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I always do it to taste...taste it and see if you like where it is. Mine is always pretty much there at around 19 days.

Back in January I put mine on the cocoa, took it off last week; I'm having trouble keeping people's paws off it lol. I'm getting ready to start a 5 gallon batch tomorrow; I really REALLY regret only making 2 gallons first time around.

Ok all, it's been over a year for a report....lawpaw, how is yours coming? Did the oakiness tone down? I still have mine sitting on the cocoa powder which I didn't add until the first of this year but it's tasting pretty darn good.

WVMJ, how long did you let yours age for?

I don't have any experience with sulfur in the bottle, but what will you lose by putting it away and pulling out a bottle in a couple of months just to check progress? To my way of thinking, you can only gain by doing that...just my 2 cents.

Mine is just done fermenting and it tastes like rotten fruit; hopefully it'll age out but I don't see myself drinking it in a week or so.

Well heck I feel silly LOL...my whole thing was that I'm worried about bottle bombs. I also have a general concentrate wine that I sorbated to stop the fermentation so I may actually use Maverick22's suggestion and try this method with an extra bottle just to see what happens. I'll post and...

I started out my homebrew odyssey making mead and have now branched out into wine; some of the wines I've made would really be enhanced by carbonation, but I had no equipment and not a clue how to do it. Well, I did a search and found this....hope it helps anyone else in my position. I haven't...

Let us know how it turns out; are you still making this version as well or if this one turns out better..are you going to switch?

Ok, so how do you modify the recipe to account for the fillings? Sounds great!

Hi Jon, if you want to kill the fermentation you need to add potassium sorbate. I use both campden tabs and the sorbate (1 campden tab crushed up per gallon). If you are only doing a gallon you can put it in the refrigerator for 24 hours to stun all the yeasties, then rack it onto your campden...

Yep that's what I'm saying.

I made that mistake with the first batch I made....I stuck my paddle in, hit the button and it fizzed all over the flloor. Trust me, with this one you don't want to do it. It fizzes kind of like 7-Up...don't, don't, don't lol.

Oh yeah, one more thing...when you are buying your concentrates be sure to look at the ingredients and make sure it isn't sulfited; if it says that you'll never get it going because it's been stabilized to make sure there isn't fermentation.

Cold crash for 24 hours to stun the yeast and make it fall to the bottom of your carboy, then rack onto your sorbate/campden to prevent fermentation restart.

I made this as my very first mead back in April....just tasted it and Oh My God this is the best alcoholic beverage I have ever tasted!! I'm mad at myself now for only making a gallon of it; getting ready to do a 5 gallon batch.

You can stop the ferment by cold crashing it in the fridge for a couple of days; then rack onto sorbate and campden tablets to keep fermentation from restarting (stabilization).

I wouldn't replace the buckwheat with blackberry...the buckwheat honey is part of what gives it that caramel apple flavor.

Now this sounds interesting...first wine I'll be trying; been doing mead up to now so not a newbie to the process but it's still fun to try something new. White grape/raspberry, anyone? I might even try to do this sparkling...we'll see how she goes. Thanks for the recipe, brazedowl!

DON'T use the cocktail; it has all kinds of preservatives in it, which will inhibit fermentation. If you can't find the 100 percent juice, then use the one that has ascorbic acid added to it. The thing you need to look for and avoid are the juices/cocktails that list sorbates or sulfites.