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Sweet. Good to know it is just the nature of the beast with this one. Thank you for the insight!

Whoops. I did forget to mention I did have 1tsp of pectic enzyme in the recipe. It definitely has that fluffy appearance you mention. So maybe this is just going to be a lower yield wine than I have made so far?

The biggest problem I am having is pulp removal and clarification. Now dont get me wrong, im not shooting for a crystal clear product here, but I am having a lot of trouble removing what I guess I would call “pulp”. The surface chucks were easily removed during first rack. The issue is the...

Yeah, I pitched a Lalvin K1-V1116 already unfortunately. It finished at 1.001. I definitely need to do some more research on pasteurization methods. Is it completely necessary if I plan on drinking it relatively soon? I also have potassium sorbate and campden for normal wine stabilization. Is...

Trying out my first cider. Maybe went a little overboard on flavors for my first go with a blackberry thai mint. My real question is what is the best combo you have used to achieve a slightly sweet and carbonated final? I have read a lot of people saying stevia gives a funny after taste but Im...

I would say im partial to fruit wines. And like flavors off the beaten path. Hence the excitement to be able to experiment. For tried and true I will definitely try out some of those recipes in the link! I know the local market had fresh rhubarb so maybe I will give that a go! Apple cider would...

Hey all! Brand new member and home brewer. First batch was a White muscadine (Maybe carlos or scuppernong). It came out around 12% and drinkable so Im going to chalk that up as a win. Iv got the itch now. Unfortunately the vine in the backyard is exhausted now so was hoping for some new...