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There is 6 lb of berries in 1 1/2 gal of wort. I am thinking a little more water will be OK. So I just added 4 cups of water and got the SG down to what I wanted, about 1.065. That should give me about 8.5%. I just pitched Red Star Pasteur yest. Do you think it will go to 1.00 in this blueberry...

My blueberries are starting to come in, and I still had some in the freezer, so I decided to make some wine. Sometimes we like low ABV wines, so I planned to make it about 9%. But I made a mistake in my calculations (since I am making 1.5 gal), and the must has a potential more like 12%. I...

6 months, wow, that is a long time. I guess I will let this one sit for 2-3 more then test SG again. If it is stable, then I'll bottle it. If not??? Since its just 1 gal its not a huge loss if I toss it. But I like strange brews, so I am hoping this will turn out to be something strange yet...

Yeah, I was shocked with the drop. But I just got a new refractometer and I am pretty sure it is correct. Maybe putting it out on the porch in the sun raised the temp so much that it roused the yeasties. As for sampling, I have probably done that 3 or 4 times over the months. Is that too much...

Well, I just checked it again, and it is down to 1.038, making it about 6.5%. It has some sour and even more vinegar taste, almost too much vinegar, but... the sour/vinagar kind of balances the high finishing grav. I am still not sure what to think about it. I kind of like it, but the vinegar...

sounds very interesting. I am going to try to attend

Oh, and I forgot to say that I will add a gruit tea (wormwood and mugwort) after fermentation has slowed down. I don't want to take any chance killing the bugs.

Well, I decided to jump in with what I have. I made the wort last night and then emptied 5 capsules of the probotics and yeast. Then for good measure I added some homemade kefir. It is going like crazy this morning. I have no idea how it will turn out, but its only a few bucks worth of...

Wow, that looks really interesting. I need to try to find it

I have a few bits and pieces laying around so I thought I would try to make an easy 1 gal sour. Please critique this recipe: 1 lb Sparkling Amber DME 8oz cracked Rye (for partial mash) Safale T58 yeast L. acidophilus and bulgaricus probiotic capsules Make a normal wort Pitch the yeast Pitch...

I am using a refractometer, and I use Northern Brewer's adjustment calculator: https://www.northernbrewer.com/pages/refractometer-calculator

Thanks for the advice. I found a "low tech" instruction for "acid shock starters" on Milk the Funk. Looks easy enough. I am going to wait another week to see what the gravity does. If it is still dropping I will probably just wait it out. If not, the I will try a acid shock starter.

Yep, did yeast twice. But it is still only down about 45 grav points

It was Wyest 5223-PC Lactobacillus brevis, its the only sour yeast my brew shop had at that time.

I made up a 1 gal batch of cherry dark sour, fermented with some sour trub (in fridge) from a batch last year. SG was 1.100. It has fermented VERY slow. I was aiming for it to finish around 1.020-25, but was stalled last week at 1.063. I have tried yeast starters twice, maybe kicks up the...

with good brewing yeast as cheap as it is, why would you use bread yeast unless the recipe specifically called for it?

Thats what some say, but I have read in other places that it is. So I am keeping this entire idea purely hypothetical. Don't want to do anything that would bring the ATF around :inbottle:

I would be happy with 22-25%. And it seems like that would be easy to accomplish, again hypothetically

I use one from Northern Brewer like that for my ciders, ales and wines. But I don't think it would help with something that was "jacked."