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hey all I was just wondering if it's possible to get a bad batch of yeast I bought lalvin EC-1118 which I always use my last run of fruit wine made from frozen concentrate. I made kiwi/raspberry, peach which I've made both many times all with success and a straight raspberry for the first...

I started a mead one evening with no recipe just experimenting in a 1 gal batch I used 2kg of clover honey yes that's 4.40924 pounds in a gallon (I don't know what the heck I was thinking. then I got a bag of frozen wild blueberry from wal-mart (not sure how much was in the bag) I thawed the...

hi all just wondering if the pros can help my uncle gave me 5, 23 liter carboys and told me that he had testers for the wine I thought it was a hydrometer but it wasn't one was a vinometer (really cool) and the other I don't know what it is called it is basically a tiny turkey baster with...

I have a 1 gal batch of apple cider after ferment I racked it off to a clean 1 gal carboy it's sat for 3 weeks crystal clear and there was no sediment on the bottom. yesterday I bought a little hand pump for de-gassing from my LHBS so I tried it out on my batch of cider it worked,I saw bubbles...

is there a recommended temp to age, I keep hearing " in a cool dark place" I'm just wondering what is not cool enough? also I have an old fridge that I could use to let my mead age but I'm not sure if that would be to cool would it be better to bottle age or bulk age or is there no difference...

I was in my local HBC browsing around and I saw a product on the shelf. it said age wine in just hours. I didn't get the name of it but from what I could tell it was a big magnetic base that you sat your bottle on and some sort of metal cup goes on the top of your bottle. my first thought was...

I was just wondering does the ferment process eat the vitamins in the juice or just the sugar or simply put does cider have vitamins in it

has anyone tried fermenting store bought iced tea? how did it turn out?

I made a batch of cider with macintosh apple juice I let it go dry it tastes ok but it smells like ass there is a sulfur smell. I didn't add any chemicals to it all I did was put ec-1118 in the 2L bottle and let it ferment out it fermented dry in 4 days. I racked it for 3 days and it...

I have a bad habit of experimenting. instead of reading all there is to know about mead, I thought Hey it's honey wine. so I started just that 1 kg liquid billy bee honey in 1 gal carboy topped up with water 1/4 tsp EC-1118 1/4 tsp yeast energizer 1/4 tsp yeast nutrient hydro says I...

I have several 1 gal and 2 5gal batches on the go I started experimenting with coopers yeast I have 2 1gal apple cider with coopers yeast the rest have EC-1118 I have an infrared temp gun and all of my batches are at 72 degrees I'm still pretty new to brewing is this to warm to ferment...

I started a 5 gal batch of cider with apple juice I added 2 pounds of liquid honey and 2 pounds of sugar topped off with water (about 1.5 liters) I then added 5 crushed campden tablets how long do I have to wait to add my yeast what is the minimum time

anyone used this in apple cider the wine center I go to has two choices coopers and EC-1118 so far I've only used the EC-1118 would using coopers make any difference?

I read that you should rack after 2 weeks I'm just trying to get this right I make a batch of cider with a little added sugar and add yeast do I only leave it to ferment 2 weeks then transfer to rack even if it hasn't finished fermenting and let it finish fermenting in the rack if that is...

I just made a gallon of apple with honey the apple juice alone had a potential of 6% I added the whole container of honey then decided to see how much was in the container it was 1Kg of liquid honey... ooopps! I think it is a bit much I now have a potential 12% so my question is does honey...

on may 1 I started a batch of hard lemonade it had an sg of1.064 I started a batch of kiwi raspberry on may 4 sg was 1.068 today I started a batch of peach so whine I had all the equipment out I thought I would check the lemonade and kiwi raspberry see how the were coming along my lemonade is...

I'm starting a batch of peach I was going to add sugar and I'm wondering what is better to use white sugar or corn sugar or a mix of the two what is the difference in the two when it comes to fermenting thanks

I started some hard lemonade a week ago it's finally going now I have been reading stories about the tragic outcomes like tasting like furniture polish Just wondering if anyone has had good results working with concentrated lemonade and are there any tricks or is it luck of the draw

I started a 5gal batch of hard kiwi raspberry I used fruitopia I don't have any listing for potassium sorbate there is something called ascorbic acid it has been in the carboy for 24 hours and nothing is happening is all lost or is there something I can do thanks

I'm trying hard lemon aid I started my yeast (champagne) in a bowl with sugar and water then I added the lemon aid concentrate 1tbl spoon per hour to get the yeast use to the acid I pitched it and it's been 24 hours now and there are very little bubbles coming out of the airlock is there...