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Racking my Apfelwein today. Adding cinnamon sticks, fresh ginger and a little allspice. I know it's not wine, but it does has to do with fermentation so I'm also making some Kombucha. Happy New Years!

First, bravo. Second, the most effective use of DAP is putting out wild fires. Third, other major reasons for lowered brix levels in corn are: lack of genetic diversity due to GMOs. Corn is no longer grown for human consumption and has barely any nutrition left in it, due to focusing on mass...

The wine coming out as "You" like it, is really the only thing that matters. I have also used cinnamon sticks, anise, thai basil and I love using ginger root. Adding honey to fruit wines also acts as a natural preservative. The hotter you heat the honey, the more subtle flavors of the honey...

Quote: Thanks, and for the advice. I guess it was one of those times that I simply neglected the wine until it was too late. A little H2S is not usually a problem; this was a biggie! Wines low in amino acids often develop a light H2S aroma. Also, certain yeasts (Montrachet is notorious) may...

Quote: If you are making wines you like without chemicals, then go for it! Everyone has a style of their own, and we should all do what we enjoy, in our own way. Sometimes, there really isn't a right or wrong way. All I wanted to state, was that using chemicals, can be easier, and make more...

Quote: I've been lucky (so far) not to have had any wines that made me ill. I have had an occasional one that had gone off (hydrogen sulfide) in a blackberry wine, or had MEK or other nasty tastes/smells in a strawberry wine. I didn't drink them so don't know if they would have made me sick...

Quote: I have found the major cause of a sticking fermentation to be the addition of to much sugar and to much water. I like to use as pure a juice as I can, even tho this will mean a lesser quantity of wine. I also like to add my sugars slowly, it the recipie calls for 4lbs of sugar, I will...

Potassium metabitsulfite (sulfite, k-meta, metabi, etc) Again, not necessary. HOWEVER; I like to use bleach on my kitchen counter tops to kills nasty microbes so I don't get food positioning. Same for wine - the K-meta will kill nasty microbes in the must (the fruit pulp that you make the wine...

Quote: You can and it comes out more "bready" and "boozy." You also don't need to add yeast at all, as wild yeast is everywhere. But, most people prefer to use some sort of wine yeast. Some will fully ferment and the wine comes out more dry, others stop sooner and leave the wine a little...

Just finished making 5 gallons of Blueberry Ale. Should be ready to drink in 4 weeks!

Thanks for the tips on 6 1/2 rubber stopper for 1 gallon batches and the number on the plastic bottles...very good to know.

Currently have 5 gallons of Lemon-Ginger Mead in the Carboy (almost ready to rack). Just finished drinking my last bottle of my Raisin-Brown Sugar-Oat-Barley-Molasses-Honey kinda "ale" thing I made 5 gallons of in April. And just picked a mess of blueberries that I was fixin on turning into a...