Recent content by Tulsahomebrewer

Thanks to both members!! OG was at 1.090. Unfortunately, it is too late as I dumped about 20 frozen whole grapes (hand crushed before adding them). I didn’t think about wild yeast at all, really silly of me as I keep this in mind when I brew flavored beer!! [emoji20] I can move it to my wine...

Can I drop campden tab once wine reaches 11% to kill off all yeast?

Between 10-15%

Thanks, I added just 2.5 cups now. Read lot of posts saying they added 2 cups and still had to back sweeten. I did add seeded grapes, but didn’t crush seeds.

Hello...after brewing beer for few years, I want to make my first wine. Trying to keep it easy by using Welch’s grape juice. I have 3 quarts of grape juice, will add 3 cups of turbinado sugar in hot water, and a quart of frozen red grapes to get some tannins instead of using store bought...

How long should I leave it in secondary??

Split 2 Gal Hefeweizen into bottles and secondary fermenter with peach purée. 5.75% abv and almost 80% attenuation at bottling. Not sure if 1-Gal in secondary on peach purée will go higher or not.

Should I freeze 1/5th in a cup and then drop it in the primary? Or just pour it in?

Dang it!! I had almost made up my mind. But what about the issue of ending up with a thick slurry making it difficult to bottle off the fermenter? Or is that not an issue and puree just settles to the bottom?

I am debating between peach purée v/s fresh peach. Did I understand correctly that if I skin, pit and cut fruit into chunks, then freeze them....I can just use them in my fermenter without sanitizing it (boil and purée)???

I am buying this puree from Amazon (1 ltr). https://www.amazon.com/dp/B0027ACQ1M/?tag=skimlinks_replacement-20 How much should I use for a 1 Gal small batch hefeweizen??? All posts in here talk about pounds per gallon of fresh peaches.

5 hours after bumping set temp to 55F, fermenter temp is holding steady at 66F. It is fermenting like crazy right now, so I’d assume that the fridge is able handle it. Just checked the fridge inside, it has an inbuilt fan that runs almost nonstop.

Thanks everybody....for now I have decreased set point to 55F, will see if that helps. If not, I will think about buying an inkbird. I have to share my current wine fridge with the wifey, so need to keep it tidy! Have you guys drilled a hole in the fridge to snake in the temp probe or just...

I am brewing a Hefeweizen and recommended fermentation team is 65-68F. I am using a wine fridge to control temp, and it is set at 60F. But the stick on thermometer on the fermenter shows 74F. I have tested fridge with a thermometer inside it and it is pretty stable at 60-61F. So my question...