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Hey guys, I am going to be starting a milk mead and was wondering about how much lactase enzyme to add for the one gallon batch. I cannot find any information about how much to use anywhere online. I know the most popular recipe calls for Lactaid milk, which already has the lactose broken down...

So my first time brewing beer was pretty fun. I did a biab all wheat beer, with 7 lbs white wheat, white labs 550, and an ounce of czech saaz..... on my stove. Which proved to be a hassle. All and all it took me 5 hours from pouring water in the pot and taking it off to cool. the funny part...

I bought a jug of unfiltered apple juice to make into cider. Since it is most likely juiced from "eating" apples, would adding tannin and acid give it the elements a hard cider needs? Does anyone have any suggested amounts I could start at, or should I just copy fruit wine addition amounts?

Hey guys, So as I was perusing netflix, I found this move, Blood into Wine(which was pretty good), and the head vintner said that they make sure not to give the little yeasties ALL the nutrition they need because he believed that the result of a little yeast "stress" would add complexity to...

I am working on a very hot, high ABV mead just for ****s and giggles. I am currently planning on going with Habaneros, anyone have any other suggestion? Plan on fermenting a 1 gallon batch of 5.6 lbs honey with some EC 1118 and two peppers, then aging on top of two more peppers. And...

Hello, I am about to bottle some brew and am looking to use really old bottles that I have found in my grandparents basement. Now, this question is for people who know a little about bottle history. Can you use a modern day bottle capper on bottles from say, the 50's? Does anyone know...

Hey guys, I have been "lurking" for a few weeks, and just recently brewed up 2 gallons of Ed's Apfelwein and mead. I am brewing out of the Boston area, and glad to have found this forum, as there is so much helpful information.