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ok ill rack onto sulfites into new carboy then just wait and see if the smell goes away? i googled "infected mead" and dont really see that kindov stuff but i trust that somethings a miss. i did use a syphon hose from a beer kit but i dont know what its made of? shoot thats just one more fail to...

I have read somewhere along the way, that the rubber smell is associated with sulfer? was this caused by stressed yeast? the meads i have going are very young so iam not stressing just would like to know what i could have done to not have the excessive smell/taste. i used femaid k and dap on a...

Not to complicate things but.. How does one determine the ratio of available sugars to a quantity of yeast to be added for a secondary fermentation? Example , you have a base of let's say 1.008 or 1.010 after primaryfermentation ( let's say we know its over for good but not bone dry) and you...

Oh yeah sorry About that!

I was thinking of racking a gallon batch of boom onto fruit just because I have so many gallons going why not right? Anyway in the recipe it says" make sure and use good practices " because of fruit and oxidization . So.. What are those practices? No head space? No splashing? What else should a...

pumpkinman do you use the noblesse in white sparkling wines? I was ordering all the things from brezacs posts but the morewine description is for reds. thanks charlie

It sucked about a 1/3 of the airlock back in ! Should I toss the batch? It's just a gallon of edworts to be but .just thought I would ask.

So pumpkinman when you say balanced are you talking about a blend of juices or the "balance " in a wine as a whole ie; legs mouthfeel tannins ect ect? is it fair to say that a wine owes most of its flavor to the juice and the yeasts ehsters? I have beentrying to research wine as I made a fool...

Sorry I haven't even made a wine yet and I've been trying to make mead and cider as a start. But I read a lot of posts asking about kits and today at the LHBS I saw a couple wine kits and they were a bit pricey. I googled wine grape juice and even though it's not cheap it seemed reasonable and...

Mr.Smith what yeast would you recommend using with your elderflower recipe for mead? I've found some dried flowers and want to try a gallon. I have your recipe off another post but wanted to confirm 71-b as it was an old thread and many people complain about that yeast. The hbs has kv-1116...

Since Iam learning everything the hard way, how much is too much space to fill with more water? I of course did not make extra must and I bought some marbles but was disappointed when it didn't really change all that much or I would have to buy a bunch more. When does it become detrimental to...

Nice thanks. So with elderberry flowers could I add some to secondary. I have so many one gallon batches going all ready i was planning on racking one or two onto fruit but would that work. Or is it better to be part of fermentation? Thanks again

would a mead made with chardonay or pinot noir juice get you closer to a champagne like mead? if so what are some good resources for fresh wine grapes or juice? ive read that meads could be made "allmost champagne like" and just wondered if this is how( iam assuming he was talking about flavor...

Thanks again for the resources. I had so many people interested in mead I just assumed it was some magic drink ha! I have ten one gallon experiments going now a few dry a couple semi sweet ect.. A cycser a JAOM a spicy one so we shall see. I even made several with different honeys and blends of...

Why can't you just pore from a carboy to a sample tube? Why do you have to use a wine thief? is this because of large size of carboy or something to do with oxygen ? Sorry just haven't seen it explained yet. Thanks charlie

Thanks for the replies I really apreciate your time. I have a bad habit of wanting to make the things in life I love and more often than not those things have taken people or in this case cultures several hundred years to perfect. The truth is Iam having trouble finding detailed information on...

As the title states iam looking for good books on wine making. My main interest is champagne but not so much historical perspective or regional history but more the literal process and since you all know more than I , if that means making and blending chardanays or Pinot noir ect than that's the...

Is a base wine made for champagne or a sparkling wine made with a certain yeast and then does it have a champagne yeast and sugar added? If so what are the yeasts used for the base? Is the base a low gravity must that ends around 10-13% ? Iam just trying to understand where to start as in the...

After you cold crash to stop fermentation in the bottle , can you take and store the bottles at room temps? Sorry Iam new and have kilted room in the fridge (swmbo says I can't ) Apple pie hard cider bottle carbed . Thanks charlie