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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...

Awesome, thanks!

I used the Super San Diego yeast.

Anyone with a link to styles that would explain all that would be appreciated.

So what would light pilsen DME and a moderate amount of hops (5.5 gal with a little less than 3oz of hops) be?

When making a beer and not following any true recipe except your own. how can you know which kind of beer you're making for..say.. competitions?

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!

I'm going for insane gravity! Do you have a journal for the .14?

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?

Pics or it didn't happen! Welcome aboard. :)

1.006 as of today. Still not done. Probably a few more days left. Still tastes fantastic, like honeyed apple.

Cyser started at 1.088 and is now at 1.010 and tastes phenomenal. I almost want to stop fermentation to keep it where it's at!

I'm in!

Wow! My math must have been way off. According to my hydrometer, I'm at a whopping 1.42! Good times!

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...

Oh, this I know but yeasts in general tend to work in very similar ways regardless of the sugars you feed them. Can I ask what your thought process would be regarding that? I'm not against doing it in a simpler way, but starting with a much larger yeast cake does seem like it would have...

Doesn't look bad to me. Granted, I've drank moldy brews before. But as an aside, this doesn't look like mold offhand, but it really doesn't look like ANYTHING, offhand. Give it time. Try not to worry. And drink it, regardless. ;)

loveofrose: I am basing my findings on some other threads, nominally, one that a group attempted to clone Utiopias. They made a batch of barleywine that they used to start and added dry wine yeast near the end to knock down the gravity. So what I could do is start the first mead (starter batch)...

Hey folks! It's time for another run! So, if anyone of you know me and how I work, I tend to brew in very small batches. Typically a single gallon a piece, until I find a recipe I really like and brew a 5 to 7 gallon. So for these recipes, I'll be doing all single gallon brews. I plan to start...

It's ALWAYS a good day to drink mead!