Hello everyone!
I am working on a plan to make a muscadine wine as a gift. I purchased some 100% premium muscadine juice to do so. Gravity of the juice is around 1.068.
I have Kveik and Premeire Blanc yeast and would like to make this a wine that is sweet or at minimum on the sweeter side...
Racked my sack mead into half gallon batches (only made one gallon). Half is normal, added a little new yeast to kickstart and dry it up. To the other half, I added about a pound of peaches. Going to be tasty!
Hi everyone! Your friendly neighborhood mead maker here. Up until now, I've never used "extra" ingredients like tannins and pectic acid. I just was curious. I seem to make flavorful meads and wines without these things so.. do you think Pectic Enzyme is really necessary?
Starting a sack mead. I'll be starting the high gravity one around the first week of April!
This one will be..
~3.5lb of honey to one gallon of water
(1lb Local Dark Honey, 2.5lb Pure N Simple Honey)
Estimated Gravity: 1.1125
Estimated Final Gravity: 1.005
Estimated ABV%: ~15%
3/4 Tsp DAP
1/5...