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I’m learning you can’t just time how long something will take to ferment. It’s like cooking. You have to smell, taste, and feel.

I’ve just made a 5 gallon batch from a syrup kit. Im not even close to using grapes yet. I just started a mead batch. I’m literally just figuring out how to complete primary fermentation correctly.

Interesting. I did the same thing. Because my wife likes dry, I didn’t back sweeten half of my batch. After some aging. The wines flavors, and perceived sweetness increases. The wine I back sweetened turned out too sweet.

Oh no. It was Roaches. The big ones. Obviously I was immediately blamed by my wife, but it turned out to be a plumbing problem. Open vent pipe and heavy rain resulted in water bugs coming up from my trap.

Sorry, with a K

You rule Eric.

I’ve been just using my nose. I added some nutrient to about 4 gallons of water in a bucket. I boiled a gallon of honey with enough water to loosen it. I put a hand of ginger, and the juice of 5 lemons in there too. And some lemon zest. I dumped the hot honey into the water. I’m waiting for its...

Well I just started a batch of mead, and the entire house smells like honey. I had an exterminator come, and haven’t seen a thing since anyway.

That’s the thing though. I’ve only done a few wine fermentations, and I’ve been extremely clean about every aspect. I assumed the yeast smell was an attraction, but I’m beginning to think it was just coincidence. I’m assuming that because during fermentation you definitely smell it. It’s a bread...

Brewing, and fermentation in my basement seems to be attracting all sorts of bugs. What can I do to mitigate this?

Thanksgiving.

I got a back yard too. My question is how do you clean, and store all of that without pissing you wife off!🤣 That’s an amazing setup! Cheers!

That’s because you’re making something good.

It’s fall in Queens, and I could brew something at 50-60 degrees in my garage. Any recommendations on a recipe that makes a good beer at that temperature?

Hi everyone, I’m just starting out here, and I wanted to ask some advice on what kind of laboratory you guys use to make your wine. I mean. Right now. I’m using the family kitchen, the floor of the basement, and under the stairs. It’s inconvenient, and it’s pissing my wife off. So how did you...

I see what your saying about headspace now. I developed a weird white foam that looks like mold. A few tiny spots floating around. After looking closer I saw it’s actually really tiny white bubbles. I added 4 crushed cambdon tablets. It’s been a few days since I added the sugar, and it seems...

I decided to just add sugar, and about 2 tablespoons. It immediately reacted with my batch. Settling to the bottom. I didn’t need to stir. Now there is a cloudy cake developed in the bottom. It worked just like you said it would. I’m curious. A cambdon tablet would have stopped any growth. But...

Thanks for clarifying. I lost maybe 2 glasses in the transfer. But there is about 2 inches of headspace below the neck. I’ll get some marbles. Now I’ve got 2 empty buckets and I’m looking to make beer while the weather is right. Seems most beer is fermented at lower temperatures than I have...

Thanks for the information everyone. I’m starting to realize home brewing is more than just following a recipe. Now that I have a hydrometer I understand why it’s so important. I’ll add that sugar and cambdon tablets. Take another reading in a few weeks.