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I've decided to take a break from brewing beer (due to issues with my water source) and have decided to try my hand at wine-making. I'm thinking of using one of the "Mosti Mondiale Vinifera Noble" kits, as they're (quite frankly) relatively inexpensive. Has anyone on here used one of the...

I've been brewing beer for about a year but am a new to making hard cider. I followed a simple hard cider recipe I found online that included 2 gallons of apple juice, 3 gallons of apple cider, 2 pounds of brown sugar, and a dry wine yeast. I made a major oversight by not checking the...

Brew-Miesters, I recently brewed an Apricot Ale that was a variation of a Charlie Papizan recipe that included Lager Malt, Wheat, Honey, Halleuter and Simcoe Hops, 1 oz. Apricot Flavoring, 3 Lbs. Apricot Puree (in Secondary), and American Ale Yeast. Because I wanted a nice hop to Apricot...

A few weeks ago, I went to Dogfish Head's Rehoboth Brewpub and tried "Romantic Aromatic", a brewpub exclusive Double IPA that was both highly aromatic and malty, with pleasantly assertive earthy and flowery hop aroma's (a result of dry hopping using whole hops). I decided to try to make my own...

Hi All, Last night, I made my second attempt at creating a Belgian-esque Whit. Given the color, aroma, and specialty ingrediants (including Coriander, Orange Peels, and lemongrass), I'm anticipating a pretty awesome beer. I did, however, significantly overshoot my target starting gravity...

Fellow Brewmeisters, First posting to the group. I'm curious as to whether anyone on here has created a Belgium Whit using Belgian Whit yeast. One week after Fermentation began on my first attempt at a Belgian, I opened my Primary to add a few pounds of Tangerine to my Five Gallon batch...