Recent content by Jsin

Me please.

Nice, I want it.

I want it!

^ Your welcome.

If you brewed an average strength beer the water in the berries and the sugar are a fairly even addition. The added sugar probably will not make much of a change in alcohol content. The guys at your LHBS got it a bit wrong, the yeast did ferment the strawberries. The FG goes up when you...

Dried fruit works great. Just make sure that it is not oiled, sulfured, or treated with anything you don't want in you beer. I use about 4 kilos of apricots for 25 liters of wheat beer. I put them in my steamer to sanitize and hydrate them after chopping them. Rack the fermented beer onto them...

Other people will probably be willing to pay more. I would love to have them both to try and as perfect bottles for barley wine.

I have been making all grain fruit beers for about 12 years. I have never used a fruit extract in brewing, so it is not substituting. For the best results add your fruit frozen into your secondary and rack onto it. Just remember the fruit will ferment and float. Make sure you use a blowoff or...

It looks like the recipe is for a dry beer. Just wait and see it will be tasty, but crisp.

By the time it is fermenting all the enzymes should be denatured and the boil should make sure there is no Lactose-bacillus. So the trick is to time the point that you add the Lactose-bacillus. The 2 different ways to do this are with a sour mash AKA pre-boil or by adding the bacteria into the...

Count me in.

Bunratty makes both real mead and "meade" that is fortified white wine. The real mead comes in clay bottles and is hard to find. The fortified wine comes in glass and is easy to find.

The tannins will fade and mellow with time. Just bottle it and wait a year or two. Another option is to add gelatin to bind with the tannins and pull some of them out of suspension. In the long run time works the best.

I find the whole line of Wine Experts kits to be very good. Some key elements are patience and understanding. The patience comes in with aging the wine; it will be drinkable at bottling time but really starts getting great about a year later. The under standing comes in with what kit to buy; the...

If you use fruit in the primary you will need a blow off. Just like red wine you will have a cap that needs to be punched down and will clog your air lock if you don't have head space.