Recent content by newbeerman

I was introduced to homebrewing and have been using sodium metabisulfite and citric acid as directed (let's call is smca for the purpose of this post). It is rather harsh and I work out of my kitchen with a family kicking about in the background. The harshness of the smca just isn't practical...

Water jugs are a brilliant substitution while i save for some upgraded equiplement. Thank you for the suggestion. On an off note I purchased 2 beer fermenting buckets and 2 wine fermenting buckets. Both with spigots. I'm now saving for carboys and other brewing toys.

Ok so I'll get an extra carboy and after they ferment out this week I'll put them both in a carboy. With the finishers they will be okay for the month of sitting. Thanks

Using a bucket as a primary. Only have one carboy and it will be used with one of the wines as a secondary. The other will be put in a bucket as a "carboy" either way it probably won't matter which secondary type I use. Bucket or carboy I'm more concerned about it sitting in yeast What tou...

If I let my wine ferment out to 1.000 in the primary and then rack it into a clean sanitized bucket with clearing agents (carboys are limited in this house) would it cause any off flavors if I just let it sit for a month in that bucket with the clearing/finishing agents in it, lid on tight with...

I put half sugar water and yeast. Let it fester. Then added half sp from the primary to top up the bottle, let it sit. After it was good and fermenting in the bottle I added it into the primary with some energizer and nutrient. Whipped it for 1 minute and Boomshow! It's now going strong. No...

Awesome. I just started a batch and it's been a couple days. Weak start and it stopped. So I put a 100watt space heater beside it and it kicked off again. Looks like I'll be investing in some heat belts.

Thanks.

What happened?

Good luck and let me know how it progresses.

Hi there, In my limited knowledge and understanding of what I've been reading. Sulphates will kill and stop bacterial growth. And from what I understand campden tablets are a sulphate made for just that. If I were to make this wine I would personally look into ways to finish the wine properly...

I work away from home and was wondering if i started some quick to make to wine.... Lets say skeeterpee, fruit punch from frozen concentrate. Will my wine will be fine if I just let it sit in the primary for 30 days until my return? I could get someone to obseve the wine and add energizer when...

I have done lemon juice wine, strawberry concentrate wine, mulled Apple cider...but this is new. Grapefruit and white grape mixture. 50/50...whats going on with the bottle on the right. Is the yeast just hungry?

Thanks everyone. I've decided to start with simple things like hard lemonade and hard cider. When I have a few bucks I'll upgrade what I need to brew a good beer. Thanks for the warm welcome

Do I have what's needed for a smash? You'll have to be very layman's with me as I don't really know what American 2 row refers to. I've literally wanted to but never looked into making beer as it always seemed $$$$ to start. Now that I have a few things I realize I could have done some stuff on...