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Looks great; I dont know how I didnt see this thread sooner (okay, okay, I know, but good luck getting me to admit it).. I'd second the 'take the torch to it'.. But there's an art to it.. My grandpa, I know this sounds horrid, but he'd also take an old hammer to it and beat the hell out of it...

Happy Birthday Julie!

Thanks for the reminder!

So.. A couple things; Pears, when ripe, go soft and basically turn into Pear Sauce once we start to make wine with them. They can also brown/oxidize, from exposure of the flesh of the fruit to oxygen. The campden tablets, added like you did, keep the pears from oxidizing and turning brown. So...

Congrats on the contentment, John; that's an awesome feeling, I agree! ... but uh... What's the new, 'secret sauce' of an MLF strain?

Signed up for the mailing list. Good luck !

That was the point, yeah.

I think you might be reading too much, into my 30-second reply.. But, wouldn't the absence of pressure made by the vacuum, increase the probability that they (molecules) would leave... In essence, making them leave? I see it more like opening the gate to a rambunctious flock of sheep, where...

Ferment on the fruit, most definitely. Add very little water. Adjust the SG to something like 1.090 & the pH to ~3.4 Should come out with a deep, rich, red color, and remind you of a Merlot.

Yeah, I'm sitting on about 5 gallons of honey myself.. 21 quarts i think? But I havent even had time to fart, let alone make some mead lol. I need to get some apple cider and some pears though, before they're gone. I like my Apple-Pear blend, on the dry side with some body. It's more...

Happy Halloween, y'all! Hope it's a safe one!

Bill, Basically. CO2 will almost always come out as tiny bubbles - think about when you open up a soda, carbonated water, etc. I dont exactly remember the science behind it, but I do remember that the little bubbles are CO2, and when they stop, you can stop degassing. 'What' the other...

(Bernie Mac reference, for those that dont know lol) Post #3000, in 5 years... Dont do the math, I already did lol. I'm glad to be a part of such a wonderful community, even though I've been pretty busy/MIA lately, I'm always thinking about a large handful of folks here that I'm lucky enough...

Yeah, we need some more information on the batch. A 'recipe' and your steps would help us help you.

Just for body? And you had me all excited!! I made this monster Banana Bochet Port.. It's black-peel, peeled bananas; caramelized honey; E&J Brandy soaked in more bananas... It's, for lack of a better term, Bananas! But I did a lot of research on bananas, and it's all in there. Feel free to PM...

How's this coming along? 150lbs? ~10-12 gallons? I've been meaning to try a straight honeycrisp, as its my family's favorite newer apple, and I'm actually planning on planting a few trees of it in a few years.

I use Bentonite for protein hazes. Be careful though, it will strip out some flavor, color and aroma too, if you overdo it. But it'll handle that protein haze. You can start with a little and add more every other day or once a week, until it handles it. Sometimes I can get away with a little...

I'd give it time. If its under a year old, on a Cab, I'd assume you're 'jumping the gun'. (They take about 2 yrs, to come around completely) Those compounds need time to react with others. Some will settle out, others will smooth out, and the fraction that doenst will keep the wine from being...

Yeah, Salcoco and I have the same hunch - I think the acidity of the Pineapple is out of whack. I just made a small batch of Pineapple Mead a few months ago, and it needed some pre-fermentation tweaking. Do you have a way to test the pH or the TA? I'm guessing it's pretty high. You can...

Oh my, I hope you haven't done much! It's gonna be beautiful, at 18-months... If it goes down smooth, and you used basically *just apples* with no real water.. Just give it time, it'll blow your socks off! My 11-12% Apple(-Pear), usually takes about 18 months. With a higher ABV, you might...