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I agree with Kittyfeet and dinnerstick, you should rack what you have into a glass carboy, put on an airlock, and forget about it for a while. Don't toss it down the drain! It might turn into something tasty in 1/2 year or so. Patience is truly a virtue you need in this hobby. :)

Sounds like you're on the right path to making some nice stuff. With that high of a starting gravity and considering you used champagne yeast, it sounds like you'll end up with a product closer to apple wine. I know, I'm splitting hairs. :cross: In any case, thanks for posting and keep us...

So while I was riding bike on one of the bike paths in town, I came across quite the boon. In this nice secluded wooded section that is only accessable by foot/bike, I found a beautiful crabapple tree with fruit a bit bigger than a golf ball. This sounds like a non-ornamental variety to me...

Thanks for linking that post, it made my day! :rockin:

I know you said D47 is probably what you'll use, but just so you know where I read my info from: http://winemaking.jackkeller.net/strains.asp. And for those who don't feel like checking the sight out: "Lalvin ICV-D47 (Côtes-du-Rhône) : This is a low-foaming quick fermenter that settles well...

Here's what I can impart from my cider endevours, take it for what you will. ;) 1) You should mix your nutrient and pectic enzyme with your Campden. This way the nutrient will be nice and mixed in and (most importantly) it gives the enzyme time to do its job. I've noticed a difference in...

While I haven't done a whole lot of wines yet, the recipes from Jack's site I have used turned out well using the yeast he perscribed or the yeast he recommends from his yeast profile page. So for persimmons, he says D47 is ideal. I guess I'd say he had a reason for suggesting those other two...

Well, most of the responses to the OP are "yeast is cheap, get the right yeast for the job you need done." I guess I should have thrown that in too in my 1st post, as I completely agree (just because you can, doesn't mean you should!). That sounds like a very interesting idea. I'll have to...

Even the commercial ciders at 5% ABV does it for me... Like others have said, it's probably the sweetness and thinner body (vs say a stout beer) that makes you forget you're drinking an alcoholic beverage. It's why EdWort made his disclaimer for his apfelwein recipe to not call him the next...

Did you use hydrometer readings to see if the yeasts were done and/or use sorbate and campden/k meta to stop fermentation? A clear wine does not necessarily mean the fermentation is done. So I'm going to guess that after you bottled your mead, you stored the bottle on its side. Then, when you...

Generally speaking, beer yeast has a lower alcohol tolerance than wine yeast, but there are variables that need to be taken into consideration. The kind of wine you plan on making, whether or not you use nutrients, the temperature of the must, the specific gravity of the must, etc... A person...

Well, since you replied, I just thought I'd say I've read your sticky in the cider forums for bottle pasteurizing and thought you did a good job of explaining everything. I'm going to try it out soon (gonna bottle this weekend), so I'll post on that thread with the results.

Howdy everyone! Like a few people that I've ready about on this forum, I too have been looking through these threads for a couple of months now. I was really impressed by the fact that no one ever gets impatient (in their responses, at least) with questions that have been asked ad nauseum...