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Happy to. I am making a hard apple cider and a mango "cider" (both at about 6%), a skeeter pee at around 6% ,and have plans for an orange zest t'ej at about 7%.

You know, for some folk, nothing is good enough while for others nothing is good enough. Wait. Wait. It's just the way you say it. ;-)

My plans for this year include a focus on low ABV "cooler" type fruit wines. Which is to say, to make country wines without chaptalization (the addition of sugars), not because I don't like 12-14% ABV country or grape wines but because I really want to see what I can do with cider-type wines...

But the thing about sushi is that you want the umami and the saltiness. I guess when I drink a wine or a mead, salt is not even the last flavor I am thinking about. AND... a few years ago , I got dinged at a wine competition for a date wine I made that one of the judges claimed hinted at taste...

Seaweed is a thought... but I wonder whether the salt content might not be a problem. That aside, Are there any historical or indigenous recipes using mushrooms for wine?

Typically, honey has no nutrients that yeast can use. Agave, I can't say, but although I may be very wrong, strikes me that in the first week or so of primary fermentation before there is about 9% alcohol by volume in the fermenter, you cannot add too much nutrients. Before the yeast are active...

K is OK but Chitosan is made from shellfish eco-skeletons, and I believe that the proteins have been so damaged as to make them suitable even for folk who are allergic to shell-fish. BUT if you are vegan, vegetarian, or follow the laws of Kashrut, then Chitosan is not acceptable for consumption...

To be serious, you might simply check the readings and calibrate your hydrometer the following way. Take a cylinder of distilled water at around 60 F and measure its gravity. It should read 1.000 . Whatever the reading on your scale is that is equivalent to 1.000 or pure water at 60 F. Now...

Or a change to your affect, as the psychiatrist might want.

Apologies, Old Timer. Only now getting to read your post. If you are making a cyser, then I would expect that the apple juice would provide about 50 points of gravity (1.050) - could be a little less, could be a little more. Two pounds of honey dissolved in water to make 1 US gallon will...

This sounds almost like a solera system for making wine. You know, you constantly add more fruit or wine to the top barrel, and pull wine to drink from the bottom barrel.

Making wine from fruit other than wine grapes, typically requires that you need to add sugar to enable the wine to have more alcohol than a strong beer. Country wines (wines made from fruit) typically have the equivalent of about 1 lb of sugar in every gallon of juice you press. If you add water...

If 1 kg (1000 g) of water by weight takes up 1 L (1000 ml) by volume, then 6 g is .6%, yes. They are the same.

I would argue that your taste buds are better than a pH meter when it comes to "measuring TA.. TA , in fact is a measure of the amount of acid (g/L) in a wine, but that measure as a number, say 6 -7 g/L is because we are looking for a fresh tasting wine rather than something bland or a wine so...

Created a new starter and have been adding to it since yesterday afternoon. Looks like this has solved the problem (or the fact that there are at least two packs of yeast in the problem carboy may have added to the solution - giving the sorbate more yeast to latch on to and so unable to latch...

Problem for me is not the pH but the sorbates in the juice. I sometimes make SP and this time, as in previous times, I simply begin with 1 32 oz bottle of lemon juice. I pitched EC 1118 and nothing. After 24 hours, I pitched a second pack of yeast that this time I allowed to grow in a jar with...

Given the sorbates used to help preserve bottled lemon juice I wonder if it may make any good sense to simply dissolve the sugar in water and add nutrients, and tannin and when at room temperature pitch the yeast. After a week or so, and so you will have a very large (and hopefully, very viable...

Welcome, TheLastDervish. The thing about grapes is that most grapes (certainly in the US) are for eating and their sugar content and their flavor does not make those grapes so wonderful for wine. Wine grapes have about twice the amount of sugar and their flavors are far more complex and...

To back sweeten you must have added K-sorbate and K-meta. I think that adding the sorbate prevents MLF.

Welcome. What part of the UK are you from?