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I have the ing. to make a traditional Irish stout. I wanted to experiment with chocolate (milky taste) and peppermint. Any ideas, suggestions, add what&whens?

Thank you. So you think it would be better to go with sweet rice for the koji and more for the remainder and also to leave out the citric acid? Sent from my SCH-I545 using Home Brew mobile app

I'm sure this has been answered, though I can't find it, but I'm making sake from a koji-kin kit. It a simple recipe and I want to make a 5 gallon batch requiring 20-25 pounds of rice total. I was wondering if I can mix sweet rice in with the regular. I plan on making the koji with plain...

Thank you! I will just let it sit. Its still dry, but it is molding quite a bit. Sent from my A110 using Home Brew mobile app

So I'm doing to jar method with yeast balls. I think, or pretty sure the rice is under-steamed. Its only been a day, so I don't expect a reaction, but if I didn't undercook, can I re-steam even though I've already added the jiuqu? Would I kill the yeast and need to add more or should I just...

I want to get a still (checking local laws first of course) and have been making wine for a few years. I was wondering that if I had 3 gallons of fruit wine that was ready to be bottled, how much brandy would I get if I stilled it instead? It'll probably be 12% at bottling.

I found a simple recipe for saki which I would like to modify to be an apricot saki. The recipe calls for 1/2pt (per gallon) of grape concentrate or 1lb. Lt raisins. I will be using fresh juiced apricots. What would be the appropriate conversion (concentrate to fresh juiced) and would I need...

I have an idea for a mead. Its basic in nature aside from the herbs I'm using. From research, the flavor is alcohol soluble. My plan is to make 2 - 1 gallon batches. I plan on using them in two straining bags, adding them to the primary bucket until I get the SG I want (1 week tops usually)...

That's good. I think I'm just over anxious. I'm very patient and get excited every chance I get to rack or any other steps I get to take concerning the process. My biggest concern, being a first-time brewer, is how I can tell, in the early stages, that my wine is going to be good and age...

Would you consider my wine to be "young."

OK. I'll use marbles. Thanks.

This is a pic of my mead, after racking. It's stabilized and clearing. Head space problem?

I started a watermelon wine toward the end of July. It is currently stabilized and waiting for a racking on Saturday. It tastes great as of now. Would it be too soon to clear with bentonite for 2 weeks, then bottle for aging? My big concern is the headspace in the carboy after reading so...

I have 2 5-gallon carboys in my kitchen. One is finished fermentation, and has been back sweetened and is sitting for clearing. The other was finishing up secondary fermentation (I think was pretty close). We had to go out of town for a day for a funeral. When I came back, our puppy has...

Thanks again a ton guys. You've helped a lot. I did what I needed to do, with the exception of pulling a sample out and finding the right amount to taste. That's only because I did it before Yooper's last post. Hopefully I guessed right. I added a cup of honey and a cup of semi-sweet...

Thanks guys! I guess I need Potassium Sorbate to stabilize? 1/2 tsp per gallon? Also, if I do use honey, what's a good amount for a 5 gallon batch?

When can I add honey or fruit to sweeten my mead? It's finished fermenting and just clearing.

Thank you for the advice, and since you have experience, could I share my recipe I'm thinking of and get your thoughts. I have pecans in primary and secondary, de-oiled, so to speak. Other than possible leaving the oil in the brew, what are your thoughts? On a side-note, is the added tannin...

I'm planning on a cinnamon/pecan mead. I did a little research and understand that I need to extract the oils from the pecans by roasting them. My question is, should I had the nuts to the primary or the secondary?