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A friend of mine gave me a recipe he heard at a Home Brew Club. Its to be a red wine. This recipe is for 7 gallons: 28 lbs. Blueberries 46 oz. Grape wine concentrate (Alexander's Wine Concentrate) Water to make 7 gallons 14 lbs. sugar Acid Blend, tannin, yeast nutrient, pectin enzyme...

I'm having a hell of a time finding the answer in search. Say I made a traditional mead ( no fruit , just honey , yeast , water ) and wanted to add fruit to my secondary. Now all reports ( that I've seen ) have stated adding pectin before fermantation. My dilemma. Is adding pectin...

Ok , so I use Campden tablets and Potassium Sorbate when I rack my "regular" meads. Both for stabilzing and for protection from bacteria growth. But for JAOM: P. Sorbate may not be necessary because the bread yeast should be overcome and stabilized. So my question is this , Why...

Hi all, I have started a few Meads and have been using them as a reference for each follow up Mead. Thing is I have never(until now) used pureed fruit , just whole/crushed fruit. All these have been in primary. My last batch started a couple days ago I pureed 12oz of mixed berries in primary...