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Anyone know the term for wine you drink when it's partly fermented, still sweet, maybe 5% ABV, a little bubbly? I saw a few articles about it recently but I can't recall the term. Not pet-nat.

How's your bochet going?

Well, you're just making this too easy! :)

HI there, I might make some banana wine using Jack Kellar's recipe: http://winemaking.jackkeller.net/request177.asp I might use the wine to add body to other fruit wines, but if like the taste, I might use an F-pac with some Reisling juice and make it a full-on drinking wine. I have two...

I put dots of honey on a white sheet of paper, like you'll see here: https://gameofbrews.com/2014/05/01/brewing-bouchet-burnt-honey-mead-1393/ At 20 minutes, my color was between their 15 minute and 20 minute color, and I kind of wish I went a little further with it.

I like this idea --not that I know about meads -- but it's a good idea because if it works perfectly, you could get lots of nice flavors that fit together, and if you overshoot on one of the later ones, you didn't ruin all your honey. My only worry is the timing. The caramelizing process might...

I think you're right after reading the threads about pecan wine on this site and on a mead site about problems removing nut oil. Someone said winemakers usually don't want additions of homemade extracts and meadmakers are OK with it. I think adding flavors to wine with homemade extracts sounds...

Dear Mead Folks, I am planning a test batch of a bochet mead that involves all things toasty. My plan is to caramelise about 80% of the honey, rather strongly, but not burned, with the remaining 20% orange blossom honey. When fermentation is complete, I plan to stabilise with sorbate and K...

HI there, next time I would go to 25, but watch it closely, because I think it changes really fast, and also, usually stuff continues to cook a little after you remove it from heat. The caramel flavor was quite light once it was dissoved in water. I added orange flesh and zest, so this is a...

Hi tradowsk, I boiled a portion of the honey--clover honey--for about 20 minutes. It started to darken pretty fast around that point. It had a light to medium brown color, and a really delicious cinnamon flavor. I was really surprised how the cinnamon flavor appeared out of nowhere. I kind of...

Sure thing! Thanks!

Interesting conversation! Excited to hear about Ethiopian mead.

Thanks for the comments, tradowsk. I was using the meadmkr website...but maybe fewer nutrients...I'll read up on it more.

Hi there, I made this recipe from several sources. I've only made a few meads so far, which were pretty good but not awesome. Any comments on my recipe and plan? Thanks! Orange Bouchet Test Recipe Goal: Start with 2 gallons to end up at least 1 gallon, 12 % ABV, ferment dry but backsweeten...

Thanks for all the great ideas, folks, for starting with frozen fruits. We're looking at -20s here in MN next week, so everything will be frozen :)

Cool... I haven't done peach yet, but people say it needs to be overripe. So I wondered if frozen peach was good enough.

Just curious...if a person got bored in Minnesota winter and wanted to start a fruit wine, what are some acceptable frozen fruits from the grocery store to use for a 1 gal batch? I made some strawberry and also some raspberry wine (U pick) this summer, so ideally, something other than that...

Wow, super resource--thanks!

HI Salcoco, Is Ca better than K carbonate for must? I have K but I could get some Ca. And it's good to do this adjustment before fermentation? Appreciate the advice.

Hi there, I am working on the levels of must for my first raspberry wine. I'll pitch yeast sometime soon. I'm wondering what adjustments to make before pitching yeast, because the acid is off. 28 lb red raspberries. Volume of liquid without berries is about 5 gal. SG = 1.094. pH 2.87. TA =...