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Just bottled my second batch. 3317+10 = 3327

Following, yum!

Well when this thing finally decided to go, it went crazy! 1.090 to .995 in three days. Racked to secondary today and still bubbling. It has a very tart berry taste but really no smell.

Next question is how to bring out the “buttery” taste in the Card? My wife likes Clos du Bois for that buttery taste/sensation.

Bumping the thread for advice on the MV Chardonnay. I started mine today as per instructions. D-47, OG 1.090 To oak or not to oak is the main question. And if yes, when and what type. I know it’s a personal decision but I would like to hear your thoughts. Thanks.

An update to this saga. The elderberry juice is starting to ferment. We have foam in the bucket. I stopped keeping a log of everything as desperation gave way to wild experimentation. I will say that I added hydrogen peroxide 1/2 ounce at a time for a total of 1.5 ounces over three days...

Ha, I have a shot glass of hydrogen peroxide that I’m about to drop in. Some one talk me down... or not.

I still smell the sulfite. Lost cause I fear, but waiting to see.

The smell has me convinced that I some how over did (really over did) the kmeta. I don’t really remember the details of start day so no way of knowing if I grabbed the wrong gallon jug to top up, or maybe spooned in Kmeta thinking it was acid bled? But moving on. Whipped and whipped this...

I run a few gallons of water with a tsp of lemon juice through the system. I then run a few gallons of tap water. Clean everything and do your wine, catch the first cup or so in a separate container as it will be mostly water. I’ve heard to soak the filters but they really don’t soak or...

Double post, sorry.

We have the same kit in bulk aging. I racked into a 5 gallon carboy for headspace and bottled the excess. My wife loves the stuff. It’s her very favorite of the dozen or so kits we’ve done and it isn’t even ready to drink yet. Mine was made as per instructions except I used RC212 yeast, that...

I made about half the honey uses canning jars in the pressure cooker (above). And then I made the second half on the stove top. Wow, that was fun. I wanted the second batch to get a little darker, but in the end, it all looks the same.

So it starts! In the wife’s instant pot.

Update from Biotta: “Thank you for your interest in Biotta Juices! I cannot say why you have had difficulty fermenting our Elderberry Juice. We had our team try to do the same – they were able to ferment the juice.” I was quick to put the blame on something wrong with the juice. More like...

What are your preferred yeasts for a Bochet?

I have my yeast starter going, 15lbs of honey and a big smile!

About how much acid blend did you end up using? As my elderberry experiment failed miserably, I am inclined to copy yours! :-)

This is why I love this board. I’d never even heard of Bochet Mead and now I can’t wait to make some.

I haven’t given up on this yet. I have been wipping several times a day and the harsh smell is fading. I transferred to a carboy and have been using vacuum to try to pull out any gasses in the must. The smell was a lot like that of my sanitizing solution, so maybe a chance that I topped up...