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I got felt like brewing something other than beer....well along with my beer, I have felt the itch and adventurous lately and after starting a mead I felt like doing a wine. I have picked about 16 lbs of wild blackberries from my house and needless to say I think a blackberry wine could be...

My fridge is full or two or three homebrews, some have labels, some don't, some definately have the wrong labels...then I drink 4 and forget about the problem.

Does anyone else do this? Cause it seems to me those things get so damn hot in there that they are completely and utterly clean. Just curious

My initial thought is that it should be darker overall, but then the detail might not be there in it, either way, I'm pretty proud of how it looks. Sorry I don't have image space here and you have to click a link: http://img81.imageshack.us/img81/109/ogbeerlabelmt9.gif

Just in case anyone was curious how this all ended, my chocalte wheat fermented in a day and a half, so it got racked to the secondary, I bought new wheat yeast and pitched that and it took off in 2 hours, so I came to the conclusion the yeast that came with my lme was just old because it's...

My chocolate wheate brew is only bubbling maybe every 20 seconds after a day and a half using the dry yeast is came with, is it stuck or could it seriously have gone this fast? Also...the other brew has yet to begin fermenting and I'm still hopefull that it will start by the time I wake up...

Normally I would agree but since there has been no fermenting in this one yet, I highly suspect mold....I will try to find my camera and post a pic, don't expect an infestation though its just a couple half dime looking fuzzy things.

After taking another gander at my actionless carboy....there appears to be some molding...which baffles me because that was the batch I took my time with and made sure everything was sterilized....

I took another look and all the yeast is just sitting at the bottom, now I know you said not to worry, and I'm not but could stirring it up get it going faster? I'm impatient...

I am using those siphon caps that have two tips on top, the cap is tight, the little tip is tight and so is the hose, and my rock is holding the line underwater (not closing off the air, and yes, it's ghetto, but I didn't feel like going back to the brew store and getting an airlock...

That's what i've been reading so thanks for the input because I'm still hopefull, but to answer "the bird" yeah i did them both last night, so it's been 15 hours probably

My first is a chocalatey wheat, and it took off in a matter of hours last night which was fantastic cause it's going strong, the second is a citrusy wheat and that's where my problem is...there is absolutely nothing going on, this hasn't ever happened to me before so I don't know if I should...

I bought some of the agave nectar to try, just as a sweetner and I will be honest, it is so incredibly different than honey, it is much runnier, sweeter, and less flavorful, not to mention there is light and dark, and I think I prefer the honey. But for the sake of doing something different...

Well...I have had an aluminum pot start to melt on me before (not literally on me), when I moved it off the burner into the sink it dripped molten aluminum and cracked it a lot, had to buy a new sink...that was my fault for not being watchful enough, but also for using something with such a low...

I think it has a lot more readily fermentable sugars than honey from what I've read yesterday, I just am not sure how it will affect the taste. How much does honey affect the overall flavor because this stuff tastes completely different...

Has anyone ever used it for making beer? Isn't that the plant they make tequila out of? I saw it at the store today and it had me intrigued as a substitute for honey.

I wouldn't worry about it, I mean if it looks like beer, tastes like beer, and most importantly gets you drunk like beer I'd say you're on the right track. My first batch ever had a similar problem, though mine was slight crack at the top so I pretty much missed all but the very beginning...

Thanks for the heads up on some strong yeasts, I have a strong feeling there are going to be good times and lost memories in the near future.

Are there any wheat yeasts that have high alcohol tolerances?

What yeasts have high resistance to alcohol, I feel like making something with a lot of kick to it.