Search results

I doing a peach wine in a 3 gallon carboy. After racking it into the secondary I added about 2 cups of sugar, it started to foam something terrible. There was foam all over the floor. I added sugar because it tasted like peach juice. The gravity only dropped 20 points in about 10 days. My other...

I’m making some peach wine. Is is better to ferment a peach grape juice or sliced peaches in a mesh bag with water and sugar? This is the primary fermentation. Thanks, Tom

Hello, I hope I posted this in the right place. I am making a raspberry wine as we speak. I used a concentrated raspberry base from a local brew shop and added 4 gallons of water per direction. Pitched the yeast about a week ago, as it slows down, I plan to rack it into a secondary fermenter...

Hello, I want to make a fall brew with Apple cider and pumpkin. Here's want I plan to do: 41/2 gal of Musselmans apple cider (only ascorbic acid added for vitamin C) 58 oz of pure pumpkin filling (2 cans of Libby's) 1 shredded sweet potato ( to bring out the pumpkin taste) 5 TBS Yeast...

Has anyone tried putting mangos in there secondary? I'm looking for something different Thanks, Tom

Well, I found the answer from a fellow brewer. You need four oranges for the zest and one ounce of ginger hunked into small pieces.

Hello, How much orange peel(zest) and ginger should I put in 5 gal of cider. I'm looking for a nice winter cider. Here's the set up: 5 gal Musslemans apple cider 5 cinnamon sticks (4 inch) 2 tps Acid blend 2 lbs brown sugar 2.5tps Pectic enzyme 5 tps Yeast nuteint English cider...

This my first time dealing with honey. A friend suggested heaing it up to kill any wild yeast from bee pollen. Plus makes it easier to pour. Its been 36 hours and it's roaring like crazy. :D Tom

Hello, I've made countless hard cider batches ranging from plain apple cider to adding whole raspberries to adding cinnamon sticks. Never added honey before. Here's my plan: 5 gallons apple cider(Musselmans) 5 teaspoons of yeast nutrient 4 teaspoons of acid blend 2.5 teaspoons of pectic...

I add two cans (24 oz) of concentrated apple juice to a five gallon batch. After the secondary is finished and I'm ready to bottle, I thaw out the two cans and add it straight to the cider. This way I don't have to add any priming sugar. The bottle carb up in about 3 days then I heat...

After my cider was bottled and firmed up I put it in the fridge. Later that day, after grocery shopping, I really needed the room. I will my cider get skunked if I pull it out then put in back in a few days later? Thanks, Tom

That sounds awesome. Does anyone have a recipe for it? Tom

Is Stevia a fermentable sugar? Thanks, Tom

It be nice if the video was shot straight and not sideways.

Every store bought white grape juice I look at has potassium metabisulphite in it. Welche's, Giant brand, Great value. I assume I can't use this juice to make wine? Thanks, Tom

Raspberry, strawberry, cinnamon sticks. Peach will ferment out, not a good idea.

Wow that alot of pectic enzyme. You only need to add 1/8 teaspoon per pound of fruit. The pectic enzyme tears the fruit apart yielding more fruit flavors. I didn't see any fruit in your ingredients. I perfer Cote des Blancs in my cider. Champagne yeast is way too dry. White labs has an...

I make alot of raspberry cider. I use 16 oz of frozen berries per gallon of apple juice/cider Heat then up to 90 degrees F then add pectin enzyme, let sit for one hour. Then add the berries to primary ferm. then add the juice/cider then add yeast nutrient and acid blend then pitch the...

I did the same thing last night. Heated room tempature bottles in a tap hot water bath of 130 degreesF for about 15 minutes, or until my main pot water was at 180 F. Then I placed the bottles in there for 15 minutes. Great minds think alike. Tom

Can I mix the two. The store ran out of cider so I bought 2 gallons I apple juice. How will they taste mixed together. Tom