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Hello all, During the silly season, some friends of ours from Michigan introduced my wife and I to Traverse Bay's Spiced Cherry Wine. Ever since then she's been on me to find some sort of clone recipe for it. (And as we all know if the spouse is on board, we do it) Anyone have anything...

Never re hydrated. Never had a problem. Sure...it's not exactly a scientific answer, but it's the one I've got.

Bought frozen blueberries to make my first Blueberry Wine. Noticed some (for lack of a better term) "Juice" in the bag. The kind of things that happens when you add sugar to a fruit salad or something. The ingredients list says it's just blueberries. I'm wondering if this is just a product of...

Spoon? What are spoon? Like I said, stupid. I've got about 2" of head space. I'm going to roll with it. If it turns out: great. If not, I'll file this under "Lessons Learned".

Making my first solo Melomel. Red Raspberry per JK's recipe. I racked the red fermented beauty into a one gallon carboy with a crushed campden tablet and potassium sorbate per the directions. Stupidly, seeing the CT and sorbate weren't dissolving, I shook the piss out of the thing...oxidation...

If batch sparging with 185F water, don't I start releasing tannins and other undesirables from the grain? Seems like I'm making a mountain out this mole hill I just want to hit the ground running. :)

First off: Extract brewer here trying to venture into the world of AG. So if I go single infusion/batch sparge when I add my hotter water into to do my batch sparge is that in itself a sufficient way to perform the mashout. Example: Looking at NB's Dead Ringer AG instructions it calls for 152F...

Thanks. Looking back on it I might've been a little over zealous on the sniffing. :)

Hello, I've never actually posted here, as most of my questions can be answered with a little digging. I'm new to making Mead, so I thought I'd start out with something fairly simple: Jack Keller's recipe for a Red Raspberry Melomel. I used Lalvin 71B-1122 and the rest of the recipe was...