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would those labels work with an inkjet printer? OH DARN - just went to try to download it and it's 82 megs - much too much for my dial-up, darn!

this is interesting how that is accomplished! Can this cause blow-ups though from the pressure of the CO2? Or is it not enough to cause a problem? I got a 6 gallon carboy yesterday on freecycle (WOOHOO FOR FREECYCLE!) and I'm going to make a 6 gallon batch of apfelwein......

to clarify my question - dextrose is corn sugar, white sugar is cane sugar, brown sugar is cane sugar with molasses. My question is: why use corn sugar over cane sugar (white or brown)?

OK, I've read about 30 pages of this thread and I haven't seen this discussed - why the use of dextrose vs. regular or brown sugar?

OK, did a little searching - corn syrup is Karo, and corn sugar is dextrose? These don't restart yeast like regular white sugar would?

I'm gonna have to learn what all the abbreviations mean too! And get and learn to use a hydrometer! My local wine store had one last hydrometer - and it was broken. Then they had one that was a hydrometer/thermometer combo, but it was more than a foot long! Would have had to get a special...

thank you very much for your info - I will add phosphates (yeast nutrient) and not sulfites (preservative) :) I can only find one mead around here to purchase - and it's alcohol content is pretty weak..... I think I can do better (I hope!)

I have bunches and bunches of fleece in my sewing closet - I could whip up some carboy 'coats' in no time :)

corn sugar as in Karo syrup?

I was searching on eBay for wine making supplies for the heck of it - and saw carboy covers..... are they necessary for when making wine, or just for beer? I'd sew my OWN if necessary though, not buy one..... hmm, maybe they are good just for keeping the temps more consistent vs. keeping...

my brother-in-law told me about some birch wine a friend of his made - and said how good it was - has anybody on the forum tried making it? I've got a couple big birch tree's in the yard I could tap in the spring....

well, I definitely don't have the patience to wait THAT long, LOL! So, the phosphates ARE the nutrients?

::slaps hand on forehead:: yes, sulfites, LOL. I just saw the basic recipe having phosphates, and mixed up the two words, LOL! I want to make the wine's with as FEW ingredients as possible - so I wonder if I can make a simple mead with just honey/water/yeast?

from what I've read, ascorbic acid is basically Vitamin C.....

I am new to wine-making, and mead is on my eventual 'to-do' list. Can I make mead w/o the use of phosphates? I have some relatives that are allergic to phosphates (makes them violently sick), and wanted to be able to share what I make eventually......

so, if I sweetened it with sugar after it's done fermenting, then it will get some fizz, interesting..... I'm assuming because it gets the yeast going again? It won't taste yeasty doing it that way will it? I am pretty sure I don't want it completely dry, so will definitely sweeten it after I...

does the apfelwein automatically come out fizzy? Or is that something added later? I'm reading the apfelwein thread, but it is enough reading for days.....

thanks for answering so quick! I will wait until tomorrow then when I bring home the apple juice. I'm hoping to find it in glass jugs at the health food store - haven't been able to find it in glass jugs anywhere I've looked yet. I will give up though if I don't see it in glass jugs tomorrow...

OK, I see upon searching the apfelwein pages, that others have used the premier cuvee, so I'll try it when I make mine :) I think I'll had a hint of cinnamon and cloves to mine too :)

OK, I started my must with this recipe below substituting frozen berries and lemon juice for the citric acid: Now, it didn't say to use campden, but I doubled this recipe and added 2 crushed and dissolved campden tabs just now (it's cooled down). Should I add the yeast now, or wait for a...