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Ahh, honey in apple juice. That thar is a cyser, unless I am mistaken. And a bloody good one I will bet. Go with the vanilla beans, that sounds like it will be a very good addion. Personally speaking, I would leave it as it is with the vanilla, but the great thing about fermenting is - your...

I've not staggered the nutrients, but I did add them at the beginning. Mine has been going (quick note check) 12 days and i'm going to rack it today. It's a ginger mead, and a quick sniff of the top of the air lock makes it seem very promising. Dicky

I've used just simple Youngs brand yeast in the past, turned out pretty good. You can pick it up at Wilcos. Dicky

http://www.grapestompers.com/hydrogen_sulfide.aspx This helped me. Dicky

Shouldn't take too long. Try racking it to a different carboy, top it up and leave it. Should help it along. Dicky

I've added banana to the primary before. It turned out great! Dicky

There's an encouragement for poor sanitisation. Haha!

I call it an airing cupboard. :) If your week has been similar to mine, the temperatures won't have affected it that much. Just sounds like your yeast was dud. Give it a couple more days in the 'cubbyhole' :p and see if it takes. If not, put a sachet of yeast on your shopping list. Dicky

Did you add yeast nutrient. I think it's a must for pee. As for your question, it will taste different as fermentation tends to alter flavours. For the best or worst, I don't know. What recipe are you using? Dicky

It looked like dirt. It really wasn't a great loss. I know where I can get an abundance of sloes when they're in season now so i'll try again next year. Dicky

The yeast in the sediment will almost certainly be dead after that amount of time. Drink the wine though, sounds brilliant! Dicky

Yes, you don't want to put that in. It's used to make jams. And a pectic haze is a rubbish thing to get in your wine. No matter how great the wine tastes, you can't get over the fact that it looks terrible. I had to dump a whole batch of sloe wine because of it. Lesson learned! Dicky

That. And I would say use fruit juice for your first go. It's not hat baaaad. Dicky

I made it to be very lightly carbed, worked out really well. Basically, wait for it to finish fermenting, leave it to clear by its self, ans then bottle. Leaves just enough carb to add to the experience of the wine. It was a really big hit, and i have more on the go. And no doubt, i shall do...

Never done it, but i'm not a massive fan of putting oak into lighter wines. They work better in reds to add more depth. I hear cinnamon works well though. Dicky

Good luck! Couple of quick bits of advice. Wine kit quality generally improves with the price. And it takes a much longer amount of time to make wine than it does beer. Have fun with it though. Dicky!

That's true of the first ferment, but from there on you shouldn't really be leaving any air space. Dicky

I was born in 87. :) Loving your apfelwein though. Literally the best thing i've ever brewed. I've got 2 batches going. Dicky

I would say let it sit in primary for a little while longer, wait until fermentation has slowed way down. Then transfer to secondary. More than anything you want to give the wine time to clear, degas and keeo it away from the lees. Then you can bottle. In my experience, even a wine that looks...

But that will eventually stop fermentation, they just want to slow it down. I would just drop the temperature. That will do the trick. Dicky