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I made a tropical melomel. At 7 days I transferred it to a carboy off the fruit. There was an extra litre of mead that I put in a swing top bottle and stuck in the fridge for topping up when I racked. At the point I racked it the fermentation had slowed right down. I carefully checked the swing...

I started a melomel today and want to confirm I'm on the right track. The plan is: -3lb carmelized rewarawara honey(plus some more for back sweetening) -1 tsp boiled bread yeast -1 cup black tea -1 bottle sunrype coco/pineapple juice(1litre) -2 very rype bananas -lalvin 1122 Ferment in bucket...

I've been trying to figure out what makes a mead finish earlier, etc. I'm really no closer now than before. This was my experiment. Started three traditionals, a Spanish needle and a Tasmanian leatherwood. 5 days later I started a batch with slightly carmelized rewarawara . They all had...

Anyone ever made this? I made a bunch of very tasty marmelade a while ago, out of Seville oranges and lemons. It was my first ever batch and I cut the peel too big, so while it tastes great its hard to use. I was debating turning some of it into a gallon of wine. Good idea, or terrible idea?

I started two batches yesterday and will start one more in the next day or so. While I was visiting friends in the big city I was able to get my hands on some interesting varieties. I posted about them, but it seems no one else has used these(or at least no one that has replied. )I thought I...

Found some of this. It tastes very unique, floral and fruity. Anyone ever used it?

Ever tried these?

I have some high ABV mead that I want to bottle in a month or six, so I've been keeping my eyes open for some half sized or ice wine bottles. I've only found them online or very expensive at a local home brew shop. I stopped by the recycling center yesterday for another 1gallon jug (0.50$) and...

I've seen this referred to, but can't find much info about it. I really like gin, and have a friend who does as well. I was thinking of making a gin inspired dry mead. Any ideas? Recipes? Anyone ever done this successfully ?

I have a strawberry apple wine that is now 3.5 months old and shows no signs of clearing. It was started nov15/2012. Lots of pectin enzyme at the start. It is very dry and smells awesome. Made with ec1118. I was reading about degassing and how some 'gassy' wines won't clear, so I stirred it and...

What is the longest it has taken a mead to clear? The shortest? I have a few different batches started at the end of november 2012. I started by making a traditional mead, then adding flavours in secondary, once divided into separate carboys. Some are almost clear, others are not even starting...

I mentioned this in another thread, but thought I would post the recipe and results. Started 1-17-13 OG 1.050 Ingredients: 1 gallon apple juice(Walmart) 1cup carmelized sugar Pectin enzyme Nutrient and energizer 2 bags of tazo chai Lalvin d47 Mixed all, added a small nub ginger, half a...

I'm just getting into the hobby, so I dont have anything significant to contribute. I made a cheap, tasty, sparkling berry "wine"coolerish thing that every one loved, but that doesnt really count. My strawberry apple is in secondary and smells divine at 3 months old. my favorite wines are...

If you are supposed to rack into secondary, then every 30-60 days until no longer dropping sediment before bottling, what is the best way to top up? I know ideally I could just make extra traditional to top up with, but in the event that isn't an option, what is the best? I don't have marbles...

I have quite a few mead projects coming up that will be ready to bottle in the next few months. 6 gallons are very high Abv, the rest is around 14%. I want to age some of it for several years. I will be using good quality corks, but I have a few questions. Is wax dipping a good idea to preserve...

I have a concord pyment that has been fermenting for a month or so. Used Concord grape juice, clover honey, Kv1116, energizer, nutrient and pectin enzyme, plus the juice of half a lemon. This started a super deep redish purple(Welches concord juice). It started quite high gravity(1.130 if I...

I have a friend from Scotland who likes the cider he used to drink at the pubs there. He describes it as "so good, but you gotta watch the stuff, a few glasses and your done for" I don't know exactly what flavour profile that translates into, other than high abv. I have never been to any where...

I bought a couple gallons of cider on sale very cheap, fresh pressed. It was nearing its expiry date. I was in the middle of a few other batches, so I put the cider, a nub of ginger and a pack of ec1118( needed to use it up some where) in a jug and air locked it. OG of 1.050. 5 days later it...

I divided a 6 gallon carboy containing a clover traditional (18% ABV) into smaller carboys. For secondary I flavoured each separately, vanilla, orange spice, hibiscus, chocolate and strawberry. They have been sitting for over a month in secondary and are starting to clear(except the chocolate...

I have some awesome chipotles, I've grown the jalapeños, smoked them over mesquite and dried them myself. I thought a cherry chipotle mead sounds awesome, and clover honey was on sale, sooo, this is the recipe I've come up with. 3 gallons 10.5 lb clover honey Nutrient and energizer 1 cup...