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Necro-posting, I know. I travel between Green Bay, Esky, Powers and Iron Mountain fairly regularly.

Thanks Doc. lol. No doubt Panela is what our white granular sugar is refined from most of the time. A quick wiki will no doubt unearth the connection. Just like beets. But, I don't think most folks are substituting their sugar for beets. Let me rephrase the question: Does anyone use Panela in...

Has anyone used panela instead of sugar in their wine? Just curious to see.

Interesting. Thanks for following up, this sounds good. Just shooting in the dark; Maybe take a bit and water it down to see if that works. But I would probably use a sanitary water, like bottled spring water, not distilled water.

I'm loving this thread. You and TexasWine both have me craving a batch of pumpkin wine.

Usually when I accidentally ferment too warm, I get an off smell. Well, actually it's a horrible smell. How's it smelling? If it smells fine and looks fine, I am thinking it should be fine. You didn't have a thermometer on it did you? To get an accurate temp.

I only added 4.5 gallons of water, but I am still surprised at the low yield. The was too much for me to use a mesh bag I think. But I am probably going to strain it soon. I think that I may be able to get another gallon and a half of the settling mush. It's quite perry. So far it tastes...

Started on: 9.27.13 9.5# Grapes - Unknown variety. 106# Cleaned Bartlett Pears. 2/3 c. Acid Blend 14 tsp Pectic Enzyme 2.5 tsp Tannin 1/2 c Yeast Nutrient 4.5 Gallons Water Sugar to 1.09 (In this case I used 20#) 3 cans of frozen white grape juice 3 jugs of white grape juice 3...

AAhh, gotcha! I thought that I got the tea ball idea from you, actually! Yeah, once it's in, it's in. That's why I am so hesitant to oak or any adjunct.

I hear ya on the topping up. If it was just a few days I would let it slide, but now that I am thinking that it will be a bit to settle, they really need to be topped up. I think that some more vessels are in order here as well. Damn. Or; Rack like I proposed. Then on the six gallon one, add...

Only having made it a few times, never getting the headache while drinking it. (Next day, yes. Oh yes indeed.) I can only answer your last question. The answer is most certainly. It will get much better. Just remember to decant. There will be some yeast at the bottom from carbing and other...

I would worry about the aeration. I personally would let it sit longer. But that's just me. What kind of wine, yeast and how long has it been siting? Worst case scenario, some finings.

I ended up with the big yellow job I posted. The kids love the box it came in, lol. I then bought two three gallon and two six gallon PET carboys. http://www.ritebrew.com/category-s/1897.htm It's an online place, but they are local to me. I order then do local pickup. Great prices, since...

So letting them sit is the best? Aprox time? I am marking the carboys so I can see the levels lower. I suppose once I see them stop it will be good. I transfered in this order: 3 gallon, 6, 3, 6 I wish I would have did the sixes first. Or at least one six then a three. The first 3 gallon is...

What about one of those stainless tea ball deals on a chain? Or are they still too coarse grained?

So should I just hang out? Let it settle over the next week or so? Do you think that it will settle out anymore? I used Bartlett pears, I know that they are fairly soft. The settlement looks like pear sauce. I even had a guest ask me if I was making applesauce wine. I bet I had about three...

Oh yeah. I forgot to add the most important part! Let me know what you find out! Lingonberry melomel sounds absolutely amazing. Super pricey: http://www.nwwildfoods.com/wild-berries-c96/fresh-frozen-wild-lingonberries-p147/ Maybe #2b or #29?: http://norslandlefse.com/lingonberry.html...

I personally think that you will have a hard time if not a bad time with preserves. If not for the actual preservatives in the mix, it would be the pectin. Well, let me back up and ask what kind of preserves are you seeking to use? Like a jam? If so, see my initial response. It would be handy...

Thanks! I know some, yes. But not a lot. It's Fatbloke and Arpolis that I have learned so, so much from. Both of them I rank in the top tier of home-meaders.

I could give it more PE, would that help? I put 14 tsp in a 20 gallon starting batch. I now have about 17 gallons.