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So. Between the time I set the carboy on the ground to rack and went to prime my syphon.... my 1 year old daughter seems to have placed a green crayon, unnoticed in the jug. I noticed it two weeks later. It is mostly disintigrated in a pile at the bottom. A quick test revealed it tastes fine...

I've heard of using the pulp from one batch of wine to make a smaller batch of lighter wine. I have 10.5lbs of blueberry in one bucket and 6.5lbs in another bucket both ready to be pulled out tomorrow. About what size "second wine" could I reasonably make with the pulp from that much fermented...

Got a corner carved out for your brew adventures? Post it! ~45 gallons bottled wine ~18 gallons fermenting wine ~7 gallons bottled cider

Thoughts. Make a 5 gallon batch of hard lemonade using one of the many available recipes. Then the night before bottling, move it to a bottling bucket and steep with some one-gallon tea bags overnight. One bag of the big gallon tea bags per gallon of lemonade. Thoughts? Anyone try it before?

Ok ok so I've got it in my head to make this amazement. Oatmeal for the creaminess (Oatmeal milk idea from here). I'm thinking to put it in a grain bag in the boil while I boil the pumpkin and spices. Would that work? Nutmeg, Ginger, Cinnamon, allspice, cloves in the same proportions as in...

So... Ever since that thread about making beer bottle crates out of 1x2s and 1x3s I've been making all kinds of things out of them on the cheap. Today's project was a wine rack out of 1x2s. $0.88 for each 8 foot section and only needed 17. Cost of screws could put it over $20, but I had some...

Going to make a play on the graffiti with less hops and some ginger root. How much ginger would be good when working with root? Weight would be most helpful. :) thoughts?

I'm in Fayetteville... Anyone know where we can get some wine concentrates in town? I wanted to make some of this <<click>> and it calls for Riesling concentrate. If push comes to shove I'll just use some white grape concentrate.

So I was reading this article about how some (really, really bored) scientists, made a new coffee liquor from used coffee grounds. Now I have used coffee grounds in abundance so I was thinking to skip the "concentration" step described in the article and have a coffee wine. Any speculation...

I just finished a batch of cherry wine, and will be done with a batch of blueberry wine soon. I was thinking to save the fruit in the freezer and toss some of it in with my next batch of graff. Thoughts? :cross:

So I was running this Saturday review session for my AP Physics kids and BORED TO DEATH while the presenter was going on and on... so I storyboarded how to make the easiest wine ever for my friend who wants to start, but thinks its soooooooooooo hard. May film it, may not. Who knows. End of...

I am on an edible flower wine kick and wasgoing to do clover wine. As usual I went to jack keller's site to get the recipe. Alas his spoke only of red cover and all the ones around here seem to be white. I know the white ones are edible, but do they make as good a quality wine? are they as...

So I got to thinking... Dogwood wine? Can't find a recipe out there after googling. Most refer to the berries. I'm thinking the blossoms. Thoughts? They aren't particularly fragrant, but still. Thoughts?

I posted this in general chit-chat by accident and wondered why I didn't get any responses. :p I'm making wine on a budget, which mostly amounts to $25 in concentrate and sugar. Every now and then someone with overgrown blueberries or grapes in their yard will let me come pick 'em clean...

I'm making wine on a budget, which mostly amounts to $25 in concentrate and sugar. Every now and then someone with overgrown blueberries or grapes in their yard will let me come pick 'em clean. I had thought to put up a thing on craigslist. But I'm pretty sure I can't just offer wine for...

Started my first kit two weeks ago (click). It's sitting in the carboy and airlock activity is nil. SG was 1.048 and current gravity is 1.020. I've never done beer before so do I just add the carbing sugar when the SG stops dropping and bottle? or is there an actual gravity value I'm shooting for?

So my friends and I are making our first batches of beer today. They've never brewed anything in their lives so they look to me for advice and equipment. My questions are... 1) I'm lending them 5 gallon carboys and we're doing 5 gallon kits. Do we just fill to the 5 gallon mark (very high up...

My friend got a keg-fridge and CO2 hookup and gave it a try yesterday. He was saying that the the regulator is continuously bleeding off gas when the tank is open and connected. Also he says the beer is WAY too foamy. He just tried it with a keg of bud light (don't judge). So I guess my question...

**Long post but worth it** I made a spreadsheet (and linked it) that makes mass-cookie making a breeze. I was sick of going shopping and ending up with an extra bag of one thing, but being short and having to go back out for something else. So here is my method for making a zillion and one...

I want to carb a batch of hard cider I made. But I was thinking about using DME or LME to prime it rather than sugar. A) Would that work? B) If so how much should I add to reach a normal carbonation level? C) Also if so, what would be a good type to complement the flavor of a hard cider?