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Just started the first of a plethora of new projects since buying the house! Very simple traditional sack mead. 3# wildflower honey, spring water and montrachet yeast.

I just want to say how proud I am to be a member of such a group as this! You folks are truly here to help people learn, grow and prosper in their craft! My hat is off to all you glorious people and may the Gods favor your practices to the point of becoming Household names spoken for...

Cool! Thx for the Info. I may start a 2 gallon batch of blueberry cranberry tonight then

What strains will ferment in that low temp? I've got ec-1118, D47 & red star premier classique. Will any of these do the trick?

I've bought this and I'm looking to convert a shelving unit by enclosing with some type of cheap sheathing. Will be insulating with ps foam sheets. My question is where in the setup should the heat lamp be? Bottom, top, side, rear? Center? I understand heat rises so I'm wondering where to put it...

Livermore, IA. Bought a house in July and hope to get an area set up in basement for winemaking some time in the next year. Until then I'm planning to build a fermentation chamber to keep heat right, as temps in basement are pretty constant at 50°F.

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Pretty much sums up my philosophy!

This article cleared up the whole water bottle debate for me. And it comes from a VERY well respected winemaker. http://blog.eckraus.com/blog/wine-making-stories/plastic-carboys-making-wine

I have 4 gallons of cider going and I am ready to stop the ferment. I just don't know how much of each of these chemicals to use. Please help. :o

I'm just going to have to try this sometime VERY soon! It sounds almost too awesome to fit in a 1 gallon jug. Might just have to break out the big buckets for this recipe. Don't want to wait until I'm 60 to have the 2nd batch ready! lol

It won't let me download the file unless I become a premium member. :(

Whatever tastes good! That's pretty much the answer any of us would give. ;) I enjoy tart orange meads, Sweet melomels and EVERYTHING in between! I'm working on an orange/blackberry variant right now. Deep, deep coloring. But amazingly supple. I shall be using this at blot for Yule. Should be a...

Thanks for the info folks! I'll see about this Beersmith then. ;)

Anybody have an idea how I would scale the fruit if I were going to use strawberries as well? Or have a strawberry-banana recipe? Thanks :mug: CHEERS!

I'm just wondering if there is any PC software out there to help keep recipes and/or notes organized. I know there are many for beer, but I'm looking for something related specifically to making wine. Thanks! :mug:

How long did it have to sit before it was drinkable? I'm only curious because me and a friend have a plan to make quite a bit of this soon. I would appreciate any useful info you may have that is above and beyond any info found on the site. I've found that sometimes "tips" become more a part of...

You were correct. It started to ferment again when it reached room temp. So I put it back in the fridge to settle again. And I will probably just drink this cold. As I accidentally froze some of the water in the jug while it was in the freezer. I racked what I could into another jug where it...

That is exactly the reason I chose to omit the pumpkin. I have read on MANY posts here that the spices are what is recognized as "pumpkin pie" flavor anyway. I have had wines from pumpkin, and they are delicious. But I wanted the subtlety of the honey to shine above the spice. I might have...