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So I was thinking of brewing a beer for a Derby party and of course Mint Juleps crossed my mind. I'm not sure how well mint would go with beer. I saw a few recipes for mint stout but I'd be interested in something lighter, maybe a brown ale that I could add some bourbon to and would be more...

I've made several batches of cider, mostly with Nottingham and store apple juice and some spices. Learned to cut back on the spices, keep it cool, etc. I recently made a batch using pretty much the same recipe as before but using S-04 yeast instead of Nottingham. This batch has a very...

So I've seen several people say stuff like "S-04 will attenuate 75%" or something like that. I understand what they mean. My question is are these attributes only applicable to beer? If using an ale yeast in cider for example, does the apparent attenuation change since the fermentables are...

Background: I made a batch of Malkore's (not so) Ancient Orange Mead...except I didn't realize it was a 2 gallon recipe, made it 3, so I just used 5 lbs honey but did use yeast nutrient and campden tablets based on 3 gallons. Bought more honey and plan to rack on to it once my apple wine...

I'm fermenting a cider which is almost done (and is awesome btw) and will be starting a new batch once I bottle this one. I used S-04 and it's been fermenting 10 weeks. I left it in primary. I've thought about pitching on this yeast cake or using some slurry from this ferment to start the...

I made some muscadine/scuppernong wine using this recipe from Jack Keller's site: * 18 lb. scuppernong grapes (I used closer to 16lbs b/c that's all I had) * 6 lb. sugar (I added a bit more to make up for lack of grapes) * 9 quarts water * 2 tsp. pectic enzyme * 1 tblsp...

I know there are many threads discussing different yeasts people have used but it's a bit of a daunting task to read through all them. I was hoping maybe a few people could just quickly chime in. I've made a few batches with Nottingham and have been happy with the results but I would like...

Has anyone made a hard lemonade with Nottingham before? The only wine yeast I have on hand is Montrachet and I'm worried about it creating off flavors in the stressful acidic environment. I'm pretty much following Yooper's recipe.

Do no bubbles mean no fermentation? I am a newbe brewer and right now have the ever popular balloon for an airlock and no hydrometer (yet). I am making a blackberry wine for which I used a recipe from Jack Keller's site. I used this recipe: BLACKBERRY WINE (4) [Light Bodied Sweet]...

I have an old "Vino-Create Your Own Beer" kit that my brother bought at a thrift store. The yeast in it expired a year ago so it's pretty old I guess. I've never made beer before (so far my experience is just cider). Do you think it would be worth it to make beer with the kit? Or will it...

I am pretty new to brewing but I think I may soon become an addict. I'm a biology PhD student so I'm def into understanding the science of what's going on. I've made some cider which apparently had a bit too much spice resulting in a bit of an off taste but over all it was pretty good not to...