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So spring has sprung here in Nova Scotia and with it, the dandelions are back. I was considering making a dandelion wine, and I've found a few recipes on the intertubes. This one in particular struck my fancy because of the addition of the raisins: Dandelion Wine Does anyone think this...

I was just checking the status on my cyser, and over the last month, I've done 3 checks on it's SG and it's showing 1.005 each time. I'm guessing she's done. Being done above 1, does that mean that it most likely hit the max ABV and then the yeast croaked, leaving some sugar behind? Does this...

I'm looking to carb my current cider batch in bottle. I want it to be full on carbed, not just sparkling. I'd like it to have a nice head, like a dark beer. The last cider I carbed in bottle turned out lightly sparkling. It was a 3 gallon batch, and I used 3oz of dextrose. I'm using...

I've got a field berry melomel that is coming up on bottling time later this summer. I was planning on bottling half still in wine bottles, and half carbed in beer bottles. I was thinking that I would rack half off into the bottling bucket, repitch a bit of yeast along with the some raw cane...

So this is my first batch of cider, after multiple wines and meads. I more or less made up my own recipe consisting of 3 Gal Unfiltered Cider, and enough brown sugar to bring it up to a starting gravity of 1.051. I added some yeast nutrient (3 tsp) some pectin enzyme (2tsp) and some vitamin...

I've had a cyser on since just before christmas, and right after new years, after reading a bunch of recipes I decided to up my honey content, so I added another few pounds to my 5 gal batch already underway. Well, since then, the SG has hardly moved at all (1.033 after addition, 1.029 today)...

I was wondering if anyone had any input on flavoring with cinnamon sticks. I boiled my cider with two large sticks, and added them to the primary. Should I fish them out of there after a few days? Will they impart overwhelming flavor if left in too long? How long is too long?

Well, I was considering my next meading attempt (as you read, I was considering maple). I was just looking for lunch tomorrow in the basement freezer when I came across three ice-cream containers of last year's berry harvest (blue, rasp, and straw). There's probably about 1.5-2 pounds of each...

While not a honey mead, and perhaps thus not in the correct forum, I figured that I'd ask since I seem to have discovered a trove of collected meadologists here. I recently found myself thinking about making a mead, much like a standard sack mead, but with maple syrup as the sugar source...

Well, I just pitched for my second mead attempt last week. The first was done over a year ago, to rave reviews. It was a cyser mead with local ingredients. Raw apple blossom honey (12lb) from the local bee farm and unpasteurized, unflitered apple cider (4gal) from the local farm market...