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In addition to grape wine, I also make quick & dirty meads. I've used raw and pasteurized honey; the raw honey seems to have more flavor. My go-to book for all things brewed is "HOOCH" by Scott Meyer. I used his Show Mead recipe for my first mead, and then modified it slightly for other meads...

Thanks for the links. This will help.

SLF have been my bane this year. Last year, I saw maybe three; this year, I can't pass a single vine without seeing at least that many. I now carry a fly swatter as part off my tool kit for vineyard maintenance. I have long since stopped counting the number I kill per day. So far, no obvious...

I picked yesterday. The SG was 1.096

Thanks for the yeast tip. My Marchal Foch Will be ready to harvest within the week.

Not to be picky, but are your numbers correct?

Thanks for the info; it's much appreciated. RE- Cold Stabilizing: I have an old RV Fridge that can get down to the mid to high 30⁰ F. It will hold up to two 3 gallon carboys plus a gallon jug. Most of my batches are from things I grew or acquired locally (grapes, peaches, honey, berries, etc.)...

This thread has been highly educational! I have been making various meads for the past several years, but never considered using sorbate. Most of the time I use D47, and cold stabilize after 1st rack with little or no problem; once I used E-1118 for a Honey wine, and had to cold stabilize...

I have never made Metheglin, but I've made a fair amount of Cyser, Show mead, and Honey wine. I'm with Raptor99 on this: 6 tsp of Acid Blend is way too much for a 3 gal blend. It's 3 times as much as I use, if I even use it at all. I also agree with those that recommended fortifying the yeast...

Welcome to WMT! I'm very interested in your pink grapes. I am a bit north of you in the Shenandoah Valley of Virginia (6b). When I retired a some years ago, I took to growing wine grapes. A friend advised me to plant something that might attract birds away from my vines. I planted a Concord...

I'm surprised no one mentioned Glasshouse Winery, with their own unique, award winning wines. Or Septenary Winery, also known for their award-winning wines. But if you really want to locate fine wines, you need to cross the Blue Ridge into the Shenandoah Valley. That's where you'll find the...

Like Vinodom, I have a small vineyard in 6b in the Valley. I have 50+ vines. My only regret was jumping into the grafted vines after excitement of my first batch of rooted Chambourcin. I lost most of my Cab Franc and Petit Verdot, and all of my Viognier. However, except for those, my first vines...

Welcome!

Spell check: Tannin

When do you add the tanning? Thanks!

Welcome! I'm a small grower in the middle Shenandoah Valley; I only have about 50 vines I have had great success with Chambourcin and Vidal Blanc; around here they say Vidal Blanc will grow in a ditch, but with Chambourcin, you don't even need the ditch. I'm doing pretty well with some other red...

Here in the Shenandoah Valley, as of this morning, I have bud break on every variety (Marquette, Marshal Foch,Noiret, Chambourcin, Cab Franc, Petit Verdot, Vidal Blanc, Tramminette, Villard blanc, and Mysterio the mystery grape), and grapelets on the Marquette, Marshal Foch, and Mysterio.

Thanks for the lead on the yeast starter. I always stress primary fermentation, waiting for the fun to begin. I will be trying this on my next batch. Also, thanks for RC-212/EC-1118 Kickstarter tip. RC-212 has been my go-to for a number of years, but I recently had a need for a high alcohol...

Barrels mostly seal by moisture swelling and internal pressure from the liquid inside. Unfortunately, wood being an organic material, a perfect seal is nearly impossible, so for centuries , barrelmakers have used beeswax to seal drips on seams. In modern times, commercially available barrel...

Thanks!