Recent content by collegebrewer13

Hey Everyone, So I finished making my 5 gallon batch of mango wine and I must have put too much sugar in it. It actually tastes good but it is going to have to be a dessert wine. Also, the alcohol is 15%! So I have some questions.... Would it be fine to just bottle it like this? It has...

are going to just bottle it now and late it sit?

I just racked this today and tasted it. I followed the recipe precisely EXCEPT I used champagne yeast. And WOW, VERY HIGH alcohol content. Will it get better if I let it sit?

Hey Everyone, I recently double distilled a batch of cider into some pretty good apple jack. I did so by freeze distillation. Quick question since I am still new to all this. Do I need to keep it refrigerated? Or can it be set out from now on? I DID NOT use any stabilizer or...

Sorry for reactivating the thread, but my gallon of cider with lager yeast that had a cup and a half of sugar added is still fermenting over a month later. Is this normal??

I am about to make this tonight. I bought Rellure Kesar Mango Pulp. I am making a 5 gallon batch. Should I cut the acid blend in half or in one third? I dont want it to have too much and possibly halt fermentation like has happened to some people.

Hi Everyone, I want to make a good batch of mango wine. Can I just use store bought mango juice or pulp, added sugar, and wine yeast? How would this work?

Alright, sounds good. Also, I didnt measure the SG because I didnt have a hydrometer. Can anyone give me a rough estimate of the starting gravity of a gallon of "from the orchard" pasteurized apple cider with 1 1/3 cup white sugar, and in the other gallon same thing except with 1 cup brown...

Hi Everyone, It has been about 11 days since I starting fermenting my two ciders. One using an ale yeast and one using a lager yeast. Both of them had a little over one cup of sugar added the gallon of cider and both are still fermenting. Is this usual?

Thanks for all the help. I would like the ciders to be more on the sweet side. More of just an alcoholic apple cider which is still sweet. Should I let them ferment all the way, or stop them at some time, at stabilizer, etc?

So I started my fermentation on Sunday. I made 3 one gallon batches: 1) Ancient Orange Mead 2) Hard Apple Cider with 1 cup of brown sugar and a little molasses 3) Hard Apple Cider with 1 1/2 cup white sugar #2 and #3 are not bubbling very vigorously as of tonight. The orange mead is...

Tell me what you think of this: I let it ferment completely, rack it, then use the wine stabilizer to kill whatever yeast is alive (or will it all dead from alcohol content?). Then, I add the sugar or natural sweetener of my choosing and let it age? Could this possibly work?

Hi Everyone, I am going to be fermenting my first batch of cider very soon. I just finished fermenting my first batch of wine. I just have some questions about the cider... Right now I am planning on fermenting 3 one gallon carboys with pasteurized apple cider. I have different yeasts...