You have been added. My Cranberry Mead is sitting in bottles and is expected to be ready by November. Yum a Muscadine mead! That should be good. Just a little advice - freeze your Muscadines and lightly crush them before using. The freezing helps to break down the grape’s cell structure Releasing their flavor and juices. Good luck! Did you order a good wine yeast and the nutriments to feed the yeast during fermentation? Your book should give you some good info.
Thanks for stopping by.
Thanks for the tip on freezing the muscadines. I had been wondering about that and was waiting anxiously on the meadmaking book to answer the question. Now that you've said so, I will freeze some tomorrow.
I’m going to do my first batch with the D-47 yeast and use the 1118 for a non-infused dry mead. 1118 is a champagne yeast recommended by the supplier, and I came up with the 47 on my own research.