That sounds delicious. How big of a batch? Once fermentation is complete, you can kill the yeast and back sweeten it to your liking.
About 2 gallons. Yeah thats what i plan on doing. The secondary has caused the fermentation to start back up so we shall see how it turns out in a few weeks. Thanks btw! Ive made my fair share of rot gut in the past but i seem to get a little better each time time a make a new one. May not be the best wine ive had but it gets you drunk lol
If you like it, that is all that matters! Sanitation is key, I use iodophor but some people use Starsan. Sometimes if it starts up again in secondary that could mean either infection or it aerated during transfer. Hopefully it’s nothing. If could get better with time if you let it sit for a year. Do you use a hydrometer to measure alcohol? I make a lot of beer, ciders, meads, and box wines, would love to get some fruit trees one day and use those.
My brews always started back up during secondary. As far as the hydrometer i bought the wrong kind. I need to get one just been lazy about it. Spend all this time, money, and energy youd think id get one by now. Ive made two meads which turned out really good.
(post is archived)