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It seems to be a common experience here that fermenting with D47 above 70 degrees will give you lots of fusels. I did x5 1-gallon batches last year of different honey varietals with D47, room temperature was probably around 70 plus the heat of the yeast, and I actually just bottled about an...

The red wine yeast used was what our brewing store recommended (unfortunately their website is down so I can't check). I spoke with the brew store guys last week and they agreed that it was likely trapped CO2. They gave me a few packets of champagne yeast and go-ferm to try to restart...

We had them fermenting in a cellar so the temp was probably around a consistent 60F or so. Going to talk to my cousin and see if we can pitch some new yeast and see what happens. Is there any way to confirm that the fermentation going on right now is MLF? At this point would you recommend...

Thanks, that makes a lot of sense. Some of our past wines have been slightly effervescent after aging for 6 months in the carboy plus more in the bottle, and we've had a couple batches that seemed to go bad, not like vinegar but something else. So perhaps MLF has been the culprit...

So I've been making wine from grapes with the family for many years and this is the first year I've really gone out on my own. I don't believe we've ever done a malolactic fermentation to any of our wines. But in reading several newer books it seems like they strongly recommend adding the ML...

Got organized too late for grapes so we went with Italian juice. I decided to give Lambrusco a try since I recently drank a bottle that I really liked. I'd like it to be dry to semi-dry. Probably will go with Lalvin RC212. A few questions: Is there anything particular about making...

First time making wine with juice, started around Easter with Chilean Malbec. My relatives have been in charge of it so I don't have measurements from the process. But when we went to bottle yesterday 4 of the 5 carboys had just a few very tiny bubbles still going, and they all came in around...

So I just put about 7oz American medium toast oak chips into one 5-gallon carboy of cider. After reading, it seems that that might be a little too much, but I have a second 5-gallon batch of cider that I can mix into if the first gets overpowered. I stole a little bit and added some plain...

Good to know. At my local brew store they recommended using 2oz oak chips (per gallon I think) for 8-weeks. Does that sound right? What sweetener do you recommend for cider? I'm leaning towards simply making up a batch of sugar syrup. I made 5 1-gallon batches of different honey variety...

Hi, my first batch of mead has been aging about 6 months. Last time I checked it had gone pretty dry, so I'd like to sweeten it before bottling. I'm planning on using the sulfite/sorbate method to stabilize first. My main question is -- what to use as a sweetener? I'm looking for something...

Hi, my first batch of cider has been aging about 6 months. Last time I checked it had gone really dry, so I'd like to sweeten it before bottling. I'm planning on using the sulfite/sorbate method. My main question is -- what to use as a sweetener? I'm looking for something that won't add any...