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I was talking to a friend of mine lastnight about my mead and wine-making endeavours and he posed the question "Could you make mead with maple syrup instead of honey?" Well, I didn't know what to tell him. Can you do that? Is it even called mead if you do? Does it taste like mead? Anyone...

wow...where do you get your information?

If you carbonate is it safer to bottle in beer bottles, or does it matter? I only have wine bottles and corks and a nice corker, and I dunno if I really want to buy a capper, caps, and beer bottles yet.

yes, but then, what about fusel alcohols and whatnot. Surely you concentrate those if you freeze stuff. The only way to get rid of the main ingredients in rot-gut shine is a decent still isn't it?

What kind of yeast did you use? What do you use to carbonate? Corn sugar? I'm about to try my first cider and I've only done wine and mead so far and no beers yet.

Sounds like a nifty little device. Your average person doesn't own a wine cellar, and can't afford aged fine wines normally. This thing is ideal for them. I wonder what effect it would have on bourbon or other spirits?

Well, the first one is indeed a picture of Ireland. I just looked for that exact kind of picture and found it on a website that had random images of Ireland. Instead of the usual French "Vin Blanc" I wrote it in Irish Gaelic instead. The second one I found with google images search. I was...

And so it is. Didn't catch that thx. At least I didn't print it yet :D

Just finished my wine, so I made a label for it. Voila: and one for my mead which is almost done:

woohoo! success! I went to the store and bought a bottle of chardonnay. I drank almost all of it lastnight (rough day at work) and left about 2 oz in a glass in the fridge. I got up this morning and withdrew the same amount of chardonnay from my carboy where it has been clearing the last 4 or...

Well, my mead started out slow too. In fact, first couple of days it didn't do anything. From what I understand, these more traditional meads will do this because we aren't using yeast starters, and the conditions are just a little difficult for yeast to get kicking. So the yeast is fighting for...

All the meads I have had tasted like honey, not grapes. Especially sweet mead should have a definite honey taste, and be quite sweet. It will also depend greatly on the type of honey used, because there are alot of different honeys out there and some can vary drastically. Also, some mead in...

Well, it's been about three days and according to the instructions, it says 2-3 days for clearing, and well the wine has cleared some, but not to what I expect. For one thing, it's colour is a bit darker than what I associate with Chardonnay...almost orange. The liquid has a "clear" quality to...

So...would you say that it wouldn't hurt to boil it anyways as a precaution? Pasteurized pure apple juice I mean. It isn't as if getting spoiled food that shouldn't be spoiled from the store is entirely unheard of. :D Or does boiling have an effect on the taste? Then again, I guess you would...

Should you or shouldn't you boil the apple juice first?

I haven't made any yet myself, but it's my next project, and this is the recipe I found and want to try. I don't remember who wrote it, but I think it is in these forums. It's called "cheatin' Cider"

Woah..hold the phone. I'm not even thinking of touching it right now! I just mentioned it looks like it might be clearing already...so I am thinking about getting prepared for bottling so that I am ready when it's ready. I didn't say anything about messing with it until then! I was just...

Yes, I am corking. By storage I guess I meant enviromentally. Dark/light, moist/dry, warm/cool...etc. Same as wine? Does light affect mead like it does beer? That's what I meant by storage.

So it looks like my mead is starting to clear already (looks like, not too sure). I'm thinking I will leave it in at least another month before bottling just to stick to recipie. I am wondering though about bottling. I noticed Joe's recipie doesn't call for any kind of finings or anything...

awesome. Well, I was gonna add finings, but the packet of finings dried up, so I went to the store (I found an actual wine-making supplies store!) and looked for the ingredients that were in that packet. I was only able to find Gelatin, Tartaric Acid, and Pectinase...but not sulfur dioxide. What...