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sounds good....i guess it depends on what is in your blackberry wine. If you make it strong and put a lot of body in it ....it would do.... I suggest adding oak for at least a month. I would add 1 cup of brandy

nothing quick about mead. Time makes it. I used to always try to make a fast mead and was never impressed. I did however put a few bottles away after every brew. Kick myself in the ass after every sip for drinking the rest. I'd say quick is 9-12 months. Let it age at least 2 years...It's worth it.

sorry.... Can't trust anybody that doesn't eat beef.

I've made an apple-jap wine for pork marinades that i would sip on. I've also made a blackberry-jap port style wine that was meant for wild game reductions and sauces that i don't cook with because I would rather drink. They didn't get good until after 8 months or so. I've also made a few bad...

I've made citrus mead a few times. most recently with tangerines and oranges. The problem I always have is with the acid levels being to high. I started to ferment the honey (orange blossom) and the citrus in different carboys and blend together after fermentation and a little bit of aging. It's...

Steal something first..Then burn it down

I do it all the time when making 10 gallon batches. I usually split a batch into 2 carboys and add the different yeasts then. I always ferment seperately so i can taste before i mix in secondary or when i keg. Most of the time i wait until i keg to see if the flavors will blend right.The ones...

Just wondering what everybody's carb levels are for ipa's and pale ales...

I've been making beer, wine , and mead for a few years now. I've always added oak chips in secondary when still fermenting. Well, for some reason i added more oak after ending the yeast's life.... About 2 months after adding some sorbate while bulk aging. (too lazy to bottle a 15 gallon batch)...

$500 copay for a trip to the gynecologist ???? that seems a bit high.. I'm gonna ask my girlfriend about that one.

I've used alot of dried fruit in many of my wines instead of rasins. They do pack a little punch as far as sugar content...So your mead doesn't have any "dried Fruit" taste to it??? It seems like i can pick that flavor out in most of the wines i made with some.

Started my first mead last month..It was a five gallon batch that I've decided to split into 3 during secondary. My question is how long should i let the fruit sit in secondary??? one is blackberries,one is rasberries and one is a bunch of different herbs and teas. Any thoughts???

Just wondering what the recipe is???

Just wondering what type of gelatin that you used and where you got it???

:off: do you ferment in just the primary and then go to keg or do you rack into secondary and then go to keg????

What if it is a lager??? i have one that's been in primary for a month and I was thinking to bring it up to 68 and crash cool it to 33 where i would then rack it to a keg after a couple of days when the yeast settles.

I have the same problem...Was doing a search when i found this thread. The beer i made is a lager so i thought the first thing i would do is age it for a few months..I started thinking about other things if that didn't work. One of them is probably kill all the yeast with some sorbate. Then i...

so what is it????

Are you putting the mango in the primary or secondary??? I wouldn't leave any fruit in the secondary for over a week... Have you ever had rotten mango??? Just a thought.