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I understand the lower fermentable sugars = lower ABV. What I don't understand is how mashing temp affects this. Can you please elaborate. I'm new to brewing, not challenging! :D Jason

https://www.homebrewtalk.com/f68/dark-owl-sweet-stout-55233/

thanks for the suggestions. I was curious as to what to do if I found a recipe I like and didn't want to change the taste but increase the alcohol just a little. I guess the simple answer is that you cannot. Oh well, I guess that is where all the fun in this is right???? Thanks for the...

I'm very new to beer brewing and have tried a few Mr. Beer type kits. I want to move to an all grains stout. I also want a ABV of at least 9%. My question is, if I have a recipe that I want to use, how do I increase the alcohol content of the brew it it normally would be 5%. I'm very...

I am VERY new to the homebrew thing. What is "½# crystal 10L"? Thanks!

i pretty much has the same question you did. the yeasts i were wine yeasts i already had. i was told to try adding some tannin to the mix. 1/8 tsp per gallon and then to taste. this will bring back your "bite" i'm going to be doing this in the next couple days and i'll try to remember to...

thanks for the info and suggestion. i'll follow-up on that and hopefully i can bring some taste back to this stuff. i used that yeast only because that is what i have around the house which i use for my peach and berry wines and that turns out great. i've also purchased some cider yeasts...

Just started up my first batch of cider a month ago (fermentation started on 10/28). 3 gallons of cider, no sugar added, appropriate amount of pectinase, and used some of my wine yeast laying around.....Lalvin yeast 71B-1122. by 11/14, there was no bubbling in the airlock so i transfered it to...

thanks for the feedback. to make what i'm calling cider, i'm using some leftover wine yeast which can tolerate 12.5%. one batch of my cider should be 6.25% when its done, the other 9.25%. i plan on making both batches sparkling. i'll probably add some splenda to half of each batch to see if...

I've read a lot of threads on here and the net about priming for bottling. i've seen everything under the sun being used......corn syrup, sugar (white and brown), cane sugar, fruit concentrate, etc.. anybody feel strongly enough about your specific method that you'd use your procedure and only...

I'm new to cider making and you'll probably see a lot more posts from me in the near future so beware! :D ok...to my question. i've been successful making various wines from the small orchard at my new house. very excited about that when i moved in. however, i've just now attempted to make...