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So, I have a recipe for nectarine wine (Jack Keller) that called for 1/2tsp acid blend. I made a 6 gallon recipe and being new and stupid only had citric acid on hand.... Not knowing that you should halve the acid recommendation when upsizing the recipe that far I ended up using 3TBSP of...

I'm going to be starting a Capsumel Mead this weekend, I'll be following Jack Kellers 3rd recipe. Does any one see any issues with it? Has any one experimented with putting things like onion, garlic or bell peppers in the mix for a slightly different flavor profile? (Is this post even...

18lbs peaches, diced 2 cups diced, white raisins 2 cans concentrated white grape juice 10.5lbs granulated sugar (in 2 equal portions) (Only half used during primary) 1 TBSP Citric Acid 1 TBSP Pectic Enzyme 2 TBSP yeast nutrient 4 Campden tablets SG: 1.030 1 TBSP Citric Acid / 4...

Hey folks, I've been making my own wine for about 3 years now and finally decided to join the community here. Something odd about me, I dont drink. Never have, actually. I've currently got a nice Apple (cider) wine finishing up, just sweetened it today actually. A blackberry wine ageing...