Recent content by brewsterbud

I can't find anything on stovetop pasturizing

As a general rule when should I switch from my primary into my seccondary fermenter?

I'm looking for quick to brew recipes, things that aren't very strong, and don't need to age so I can just have something to have a big glass of on a nice summer day

I know a lot of people use sorb ate to stop fermentation but is it needed?

So what else is there that I can use to clear wine?

I've tried looking things up on bentonite but haven't got far, what is it what is it for? Does it change the flavor? Is it just bentonite clay?

Do you need to use malt?

So I just let it set till the yeast settles to the bottom and siphon it?

It's just welch's grape juice I added about a cup of sugar and a packet of yeast it's been fermenting about a month

I made a batch of welch's grape juice wine it tastes kinda bitter I've sweetened it a little but it's still bitter ... Is there much I can do to help?

It's just streight mead I used really dark local buckwheat honey for it, it's really dark

I just finished my first batch today and tasted it!! This is the first time I've tried mead.... It was great!!!!!!!!!

I've been thinking about making my own barrel for aging wine ... I was wondering if oak is the only wood I can use or if I can use other woods ... I'm making a practice barrel out of pine but I can imagine that doesn't taste good ... If I can use pine please let me know though

I'm from Pennsylvania too that's why I made this post

I know about wood aging a little bit but I've never heard about it with wine, do people do it with wine, does it add to the taste?