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Thank you for your concern! I indeed try to steer clear from dried fruits with sulfites, hence I bought ecological for my coming dried fruit projects. I do have a bunch of dried prunes laying around with sulfites/sorbates on there and hoped to negate most of those by both waiting with using them...

I made a raisin sherry once with flor yeast and was super content with the flavour, I thought it had a lot of character and was a bit surprised by it's richness tbh. I rather figured that if I would soak and then chop the dried fruits super fine, put the pulp/goo in a brewing bag that I would...

Thank you kindly!

Thanks for the tips! I currently live in Sweden, where as far as I know laws surrounding food and any additives is quite strict. I don't know what it looks like where you all are from, but here it therefore states quite some nutritional facts on the packaging, among which an estimate of the...

In determining the amount of yeast nutrient needed I'm going by Steve Piatz's recommendations in The Complete Guide to Making Mead where he says to use 4 gr of Fermaid K and 8 gr of DAP per typical 5 gallon batch. Do you think this is a good ratio to go by assuming that one is not using a yeast...

With stalling out you mean exceeding the alcohol tollerance? True for merely exceeding the alcohol tollerance it is not strictly needed, but I am trying to design my recipes with some extra volume for racking so that I don't need to either dilute it and end up using ýeast stop anyway or top up...

Hello all, I am currently experimenting with writing my own recipes and in these aiming at exceeding the alcohol tollerance of the yeast so as to avoid backsweetening as much as possible. What I wondered therefore is if there is some rule of thumb for culculating in an easy way how much volume...

Thanks for the advice! I did airlook it, but the bucket was really big compared to the volume of the metheglyn (2,5 times the volume), I expect that that is where the excess oxygen came in, after openening it one time too many after the yeasting process subdued. I managed to solve it though...

Hello all, Venturing into the realm of writing recipes oneself and in these recipes aiming at exceding the alcohol tollerance of the yeast strain as to avoid back sweetening I have run into some questions. In regards to adding dried fruits I have wondered how much of the sugar as advertised on...

Hej, I am in the process of making the above mentioned metheglin and suspect I might have mycoderma. Because of all the needed stirring and ingredients in bags I started the 12 L batch of metheglin in a 25 L bucket. All went well and it tasted like it might become the best metheglin so far, but...

Hej, As I didn't have access to fresh plums this year I ended up buying dried plums when the opportunity presented itself. They have been treated with kaliumsorbate though, and I was wondering if it is possible to somehow remove this. The general questions are: Is it possible to make wine on...

Hej, Just wanted to introduce myself. I have been making fruit wines for a few years now trying out different fruits and getting my bearings in fruit wine making country, slowly but steadily expanding my skills and kwowledge after the demands of the changing situations I find myself in. I hope...