Recent content by dregan

I'm going to make a spiced winter ale and I want to add some dried gauva for a little bit of flavor. My problem is that I'm fairly new to brewing and I have no idea how much to add. I want the flavor to be present, but not overpowering. What do you all think?

I've seen lots of Chardonnay barrel aged beers lately. Usually light beers like a kolsch or a light Belgian. The ones I've tried have been really unique and quite good for the most part.

I don't think that flask will work with 0.5 cup dme and 1 liter of water. Do you have an empty growler hanging around? That might work with the ingredients above. Last starter I made was about 2 liters of water and 1 cup DME in a gallon jug. Worked great.

So I went home at lunch and it still smelled awful so I added 3 tsp of yeast nutrient and when I got home from work at 5 the smells was gone and in it's place was fruity/apple goodness. So yeah, it really works, I will definitely add that to the recipe next time.

Can I use nutrients now to help abate the smell or did I have to add them before the fermentation started? I think my wife will kill me if this smell lasts another couple weeks :cross: . I used Montrachet yeast with my cherry wine a couple weeks ago and didn't smell anything like this, I used...

Day 2 into fermentation and there is a strong smell of sulfur. I followed the recipe to a T and the airlock is burping like nuts. Is this normal??? If so how long can I expect this to last?

Thanks for the help. Here is the recipe I used: 6.6# Amber DME 1# Crystal Malt (steeped) 1oz Galena (30 minutes) 1oz Cascade (5 minutes) 1oz Hallertau (5 minutes) 1oz toasted oak chips 2 Gallon, 30 minute boil added to 3 Gallons of water in the primary. I didn't test the temperature...

I'm sure you guys are sick of the n00b fermentation question (I searched the forum, honest) but here it goes. My main problem I think is that I didn't take a OG measurement before fermentation, this is my first batch and I wasn't thinking. What happened is this: I didn't aerate the wort after it...

thanks for the advice, I will wait it out and see ;). Unfortunately, I didn't test the acidity before fermentation. I picked up a titration kit today and it looks to be .63% tartaric which, according to the instructions, is in the high normal range for fruit wine. What do you guys think?

I've made a dry cherry wine (my first wine making attempt) and it's about to go into a secondary. I've tasted it and it seems too tart. My question is, should I use an acid reducer and if so, when? Also, if I wanted to impart a little sweetness when and how can I do this. Thanks!