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Hey guys and gals. I'm not a newbie by any stretch, but even the seasoned brewer comes across a situation that just causes you to throw your hands in the air. I'm seeing the strangest thing happen on the last few batches of Belgian Wit I've made where my beer struggles to ferment down past...

Newbie question - When has fermentation stopped? I have a 3 gal carboy of Loganberry where I can still see fermentation activity through the glass but it's not enough to show any activity through the airlock (no more bubbling). Should I wait to stabilize or is now the time? I would feel better...

I have a 3 gal batch of Loganberry that is nearly bone dry now and I will be looking to sweeten it up when the time comes. I haven't tasted it yet so it might be hard to decide at this point which method to sweeten it but I was leaning towards a frozen concentrate of some sort. Does anyone have...

My fermenting buckets arrived today and I am underway with my first ever batch of wine. I'm going to make a red raspberry wine and I'm only going to expriment with a 1 gal batch for now. So far I've purchased 60oz of frozen red raspberries, thawed them, sanitized my fermenting bucket and my...

I purchased a can of Vintners Harvest Loganberry fruit wine base. Has anyone else used these and do they make good wine? I was going to attempt a full bodied Loganberry wine (3 Gal batch). What yeast would you recommend for this? Again, my palette hasn’t evolved yet, so I prefer my wines...

I want to make a batch of Mead and also some raspberry mead. Which yeast would be best to use? And also, if I’m only making a 1 gal batch, how much of the packet of yeast should I be using? I want the mead to be on the sweet side. I understand if I end up using a yeast that will ferment out dry...