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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...

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.

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.

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...

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...

so in a couple days i will be bottling my first batch. i was wondering instead of using normal sugar if i could use a banana liqueur for the sugar needed. would it react the same way and carb my bottles? and how much would be needed if i can. i will be filling 32oz bottles...but only using 20-22...

hello everyone out there in beer land :) new to brewing. i used to live in jersey so i had loads of access to micro brews and imports. now that im 10 miles past the edge of no where i dont have access to that much so i thought i pick up home brewing to get my fix on different type of beers. im...

i have been saving all brands of bottles. so far i havent had an issue with the bottles that are not threaded for twist off. but the bottles that are threaded i cant seem to get a good seal. so my question is...am i not supposed to use the threaded bottles or would i be doing something wrong?