Search results

in :)

sounds good :)

count me in. would be a great bday present to myself on the 28th. lol

looks amazing. im in :)

this is my first attempt at a mead. 5 gallon batch with 15 pounds of honey. it has been fermenting for a month give or take a day. i figured by now it would be done and dry so i could filter the yeast then back-sweeten. no longer see any activity (no bubbles). i tested the batch and it is WOW...

so i have been making hard cider for a couple years now. i have always used a keg with force carbonation. i just got a new wine corker. i am wondering how non carbonated hard cider would fair in a wine bottle. i have a batch of mead fermenting right now which is why i got the corker but i dont...

i do. but i would have to cut it with something.

Has anyone here used buckwheat honey? If you have can you give me some details on it? I haven't seen any recipes that call for it. I'm going to be making my first batch later this week with clove honey but I can get buckwheat honey cheaper because of a neighbor that farms it.

upgrades would be so welcome! :)

ok. i dont have an issue with that. lol. but what does the boil do to the cider that makes you not want to boil?

going to be doing a few cider batches this year. local farm just got a press to rent out. ive done ciders from apple juice before but never straight from the press. should i boil the cider before fermenting it or can i just press and pitch?

going to be doing a few cider batches this year. local farm just got a press to rent out. ive done ciders from apple juice before but never straight from the press. should i boil the cider before fermenting it or can i just press and pitch?

i read about some hard lemonade with real lemons so i thought i would add 1 squeezed lemon with this batch of hefewiezen. its been 4 days since i pitched the yeast and i havent seen any activity. did the lemon screw the batch?

some friends wanted me to attempt a peach or apricot flavored beer. i know that i should add the fruit during fermentation but what i dont know is if i should boil it before adding to kill off any germs.

new to brewing myself but i think its sweet because you didnt give the yeast enough time to eat all the sugar you put in for carbing

new brew store just opened up in the next town over. now i know what simple recipe im going to try. lol. cheers mate! =D

so i bottled my first batch on dec. 28th i did a few 1 quart bottles and a 12 pack of 12 oz bottles. ive been drinking the 12 oz bottles every other day or so to see what the flavor change would be like. the batch i made was a blonde ale extract. the 12 oz bottles seem to taste the way i...

thanks for the advice. i didnt plan on using a uv light. was just wondering if anyone knew about it. that just popped in my head cause it kills germs. i was only thinking about pasteurizing cause sending a beer bomb in the mail would suck a bit i think. lol

so ive been thinking about pasteurization for some of my beer. i have some friends back east that would like to try some of the beer i start brewing. would it be safe to send an unpasteurized bottle in the mail? or could i use some like a UV germ sanitizer to kill the yeast if it even would...

thanks for the help. :) i think i might try it on 1 or 2 bottles just to see how it goes. the rest will be with just sugar.