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I'd go with the grape juice idea myself.

Next time freeze the fruit, thaw it out and mash it, the use pectin enzyme to get all the juice and sugars out that you can. And yeast don't care where the sugar comes from. They eat it if it is a fermentable sugar. So they are feasting on both fruit and honey at this point.

Good luck. Report back with your results.

Having done both the splash rack through copper scrubby (note they are copper coated steel not pure copper) and rack through a funnel filled with 1/2 inch copper fittings as well as stiring with a copper pipe, also 1/2inch. I can say without a doubt the copper pipe and fittings are the better...

There are as many opinions on the as there are brewers X yeasts. My personal favorite is Safale S 05. Does well in warmer ferments and eats all the sugar. Which all the brew yeasts will do. If you had a "bready" flavor, you most likely had yeast still floating around in your brew.

Next addition, take a bit out and mix your aminos into that, then pour it back. There is a thing called nucleation (sp?) Which is essentially poor dry anything into carbonated liquid and it gives the co2 too many surfaces to break loose on. Resulting in said geyser.

Yup, a lot of us make that mistake the first time we hit one of these posts. [Stern voice] don't let it happen again! [\Stern voice] And it case no one else has said it. Welcome, stick around, learn, and have fun.

Time to up your game (read volume).

I think I've learned more science on this site than I ever did in school....

In all honesty that was from memory, and mine has become deficient as I get older. So I will defer to you on this.

So they were comparing apples to apples and still came up different. This is cool to know tho'

General rule of thumb is up to 9% is cider, 10% and above is wine. EDIT see below

39 + 5 gallons traditional =44

Ec 1118,. K1v 1116( less abv but more flavor in my opinion) any champagne yeast. I understand what you mean, I just bottled one that is extremely sweet. I have no idea why because I lost my brew log. Lucky for me everyone who has tried it likes it. Even one friend who doesn't drink wine asked...

They include it because some people, like my sister in law, will not drink dry wines. So you can do all or part of the batch as sweet, and need to stabilize it first. I'm not saying it will be good sweet, just that they give you the option.

Stir it. Same result. The idea is to mix the honey into the water.

Most people force carb in a keg, then if they want to, they bottle. Some leave it in the keg.

That or write a post that can be closed and stickied. You should PM Yooper or one of the other admins about this. Otherwise you will be answering the "sulfite posts" till you leave or die because all us mere mortals will keep deferring to you on this subject.

I can't give e you guidance, but unless(and this is the impossible part) you can describe exactly what you are looking for, no one can tell you how to achieve it. My advice is mix your juice and honey till you have a strong version of what you want, then add it to your brew till you are...

Just looked those up. They seem like a good idea, but I'll wait and see how they work for you.