lumpher's latest activity

General rule of thumb is 1 pound honey per gallon adds about 5% abv. If you want 5 gallons of 14-15%, use 15 lbs.

Were they in a sealed nitrogen packet? Otherwise, if they were just from the grocery store frozen section, yep, they could. Canned I...

That can be where it comes from. All of that has wild yeast already on the fruit skins. What I do when I make wine is I pulp up my fruit...

Are you using a kit or fresh fruit?

For grain, I'd go with Pilsner to about 5-5.2%. If you want, you can replace some of the Pilsner with some Vienna, but it doesn't really...

2 possibilities I can see: Either there is something stuck in the regulator and needs to be cleaned out, or there is a leak in the...

To start with, "funky smell and sour funky taste" says infection, and I can see that's what that is and not just protein, sediment, etc...

Whether or not you backsweeten, or how much, is 100% based on your tastes. Some people like sweet wines, some like dry wines. Some like...

No, you don't need to backsweeten. Taste it as is, and if you like it, don't do it. If you want it sweeter, then backsweeten. When I...

First of all welcome to the forum, it sounds like you have a real passion for the hobby. To answer your question there is no such thing...

I haven't made it yet, but I've been considering doing this step-by-step recipe. https://www.casajacaranda.mx/blog/makingtepachefromscratch

I have a 2100 sq ft home and some land in Texas. I paid less for it total than the down payment for that would be. I told my sister in...

Yep, probably best to not provoke the yeast gods and start an all-out strike from above. I've had dry yeast shipped to Texas in...

Yep, I was thinking something to do with surface tension. I've almost exclusively used dry yeast, and never had a failure either.

Did it foam up as soon as you added the new yeast, or did it take a few hours? Sounds like it was almost immediate.