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it may have come with a packet of extra-concentrated must rather than sugar

i was wondering if anyone knows where i might be able to acquire a good scoring sheet template that our home winemaker's club can use when we do tastings of members' wines?

i will admit that in some circumstances, I have found that combining fruit can be advantageous - for example, i have found peach wines and peach meads to be somewhat one-dimensional, but I recently did a peach pyment that i was very pleased with. but per my original comment, the term "wine...

for reference, barley has a max theoretical (important word to remember) potential of about 25 points per pound per gallon (most other grains are around 30-35 ppg), so when trying to put together your recipe, that should give you a base line to know what gravity you could possibly expect - but...

i regularly think of all the missed opportunities there are because of the dumb laws that don't allow cofermenting so many of these ingredients

FYI, from what i recall, >10.5% abv is the legal threshold in most US jurisdictions that defines it as a "wine" - below would be a 'malted beverage' if grain based...or a cider if pomme based, etc...for other fruits, they use a pretty boring term of, "wine based drink". French farmers have a...

i actually did just manage to stumble across an interesting study from Spain via MDPI specifically on the use of oak fragments, and their contribution of compounds as a function of time. Jsut took a bit of tweaking search word parameters right to find what i wanted. Although it was only using...

my cubes are about the same, averaging ~0.1 ounces per cube. do you have more context on what study you cited?

Does anyone know of any research on how long wine can be sat on wood before truly becoming neutral and losing all of the compounds they impart? particularly for home wine makers using cubes etc. to put in context, I'm curious how sitting a gallon of wine on 0.5 ounces of oak for 1 month (which...

I would normally agree - however the opposite can also be true: if a profile is planted in a taster's mind beforehand, it can immediately bias them toward detecting it. We did take some friends there shortly after who enjoy wine, but don't get into the whole tasting experience, and they picked...

It was a 2019 Autumn Sage Counoise. The following year was very different. I eventually talked with the vintner and he said it was just luck that year - wasn't intentional and probably couldn't reproduce it if he wanted to because he does wild fermentation

I've heard that to be the case with fruit tree wood, and this is good, albeit anecdotal, confirmation

the problem with apples, and most country wines in general, is that there isn't enough sugar content in the fruit by itself to get you to wine-level abvs, so you'll either have to resort to chaptalization, and add sugar, which mutes the flavors and aromas... ...or reduce your juice to a concentrate

Lately, I seem to have been noticing many people reporting that they are giving up the hobby of wine-making, and selling off their equipment. was curious if anyone else has noticed this as a trend? and if so, what would you attribute it to?

Interestingly, I recently stumbled across a lost bottle of my first blackberry wine that I had put off as a "failure." I did not back-sweeten. at 12 months, i found it unpleasant - vegetal, and too tannic at 16 months, i still found it was still unpleasant ...and then at 20 months, it was...

true - i was just alluding to why Jovimaples' wine probably had such a high OG

FYI, sugars are often added to dried fruit - especially raisins and cranberries

I've only used dried fruits in a mead - They impart a jammy, stewed flavor. And regarding sulfites, it is often added as a preservative; organic produce will not add it - but as a result, they often will oxidize and go brown if they're lighter colored fruit (e.g., apricots). IMHO, they also...

I have yet to try a ginger mead, but it's on the list. However from my research, I am of the opinion that introducing it in secondary is the way to go as ginger has natural anti septic properties, and many people have encountered stalled fermentations when introducing it in primary

I have aged on birch before, but not sarsaparilla root, but I assume it should work. Would be a good experiment to see how quickly it works. Let us know if you try it and how it comes out. One thing I noted about this mead though is that the profile begins to noticeably lose flavor and aroma...