This is a FAQ for rec.crafts.distilling. Currently this FAQ is in it's early stages, but will be improved over time. This FAQ can be found at...

http://www.cornishmead.co.uk http://www.gotmead.com

When making country wines, should I used inverted sugar or is it only important depending on the yeast I use?

I would like input from people about which sanitizing solutions are best bang for the buck, and which works best. I guess the bang for the buck will depend on...

Sorry for replying to a very old post, but I am starting from the beginning of the list and catching up. So, say I order a case of bottles. I can sanitize...

I am looking for a honey mead recipe. Any help appreciated. thanks.

So I made a cyser out of store bought unclear apple cider and some honey.. I pitched it over 4 months ago, and it went from about 1.087 to 1.015, using a...

I was just sitting at my desk and thinking about avocados (!) when it occured to me to wonder if anybody had ever tried making wine from 'em. No recipes that I...

Is that inverting sugar? Also, what is the recommended sugar to use then if table sugar is bad. Typically on recipes all I see it say is "sugar". "David...

Hello, I was thinking about using a 5 gallon soda keg to store my wine when the volume is less than I can put in one of my carboys. I would use argon instead...

Hi, Since I've started brewing meer about 18 months ago, the Mrs. has been asking on numerous occasions if I would like to use my fermenters to make her some...

I brew beer so I have (2) 6.5 gallon glass carboys. I have heard that using a 6.5 gallon carboy is not recommended because of the .5 gallon of head space but...

Hi, When doing determinations using a rankin, you add mixed indicator to the Hydrogen peroxide in the pear shaped flask. You then titrate until an end point...

Whats the best wine finings or clarifiers to use? I'm not really worried about pectin haze, but more so with yeast. Any ideas? --Trint

it is the molecular sulphur dioxide content of free sulphide dioxide that protects wine from oxidation and microbial attack. the content of molecular sulphur...

There is a pectin haze, still about 2 1/2 inches deep in bottom of my crabapple/apple wine. Been sitting in second secondary since Feb 6th at which time I...

I have a strawberry wine that has been aging for about 3 months, I pulp fermented and used Lalvin ICV D-47. It is dry, has a light white zinfindale character...

Can I use a Iodine based solution to sanitize my wine bottles or do I need to use Camden solution? Also do I have to rinse/dry either solution out of the...

I was idly browsing through the Google archives of RCW and ran across an old thread on peanut butter wine, and a Frank J. Russo said he was going to give some...

Dear all I live in the Burgundy region in France and I am looking for suppliers of second hand stainless steel tanks.

Greetings, I'm about to embark on my first attempt at disgorging. I've read a great many references to help me settle my nerves. I consider this my last...

If you want replys via e-mail on problems, you have to have your cpu set to allow the e-mail to get you.....I have sent 6 replys and 5 have come back due to...

Has anyone ordered from them before. They charged my credit card, I havent got the items and they dont reply to emails. If anyone has a phone number or can...

Meta is the miracle sanitizing agent of all times. Tony.

anyone have a good website about the different kinds of yeast....ie, the charateristics of Pasteur Champagne vs, Montrachet and Pasteur Red.. Thanks, Joe