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I am working at learning to make my own flavored extracts and what I have come across so far for making them is to use a neutral spirit with whatever flavorant. The two most common spirits used that I have seen are vodka and everclear with vodka being the predominant one used. I started a test...

Thank you for the knowledge and understanding. Information out there seems all over the map and can easily get quite muddled. It is great to be part of a wonderful brewing community that is willing to teach and guide each other in the craft. Blessings.

Thanks, I hadn't thought about the temp on it. What's comically bad is that I have been watching the temp on a cranberry wine that I am doing. It just never crossed my mind for this one. Also, thanks for clearing up my confusion on wine/cider. Much of what I had seen was basing the difference...

Thanks, I will. 24 hrs in it has now become quite active. I have had to clean out the airlock twice. I am thinking that what I was seeing may have been pulp. I am thinking I may need to set up a blowoff tube instead as I have had a little bit of a mess happen with it. Just part of the fun of...

I came across the recipe and then tweaked it just a little. I wanted a higher ABV to avoid oxidation. I had read that it is more difficult to oxidize once you get above 10%. If this goes dry, which it should with the 1118, I expect it to be in the 14% range.

I am trying to make a pina colada brew. I am not sure if it is supposed to look like this because none of my other brews have separated like it and had the chunks like it. I have only done about 7 different ones so far as I am new to brewing. Also, not sure if it would be considered a wine or...

Howdy from Texas. I am new to brewing but am thoroughly enjoying it. Plus, being diabetic, I can now make the meads and ciders that I like with low sugar content unlike what you get with store bought. The experimentation process is also fun.