Recent content by Yeastie

Yeah that crossed my mind at the time because it was so cheap, but I figured Mexican labor was very cheap and after all beekeeping costs are mostly labor. But now after doing a bit more research, I'm inclined to think it was fake or at least adulterated. Damn.

The goal is to brew a melomel that closely resembles champagne in ABV and dryness but with a nice fruity flavor to make up for the relative mild flavor present in honey. I got 5Kg for 220 pesos ($11.96) in Tijuana and some frozen fruit from the grocery store. 5Kg Honey + a 2 cups extra I got...

I want to brew a fruit beer. The plan is to use peaches or nectarines. I want something drinkable and refreshing for warm weather. The problem is that my apartment gets quite warm, mid 70s to mid 80s during the day. A dedicated temperature controlled fermenter isn't an option. The question is...

Got the corks and floorcorker from my LHBS don't know what cork size but they were the only corks they had. No problems uncorking.

Used them to bottle my wine, worked great. I used corks, never tried to cap them.

Just tested the acidity of the must and got ~13.08 g/L. Yikes! Way high, I have some potassium carbonate but apparently that should only be used to reduce acidity by 2-3 g/L seeing as my target range is 6-8 g/L that won't cut it. Apparently calcium carbonate can be used. Can I use calcium...

I have heard that malo-lactic cultures can be pitched at the same time as yeast or after the yeast fermentation completes, however, I talked to a guy from my local wine making club who suggested that I pitch malo-lactic cultures as soon as possible. I have some potassium carbonate and...

Thanks for the advice, unfortunately I harvested a bit early and the grapes definitely have a tartness to them. I like pictures so I decided to catalog the process for those of you interested. Here are the grapes, approximate weight of harvest was 87.5 lbs (39.7Kg). Here is a closeup...

Pictures from the making of a concord wine

My neighbor has a grape vine which produced more fruit than she could use so she let me harvest all the grapes which I plant to make into wine. I have made plum wine before based on a recipe I found on the internet and it turned out pretty good. The grapes are small most smaller than a dime...

I think you can't make a beer without a recipe. It doesn't sound like you have much to go on. Why don't you pick an IPA from the recipe database or from a source online, there are hundreds of recipes I'm sure there are some out there better than the one you are trying to clone.

I just brewed this a few days ago, brewing went very smoothly because I measured out all the mash and sparge water ahead of time and cleaned and set up the equipment the night before. A few alterations, I couldn't get whole Fuggles so I used .9 ounces of pellet Fuggles, also I added .25...

So what do you suggest? I only have 8 bottles I could uncork them, pour them back into a carboy and add some honey and re bottle later or just let them sit in my basement and mellow out.

Well, I just bottled yesterday and after 7 months it was a spectacular failure. All the honey fermented out leaving a thin, dry mead comparable to "watery tequila." There was a nice honey/spice aroma but only a faint taste of spice or honey. I definatly ahould have used more honey. I have...

1.040?!? That certainly seems high how long was it aged? I mean 1.040 would be close to the OG for a really light beer. If you haven't bottled it yet I suggest you keep aging it. Unless of course this is just an unavoidable tasting which occurred while the beer was still in the carboy. :mug: