Recent content by sandcrazy97

Thanks, the top is hinged to the lid.

Thanks I am happy materials cost: freezer from home depot $189 2x4's and casters $35 3/4 plywood had laying around cherry veneer $FREE$ :) 1x4 cherry lumber $90 marble, mosaics, stain, grout $170 LED strip and 12v switch $18 2.5lb CO2 tank, air line, regulator, 2 perlick 525SS, 2 5-1/8...

I want to say thanks to everyone else that posted picture of their builds, without them I would have no where to stars. So I started out with a 5 cubic foot freezer and used cherry wood and veneer for the skirt. The top is white marble with a mosaic backsplash. There is a recessed led light with...

Got all the necessary hardware to complete my keezer. I am one happy boy

Starting off with my IPA.. Don't know what I'll want next.

Homebrew IPA pretty good for the first one I have made. Followed up by a glass or two of wine.

2nd glass of pliny the elder

It's always best to re hydrate the yeast in 90-100f or whatever the package says.. Give it 10-15 min then add a little must to it to bring it down in 5f increments till it is within 10f or your must. The reason for this is to not shock your yeast.

You could always taste it while it's fermenting and add some so2 to it at the desired sweetness to stop the fermentation.

OP, it is not a good idea to take clippings from grape vines and plant them. Grape vines you buy from a nursery are grafted on to a certified rootstock like 1103P, 110R, Freedom, St George, and so on these rootstocks are nematode and phylloxera resistant. Your vines will still grow the same they...

No the only preservative in commercial wine is Sulphur Dioxide, if you want you wine to undergo a MLF you could buy some ML bacteria. Use whathever wine you like, or you could buy a couple different wines and do a blending trial to see which one goes best with your wine.

The OG of your must has no effect on the sweetness of your wine. The reason some wines are sweet is, the winemaker wanted a sweet wine so he stopped the fermentation when the desired brix level was reached. Another reason some wines are sweet it not done on purpose.. It happens when the...

how long was wine stored in the barrel for? if it was over three years then the barrel will pretty much be neutral and will take a pretty long time for your barrel to impart any oak flavor or aroma. Yes your beer might have a little red tint to it depending on how dark the beer already is.

just brewed up my first batch two days ago... fermentation is going well. I am already hooked, love this site.