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2.5 lbs ea. Tanzanian Peaberry and Timor Peaberry 2.5 +2.5 + 81.01 = 86.01

2.5 lbs Kenyan Peaberry Plus 54.87 + 2.5 = 57.37

2.5 lbs Brazilian Oberon Cerrado 17/18 48.87 + 2.5 = 51.37

2.5 lbs El Gato Supreme 26.63 + 2.5 = 29.13

2.5 lbs Kenyan Peaberry Plus 2.5 + 24.13 = 26.63

2.25 lbs Nicaraguan SHG 2.25 + 15.62 = 17.87

Brazilian Oberon 17/18 Cerrado Natural 343.7 + 2.3 = 346

2 lbs Bolivian Caranavi La Plaz 331.3 + 2 = 333.3

2 lbs. Bolivian Caranavi La Plaza 2 + 311.02 = 313.02

That was really cool! And it reminds me of why I made some of the choices I did when I got into wine making. So it was kinda of a stroll down memory lane for me, although I never faced his level of challenges. Hope he made it to Ottawa and got to brew whatever he could imagine!

I lived just outsides the Four Corners area in NM for a while, so I hear ya. That's one way it is different up here...get outside a village and there's nothing but miles & miles of nothing but landscape.

I live in Anchorage. Some villages ( a fair number of them ) are dry. As these communities are almost entirely autonomous, it is possible that they have banned people from bring home brewing equipment and/or supplies in. All that being said, I can't confirm or deny Absolutely. I'm in...

I think it should be 292.77-- we were at 291.77 lbs after my entry on Tuesday.

2 lbs Brazilian Cerrado 17/18 289.77 + 2 = 291.77

Welcome! Unfortunately, I can't help you with this -- I don't do grape wines because the fruit isn't available locally and I worry less about my ph levels because I'm generally shooting for semi-dry rather than dry wines and I need the acid to balance the sugars. But there are some incredible...

I'm interested

2.25 lbs. Papua New Guinea Purosa Ax FTO 287.02 + 2.25 = 289.27

I have used an approach similar to what Madscientist451 described for boosting the apple flavor in wine and to give it a better body. After my ferment is done, I transfer to a clean secondary, stabilize the batch, let it sit for a day or two and add thawed unsweetened apple juice concentrate (...

I've never done it with a mead but I make a mint wine that has lemon zest & I always add the zest in its own teabag in the primary, then discard it 3-5 days later when I move the batch to secondary

Just transferred a blueberry port to secondary yesterday and will be bottling an experimental batch of mint wine later today.