I went with sugar. Yeah I had enough dextrose but I have kids and a wife that mess with my stuff all the time. I'm crossing my fingers they don't explode. It's only my second batch of beer. I do t have to worry with wine and melomel
I lost my bag of priming sugar. I had a little left over from last batch but it's not enough. How much table sugar can I use. I put about 1/3 cup dextrose in 4.5 gal of a light ale. It's sitting in the bottling bucket and I am ready for bottling
I do my wine in a closet or under the bath sink. Comes out good. I dont use kits. I pick fresh fruits and berries off of my farm. All i have to buy is a yeast pack.
Im using my wine stuff. Ive been making it for years now. This is my first attempt at beer. An it seems like alot to go through. If it turns out really good then ill build it all
i think i can come up with something by the next brew, i hope this one comes out good. if it turns out to be crap i might not brew beer again
wine is much easier
theres alot to brewing beer, alot of money involved
I live on the florida georgia line where it is 100 degrees and 100 percent humidity most of the year. I dont run my ac when i am at work. Where is a good place to store the beer? Any one else around here go through this?
Yeah ive been looking and looking for something to do with pears besides wine a cider. Ive done those and blah blah blah. As a chef there has to be a way to liquify the pears and make beer or add it to it.
Yeah i have looked it up and there is nothing about doing it. Make a wine or perry or something like that.
What about making a pear caramel or pear honey or something like that? Mix that into the wort or secondary. Is there a way to cook it down to a liquid malt like substance?