Search results

Jim I have been looking at that also sprayer combo myself wondering the same thing. Before I spend that kind of money I want to know if it’s gonna work for fungicide’s

I have made maple wine several times. RiceGuy actually has a bottle of mine. We just happen to be at a wine competition yesterday in the Madison area. This bottle took home a blue ribbon from our peers. Things I can tell you. 1- I don’t do a lot of testing for ph do I don’t know that one...

I don’t use any honey in the maple syrup wines. I see your in Wisconsin. If you get around Madison look me up. I can hook you up with a bottle or two.

Step feeding nutrients keeps your yeast happy longer. The meads and syrups need the boost as they ferment slower. 1/3 of your nutrients up front. 1/3 about s.g 1.007 and last third at about s.g. 1.004. My recipe is raw. This is the basics I folllow for all meads or my maple syrups...

I have made several small batches. Treat it like a mead. They have finished with a woodsy cognac flavor which most enjoy. A little goes a long ways. Remember most real maple syrups Finish at a brix of 66. Usually I cut about 1 gal of real syrup to 2 gal of H2O. Or about an s.g. Of 1.085...