Recent content by jesseb

Planning to make this recipe soon! But I want to make it a bit more healthy and leave out the sugar. I've read someone made it with some artificial sweetener like stavia, but how is it without any sweeteners?

Wow very detailed calculations! This is very helpfull! Indeed this is not much at all. It took about 12 hours to cool it down to cold-crash temperatures, and the glove was nearly empty at that point but it was still not pulling a vacuüm. Very interesting part about the CO2 absorption. It...

Hi there, I've been brewing an ale last week and next step is to cold-crash. I tried collecting some CO2 in a keg (mostly to flush the keg of O2) and rubber glove to compensate for the suck-back when cold-crashing. But it got me worried it might create such a vacuüm, it actually can bend/pop-in...

Thanks, this is handy. I've found the MoreWine article before, but didn't saw the section about not having a SO2 test kit.

Thanks for the replies. So if I understand correctly, you (people who replied) actually do not measures/calculate the amount needed to end up within the required sulfite range? What about over/under dosing?

Soon I will start making my first batch of red wine made from grapes (must actually). I've did some research, online and reading the book Modern Home Winemaking, by Daniel Pambianchi. One thing that is not really clear is how/if to use sulfites, in particular how to measure free sulfites. I know...

Thanks for the elaborate reply! I choose to buy a kit as you recommended, a cabernet sauvignon from winexpert (my wife got a big saying in this, fair enough she has to drink it as well). Although it probably has a long ageing time ahead I still think this can give me some experience and ideas on...

After a decade of brewing beer I want to make the step into the world of wine. I did some research online and I found there are a couple of choices to be make before I can take off, some of which I cannot really answer on my own. I guess first is start with a kit/extract, juice or fresh grapes...

Hopefully it is indeed an error. I'm going to let it carbonate and age for a while and taste if it has any off flavours. Any benefit in measuring it again, after the added priming sugar?

Sounds like a heavy tripel! Considered calling it a barleywine? Perhaps a bit too dry for barleywine, though.

Indeed I did the correction. The refractometer red 6.7 brix. Using the calculator on brewersfriend, the SG and the correction factor of 0.95 for this refr. I came on 1.000. The sugar was about 14% if I remember correctly. 8% dark candy and 6% table sugar. Couldn't agree more. Usually, I only...

So a few weeks ago a brewed a Belgian double/quad coming in at a SG of 1.078. I've just bottled it and the refractometer gave an FG of 1.000. Wait what? Probably a wrong measurement. Measured again, still 1.000. The recipe had a hefty chunk of candy sugar in it, and I mashed deliberately on the...

Last weekend I've decided to brew this beer again. I had all of the ingredients on hand, so why not. Back then, this recipe was actually my first AG ever and I wasn't really satisfied with the results. It was 'ok', but far from the beer I had hope to brew. With the knowledge I have today I know...

Yeah I think that was the case. But I'm still curious if that is the source of the bad taste...

Could be. I used US-05 and did rehydrate it. Fermented at 20C or 68F. After primary I cold crashed it in a secondary bucket near freezing temp for a few weeks. The beer itself is perfectly clear.