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That's a good acct of what I added. The 1/2 cup was just fresh crushed blackberry juice, so not much sugar there. I have since come to this realization that there may be bottle bombs in my basement. I'm definitely going to keep a close eye on those bottles. They are in corked wine...

Haha, that seems to be a real problem of mine with any brew. I've got 6 grolsch bottles of barleywine that are NEVER gonna reach their 1 year birthday!! Now that I'm getting into wine/mead I'm going to have to develop a lock and (hide the) key strategy.

Well this was bottled this past weekend. OG was 1.098, FG 0.998. It tasted quite good! I added 2/3 cup of honey + 0.5 fresh blackberry juice to prime, then bottled half of it to be sparkling (beer bottles). Then added another 1/3 cup honey and pot. sorb. for the "sweet&still" half. I think...

3 cheers for siciliano's!

Hmmm, i've got some leftover juice so I will have to try that! The POM juice wasn't really that expensive. I believe it was ~ $6 per 2 quarts, so $18 for the whole 3 gallon batch. Cheers for Costco! Just an update, the primary is slowing way down. Bubbles are at a few per minute now, so...

The recipe I was somewhat following was from Jack Keller's website: winemaking: requested recipes (pomegranate wine) And here's another calling for a quick barley boil: Pomegranate Wine Recipe Any thoughts would be welcome, and I'll make sure to post a review and FG.

Well at least today we see the sun. Hoooray!!

Thanks for the warm welcome all! Seems like some very knowledgeable and friendly folkses around these parts.

Hmmm, the malefic bacteria don't sound very fun. I'm not sure what the barley is intended to do either. Hopefully there aren't any off flavors or clearing issues because of it!

Holy motherload. This sounds a lot like the barleywine we brewed and are now aging. sounds like a REAL treat! Good luck keeping your paws off this brew for a couple months!

I'm no expert by any measure of the word .... but my experience with brewing with honey is that it takes FOREVER to be consumed by the yeast. My first mead batch was still bubbly after 2 months of fermenting in secondary! Your FG suggests to me that it's not done, either. What kind of yeast...

It's tasting very good. I think I'll try carbonating about 1/2 of it -- I can imagine it tasting like a strong lambic almost! Oh and I forgot to mention, it's been racked 3 times already!

I have a blackberry mead/melomel that I'd like to bottle -- my first ever. The recipe included 12 lbs honey, with 8 pounds blackberries in a 5 gallon carboy. I know that the fermentation needs to stop (no bubbles, FG below 0.998) prior to bottling, but also that it needs to clear. The...

I really got the urge to brew a wine (my first, except for a mead), and strangely enough I was determined to do a pomegranate wine. Unfortunately there aren't many recipes out there (online), so I compiled what I could and that's what we've got here! (-1. Make yeast starter from H2O, POM...

Hey, just another hello from another Michigan brewer. I guess we have little else to do up here. I brew my beer with two partners, and we've upgraded our setup to brew double batches of partial mash recipes. I also have a 5 gallon batch of mead that's nearing completion (hurry up!), a 6g...