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Lavin and redstar

I just prefer high gravity wines/ciders

I'm not sure what to call it... Used 2gal grape juice and 3 gal strong sweet tea. 14% still a bit hot but rather refreshing.

The extra space won't hurt it so long as there's an airlock. Be warned though remove the air lock for any reason and you will let in excessive oxygen that won't be pushed out quickly. When you move to secondary be sure to have a proper sized carboy.

Thanks everyone. :)

I just bought two 5gal carboys primary/secondary I have some Lavin EC-1118 champhage yeast for 18% abv brews How much sugar would be needed for a 18% 5 gal batch?

I made another batch used 2x the tea bags as the first batch with nothing else for flavor. The tea fermented dry. Slightly bitter strong tea flavor. Used lavin-1118 champage yeast fermented to 20% abv. Bottled yesterday.

Thank you :)

I no longer have a secondary ... I know yeast will cannibilize dead yeast when there's not enough sugar to go around putting sulpher in the wine. If I add sugar as fermentaion slows down is it possible to keep it in a stage of primary fermitation untill the abv% kills off the yeast...

Juice was welches concord grape juice concentrate no preservitives no fillers. I'll have to order a hydrometer online like my yeast so it will take 3-4 days. There's no brew shops in alabama Since alabama still has prohobition era laws under state law.

Making 2.5 gal of red wine I used 7 cups sugar 4 cans grape juice 2.5 gal water 1 packet lavlin 1118 high gravity yeast (18% tolerant) Brewing at 75 degrees Its day 4 the first 3 days it was bubbling once per sec now there's no airlock activity at all Iv stired the wine to resuppend any yeast...

Thanks for the help :D

I just received 43 wine bottles from a bar. The bottles have a bit or dried wine in them. How Do I clean and sanitize them when I can't get a brush in them

I'm brewing 2.5 gal of grape wine 7 cups suger 3 cans grape concentrate 2.5 gal water 1 packet lalvin EC-1118 high gravity yeast (18% abv tolerant) I have no way to test S.G About how long should this brew take to go dry? Its day 3 bubbling once per second. Temp is at constant 70 degrees

Bump.. Decided to bottle half of it The flavor of the rasions is much stronger however the flavor of the tea is now non existent . Overall the wine is much smoother and better tasting. If anyone knows how to preserve the teas flavor id appriciate it.

Read in an article about how in ancient times bread was made and dryed to store the ingredients to make beer. The bead was soaked in water with bitter herbs . A cloth would be placed over it to keep out dust but let in wild yeast. Heres what iv done. Toasted 2 slices of bread very dark and kept...

3 pounds of blackberrys 2 pounds of suger 1 packet yeast And 2 habanero peppers I want to make a mildly hot wine *heat or warm sensation not burning* do you think this would work?

Could add some kinda syrup to back sweeten maybe Hersheys idk kinda make a moca . Will cream curdle when added to liqueur? if pasteurized might be able to add after the fermentation. *off the wall idea :P*

Anyone know a recipe for homebrewed coffe (ferment not coffee pot). Thought id try something new,iv made a wine from tea that turned out great thought id try coffee.

Thanks for the info ill freeze it I wasnt sure about shelf life of washed yeast