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    In brewing I use metabisulphate as campden tablets to remove chlorine/chloramine from the water. I know in beer that the boil removes the leftover sulphates. I am about to make my first mead and wanted to do the same but do not know how long I need to boil to do so. Any help appreciated thank you!

    Hair-like bacteria in my opened bottle of wine

    We made a kit wine (Riesling Ice Wine) which turned out pretty decent for our first batch (a little too thick though). I do have a few questions concerning shelf life. We drank plenty from the carboy and bottled 12 bottles along with one that we didn't cork (on a Saturday). We took this...