I did not stop the wine in time and it fermented out so my only option is to back sweeten. per your advise will probably use a juice. next time will be more vigilent with when to fortify and stop it.
thank you
this is what I thought but decided to check beofre the weekend when I commit myself. as a brewer before wine I was going to use corn sugar but I have also read that grape juice and grape juice concentrate can be used. any thoughts?
Ben
this might be a stupid question to ask now but hope somebody can help. I am making my first true port and will be fortifying it soon. are there any general guidelines for back sweetening the wine to a certain gravity either before or after fortifying it? or go by taste? or should I buy a port I...
Dad's Hat a western PA style rye distilled in a craft Eastern PA distillery in the tradition of the old PA ryes. very good
Knob creek for an easy to find rye.
read a lot about Angel Envy a kentucky rye aged in carribien rum barrels but have not been able to get it here in PA so have tasked a...
3 gallon better bottles are great
or this for 2.5 gallons
brewdemon conical fermentor
can be pushed to 3 gallons but it is close
they are a little expensive but work great
http://www.brewdemon.com/equipment/all-equipment/fermetation-equipment/conical-fermenting-system.html
So i am cleaning my beer fridge and have a giant bag of hops varying from 4 oz fuggles purchased in 09 never opened to centennial 2 oz purchased in 11 resealed in the mylar. To a scattering of 0.5 to 1.5 resealed packs in both mylar and foodsaver. All have been in the freezer in a sealed ziplock...
had some brewed by someone else last year and was fantastic
had asked twice for the recipe but no go and I do not want to be a pest so am using Northern Brewers kit for the base
I want a little more than a hint of chocolate to finish but not too much so I may use 1 oz then can check the...
am planning on a belgian golden ale with nibs in secondary for Christmas. it is a 2.5 Gallon batch . I have 4 oz nibs but was thinking 2 oz. and save the other two for a stout or porter. or would it be more appropriate to use 1 oz for the style? any suggestions for those who have used nibs? this...
same question but different style beer.
am planning on a belgian golden ale with nibs in secondary for Christmas. it is a 2.5 Gallon batch . I have 4 oz nibs but was thinking 2 oz. and save the other two for a stout or porter. or would it be more appropriate to use 1 oz for the style? any...
reread the original recipe. does sound like add at end of mash. I read it as add with 10 min left in boil. went back to my notes. did it that way the first time. second time was reading about long boils with maltier beers and melanoidin (sp?) production so did one at 90 min boil and one at...
Great Thread!
Very good post as is the OP's.
I've been brewing for 5 and a half years. started all extract then shifted and did a few partial/mini mashes then went to all grain. After 5 years I now do all three depending on the beer, the time I have, and how simple or complicated I want the...
a little less than 1.5 to 1 cup rice
was in the container for 4 weeks but when sampled at 2 weeks had the same flavor.
alcohol was good level
and it did not sour at all until bottled for a month plus