Recent content by _bygolly

I was under the impression that brewing was when you heated it up. Some wine snob pointed that out to me a while ago after I used the word as it apparently bothered him. But I just kinda throw the word around on here cause this is a home brew forum. I follow a lot of peoples recipes from...

I only heat up a little bit of juice with the sugar in there. I try to avoid using any extra stuff like K meta. I don't even like adding pectic enzyme to my wine

I didn't intend to I was doing something while I heated it up and went too long without stirring it.

I've seen pretty much everyone advise not to let your juice boil if you ever make cider. One reason I believe was that it will get cloudy. Is this the only reason? Will it still be fine fermentation wise? I don't care how it looks, just how it tastes.

Thank you for correcting me

I would have posted the recipe had i written it down. But I just followed some guy on YouTube's recipe. One mistake I made was dissolving the sugar in too much water. But also the fact that it just wasn't a good juice to ferment with. The wine did it's thing and it just didn't turn out the way I...

Some more ideas for anyone that has the same problem: Use it to cook with Use it for flammability Divide it into bottles or 1 gal jugs and shoot them (for any gun owners out there) Turn into jelly Turn into vinegar Fruit fly trap For some of these I googled "wine uses". There are a lot more...

Hello fellow home brewers. I have been working on some wine for 2 months now. At the end of month 1 I tasted it and it was very weak, but not sweet at all, like most the sugar had been eaten up, but there wasn't much in there to begin with. So I racked, added a few more cups and let it sit...

Maybe I could split it between 2 2 gallon buckets. 1/4 gallon of cider and 3/4 juice in each... I don't want to have to throw anything out again

Okay. So I'll put it in a 2 gallon bucket, add juice, add enough sugar to get to 1.060, and pitch the rest of the packet.

So seeing as I put too much sugar in there and 2 tsp of yeast, could I just rack it into a 2 gallon bucket and add another gallon of juice?

Yes before I was using less sugar. I've already put 1tsp of yeast from the first time and 1tsp yesterday, and I've heard different types of yeast don't mix well together. So I'm guessing I shouldn't add the champagne yeast to this one. I'll be using less sugar next time.

When I said I was using the same "general" recipe I used the word "general" because it wasn't entirely the same measurements. But the measurements were only changed a little bit at a time (about 1/2 cup) so id say it was pretty much the same. I only changed juices once and it had an ingredient...

I actually have a hydrometer. I took a reading when I first made the batch. I use the tube it came in to measure it. I guess I'll take a reading in a day or two and see if anything happened

Yes it's 1 gallon. I keep them small so I can experiment. And I never took a reading because all the others acted so quickly and vigorously, I figured this would too. And by that I meant that I would see at least some bubbles, the previous batches would always foam through the air lock so I...