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There is a fruit wine maker in Astoria, OR who does exactly what you are proposing. He is quite proud that there is no added water, sugar, fillers, flavors, etc. He also says that he has a hard time getting it stable, and the last two bottles we got from him later had lees. He puts a...

Some intro to wine making books talk about using a cotton-wool plug. The Joy of Home Winemaking even uses plastic wrap and a rubber band for the first batch. Some metals that come into contact with alcohol break down, and it messes with the flavor. I hope your tinfoil doesn't get condensation or...

Another person's experiments that were recently passed on to me: http://www.brewery.org/brewery/library/CidYeast091595.html

Hmm, part of me says you shouldn't have to because the are already sterile. Part of me wonders if they could get contaminated at the opening while pouring it. you are talking about actual cartons, the kind where you rip it in half and push back to open, like those things they sell smaller...

I'm assuming you didn't add sugar, so that is good. I'm a tad concerned about the fermenting time. There is Midwest Brew Supply, who will ship you just yeast for something like $5 or so.

There is another thread asking the same thing. I forget if it is here or over in the wine forum. Anyway, I have noticed that following the directions and using tapwater will start the batch faster than if you just dump the yeast in, but dumping it in will work.

Downloaded it, and I agree for grape wines. Most of the books are pretty much alike when it comes to grape wines, so why not use one for free! (unless you are into that whole book binding thing)

Last weekend, I was rummaging though the freezer and came across some red bell peppers and some peaches my mother processed. I thought, "They sure do make a great jam together, I wonder how they would be as a wine." Into the primary they went. I racked it tonight, and was cleaning up, and my...

The Joy of Home Winemaking is really your best choice then. There is a Making Wild Wines and Meads book out there, but I find it inferior to both Terry Geary and Ken Schramm's books. Good book to check out from the library for inspiring recipes, but don't spend the money to own it. Ah, I do...

That was suppose to be a "What DaveAllen said" comment.

Follow the directions on the packet, which say to add it to 100 degree water.

The box of Splenda says that one teaspoon = one teaspoon of sugar. I figured I use one teaspoon per cup of tea (I like my tea sweet), but on the safe side, I decided to under estimate my one gallon of apple wine from The Joy of Home Winemaking and did one teaspoon per 8 oz. I think it turned out...

Hmm, normally I say sometimes 48 hours isn't really enough, but more like 72 hours. I would be worried if it went a week. But it already has alcohol... Is it at the same temperature it has always been, or did you change locations?

Also my go to book. If you wanted to go with grape wines, our local brew store uses Wine making step by step. I picked it up from the library and thumbed thought it. Seems pretty good. I don't mess with grape wines cause I figure I can buy them so easily, and I live in a wine rich region...

Someone with more experience with mead will correct me if I'm wrong, but the tends I have seen on this forum is that mead takes a year before it is drinkable, and you might have had too much acid to begin with.

I reread your post and realized I didn't answer your question. Yes, wait for the SG to drop. However, I've also been told you will never lose a batch racking too early, but you can loose a batch leaving it on the lees too long. Not that I'm trying to get you to rack early, but just know that...

Actually, less nutrient fermenting slowly will more likely be (somewhat) sweeter than normal. In fact, the Brits and French purposely do a method called keeving that strips out the nutrients and then ferment it really slowly. So don't worry about yours. Really good craft cider is fermented...

I had to be at home before I could really confirm what color mine is - it dark, like the color of cranberry juice. Then again, I made it from good Oregon strawberries that were cut up and frozen for a few months by my mother. Looking at it, I was going to bottle it this week, but now I think I...

When I first started making cider, I just tossed it. Now, I do as the packet says. Honestly, I don't think there is that much difference, but if you follow the packet, you will probably notice fermentation happening sooner rather than later.

Yes, it will affect your cider, but in a good way. A slower ferment has better flavors and can sometimes be sweeter depending on the juice (keeving). A lot of English craft ciders allow theirs to ferment outdoors, where it even freezes, and then thaws in the spring and starts fermenting again...