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I actually just started getting into Ken Schramm's recipes, since I bought his book a few months ago. I've only started his base mead so far, which is still clearing, but I want to also make some of his recipes like you describe. The funny thing is, I visited Schramm's Mead in Ferndale, MI...

I agree, at bottling the original recipe JAOM tastes a lot like the pith of the orange as well as clove. My 9 month taste was far better than at bottling. From my notes, the pith and clove tastes were still there, but it was much less pronounced; however it still wasn't ready to be shared. It...

Have you tried making a Joe's Ancient Orange Mead (JAOM)? It doesn't meet your high gravity preference, but you could swap out the bread yeast and bump up the SG. I followed the recipe since everything could be bought at my local Wegman's, and mine came out pleasantly sweet. I'm planning to...

It looks like Winexpert is releasing the Hard Pink Lemonade Island Mist kit again this year, and I am thinking about preordering it for summertime drinking. Has anyone made the Hard Pink Lemonade from previous years? I couldn't find any threads in a quick search. I'm looking for another...

Yup, I had this with my Amarone kit. All the sugar dissolved properly and fermented completely for me on that kit. It didn't seem like anything to worry about to me, as it looks more like a mixture of sugars. On one of the Amarone threads, a group of people pointed this out as well, so yours...

Just started my Vermentino this weekend! I used D47 instead, since that is what my local store had. Temp 73F, and the uncorrected SG at 1.086. I was a little aggressive when adding water to rinse out the juice bag, so I ended up just above 6 gallons.

I keep them in the refrigerator for the next Dragon's Blood. Can never have enough Dragon's Blood!

http://www.winemakingtalk.com/forum/showthread.php?t=44437 I plan to make this recipe next year, so I saved it :h

I was up at the Finger Lakes about 2 months ago, and we stayed at a B&B that was also a vineyard. The owners were super happy to talk about their grapes and give us a tour of their property and vines. That B&B vineyard grows a variety of different grapes, but of the red grapes, they said that...

I have fermented 2x 1 gallon batches, a 6 gallon batch, and a 6 gallon batch that was a blueberry vanilla variant all at around 65-68 degrees in my basement. I think they turned out great; fermentation took just over 3 months until fully clear except for the blueberry vanilla. The blueberry...

I had just assumed that Winexpert mixed different sugars (for whatever reason). Like the sugars in this picture: https://englishbakinginamerica.com/tag/granulated-sugar/

I bottled version 2 of this kit over the weekend, and got about 30 bottles from it. I had a half bottle left over, which I drank with my spaghetti and meatballs on Saturday night. Even though the wine is still young, it tasted pretty darn good with some Victoria marinara and Wegman's brand...

I did the same thing on my first kit. I was following the directions to a T, so I like to call it a "learning experience". :h I didn't add the sorbate in the second batch, and I had a taste last week while adding the k-meta and racking. I don't get a slightly sweet off taste on the second...

I'm planning: LE Vermentino Passport Cab Sauv Rosé Passport Kookaburra Red

I checked in on the carboy with the RC-212 last night and still no floaties! It's properly topped off and patiently waiting to be bottled in a few weeks. It has a little more sediment on the bottom, but not much. I'll likely rack it in 2 weeks, give it some more k-meta and then patiently wait...

Interesting! Thanks for posting this. I have been considering making a similar style rice concoction (I'm not sure if it would be called wine, sake, or something else) following this thread: http://www.homebrewtalk.com/showthread.php?t=361095 Do you have a link to the yeast balls you find on...

Those are some good points! You've convinced me that I should keep them, at least for now, and see where I take this hobby. I'm not really hurting for space in my attic right now. Plus I'm already up to 6 carboys, so having a couple demijohns around might be smart based on my rate of...

Just out of curiosity, since I don't seem to taste the flavor described in my kits, can you taste the off flavor in the juice straight out of the bag, before it is fermented or any other ingredients added? I'm betting the sweetness of the juice will cover it. Also, after you dump the juice...

I just racked my SL Merlot after 3 months bulk aging and had a taste. Wow am I glad I read this forum and found out about this kit! This is my first "big red" and I'm very excited to see how it ages. I made this kit by the book except for the bulk aging and leaving the oak cubes in the carboy...

I have PBW, Oxiclean (with the green lid), and One-Step for cleaning. I received the One-Step as part of a package of buying out a craigslist guy's winemaking supplies. The One-Step is pretty old, so I clean with it when I clean everything right away after brewing. I like the Oxiclean as my...