« on: Today at 01:11:16 PM »
remember that your berry melomel is equivalent to a fruity red wine. your TA makes a big difference in the final taste of your melomel. It is just as important as your pH was before you pitch the yeast. when these levels aren't correct your wine can be completely lifeless. Making wine is a completely different animal then making beer
That seems to be the answer a lot when I search for answers online. I have started the process of kicking myself in the ass for not waiting to bottle . I'll chalk it up to a learning experience and try to make the best of it.
make sure you stretch first. wouldn't want a pulled muscle