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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...

None of my meads are anywhere near ready for this, but here goes anyway...I have used campden/sorbate in all of my batches to keep fermentation from starting back up, but there are a couple that I may want to force carb at bottling when I get to that point. Not being a beer person, I know zip...

I just finished racking my caramel apple mead into secondary and of course I don't expect it to be clearing yet, but I was just wondering...with apple juice, should I have added pectic enzyme to help with clearing?

Ok, here's my dilemma...I have about a gallon and a half that is going to probably be at the SG I'm shooting for tomorrow morning so I want to cold crash it. It is in a 6 1/2 gallon fermenting bucket which I plan on sticking in the fridge to crash. My question is this: do I leave the airlock...

Wow...I just fed my must with nutrient this morning and aerated when it was at 1.075; checked SG about an hour and a half ago and was down to 1.060. A few minutes ago I started smelling rotten eggs...rhino farts! I can't believe that the yeast ate through the nutrient that fast, but fed it...

Before I start, let me say don't EVER mess with pitching your mead when you're tired. I started this batch yesterday evening (1 gallon), wound up about 1.5 gallons after adjusting my SG to 1.120. I rehydrated my yeast (K1V-1116) per instructions and before pitching, I aerated the poo out of...