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Hey guys, Just made my first "Mead". It is 2# of clover honey dissolved into 40 oz of blueberry juice and enough unfiltered apple juice to make 1 gallon. I also added the juice of 1/2 a lime. Pitched Cote des Blancs with 1/2 tsp of nutrient. Really nice dark color in the carboy and a few...

I just pitched in my first wine ( actually a blueberry cyser ). I am already thinking about bottling time, I have a bench capper for doing brews, but do not have any corking supplies for wine bottles. I do not want to have to go out and buy a corker, so is there any type of bottle that I can use...

Hi everyone, I just bottled my first batch last night. I used a super agata bench capper. The caps seem to be pretty tight, but one thing that I did notice is that if I use all of my strength I can get them to twist a little bit. Is this normal? Also, should I be able to see the signs of...

Ok well the general consensus is that 3/4 cup of dextrose is the standard for carbing a five gallon batch of....well...anything. I was trying to stay away from refined sugars in this batch so would it be ok to substitute apple juice for the dextrose. Because there are around 200 grams of...

Hey Guys, I hope to do my first beer as soon as my primary clears up. I really want to do an Irish Stout because I love Guinness but would rather stay all extract if possible because this is my first beer. I see that a lot of the recipes call for oats and other grains that need mashing, is...

I just finished a five gallon batch of BrandonO's graff recipe. I just put it all in the carboy and finished aerating it but I have noticed that it is separating into distinct layers already. It is not homogenous, but it has also not yet begun fermentation. Will fermentation help to homogenize...

I'm making a simple cider ( pure organic juice and nottingham ) and I have done this before so I know what the word DRY means. I though to myself that I might want to make a balanced one this time. I want it to be sparkling, though. Here is my question, what does lactose taste like? I want to...

Do campden tablets affect the flavor of the finished product? I want to know because I was making an Apfelwein and I wanted it sweeter rather than dryer, so I cold crashe it before fermentation was finished. Now I want to bottle it, but if I take it out of the fridge without killing the yeast...

Ok, I went and bought the 6-7 gallon plastic fermentor called the ale pail. Very common, so I feel like a huge idiot asking this.... here goes. HOW DO YOU TAKE THE TOP ON AND OFF. I've tried and succeeded but it seems too hard to do. It literally hurts my hand to rip it off and pushing it...

I am doing my first fermentation, an apfelwein that I tweaked. I am using lalvin D47. Ok, At first I was using an Airlock when fermentation was just starting up ( 1 bubble per 30 seconds ) but then I noticed that there was kreusen forming ( I'm doing I gallon ) so I rigged a blowoff tube. Now...

Hey all, I just wanted to find out what your favorite Non-Home Brews were. I don't just mean Macro-Lagers but if you love on in particular please share. I just want to hear some new names or get reminded of some old ones. Here are my Favorites: Pilsner Urquell, Weihenstephaner Hefeweizen...

I've made a few posts but I am totally new and want to introduce myself. I just have one question, what does the # sign mean in recipes. I assume it means lbs. but want to be sure. For example: Fermentables: 3# extra light DME 5# wheat LME (add with 15 min left in boil)