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Well i bottled 4/5ths of it. It is dry but not bad. The last fifth was really cloudy and had some of the lees in it so I put it in a jug with some Bragg's Apple cider vinegar.

Well I also want to make vinegar so if it does I will not consider it a failure. Ibam juat lettin it sit with the airlock from the liter n half bottle on it. I corked the mead that was in that bottle.

Yeah 2.5lb. Sorry i fergot to add that on the 1st post. It has slowed down on the bubblin and is startin to clear.

I think i located the source of the funny smell and taste. The bung that came with the carboy smells like cheap rubber. I am gonna switch it with the other one and see if that changes anythin. Hopefully this batch is not ruined.

Bout 3 weeks. 2 weeks into the secondary. Bout 1 week off of the lees from the primary. I did not let them settle adore rackin the 1st time.

I am in no hurry fer the jug. I actually plan on buyin another either this month or next to try another fruit wine in. So thank you rlmiller10!!!!

Unfortunately I have researched and the best i can find is POSSIBLY I left it on the lees too long and it MAY be unusable fer anythin. But nothin definite one way or the other. My research is how I came to try to make mead from some unusable honey I had. I lean a lot on advice from people...

Just very bitter. And not kike alcohol. And definitely not what i was expectin. My mead-which is in green bottle in pic and from wild yeast- is right on par with what i expected. I am wonderin if maybe it will loose the bitter and get more on par with what I expect from a wine as it...

I am ok with either one but just would like to know......

I have a old fashioned strawberry wine fermentin away. I just cut up 3lb of strawberries and 15 black grapes put in a cleaned and sanitized 5 gal bucket. Covered with a towel sit fer 24 hours added yeast(k1-v1116). Then 5 days later pulled the fruit and transfered to my carboy. Let...

Ok i have 3 lbs strawberries yeast and am orderin a carboy and airlock. When and how to add a tea bag or should i just skip it?

So it would be best fer me to addy berries, crushed or cut, then just enough water to cover them? I also plan on when I rack the 1st time to add more berries fer more flavor in the finished wine. Will that help? I am tryin this in half gallon batches because that is what I have currently...

Has anyone made a fruit wine by either crushing or cutying the fruit and putting it in water? I am currently doing a mead this way--my 1st brew-- and I think I can make wine also. Probably black berry or strawberry and blue berry 1st. Thankyou in advancefor your help

Its bubblin away and startin to smell a little like alcohol when I stirred it. I'll ask a couple of local liquor stores bout that shhh thanks fer the idea.

I've had Bulleit it was prettybgood considerin it had a strong smell to it. Kinda smooth I was expectin rot gut type stuff. My palate has refined now and I'm a rye drinker. I do Jim Beam cuz I can afford it although Bulleit is the best.

Ummm thats a gallon of milk here. And with lil en I have plenty of those rotatin through the house. I do plan on gettin to a brew store next time I'm in the city which is 2 hours away so I don't get there much.

Really startin to bubble away now. My hope is to get to a brew store ifn I can find one next time I head fer a city so I can get some proper equipment. I think the closest store is two hours away though and this is like reloadin stuff in my mind I'd rather go and pay cash intead of orderin off...

Ok I will. Same concentrate or does it matter?

It was below 80 degrees.

Howdy all. I've decided to try makin my own alcohol and just couldn't wait fer me to build funds to buy everythin I need next time I head fer a city. So I boiled water dumped half a gallon in an old rinsed milk jug put the lid on and shook and let the steam pressure it up. Then I took a can of...