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I just brewed this kit this morning but something went wrong. After mashout, I took a gravity reading and it was around 1.05 (seems normal to me). The instructions say to add 3/4 cup maple syrup after the boil, which I did. However, after cooling the wort down, I took another gravity reading...

I'm mostly a wine guy, but love a good beer. My limited experience with beer (extract with grains) has taught me that trying to make a beer with a good honey taste by actually using honey simply results in a very harsh beer that is still not that great after a year of aging. I know there is a...

A few weeks ago, I used Super-Kleer on a Mead. A week later, I siphoned off the sediment from the Super-Kleer and bottled. Trying not to waste good wine, I put the last little remaining bit of Mead + sediment into a separate bottle to let it resettle, so that I could just carefully pour it off...

Sorry for such a beginner beer question, but I need to know! Those of you who ferment for 3 weeks in primary - are you doing that in a plastic bucket or in a glass carboy? Does it matter?

If I were to start with a 6 gallon bucket of juice with an OG of 1.09, about how much juice should I set aside for use in back sweetening to raise FG from dry to about 1.01 after fermentation?

What yeasts tend to do well with aging sur lie? I'd like to get a good list going along with types of wine they would be best suited for. Anyone have any tips for me?

Is hops any good if left out in room temp for 3-4 months? Throw it away?

I've been brewing wine for about a year but on my first beer kit. The instructions say to bottle upon reaching my FG (about a week). Should I do that, or siphon to secondary for a couple weeks?

I have a couple batches of cider and a batch of Mead aging in carboys. If I want to make any of these spiced should I have done it pre-ferment or is it okay to add later / before bottling? What would the differences in the end product be?

Here are three wines I have in bulk aging. I have heard that a wine is clear when you can clearly read print right through it. Does this only hold true for whites? I don't see how this would be possible with a dark red like a Shiraz. Even the raspberry looks clear in my top up bottle, but I...

Hi everyone, I decided to make my own stir plate out of nothing but a computer fan, adapter, and magnets. I discovered that I could mount the magnets to the fan and place my flask on top without it impeding the movement of the fan/magnets at all! My main question is - does this look like it is...

My first beer is just about ready. It's mostly clear, but I was wondering if the use of a fining agent such as sparkaloid or superkleer inhibits at all the ability of the beer to carbonate in the bottle after adding priming sugar. Should I use a fining agent?

Hi everyone! I have both LD Carlson Yeast Nutrient as well as Energizer. The nutrient label says to dose 1 tsp per gallon of must, while the energizer says to dose 1/2 tsp per gallon. 1. Do you use both of these products together, or are they an "either, or" kind of thing? 2. If I'm planning...

Please forgive my newness to the beer making hobby. I've been doing wine where we routinely add kmeta to wine before bottling for shelf life. Do we also do this with beer?

I'm planning on picking up a Cali white Moscato pail soon. Can anyone point me in the right direction to make a pink Moscato?

I just racked my Winexpert Rieseling kit into my carboy for stage #2, but after I racked it, I realized that I ended up transferring quite a bit of the yeast cake along with it. With the first kit I did, there was a good solid yeast cake at the bottom, but with this 2nd kit I'm doing, there was...