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I did a Rauchbier All-Grain about 4-5 months back, did all the right steps for producing a good lager, i have a chest freezer with a regulator for controlling the temp. I did the D-rest and then lager for about 4 months. I pulled it out last night to let it warmup before i bottle and the beer...

I am new to the mead or in this case pyment field so it would be great to get some feedback 4 gallons of white grape-peach juice 4 lbs of clover honey yeast nutrients yeast energizer 1 packet of red star champagne sg 1.100 has anyone had any experience with this sort of mead?

I made a christmas cider and my wife wants it still but a little sweeter. If i add the camden before i bottle and add some frozen juice to sweeten would this work or do need to go out and get some sorbate also?

I LOVE beer...But I wish someone would have told me this HomeBrewing takes over. Now I look at everything and like how could i put that in a beer, would this be good in wine. My wife i about to start a fire in my beer closet. Is anyone else loving this homebrewing as much as me?

has anyone used kreamyx to carb a cider...would the malt give an off taste

I'm doing a cyser experiment... I 3 1 gallon batches going all with 2lbs of honey and different juice. what my question is with one gallon batches would you rack it to a secondary my fear is that i will lose to much and if i do rack it can i just top it off with juice

I Found 2 5 Gallon Stoneware moonshine Jugs ..... I just wondering if anyone has ever tried using stone as a primary or secondary. They are galze but they might be a pain to clean due to them being soild you can't see in them very well. Thanks any input would be appreciated..