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I'm doing a 6 gal batch of dandelion. I have about 2-3 gals of frozen pedals. Would adding frozen wh. gr. conc. greatly affect the taste? I was thinking 5 or 6, 11.5 oz cans. Recipe: 6gals 3 gals dandelion pedals 6 cans wht. grp. conc. 1# chopped golden raisins 1# chopped raisins...

I have a bunch of pears in my freezer from this last fall. I washed them and froze them whole. I bought a juicer and intend on juice'n the pears. I'm gonna try a pear mead. My question: I should have enough pears to get a gal of juice. Should i smash them in a bucket and add the P/E and let it...

I have 3 gals of black cherry wine aging. Its 13% abv. id like to oak a gal for the experience. i want to use amer. oak was thinking med toast. so...should i use: chips, cubes, spirals....and how much? I know i'll need to taste for taste (for lack of better words).

RECIPE.....3.5gal 1- 96oz can Vintners Harvest Strawberry Base 5# Bananas 1 liter White Grape Concentrate 5 1/4# Sugar 4 tsp Acid Blend 4 tsp SNAs 1 tspTannin 1 1/2 tsp Pectic Enzyme 1/2 tsp Amylase Enzyme 1 pk Montrachet Yeast OG 1.080 mixed everything together and let it soak...

I bought white grape concentrate online for a batch o wine. upon arrival i read on the box...preserved with sulphur dioxide WILL IT FERMENT???

I bought white grape concentrate for a batch o wine. got it off the internet. upon arrival i read that it was preserved with sulphur dioxid. WILL IT FERMENT???

I'm just a little (actually very) confused about the SG of sugars. I've read that 1/2 cup of sugar will give a SG of .010 per gal. but some recipes I've read, the numbers just don't add up. can someone please enlighten me with a universal formula

Can i just use buckets for: Primary...Secondary...Clearing...Etc ??

First off...I'm brand new to HBT...I'm looking forward to get'n to know y'all! I have, in the secondary, my first peach wine. i went with the Vintners Harvest base. i followed the 3 gal recipe (pretty much). 3.5 gals (added 1/2 gal for racking loses) 96oz can V/H peach base 10lbs sugar...