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Most beer yeast can't take alcohol over 12% very well. I use beer yeast until they are done, then pitch a finisher yeast. We like dry wines. For sweet wines you should be great. I even use wild yeast for both wines and beer. Very interesting flavors, but then again they can't take much alcohol.

https://winegrapesdirect.com/ Pretty great selection.

My daughter turned 21 back in June. With all the Covid BS her planned trip to Nashville to party with friends and family ended up turning into a stay at house party/BBQ/Corn Hole Tournament/Line Dancing event with about 35 non-social distancing friends getting crazy. In the process of setting...

I think its worth a try. I've used beer yeast and natural yeast for mead, but to get to that higher alcohol I usually finish it off with 1118 or 1116.

Looks like a winner and I might have to give it a try. My favorite for mead is Lalvin Bourgovin RC212 used for Cherry, Blueberry, and 4 Berry meads. I like good old 1118 for for straight honey.

That's just a dude I followed in the beginning. Not me:)

This is a great thread. I'm have been infatuated with bread making, but my big accomplishment is a great Sour Dough. I made my own starter just put 1/2 cup AP flour a 1/8th cup whole wheat and 1/2 cup distilled water in a quart jar. Put a coffee filter on top. Every 3 to 5 days I feed the...

I started out with fruit in the primary, but now I add berries in a mesh bag during the secondary part of the fermentation. The mead ferments cleaner with just honey in the beginning and I think the color and flavor come through better in the secondary. I also add some pectic enzyme to help...

For the last couple of years I've been bringing home a couple of 100 board feet of white oak from my yearly trip to Wisconsin. I let it sit out and weather all winter then cut up my own dominos and toast the wood. I usually age my wine in a 1/3 of each light, medium, and heavy. I toast my...

Why cut off all that beautiful fat? I like to smoke mine with 1/4" of fat on the top for about 12 hours at 250. My rub is the same as Franklin, the King of Brisket, uses. 50% coarse salt 50% coarse black pepper. Gosh I'm hungery. Cheers- e

I couldn't agree more with NOT topping. I find that its just another "legend" much like degassing that doesn't need to be done.

I used over ripe frozen bananas and 1/3 organic just ripened bananas that I chopped peel and all. The peels have enough enzyme to break down starches. Plus way more flavor in peel.

Hello- I found this site doing research on Cranberry Wine. I've made it a few times and have not been happy with the end product. I received some great insight and hopefully developed a new recipe. Thanks for a great site. Eric