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Thanks! :mug:

Noel is one of my favorite beers. I keep trying to figure out an approximate 5gal recipe for a brew that would come close. I'd prolly want to use extract and grains. Any ideas from the vets? :drunk:

Nice. It might just need time. I haven't tasted it since the first FG reading, which was off the chrats. Talk to the local home brew guy and he suggested adding another bottle of pasturized juice with no preserv other than citric acid and adding the wine conditioner. I'm just shocked that...

There's probably no way to determine what the ABV % is now either :(

OK so I went astray somehwere. I added campden and wine conditoner (w p. sorbate) and took another gravity reading. It's now reading a FG of 1.011. My notes have the the OG was 1.052 (5.34%/vol) but that can't be right. I used Champagne yeast and loaded it up with sugar so I'm thinking my OG...

I'm going to get some potassium sorbate and campden then wait a few days to backsweeten

Well it has a proper 1-way valve on it but I guess I've never had it before so I don't know if it turned to vin or if it's just green :(

So I made some apple wine and it looks like it is done fermenting. (It's been 2 months) I know it needs to age for many months but I wanted to try it when I was racking it into the secondary carboy. It smells deliscious but tastes like crap. Used fresh pressed apple juice from the...

I didn't use the tablets in mine. It's been fermenting for 3 days now. Is this a problem?? :confused:

It smells yummy :rockin:

Is turbo yeast the same thing as the high-gravity yeast Dogfish uses for the 120-minute IPA? I think it can go to 25%. :confused:

Making my first batch of apfelwein. I added some brown sugar and cimmamon to the corn sugar. Has anyone had any experience adding oak chips to their apfelwein after racking? :drunk: