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If its dry yeast, just rehydrate with warm water like the instructions usually say. Never had a problem with it.

1. Adding more sugar will just make it drier and higher ABV, but no flavor. White grape (usually from niagra grapes) and even apple juice can be a very neutral but flavorful base to add berries to for a berry wine. That would enable you to get more volume, just don't go too thin or it won't...

Just an update- This was quite tasty when I sampled it. It had been stabilized, sweetened a bit, and sitting in a gallon jug awaiting bottling for a few weeks. So in all it was ready to be consumed in under 6 weeks total, which seems quite fast. It's fairly light, kind of like a sme sweet...

Thats awesome. My recent Pyment using 1118 had an OG a tad higher than that, and I had to cold crash and stabilize to keep it around 1.020 and it tastes harsh and probably will for a year. Maybe consider this a lucky exception to the norm when using 1118?

Just curious what other people's take on this is. I have used .20 to .25 pounds 120L Crystal per gallon, in a cider (basically a full pound or just over for a 5 gallon recipe) to try and get some darker residual sweetness to counterbalance the tartness of pasteurized juice. I've thought that...

a search turned this old thread up https://www.homebrewtalk.com/f25/blackberry-crush-into-wine-60992/ so I know I'm not the only one who had stood in the juice aisle of a Trader Joe's and eyed the blackberry crush juice (white grape, apple, blackberry concentrate and puree) and thought of...

Wow guys. Thanks for pissing on my parade. JK. I know a Civil Engineer, she said it got boring sitting in front of a computer all day. But I do that already, and have deal to with people's #%$% because they don't understand how their insurance policy works. As far as a strictly drafting type...

Ha! I used to drive forklifts, yes. I've just never updated my info on HBT. Heck, I went practically a year without even logging in while I stopped brewing for a bit. Geez, my profile even said I was still married! Oops. I as well, have taken summer classes in drafting; of course it was a...

Just thought I'd ask if anyone was, or has been in these fields on the forums. I'm 27. I have no college degree. I am currently working for ______ insurance company. It is entry level, but we are huge and there are opportunities to advance in years to come. I just think being in insurance...

3 weeks later this recipe is still bubbling but much less frequently, and is around 1.020. I sampled the hydrometer, and it is *hot* and sweet. The flavor itself was not terrible, but it was undrinkable. 3 pounds was a ton of honey considering the juice I added as well. I am thinking of...

Based on that amount of corn sugar, theres really no way all of them could be bulging unless it had not reach FG before bottling, i.e. not done fermenting yet. Since you say it is only a few of the bottles bulging, then it is highly probable that the sugar was not mixed thouroughly enough and...

Technically not kill the yeast, but just inhibit it from restarting fermentation. Fermentation would have to be essentially "done" and have a stable FG to use the camden and sorbate before sweetening. But if you could do that then force carb and bottle well.... you could experiment and get dang...

1 Gallon recipe 1 gallon Welch's Red Grape juice (red, not the concord) 1 pound of sugar Lalvin D-47 yeast Ferment til done, stabilize with sorbate and camden, then back sweeten with more juice or sugar. It will be ready to drink soon, will clear easily if you rack and let it sit for a...

Well, since no one else has replied I will chime in. 6 pounds of berries total, with maybe 3-4 pounds would make for a nice SG. I would add 1-2 pounds first, check SG, then add more to your liking. Freezing and thawing the fruit can break the cell walls down to release flavor into the must...

I had a Unibroue La Fin Du Monde 750 ml all to myself last night. I didn't feel that toasted then but, man have I had a headache last half the day now today. Is it the residual sugars in a strong ale that do it? I thought it was on the sweet side.

Has anyone here used the portugese model? Its 17 bucks at LHBS and as long as I can use a size 9 cork to age a mead/win over a year I won't mind breaking a slight sweat to cork them. A floor capper is just not an option right now.

This thread got me to thinking about what my plans are for corking bottles once I bulk age the brews I have going. https://www.homebrewtalk.com/f25/can-i-cork-without-corker-146078/ So what are most people doing? I have some empty standard wine bottles (that I got for free so I hate...

*update* This has been going strong, constant bubbles from the airlock every 1-2 seconds for its first week in primary, and 1/2 inch of steady krausen. Smells awesome with the red grape juice!

If it is fairly clear and done fermenting at 3 weeks, then bottle it. You can give it another week or so in the primary if you need to before bottling though. Anything over a month and I'd rack it off the trub.

This will be an experiment. If it stops short of dry, I will stabilize and not backsweeten at all. (I wanted it a bit sweet). I will upDate a few months from now I suppose on how it is coming along.