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Just bottled it yesterday. I do think it’s past its prime at this point, but OMG I’m going to start another batch up ASAP! My final ratios from my notes making this. I made this following the BOMM method, and I didn’t stabilize it, just maxed out the yeasts abv with residual sugars, then back...

You mean sugars been concentrated further 😝. Some have been in for a couple years, others have been for about a year. Freezer burning shouldn’t effect anything for this purpose, just some water loss through sublimation, or slightly freeze dried.

So… after checking back on the dates… is 3 years too long of a bulk age for that batch I mentioned. Going to bottle that 3gals up soon, need to clear the carboy to do another batch since I’ve been sitting on frozen fruits for a couple years and need to clear the freezer 🤪

That was more a demonstration on how easy it is to make wine, I threw it together in my friends kitchen before dinner with their bread yeast and showed them how quickly it can get going (and messy if unprepared). When I brought it home, it was already going along strongly and I didn’t bother...

So… Life of course has gone crazy since I made this batch and startled aging/oaking it. I have yet to bottle it and the xoakers are still in the carboy… I should get around to trying/bottling it 😅

I’ve made it with juicy juice fruit punch. It fermented fine, but it tasted horrible

If it is straight pure juice, you’ll prob want to add some water to that s well, to reduce the acid. Usually you’d use 3-6lbs per gallon of must, any more and you’ll likely have to make it sweet at the end or reduce the acid with something alkaline like potassium carbonate (calcium carbonate can...

I’ve been thinking about a lapsang (smoked black tea) mead. From what I’ve gathered, it’s prob best to make it on the low abv side and add it as a strong tea in primarily and then add a bit more in secondary. For green tea, it’s not very strongly flavored to begin with, so it may just be drowned...

I just have to add, when you use that much fruit, try to make more than you’re target final volume. You’ll loose a lot to racking. That’s why so many sources say you need nearly 20lbs of grapes for a gallon (referring to finished product).

https://www.homebrewtalk.com/threads/the-barrel-mimic-experiment.663281/

I did save some of the original juice and froze concentrate it to add at the end.

Watermelon will have a funky odor to it even if it’s not spoiled. To me, it smells the way a melon rind tastes. This is how I processed my watermelon for the batch I made. I made a yeast starter and chilled the watermelon overnight first. As fast as you can, scoop the watermelon into a...

The amount of fruit you use will determine how much flavor is going in. If you want to make the honey/mead stand out with hint of blueberry, use the three pounds suggested. If you want it to be a blueberry mead but may need to sweeten it, go as high as 6lbs.

https://www.homebrewtalk.com/threads/watermelon-raspberry-wine.666533/

Watermelon is going to have a funky smell, and it does go bad easily if the yeast doesn’t take hold first. Mine smell awful until I fully degassed it. It gets better with age as well.

That really depends on what your making and what you want for flavor/sweetness. The berry mead I made was very tart, had to add honey till it was 1.025-1.030 to be good, and then it was very good lol.

Just do it lol

Berry welcome!

I belong to a group of fruit fanatics https://growingfruit.org/c/general

Not familiar with that yeast, but yes you can pitch some yeast now, and more later... but by the time you add more yeast it’ll prob already start fermenting. Did you add any nutrients? You can also make a starter, just take a about a .25-.5 liter of your must, add another .25L of water to it...