Recent content by Lumbee

I agree with glugg. Assuming you got it into the secondary and get an air lock on it, it'll be fine. :mug:

I 2nd putting the grapes in the secondary :) I have been doing a muscadine beer for a while. Here is my recipe and process.

Sorry about reviving an old thread, but I have been doing a muscadine beer for a few years now and thought I would share the recipe. 1-Brew your beer as you normally would. I have tried various styles with Muscadines, but find lighter beers do better (in my opinion). For me the Muscadine is the...

Thanks northriver and scout. I'll check both those solutions out, both look promising. I don't like drinking more than 16oz in one sitting, and I don't like feeling rushed to drink my beer.

Hey guys, this may be a stupid question, but here it goes. I picked up a growler of seasonal brew from a local brewery last night. I would really like to stretch the growler out of a few weeks (or months). Is there any way I could re-bottle this beer into 12oz bottles? Surely its 'technically'...

Thanx for the response. Good tip on getting it in the fridge. I have a basment that stays nice and cool, so that where I'v been storing it, but I'm sure fridge temps would slow/stop fermentation. Don't have the exact yeast handy but I think it was the Wy Rosair. I have been remiss about taking...

Hey guys, I have done a few batches of raspberry, blackberry and muscadine beers over the past year with great success (IMO at least). I have been letting them ferment for between 3-9 months. I usually begin consuming 2 weeks after bottling, and the fermentation is fine. However, I have noticed...

Thanks for the link. I will probably do a half batch, so with 3 gallons (rather than 5) I should have more grape flavor.

...thanks for the suggestion chips. My family has a winery, so I have all the sweet wine I can drink! Really want to try something different with it.

I was home visiting my folks in southeastern NC over the holidy weekend and picked 3 gallon freezer bags of red muscadine grapes. A quick google search did not yeild much. I found these to links... http://www.ratebeer.com/beer/5-seasons-north-muscadine-ale/79259/...

OK...so I couldn't wait. It tasted great in the bucket, so I bottled it a few weeks ago, and cracked the first bottle this past week. I love it! Very clean, a little tart, and tons of Raspberry flavor. I have two more batches brewing where basically I followed the same process. One with...

Popped the top on the bucket last night and took a sample. Flavor was good, but would not want to loose any of the Raspberry flavor. Raspberries had all floated to the top. I could see the Raspberries on the very top possibly going bad just because they are not submerged in the liquid/beer. Does...

My local home brew owner baulked when I said I was going to leave the fruit in longer than 3 months. He seemed to feel it would be rancid after anything more than a few months. I already added the Rapberries. I only did a half batch of beer, so about 2 1/2 gallons, and I added two one gallon...

Hey guys, just wanted to clearify something real quick. am I correct that I can leave thefruit in the secondary for the entire aging period (12+ months)? Or should I rack off the fruit into another container for long term aging?

So I am getting good activity from my air lock after adding fruit, and VERY nice arromas above it. Adding the fruit has given the yeast more sugar to munch on. This means I am producing more alcohol...no? What should I expect my final gravity/alcohol content to be?