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Ha! I was going to say Schlitz is the worst, then I read this. :) It has been many decades since I've tasted it, so maybe it's not as bad as I remember.

Wow the link was very helpful, thank you.

I think I'll boil some hops and just keep that in the fridge to add when I pop these open. Managing the bitter per glass might be fun anyway. :)

It was a 3gallon batch. I boiled 2oz citra (13.3 alpha acid) for 20-30 minutes then it sit for 2hours, and 1oz mandarina bavaria added during fermentation. It's almost a year old at this point (started Oct 2019, bottled June 2020). I'm guessing it was O2 exposure. Obviously will need to learn...

All great suggestions. For white wine the sharpie is the easiest and comes right off with alcohol, but beers and red wines the dark bottle makes it hard to read. The metallic ink/paint pens work great and look great also, especially if you have someone who can write nicely/artistically. I'm not...

Thanks everyone. Yes I boiled the hops in water prior to adding to honey and prior to fermentation. Before bottling the bitter was very significant like a fairly bitter IPA, nothing crazy but definitely IPA style. I racked a few times over about 6 months; the bitter may have diminished at this...

I usually make wines and meads, but made a hopped mead to emulate an IPA. Before bottling it had a nice bitter IBU amount, very tasty. Now I'm opening bottles a few months later and the bitter is gone. Does it diminish over time? Is there a way to stabilize it so it stays bitter? Or did I just...

Yes you certainly can make a dry mead that's very enjoyable. My wife likes our meads with just a bit of residual sugar, but we made many bone dry that we enjoyed as well. I prefer melomel, adding a bright fruit to the mead like mango or strawberry. I find this give it a bit more life without...

Especially with beverages that the average person is not familiar with like ciders and mead, it makes sense to aim for what people are biologically predisposed to like... sugar. Dry wines, meads, and ciders are definitely enjoyed more by an educated palate.

I would think the answers to your questions would depend on the tea and your personal preference. There are thousands of different kinds of tea and I would imagine some are more potent than others, with widely ranging flavor profiles. I made a few concoctions many years ago with store bought...

Like Bernardsmith said, the flavor can be very muted. I used coconut milk in a mango coconut wine, and the flavor was non-existent as far as I could tell. To get rid of the oils, I added some gelatin and froze it, then collected the drippings as it thawed in the refrigerator. I forget the...

Agree with the others. I don't think there's much of a difference between when started and when finished fermenting, relative to how long the wine is probably going to age. I go by when it was started, but I think it's more important you just pick a convention and then stick to it so it's...

Giving it a good stir so it is evenly distributed is enough. The bentonite will attach to positively charged particles in the wine and then fall out of suspension due to the weight. Mixing it around more will not improve performance.

Thank you moderators for making my post both more entertaining and more appropriate. :) I shall keep my language in mind in the future. :)

Love it. These kinds of tests are great for not only educating yourself on how to make what you like, but also to educate yourself on your own palate to identify what you like and what you don't. I'm not sure if you're doing this or not (thoroughly describing stuff on forums can be difficult)...

Keep in mind that tamarind might not be something that makes a good wine. I'm not familiar with it at all (had to look it up on google) but there are many many vegetables that make awful wines, and many many more that take a winemaker many batches to make a good one.

nik2- the bags are OK for (relatively) temporary storage, but the plastic is O2 permeable so the wine is aging and oxidizing much faster that if it were in glass (with only a permeable cork). There are many great commercial wines that are being sold in boxes, tetra-paks, etc, but they are only...

I've never seen a color chart except for marketing purposes, just a flavor chart. The darker the color the heavier the toast.

Also what you are doing right now is fantastic in making sure you don't have this problem in the future. make a ****-ton of wine so it can all age and you won't be itching to drink them young. :)

I'd say no, you really won't be able to tell at this early stage. I mean you might be able to glean something really bad, but the wine is probably going to change dramatically over the next 6 months to a year. I've had wines that tasted great and then went through a funky period after a few...