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I bought a kit to make kombucha a while ago, and I finally got around to starting it this week. Then I do some reading. Wikipedia refers to the SCOBY as being a mother of vinegar and talking about acetobactor and what not. Now I'm worried that I brought the dreaded enemy vinegar maker into my...

I processed some peaches in the fall and put them in the freezer, and then I set them out to thaw two days ago. They are thawed ready to be put in a bucket and start fermenting today. Problem is, chaptilization has been a thorn in my side. I've heard different quantities per volume to raise the...

I have lots of mint that needs to be weeded out, so I decided to make a wine from it. I looked at Terry Garey, and decided on Jack Keller's recipe - http://winemaking.jackkeller.net/reques55.asp First off, I couldn't even get 5 gallons into a 6 gallon better bottle primary (I'll use glass as...

HWMBO has been pushing me to make more stuff. Last October I bought some canned pears, so I thought now might be a good time to do something with them. 10 cans at 15 oz. Their SG was about 1.048. Then I realized that I didn't really know what the magical formula for adding sugar was, nor...

I started a batch of raspberries and lemonade. The raspberries were a combo of frozen and puree with xuam gum. I added sugar, but I had a pH of 3.2. After a week with Primer Cuvee in the primary and not doing anything, I racked to secondary and added Mont. yeast. It still wasn't doing anything...

A lot of talk has been going on about how to make dandelion wine, and I have a few questions... How does one pick and prepare the flowers? Are they freezer worthy, and if so, what do you need to do to them? Now I just have to keep my dandelion bitter brewing husband from getting them...

wow, I normally don't make it to this part of the website - the beer making. I normally stick to wine, mead, and cider. My poor husband tried his first ever all grain whatever this last weekend as part of a dandelion bitter. The OG ended up being 1.032... My knee jerk reaction, as a wine...

Last night was not a good night. Hubby tied his first ever all grain as a dandelion beer, and go at OG of 1.032... While I was making my 4th batch of queso blanco, and after hubby accidentally drank my acid solution. I started a new solution, but even though the alarms were going off in my head...

So hubby was making some beer, and he got out and smacked the wrong packet! The one he did was for mead/cider. I told him not to worry, throw it back in the fridge, and use the one he needed to use. That yeast packet came with a mead kit he bought, and I told him we could go ahead and try it...

Well, I just set up a batch of raspberry wine rather bull headedly. My puree had gaur gum & xanthan gum. In my head, that is a thickener, so I might have problems clearing, but am I due in for some other problems?

I put the question to the wine forum, but haven't gotten a response yet. I know that wine can be made with whey, but I don't know how. Has anyone here ever tried?

Lactose is not fermentable, right? So if someone figure out how to ferment with whey and sugar, they would be left with a sweet wine due to the lactose?

Well, I'm at a point where I see several paths in front of me, but I'm not sure which one to take. I started a strawberry wine on 12/6/2009. 3 lbs frozen strawberries from Mom Gallon water 4 cups sugar 1/2 tsp yeast nutrient 1.5 tsp acid blend to bring it 3.6 pH 1/2 tsp powdered tannin...

I grew up on a dairy farm, and we had a Mexican farm worker whose wife made fresh queso all the time for us. Granted, it was raw milk... Fast forward a few decades, and I'm living in the city but definitely caught up in a movement to go back to the roots - to grow a garden, make wine, etc...

So my husband went off to some coworker's house last night to brew some beer, and they gave him a braggot blend. That is, they made a batch of beer and a batch of mead separately, and then blended them together. He comes home, thinking he might make some and gets out my books on wine and mead...

My mother bought a bag of lemons at Costco, and gave 5 of them to us. They have just been sitting here. I hate letting things go bad. Anyone have any suggestions of what to do with them?

Can anyone explain to me what most of Terry Geary's fresh or frozen fruit wines have about 3 lbs of fruit, but when it come to canned fruit, it is backed off to two 16 oz (2 lbs total). Does it have something to do with the canned stuff being kind of pulpy and that the water from the can is full...

I started a mead that struggled a little bit to get going. See https://www.homebrewtalk.com/f30/what-yeast-use-161827/ for recipe, and for problems. In summary, I made the batch last Sunday, pitched the yeast on Tuesday, repitched on Thursday, and finally got activity Sunday. In my mind...

I made a cherry style mead last weekend and posted about it here: https://www.homebrewtalk.com/f30/what-yeast-use-161827/ I put the 71B in water per the packet instructions and then poured it in on Tuesday morning. It still hasn't started - in fact, there is a little bit of suction going on...

I just made my cherry melomel, using about a pound of honey out of a five pound plastic jug. My husband comes behind me, needing another pound for his honey brown ale. Except that it is all crystallized. I some how got all the fluid honey off and left a solid glob! I used a pan of water and...