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I did a peach that took over 2 years to come around, I threatened to pour it out mul times but my wife would stop me saying “give it time”. After 2 years it had a wonderful flavor.

Yes

I’ve got 2 or 3 batches that I absolutely loath. But the folks who like those flavors say they are great, so I don’t “flush” anything except absolute failures, the rest I bottle and find someone who likes them.

Welcome to the forum, great bunch of folks here to learn from.

Want to share the recipe?

I’ve done expired apple juice before. Worked just fine.

Praying for ya dawg

I sprinkle, I’ve gotten my water too hot and killed my yeast before. I’ve never had a sprinkle fail.

Welcome to wmt

One step is a type of oxiclean. Kmeta is potassium metabisulfite. Stan San I’m not sure about what it actually it

I was told to use equal parts of kmeta and citric acid. And there’s very little left to change the ph.

I disagree. I bottle all my own alone and have done it for years.

I mix 3 tablespoons of kmeta and 3 tablespoons of citric acid in a gallon jug. Was told the critic acid reduces bottle shock.

Absolutely, elderberry makes a wonderful wine.

I made some cinnamon extract to add to my honey mead to make a cinnamon mead but even with just a little bit I could taste the vodka.

I think that’s actually a painting

Did you get my pm?

Oh great, I live between Knoxville and Chattanooga. Yea I can wait. I’ll pm you my number

What part of the state is the whiskey tour?

How much to ship to 37303