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i recently ran across a recipe for coffee wine and I'm curious of if its worth the bother

i made the mistake of using baking yeast in my very first batch of hard cider this was before i discovered my second home my local homebrew shop they are just a basic shop yeasts sugar etc other than that they are a feed and farm supply but the knowledge ive gathered from them helped immensely

at mr. sweet im basing this on a conventional wine benchmark but usually a yeast pack like what red star comes in is enough yeast for up to 5 gallons i usually when i made gallon runs would use the whole pack

wow now that sounds insanely good

i used red star cuvee from the beginning of my homebrewing to incredible results my friends cant get enough of my loaded fuzzy navel my concord grape and white grape raspberry have been bunker busters too

i hate to sound like a total dum dum but the only yeast i have direct local access to is either red star or muntons ale yeasts resepectively which would provide the cleaner finish im guessing muntons as ive trolled a few.threads to gather info and see more often than not the mention of the usage...

talking of O.G what would be a good baseline to go with in other words what.would best as a minimum

thanks i made an effort once at it just a gallon batch with mandrin oranges and apricots I'm not even gonna describe the results lol i used it for weed killer

sounds miiiiiiiiighty tasty thanks may add a clove to it just for a lil extra kick

im wanting step into the.realm of mead but don't want to tackle any super complicated recipes nor wish to make any of this so called "cheat mead" anyone out there with a good simple recipe for a first timer

i currently have a batch of edwort's aphelwein thumping i followed his recipe and thinking of making jack from it via freeze distillation ive never sampled aphelwein so id like to know if im on a good idea or am i on the fast track to destroying a good thing

i have comsidered making beer but ive been making wine for over a year with excellent results and never had this problem arise i did everything by the book so to say but one thing i didnt mention that occured which leads me to believe that it had gassed up was after it had ceased i moved the...

it was originally 10 lbs and i figured due to being directly under the ac unit on a hard cold cement floor it stuck

the ferment was NOT vigorous it was at about.the strength of your average glass of soda i had actually shut one down at this strength before by using the fridge and it worked perfectly

several of my lady friends have asked of me to make them some hard lemonade any ideas i have an idea in mind country time instant mix for 4 gallons tub of red top dme 8 lbs sugar and cote blanc yeast and water to five gals any improvements or tweaks would be most welcome

my recipie 5 gallons mott's apple juice 2lbs corn sugar 2lbs brown sugar 3tsp nutrient red star montrechat yeast

make that 23281 i have 5 gallons on the thump as we type

i was kinda pushed for time due to only having one carboy and wanting to get my very first batch of edwort's infamous apfelwein started for a halloween finished aging.date but now that i have an almost infinite source of data and information here on hbf ill know next time thanks cheers and long...

thanks noe ill most certainly keep that in mind for future reference it killed my soul to watch $20 of materials go down the drain

i did neither i usually take a pre ferm hydrometer reading but no post as i prefer a very dry wine and i have never degassed any and have really no experience at it what is the easiest way to do it for future reference also one thing i forgot to mention was i aerated with a blow wand the first...