Recent content by guscampag

I would recommend "Yooper's hard lemonade". The recipe is on here. My wife loves, loves, loves it! The Skeeter Pee is just too sweet for her liking.

It would probably be best to make a good dry red your wife would like! Especially since it is Valentine's Day! You can get a decent kit for about 75.00. Also make another kit - a sweet wine for yourself. There - everybody would be happy!

Thanks. I'll try some without. Maybe I'll get around to it this weekend. I bought some wires and plastic stoppers yesterday!

Thank you for response. I just saw it. I fermented with EC-1118 and it has been sitting about 3 months.

I have a five gallon batch of peach wine that I started from fresh peaches last summer. It has been sitting in the carboy and is very clear and very dry. I would like to try to make a sparkling champagne-style wine with it. I intend to add 2/3 cup of sugar to carbonate and am thinking I will...

Thank you. Maybe I just didn't mix it up enough to get a true reading.

I was brewing a Red ale kit and when adding water to 5 gal, the og only comes in at about 1.040. It's supposed to be 1.048. Is it acceptable to add sugar to bring it up or is this a big no no?

Is there any reason I cannot take about 50 lbs of ripe peaches and press them in a basket press like grapes or apple cider and make the wine out of that juice? Has anybody done this rather than 3 or 4 lbs per gallon?

I am pretty new to beer brewing. I started batch yesterday. Extract. Yooper's English Brown Ale. I made it a couple of times and it came out good. Well, I made a double batch (10 gallons). I have it in a 22 gallon Brute container EDPM. Do I need to get it into airtight containers or does it...

I opened a couple of them at Christmas. One was fine and one was flat. That's why I was concerned. I used the plastic stoppers with wires.

Does anybody know a way to tell if some Sparkling wine a couple of years old is still carbonated in the bottle without opening them up? I would like to use for a wedding, but I don't know if they are still "good". Thanks in advance.

I don't want to sound too ignorant, but what is Feijoa wine?

That's what I'll do. I was just thinking. That would be too good to be true, I guess.

I'm not sure if I am thinking right yet this morning. But reading this thread, I was just wondering if it might be possible to pasteurize the whole batch of cider in a large pot on the stove, and then bottle. What I am thinking is fermenting the cider to a level that tastes really good, maybe...

Sounds like maybe I got a little too much tannin in there. I used about 20 lbs of berries for a 5 gallon batch. The recipe was for "a basic elderberry wind" and came from Wine Maker magazine. I don't think I left them in more than 3 days, but the berries were very small. So I suppose that means...