Good one

Actually, I am making about 5 gallons in my garage right now. Well, maybe saying that "I have 5 gallons of what might turn out to be mead in my garage" would be more correct. I used about 15 pounds of honey dissolved in 5 gallons of water, and added yeast nutrient and a packet of lalvin EC-1118 yeast to the mixture, which admittedly, was a little hot for the yeast, I probably ended up killing or stunning most of it. So, I took a gallon the other day, and heated it up to 140 degrees and added it back to the 4 other gallons to get a 5 gallon mix of 83 degree solution, and pitched another packet of yeast into it, this time at the perfect temperature.  That was two days ago, and the yeast has cooled to about 62 degrees. I still don't see any more evidence of fermentation in the jug outside of a semi- beer like smell, some very light fizzing noises coming from the jug like you hear from a glass of pop and some very small bubbles rising along the side of the container. I have to shake it to get any bubbling from the airlock. Anybody know why my mead may just be sitting around?

Most major super markets with any decent wine selection has mead.

I don't understand this resistance to white wines. Granted I am more a red wine, and porto drinker, but I must say I've had some great white wines. It is particularly important, not to generalize wine IMO. I've had good and bad of almost every varietal I've ever tried. It simply takes experimenting, and that is part of the fun.

I live in Davis california, roughly less than an hour from napa, and only 30 min from the nearest winery. I've had the luck to be able to taste from the growers themselves, and I have been shocked out more than one opinion on so many occasions that I feel a open mind is the best way to go.

When all is said and done. I highly suggest getting ahold of some aged tawny port. Don't get the cheapest you can find, or it'll taste just as cheap, but if you get one within a reasonable price you won't be dissapointed.

If anyone passes through winecountry in California, hit me up. Slingers are always welcome.

-Unsapien

A little too sweet for my taste (of little of what I have had).  Everyone else said it was good