Recent content by Raygina

We're getting a ton of chokecherries, but this will be the first time we make actual wine with them. We usually make mead and we don't use anything but water, honey, fruit and/or spices and yeast. Is there any way to make chokecherry wine without all the additives? Thanks!

I have a question about rebottling mead for storage. We did several batches, but somewhere in the mix, some of the bottles aren't labeled. They are all bottled in the swing top bottles. Can we open them, and rebottle in wine bottles with corks once we figure out what is what?

Thank you all. There has been no activity in the airlock so I think it's time to bottle it, let it sit and hope for the best.

Hi, I don't have a hydrometer. We didn't add anything other than honey and apple juice. A bit of water to the honey when we heated it, but nothing else. We've made some fairly good other types of mead, but this was our first cyser, so I was wondering if we did something wrong.

We made our first cyser in October using just apple juice, red star champagne yeast and honey. The honey we used was wildflower and a sage, alfalfa and sunflower mix. We racked it for secondary last weekend and it seems to have stopped fermenting. When we racked it, it smelled okay, just...