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When I drink booze, 99% of the time it's tequila. Everyone knows me for this. I have an idea to maybe start a Tequila micro-distillery business in a few years when I retire. Seems like starting with fermenting agave is a good place to start.

After what appears to be a successful plum wine project in July I want to make Mead. I actually plan to use Agave nectar rather than honey but seems like it is still basically a mead-type thing. My questions is what additives are needed. I assume one doesn't use pectic enzyme or acid blend. I...

I get that a hydrometer doesn't know what it's measuring. Kind of why I am asking this. I used to have one for measuring battery acid. Sounds like we'd just use the same set up regardless of sugar type. Thanks guys. Better to ask and be sure.

Thanks for the reply. See from my perspective (which is a guy looking at his hydrometer), the relationship between Brix and SG is fixed. They are just different scales printed in the piece of paper inside my hydrometer. So from my perspective, they are interchangeable. That is kind of why I...

Maybe this should be in the Mead section but I want to make sure I understand how to setup up a must based on something other than fruit juice. I've mentioned before that many years ago I made Mead with simply honey. Now that I am all set up from my plum wine making efforts, I want to make...

What was the starting SG? Maybe you mentioned it but I didn't see it? I made plum wine in July with a starting SG of around 1.095. Only took 5 days to get down to 1.010 or so. So your time frame isn't off-normal. Did you add an actual wine yeast or just use the wild yeast on your grape. I used...

Good so far. Its still pre-bottling. This didn't end up being my active thread. Lots more info in my two other threads. https://www.winemakingtalk.com/threads/ec-1118-slow.77856/ https://www.winemakingtalk.com/threads/finishing-my-plum-wine.78117/

Just thought I'd add my 2 cents. Definitely not an expert as this plum wine project was my first serious attempt at making wine in a very a long time. Back then I made mead and I literally just diluted honey to 24% sugar and added yeast. It came out ok. Typically would take 6 month to clear. I...

Sounds like a plan. Because I have so much, I think I may clarify one batch in about a month so I can get to drinking it sooner.

I racked and consolidated my wine on Saturday. Ended up with 7 of the 5 gallon carboys and two of the 1 gallon bottles. I tasted every batch and other than tasting carbon dioxide'y, none of it has gone bad or anything disastrous. That was a big relief. K-meta added. So the two things left to...

Thanks guys. I am learning and trying to use the correct terminology. I am going to start racking this weekend. I will get some taste tests and SG readings.

OK. Thanks guys. I will start racking. I was definitely going to taste test. That is half the fun. I know that some of my batches have too much head space. It wasn't until the last batch that I figured out the right amounts of fruit and water to get slightly over 5 gallons. If the various...

I checked one of the smaller 1 gallon jugs. There is about 1/4" of lees. I think the 5 gallon carboys are about the same.

I appreciate the replies but I need some clarification. I want to get this right. Are you saying to add K-Meta now but not rack for another 2 months? Or add K-Meta when I do rack in 2 more months? By gross lees, do you mean the lees in my primary (first week) of fermentation? I did not add...

Hi all. I thought I would start another thread to get some guidance on steps to finish my plum wine. My original thread is here https://www.winemakingtalk.com/threads/ec-1118-slow.77856/ I have something like 40 gallons. There's what's shown here plus two more 5 gallon carboys. The youngest...

My goal was nothing very technical. Just wanted to clear some up for early drinking. But, in the back of my mind, I was thinking if it worked well, I might go to greater lengths to cold crash one of my 5 gallon secondaries. I still want to clear up the quart in my fridge. I don't think I want...

Sure. That's exactly why I posted this one. Forums can be the same way. I am on different forums for a variety of things I am involved with and you can for sure get flat-out-wrong advice on forums. One always has to sift through the replies and over time learn who's replies are generally...

OK thanks for that advice. I saw a video on You Tube called something like "the correct way to stop fermentation" and he basically said to cold crash. I didn't really intend to cold crash the bulk of my 40 gallons. Just isn't feasible. But it was interesting to try it on a small amount just to...

I had a little extra from my 8th batch of plum wine when I transferred from primary to secondary, about a quart. So I thought I might try cold crashing it. It has been in my fridge for a bout a week and it is still definitely fermenting. It has settled out to some degree with an obvious layer of...

OK thanks. I will definitely sanitize. Just wondering whether I should use Star San or K Meta. Or if it matters. I have both.