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You have just racked into secondary. You can probably get away with not racking for a couple of months. How much lees are you dropping?

I can't speak to the walnuts as I've never used them, but I would leave the chocolate in for months. Like...at least 3 months, probably closer to 6.

This sounds delicious. I think blackberry/elderberry is one of my favorite pairings.

Probably supposed to, but I don't. I think mead is much more forgiving in that aspect than wine to be honest with you. A lot of meadmakers don't ever add it. Plus, anecdotal, but I noticed I get a crazy amount of heartburn when I drink my earlier wine that had a bunch of it added, versus my...

It's called Pearson's Square. I haven't used it myself, but I found this link: http://www.vinovation.com/Pearson.html I'm surprised to hear Everclear is illegal up there. You can find it in the liquor stores here. And when we went to Santa Fe, they had it at the Walgreens and the CVS...

These were either Ugandan or Madagascar, I don't remember which. I get my beans from Beanilla. I have used Tahitian vanilla and liked it. It's pretty amazing how different all the varieties taste from each other.

David, I've got a thread started for December. You can add it there if you'd like.

Today I finally ordered some gesho (and some berbere!). I can't wait to get it in and start my own batch.

I added K-meta in March and in October. The lightest one is my Oh Henry (peaches, figs, roses) and the darker one is The Woodsman (maple syrup, hickory syrup, yaupon holly honey, backsweetened with molasses).

I wish I could like this more than once! And I love the buildings there!

It sounds wonderful. Share pics? I would love to travel to Spain one day. The history alone would keep me occupied for years. And that's long before I ran into all the food and wine. What was your favorite place? Favorite meal there?

This month, I'll be continuing my "series" based on beautiful words that don't fully translate into English. This month's word is sobremesa. It is Spanish and the literal translation is "over the table." One site defines it as "Time spent in conversation, digesting, relaxing, enjoying...

I started this on 12-06-16. Mesquite Bean Mead 2.5 gallons juice from boiling mesquite beans, frozen then thawed 1 gallon mesquite honey .5 gallon mesquite bean syrup water to 5 gallons 1 T pectic enzyme D47 yeast I'm doing a bit of a modified version of TiOSNA (mainly because I...

Fruit wine is the easiest wine, in my opinion. It's what I started out on. Now, I'll be trying my first batch of persimmon wine this year. I'm both very excited and very intimidated by it. It seems like it is going to be an absolute bear.

Yes, you will need to use pectic enzyme especially, but you still need some yeast energizer and yeast nutrients.

Yeah, sorry. I ended up finding my answer, somewhat. I never did find the formula, and I am certain someone here posted it. Anyway, yes it's a method of staggering nutrient feedings used mainly in mead making. There's a faction out there that follows a school of thought that pure DAP may not...

At one time, someone had worked up a formula for TOSNA that made it super easy for me to just plug in my numbers and go. I think the poster included a link to converting SG to Brix. It was super easy. For the life of me, I cannot find it anywhere. Does anyone have it bookmarked or saved? eta...

Bottled today! Other than a little too much mahlab, it's really good.

Taste it first. Do you like where the oak profile is sitting or could it use more? And don't fret about the bag, I don't use one. I just rack when I feel the oak flavor is just over where I want it to be.

Happy Holidays everyone! This is our official December thread. This totally unofficial club is open to anyone who is interested in making a one gallon (or larger) test/experimental batch and sharing the recipe, process, ups and downs with the rest of the club. We like: a) full recipes with...