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  1. M

    Sulfites and potassium sorbate when back-sweetening and fortifying?

    Hey everyone, I've started with the following 20L must: - 15L water - 7 kg honey - OG 1.112 - 5g of dry portwine yeast (Kitzinger Reinhefe, Portwein) - yeast nutrient q.b. (no step feeding) After 4 weeks low temp. primary (~16C), SG was read at 1.002, ~15-16% ABV, then racked and already...
  2. M

    Fortified Mint and Lime mead - seek advice

    Hey everyone! So I'm getting ready for my second mead and the overall idea is a sweet fortified mint mead with a hint of lime, aimed to be drank cold in the summer, like a mojito-inspired dessert wine. Here's my plan and a few questions. All thoughts and suggestions welcome. Ingredients: Must...
  3. M

    Christmas mead - flavoring suggestions

    Hi everyone! So my first 10L fermenter is off to a good start I believe. My aim is a Christmas inspired metheglin, like so many others, but not following any one specific recipe as I want to add, monitor and control the flavors in secondary. Here's what's done so far: In the fermenter 3 Kg...
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