "wine preserver", about...

Even indirect light can harm your bev. Put it in a dark cabinet or throw a towel or t-shirt over it. No diff from a beer or wine. Also beware that's a decent sized headspace. Optimally you want to go up to the neck to minimize surface-to-air ratio. Get a can of "wine preserver", about...

I use it mostly for bottling wines & carboy-to-carboy transfers. I carbonate beer in kegs & a counter-pressure filler to bottle.

I use mine for closed transferring/bottling from a carboy. Fill it with CO2 & attach the hose to a 2-hole carboy cap. Allows the carboy to back-fill with CO2 instead of ambient air at a very low pressure that I can't get from a regulator. Helps prevent oxygen entering the carboy as I siphon...

My $0.02 1. While it is aging, it sometimes has condensation on the inside of the carboy, between the top of the mead and the stopper. Is this a concern or an indication of something to watch for? It may happen from time to time when temps fluctuate but no concern. 2. While aging, do you need...

I actually experimented with the idea this spring. I had ordered a bucket of frozen Sauvignon Blanc grapes that unfortunately took 8 days to arrive Cali to Boston [thanks FedEx]. Who knows how many days it took to defrost but a white wine sitting on skins for days is no bueno. Came out...

The only diet soda I ever liked was Pepsi Light

Speaking from the restaurant side of things as a 20yr veteran of the industry, it is extremely difficult to make money in a restaurant. My last restaurant I was paying just my BOH staff[cooks, dish, maint, etc] almost $160/hr, whether the place was full or empty. That includes the 3 hours...

Also keep in mind the commercial rum industry is barely regulated so many producers use additives [dosage] of sweeteners, glycerin, vanillins, etc without having to mark it on their label.

Rum is generally distilled from molasses, tho sometimes panela/brown/raw sugar or even fresh cane juice depending on the country of origin or style. The "sugar bite" comes from white table sugar. If it is fermented alone or with few adjuncts, then when distilled you get a pungent flavor...

In distilling circles it's well known that cracked corn is basically a flavor adjunct to offset the "sugar bite" of common table sugar. It's too large particle size to be of any use with malt or enzymes. Flaked corn is a slightly different animal and while it's pre-gelatinized unlike cracked...

Yeah I had just finished 3 straight doubles at the restaurant on Mother's Day weekend & was a little edgy I guess. - My bad guys.

I am sooooo sorry... I didn't recognize when you were being intelligent, or just intrinsically ignorant.... My bad. [I hope I didn't ruin you're funny post -- Francis]

With all due respect, if you spend the time to actually evaluate these tastings with an open mind, you might recognize these traits as well. "leather" and "tobacco" are characteristics universally associated with oak barrel aging. Whether it's spirits or wine or whatever. Don't dismiss...

A "From-High-Above-as-a-Primarily-Wine-Guy" soap box moment.... - just cuz someone says "horse sweat" or "barnyard" or "cannabis" or "cat piss" or "dank" or "what-ever-the-frigggg" DOES NOT mean that is all that is being offered in aroma or palate. It's just a distinguishable element. DON'T...

It's also a common trait in Sauvignon Blanc wines. From my wine textbooks: "This aroma is due to a chemical compound called 4-MMP (4-mercapto-4-methyl-2-pentanone). This compound is a type of thiol, a sulfur-containing molecule that is naturally present in Sauvignon Blanc grapes. While not...