Search results

after the move in June I haven’t touched my big batch equipment. Just my one gallon equipment. I went to break out some stuff for a 5 gal mead I have going and I discovered this inside my bucket. Not sure what this powder is or if anyone else might know: Well can’t add images from my phone...

So I’m pretty amateur at this. I have a good eye ball approach routine for making cider and wine and I just decided to try to hand at mead again. I did an alright job last year. 15 pounds of honey, and 5.5-6 gallons of water. This was my simple recipe. I meant to only do 5 gallons of water...

I made a banana cider and after about 5 days I racked off the yeast and and then 5 days later I bottled. It was crystal clear but I completely forgot To check the final gravity. I used carbonation drops and one I put in a pop top so I could monitor the process. I just went to open it for the...

So I got all my stuff together on friday night. Added a campden tablet. Saturday day went to buy yeast but I was too late and the place was closed. Sundays they are closed. Today I bought the yeast and just went to pitch it but when i gave the 1gallon plastic container a shake for curiosities...

As the title says, I added a tablespoon of yeast nutrient to my one gallon wash rather than the recommended teaspoon by mistake. Will this impact the product?

Well I've finally got a batch not smelling like donkey dick thanks to frequent degassing. Now it's time to sweeten! I used apple juice concentrate for the first batch but it's a bit tart. For this one I want to use something else. Any suggestions? Just sugar?

So I've been making mead, wine, and ciders for a few months now and just bought a beer kit to try out. It is an imperial stout. The instructions read to first steep the grains at 150-170 F. Right when I started this step I get called into work. Because that's how my life works lol. If it...

So I've been running this batch since mid February of kiwi strawberry apple juice. It fermented very fast and after a few weeks of dormancy I racked to secondary. Then after about a month I put it in the fridge for 2 days and I just now took it out and added potassium sorbate; back sweetened...

That is my question. So I was trying to do some research on the proper fermentation halting method using potassium sorbate and campden tablets. For every 1 post in favor I find 5 against it. Why is this? I have been making mead and cider for a few months now and everything comes out so...

So I started a 5 gallon batch February 15. It had an SG of 1.100. A week later when fermenting was really slowing down I added 16oz of frozen blackberries, thawed. On March 1 I racked to secondary, filtering out all the fruit, and added another 16oz of blackberries this time pureed into a bag...

Once again I am victim to the running out of space dilemma. And being the engineering student that I am I won't accept defeat but rather a solution. So I came up with this: bottle 2 gallons of still white grape cherry wine at 10.5% with a final gravity of 1.0 and then next week when my beer...

Mainly ciders but even other juices with no apple in them. No matter what yeast I use. I follow directions from others to a T. The only think I can think of is that I'm fermenting too cold (my house is set to 69 but the brews always measure out to about 60F) Any ideas?? Will it go away...

As the title says I bottled my mead at SG 1.0 and it's still a bit carbonated, which I LOVE. But do you think I'm at risk for having exploded bottles? I didn't want to bottle so soon but had to our of necessity or lose the whole 5 gallon batch. I started this batch on 1/28/2017 so it's been...

So I started a blackberry mead on February 15. I used 16 pounds of honey and a small back of frozen black berries which probably did nothing for the flavor. I plan to as a lot more black berries in the secondary. I had 5.5-6 gallons of liquid when it was all mixed together. My OG was 1.1...

I have several batches going in 1 gallon fermenters but I have only one 6 gallon plastic primary glass secondary fermenter pair. I am a total noob and pour my blended up raspberries directly into the primary. When I transferred to the secondary I managed to siphon out quite a bit of fruit...

So lets say I wanted to make apple flavored car fuel. If I were able to distill fermented sugar water into roughly 60% ethanol could I just pour apple juice into it until it reached 40% and then let me car run on "apple pie" fuel? Sorry if I am breaking any rules with this post or if I put...

I tried my first batch ever as homebree a couple weeks backs. It was a cider. This pag weekend it smelled and tasted so bad that I just pitched it all. It wasn't just a sulfur or rotten egg smell it was something else entirely. So I started a new batch Saturday. Did the campden and pitched...

Hello all. I'm brand new to home brewing. My first batch was a cider and I didnt use a campden tablet and today was 2 weeks in. Fermentation had completely ceased nearly a week ago and it smelled and tasted absolutely awful today when I determined and has confined from someone much more...