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As I wrote in the title... I'm trying to figure out any improvement upon Jack Keller's white grape peach wine from concentrate. He calls for 2 cans per gallon and 1 1/4 #s sugar. If I wanted to change it up to 3 cans of concentrate, how do I calculate the sugar needed to bring up to the desired...

Sorry, I think I'll clarify (pardon the pun). I think I'll give it a couple of weeks undisturbed to see if any more lees falls. Then add sparkeloid. Then at that point how long should I give the sparkeloid to do its work? And when I add it, am I limited to how long I bulk age? I'm guessing that...

How long should I give it?

Then just follow the instructions right? I'm not sure how much lees would still be there, there's awesome color and it didn't seem terribly cloudy, but shining a light through it did show there is a ton of light absorption. I chose narbonne because I heard it would leave most of the fruit flavor...

I made March 8. When I racked it there was quite a bit of a blackberry colored gunk at the top of the carboy. As far as I can tell it is st dropping some blackish lees

Hey all, It's been a long while since I've been here. So I started a blackberry wine in March. 4# blackberries/gal. Narbonne yeast, 3# sugar/gal. Og was 1.115 when I started. Turns out I left the fruit on too long I believe. Anyway, there's a high tannin flavor (I.e. bitterness) in my wine...

That's the nice thing about home brew. You can do whatever you want with it. Bottle it and drink some while the rest of it ages. My general thought is age never hurts. Except in our own bodies. ;)

Sorry to hear about your house, that whole sandy crap is still bugging a lot of people too. As for your mead, while I am still new, with only a year in and less than 20 gallons, I would repitch the same strain, get a really good healthy starter and pitch. There is a way to mix the must...

So according to this thread https://www.homebrewtalk.com/f30/questions-about-my-upcoming-braggot-354553/ I made my braggot. Well life happened and I have not yet racked it to secondary for whatever reason. Before I open the lid for the first time, do you guys think I screwed it...

have you checked the FAQ? There is a calculator/excel spreadsheet in there. It is entirely awesome.

If in doubt, I've heard you should top off with a similar mead, or maybe even just plain water. The CO2 will eventually disapate. How much space is there?

I would leave the primary of both batches alone for at least another week on the braggot, and maybe another two weeks on the blueberry. if you're at a certain point in the ferment, I wouldn't want to stir things up too much. It's your brew. I've been talking to some of the people I turned on...

I'm wondering if I added too much by chance. If that is the case, would those off flavors then 'drop out' or would I need to maybe figure out a covering flavor?

So I started a traditional back in january. It got stuck, then I added calc carb, repitched, and it completed. Now there is a very bitter taste to the mead. so much that I can't drink it and enjoy it at all. Is there a way to salvage this or just dump it? I was thinking turn this...

Well, I made it. Everything went ok and I didn't burn down the house. However, while I love the smell of the extract as it boiled, my wife did not. I also learned that hops pellets swell a lot. I put them in using tied off muslin bags..75 oz target hops for 35 and .25 oz target hops...

Would you suggest a different kind of yeast? Where could I find a floc chart or something for beer yeasts? GotMead has one for mead/wine yeasts.what does your final ABV typically come out to?

so do you hop yours? the guy at the lhbs looked up an amber braggot and said that target was a 'suggested' hop

I just bought a fridge that filters the water, would this be ok then?

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