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Hi and Happy Easter I started my first batch on Friday afternoon. If any of you an remember what its like. The anticipation and the wnering about all the unknown stuff.... Anyway..What does fermentation look like, an how do I know when to take any action? I was expecting more action...

MY question is how do you know what the gravity is supposed to be? The whole hydrometer thing confuses me. Even when you know that the OG is suposed to be lets say 40 and it isn't...What do you do? I am trying to understand all the nuts and bolts about this whole thing..haha even though all...

Boy never really thouht about it.....BUt if I could come close to Mikey's cranberry lemonaid...I would be in good graces for a long time,,,,

I have been wondering about mead for years. I have never tasted it, but always wanted to. What is the taste like and the consistency? What would be a good mead for a first batch?

Oh and yes...fairgrounds are about 4 miles away. Anyne going to TAP New York?

Already been there. Bought everything from him...You are right the owner is a great guy. I will be going back soon to get some wine making supplies, base on my last visit to his store I think I might bring a designated driver....:)

Hi Bird... We are located about 30 minutes west of Albany. You ever heard of Altamont?

1/2 lb two row malt 2oz Kent Goldings 3.3 amber extract 1 lb light dry 1 lb honey ale yeast An Irish red, maybe similar to Killians I think all is well

Upstate New York, first time brew in the fermenter as I write this. Hard to type with my fingers crossed