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www.alaskasyrup.com/

Yeah I did that with my second batch and reduced the ground cinn by half as well and still got floaters lol. But I have a gallon set off to the side with 3 sticks dry hopping. Been that way since end of February, so interesting to see how it comes out.

Had the same issue, I even mixed the hell out of it durin bottling. It taste great but no one else will drink it because of the floaters lol. Next batch is gonna be extract as well for me.

I had the same issue with mine. It now sits in the basement in the secondary with a cup of raisins added. Probably let the raisins soak for a month and rack again to bulk age for 4-6 months before bottling.

I'm not a proficient AG brewer but I have been told to use rice hulls to improve the ability of the mashing of all wheat.

Lookin for 12oz bottles and wine bottles in the Fort Wayne IN area

Just make sure to give the yeasties some extra nutrients and energizer. They are a little over worked right now and could stress and create off flavors.

Yes

I agree that you probably didn't finish fermenting, and the off taste is from the yeast and coco powder being resuspended. Coca has oils regardless of what kind and they take some time to break down usually at least 6-12 months. By when they do it imparts a flavor unlike no other.

Awesome I was going to try the French oak too. Ty!

You can purchase ph test strips at Wally World or any restaurant supply house instead of waiting on your LHBS.

Look under clubs for a local brew club, sry I can't link it I'm on my phone.

Yeah I've had it before, it taste like purple passion that ever clear use to have out(or still does) but I figure why not play with it and see if the flavor can be improved.

Would this be because its a cheap wine or the already present tannins in the juice?

I am interested in oaking my next batch if wine. Problem is I have never done so before and have no clue how, what kind, and for how long. For example the wine I want to try is a 1gal batch of welches. Any ideas, suggestions?

Made it to page 18 and couldn't find my answer, please forgive but my heads about to explode if I keep going through the replies 😜lol. I want to try oaking this. I have a 1gal batch and want to know about how much oak(and what kind would be best) should I use and for how long in my...

I've got some stuff like that in my apple wine, it's been bottled now for 2 months and I just checked it today and seen the same but more stringy. Any ideas?

Just have one old 20oz soda bottle on hand when bottle carbing. This way you will know when it is time to pasteurize or cold crash your glass bottles.

Give it a good scrub and sanitize the skin, just like everything else. I even throw my yeast packages in my sanitizer before opening them. Can never be to careful.

White mold... Ok, black and green.. No good. Personally I would try to siphon from below and try it but that my personal stupidity lol. I hate to waste beer.