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So, I'm going to make myself some nettle wine, and would like suggestion on what else to add. If they're a common foragaable plant that would be brilliant, but I do not mind using shop-bought produce. Thank you and God bless

Simple question; should I add some tea to my mead? I am making a gallon of wildflower honey and orange (Using whole orange segments) mead. It will be fermented dry and then back-sweetened. Should I add tannin / tea? Thank you

De-gas? Could you please elaborate?

So I can use the flesh as long as I remove pith?

I'm putting on a gallon of lemon and orange mead today, and have just been doing some last-minute reading and now have a question. Is it okay to use the actual flesh of the orange? Most recipes call for zest or juice, though I assumed using segements would be fine. Now I see people talking of...

My cider is in its secondary fermentation vessel, though fermentation ended probably a month ago and I am wanting to age it. I don't like the idea of it sitting on the lees for such a long period of time and so want to move it, minus sediment, in to a new vessel. I have one question, however...

Okay, that's great to hear. Is it perhaps more a problem for beer makers as opposed to cider folk?

Well I suppose this is more an "apple wine", as it's looking to be roughly 11 - 13% ABV. does this change anything? "Well in winemaking we rack the wine off the bulk of the sediment ASAP"..."So the wine does not spoil by sitting on the trub." - I'm getting mixed signals from these two sentences...

Hey guys, hope all's well. My cider, as of about 4 days ago, has stopped bubbling. It spent about 2 weeks in primary and has probably been in secondary for a month now. I want to let it sit and to fall clear, but I'm worried that leaving it sitting on all the dead yeast and sediment may perhaps...

Okay Okay, cheers mate. Perhaps I've added too many rosehips?

Okay great. No need to add more yeast nutrient you don't think? I think I may have added too much rosehips, which probably isn't helping the matter.

I added a small amount of nutrient in primary, none in secondary. I guess it could be somewhat like rotten egg.

I've been making a hard pink lemonade and recently put it in to secondary and added rosehip, hibiscus, raspberry. It's been bubbling away nicely. Only trouble is, it smells. It's not a strong smell, as in I need to put my nose to the airlock to smell it, but when I do it isn't pleasant. I'm...

No way would I download the app, or anything remotely like it. We're already one of the most surveyed (Via CCTV) nations in the world, I'm not going to make it any easier for them.

I'm moving my hard lemonade in the secondary today, with the addition of rosehip, hibiscus, and raspberry (Only 300ml of raspberry juice). I'm just wondering, for a 1-gallon brew, how much of rosehip and hibiscus would you guys recommend?

The cider was cloudy in primary. With leaving over some sediment in the primary vessel and the addition of some with the peach now, I don't think it's any more or less cloudy now in secondary. The peach puree was actually very liquid and thin and, now in with the cider, I don't think it's really...

Morning guys, hope all's well. I racked my cider in the secondary yesterday, where I introduced to it 190g of sugar in the way of 2Lb of peach puree. Now it's been 16/17 hours, and I am seeing no signs of fermentation - No bubbling in the airlock, but also no bubbling in the demijohn, it is...

Thanks guys, I'll give it a go then. How does it not add a tea taste to the brew?

I've used cloudy not-from-concentrate apple juice. Should I add some black tea in secondary do you think?

Do you think it would be okay to add it in secondary?