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First, add pectic enzyme to primary with the water, sugar/honey and fruit. I then let it sit for a day or two before I prep and add the yeast as from what I have read, once fermentation starts the pectic enzyme is less effective. Secondly, I use a fine mesh brew bag to hold all the fruit in...

Lees are essentially dead yeast cells. It's normal and expected. What will also happen is the fruit will lose It's color and sink as well. How is the top of that jar sealed? Make sure it has a way to release pressure so you don't have a bottle bomb or mead fountain.

You do always have the option to add a bit more water to dilute it out(well, depending on the container you are using). Even just adding one cup more of pure water starts getting the sg down to a more reasonable level where the final result will be semi sweet(if that's what you want).

I compost them, but I have heard of people saving and freezing the skins from multiple batches and then combining and making a 'second wine' from them. From what I have read the flavor is significantly milder(which makes sense).

I have had a wine take almost 4 weeks to ferment down from 1.110 to .97. I have had another wine, using the same yeast do that same sg in a week. This was at similar temps. Yeasts do their own thing, our job is to help them along and then get out of the way. As long as the abv is within the...

During the colder parts of the year when nighttime temps are getting cooler, I use a plant heating mat with a temperature probe wrapped around the 5 gallon bucket. I set the temperature just above the bottom range of the yeast tolerance. Once in secondary I don't heat it at all.

For primary, I just use a 5 gallon bucket from tractor supply. Just make sure that you get one that is food grade plastic. I use a mesh brew bag with a cinch string to hold the fruit/flowers ect, then cover the whole thing with fine cheesecloth held in place by a rubber band. I only make a...

Is this the yeast you are using? https://www.youngsgroup.co.uk/catalogue/ingredients/yeast/wine-2/youngs-all-purpose-white-wine-yeast-sachet-5g-511-detail If so, it lists a 18% abv tolerance. At a starting sg of 1.080, if you ferment to 1.00 final sg, that is an abv of about 10.5%, so you...

I would. Just be aware of what your yeasts abv tolerance is. So if it's one with a 14% abv tolerance like a 71b or a D47, you will be able to add less sugar than you would to one with a 17% abv tolerance like a K1 without making it cloyingly sweet. Adding sugar when you are about to bottle...

If you are trying to up the abv, you need to restart the fermentation, otherwise all you are doing is sweetening the wine. So, in general, add the extra sugar as soon as possible. Higher abv also lends itself to longer time in secondary, otherwise it just tastes 'hot'.

I add to my compost. Nothing in it I am worried about, especially at the amounts a batch of wine produces. Especiallywhen you take into accountthe volume from coffee grounds, veggie scraps, yard waste ect. Wine waste is only a fraction of a percent of the total volumein the bin. Plus, I rotate...

I had some raspberries that when by themselves made a bit too tart wine, so mixed the last quart bags with blackberries and strawberries. Definitely milded out the tartness a bit. I have a bag of frozen 'tropical' fruit mix (pineapple, dragon fruit, passion fruit) that I want to try with dried...

Started a ginger mead a few days ago. After it goes into secondary I probably should wait awhile before making anything else as I have 4 different wines already bulk aging, but I think since we are getting closer to fall, next might be an cyser.

Coffee Mead

It's made from grains, that means it's good for you.

Well, it's in primary right now, probably transfer to secondary in a day or two. Will post recipe and photos later.

At least you can still drink 🍻

Trade you a broken foot for broken speakers.

Wake me up when September ends.... Seriously. At this point I think it's 'bad luck comes is a bakers dozen'.

Well.... hopefully everything is fixed now- had to add a new pump, new gfci and deal with a propane leak on top of everything else