Mead and wine making

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I stop when it's done. Once the gravity stays steady over a few days then you should be good.

I racked it at 1.008 and it stayed at that. I like to leave things in bulk as long as possible before bottling as it gives a more consistent product.

I think yeast types are a bit subjective. Apart from the specialist ale yeasts I guess. You can make wine with bread yeast if you want.
True thanks (y):cool:
 
You can make wine with bread yeast if you want.
All we used to use around here - always started elderflower wine in a large open wide earthenware pan (known as a padell gwche here) and applying baker's yeast by spreading it over a slice of toasted bread and floating it on top.
 

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