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"RocketBee" thank you for the thoughtful reply and you make a compelling case. First of all, I know nothing...really. But I am curious...a little slow sometimes, but not dumb. You seem to be a bit at odds with those who claim to make drinkable...and even high-quality meads in much shorter...

I’ve never tasted a commercial mead that was worth drinking, and I’ve tried a lot of them. When I hold my mead making class — usually at local beekeeping clubs — I always end with a tasting. The first half dozen bottles are commercial meads. After 10 years of classes I’ve only had one person...

I’ve had problems pressing muscadines in the past. The inside of the grapes didn’t want to give up their juice. I solved that problem by freezing them and grinding them when they’re slightly thawed. The process gives you a tasty “grape ice” which when totally thawed will let you press out...

With a little imagination and some welding skills it’s easy to make your own wine press, and you can make it the right size for your operation. I found a worm gear on some old farm equipment, gathered up some stainless scrap, and I was on my way. I attached a pipe “T” to the end of the worm...

A few years ago I was preparing some entries for a wine competition and came across a French/American hybrid rosé I produced by the skin contact method and bottled in 1987. It had been stored upside down, and the neck was filled with lees. I took it to the competition as something to share...

My honeybee guru has a hedge of black aronia bushes around his house, and wanted to turn the berries into wine. After the berries were picked, stemmed and washed we froze the whole batch, let them thaw thoroughly, and dumped them into the wine press. The 20+ gallons of juice were sterilized...