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Not at all. As I stated, dumping 1 gallon of water AND 3#of honey will yield drastically different results than 3# honey then filling up TO 1 gallon.

Amarone is almost always made from either dried Corvina or Rodinella grapes, but it would be interesting to try the method on other varietals likes zin

You should always be shooting for OG. As chef indicated, water content (and thus, sugar content) of honey can slightly vary. That being said, 3 pounds of honey is approximately the equivalent of a quarter of a gallon. Some people think that when you mix a " 1 gallon" must, it is the 3 pounds of...

Yes,although I am sure the italians would be quite offended if you called it raisin wine.

Reminds me of Amarone wine, which is quite pleasant - made from old vine Corvina grapes sun dried for 3-4 months.

Dried fruit will have all of its original sugars - only water is lost; dehydrated fruit is usually 25% of original weight, so if you can find a comparable recipe using fresh fruit, and reduce the quantity by weight to 25%, it should still offer the same sugars. I've never found any definitive...

I have heard the "cough syrup" comparison before. I made a tart cherry mead once before using 100% morello, but it was a touch too tart for my taste, so i am supplementing with 1/3 black cherry. as far as residuals go, I prefer a bit on the drier side, and planned for the event that even if it...

I don't expect it to go below 1010 fg or above 15.5% abv (I've never had 71b exceed more than 1.5% above nominal) . I'll probably sit it on some oak and let it be for 1 year+. otherwise, i'll leave it as is

Despite (or perhaps because of?) my wife complaining about the 12 meads and wines in aging, I had the itch for another go at country wine today - this time, cherry (my first): 2/3 morello, 1/3 black cherry from the family orchards:

Despite having 12 meads in aging, and my wife complaining, the itch won out, and I was compelled to start a blueberry mead today. Don't know why,but I feel excited and good about this one. Going to keep it simple: Arizona wildflower honey, fresh blueberries, and some medium toast American oak...

I think you'll come in at a palatable FG if you have a good nutrient regimen. Oaking would also probably help balance it

We have a prominent wine growing area an hour south of here; a few years ago a guy opened up a meadery/cider house/Country winery under one roof as a way to stand out and offer something new and unique from his competitors. He launched with just mead,and only now is starting to sell ciders,but...

I recently learned zacapa(supposedly) adds sugar and caramel coloring at bottling to make it look and taste more aged than it actually is. Pilar is next on my list, along with Flor de Cana, Ron Abuelo, Smith and Cross, El Dorado, and Kirk and Sweeney RL Seale 10y has so far been one of my...

not yet - on my list, but I've heard questionable things about it

A tumbler of Diplomatico Reserva Exclusiva, straight... ...possibly two before the night is over... ...or three given the way this week is going so far

For coffee mead, rack onto 1 1/3 pounds course ground coffee (per gallon) for 24 hours in secondary, then pull the coffee; also sit on a vanilla bean for a month. you'll definitely need to backsweeten a coffee mead to 1030 or higher - dry coffee mead is no bueno. for blackberry, i would use 4...

But that's the point - what's "right" today is "wrong" tomorrow and what's "wrong" today might be "right" tomorrow... ... the issue lies in the fact that only 'certain' 'select' people get to dictate when those winds can change direction

long term storage may not be cold enough, but commercial packagers like Costco almost always use blast freezers to flash freeze fruit first, which drops them to -30C or lower, and that would probably suffice

I am hearing reports now (anecdotal so far) that a strong reaction more often than not tends to occur in people who got COVID; i don't think it is a sign one way or another as to its efficacy

FYI, I'm not arguing for the sake of arguing. Just trying to make some points to think about. I'm finding that commercial mead makers seem to be equally as arrogant and snotty. I guess this even applies to beer brewing - "excessive" hops and sourness were once considered faults and are now on...