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Thanks for all of the input everyone. The help is greatly appreciated!!!

Dextrose seems like it would dissolve much easier but does it give the wine a different flavor profile?

Rick how did that batch turn out?

How does it smell now? Has the smell reduced or gotten worse?

What's the best way to back sweeten wine? I hear of people using cane sugar and some use syrup. Any advice????

Has anyone had any success making wine from Ocean Spray juices? If so, what flavors did you use and which ones turned out the best?

Hello fellow wine makers!!!! Does anyone have a great recipe for a 1 gallon batch of pineapple wine?? I made a batch of cran-pineapple yesterday but used Ocean Spray juice. I would like to used real pineapples and would love it if someone out there would share a recipe with me and the rest of...

When you add fruit do you add any pectic enzymes?

Good thinking Bernard!!! I just made a batch of Cran-Pineapple wine and the whole house smells like a candy store!!! As soon as it started fermenting it smelled as if someone was making some delicious taffy in the house. I can't wait to try it!!!!!!!!!

It's already done fermenting. I think what I'm going to do is mix some clover honey in warm spring water then add that to the batch. It's a hair dryer then I like so that should help with the head space and sweeten it up a bit. IDK if I like the idea of putting marbles in the mead. glass on...

But I don't want to make a melomel just a good ol' mead.

About 1 1/2 cup of liquid is needed to fill the head space.

Hello fellow mead makers!!! What are the best methods to get rid of that unwanted head space???

Oh and thanks for your reply, Bernard!! I topped it off last night.

What's should I fill it with? Water or honey water mix?

Question. You know how during the racking process you lose some volume. Do you have to fill the carboy's empty space or leave it as is?

Thanks, Brett!!!

Do you clear with bentonite clay before you back sweeten?

Hello fellow mead makers!! I was wondering if you warm the honey then pour it directly into the mead or is there a different method to add the honey for back sweetening?

Thanks for the recipe. I'm going to try it within the next couple of weeks. I have 10 gallons of watermelon wine that I'm trying to get the sulfur smell out of. When I'm done dealing with that I'll start the strawberry batch.