Thread: Homemade Country Wine Production

Originally Posted by BuckeyeCrappie

I would drink mushroom wine! Fungi spirits….

That’s nasty

Right now the Lemon Mead is 11.4% ABV. The 5 days of fermentation rolling burned thru the honey smoothly but quickly. I like to wait till fermentation slows to step feed the must.



I added 2 Tsp of each Fermoplus Integrateur & Yeast Nutrient first stirring them in then added 1 quart of Bon Temp's Honey. The additional honey along with the still available sugars, fermenting bone dry Specific Gravity of .992 will yield a potential 17.2% ABV or 34 proof. Now rarely do these fermentation's run out the sugars completely and I will have to back sweeten at least 2 additional quarts of honey if not 3 all of which lowers the target final Alcohol by Volume total. My target here is 15-15.5% the normal ABV of a $50 bottle of Pino Noir.



By adding the step feeding while fermentation is still active no time is lost or yeast stressed. If you stress the yeast they add a sulfite molecule gas (smells like rotten eggs)
to the CO2 discharge that really stinks everything up along with adding off flavors. In the last picture you can see little Head Space is left. I will have to Rack this Must before any other additions if needed can be done.