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If you guys dropped the freedom units for metric you wouldn’t have this problem. Lol so easy to make mistakes with units. A decimal system is way better. Although even in Canada I can’t think of my height and weight in anything but feet and inches and pounds and have it mean something to me. And...

I googled his original recipe and it’s said OG 1.041. I looked up 1.040 on an SG chart and it’s 108g/L sugar. So if your grain is supposed to give you that but you are using (1.5-1.1)/1.5=26.7% less grain. You’ll have 1.1 us gal = 4.16 L you’ll have 4.16 L * 108 g/L = 450 g then divide that but...

Must be my Canadian math but he's off by over 25%. without measurement error his OG could be 1.025 just by the math mistake alone. Add some estimation volume error and you get to his SG pretty fast.

5.5/5 is 1.1 not 1.5. Makes sense it’s watered down.

What pressure and temperature do you force carb too? Since I pressure fermented to 10 psi at room temp or a cool room temp this time of year it should be in the ballpark for a 25% CO2 blend.

I have a stout spout for my Nukatap faucet. They say it's make for nitro beers.

Well I fermented under pressure so hopefully have close to the right amount of co2. I thought I might need a diffuser for the nitrogen but someone on here told me that was wrong thinking. I dunno. But for now I don’t have a diffuser in the keg. However the pressure for nitrogen needs to be higher.

That’s something I did when I was a teenager lol. Never cared for the taste of beer back them. I remember some old flat white wine my parents had. Reminds me of the ******* episode with the horse. Of course you can develop a taste for things. I find reds easier to take than whites. But the sweet...

Well it looks like my fermentation is complete. It’s been two weeks or more since I pitched. I’m not completely trusting my spunding valve. I set it to 10 psi and when I got home it was 15. I adjusted again and waited a week. Then a couple days ago it was back up higher than it’s supposed to be...

I just crushed and destemmed about 600 lbs of grapes. I didn’t have a destemmer so had to fish them out by hand. Took me two long days. Basically three full working days to get fermentation started after taking all the measurements and additions. Never had to add any sugar but a few needed some...

You guys realize this is just nerding out to the next level and not necessary. But there was I time I would have been all over it lol.

It might be really simple and possibly obvious enough that we missed it. It’s very common to go out for a beer with friends. Not as common to go for wine. That could possibly be distilled down to cost though. But the popularity probably has something to do with it. It could just be a reason to...

Ha ha for all you guys who think beer making is more complex than wine making obviously are only making kit wines. If you want to compare a kit wine you have to compare it to a kit beer. If you want to compare all grain you need to compare to whole grapes. Then the complexity goes way up. Your...

https://www.winemakingtalk.com/

Has anyone made a nonalcoholic malt soda? I’ve purchased them from the store before. I was just thinking about trying one for my kids. Does anyone have any recipes or knowledge? I’m guessing the ones I’ve tried from the store don’t have hops. Probably have caramel malts or other flavorful...

That’s the problem with natural fermentation. Sometimes it works sometimes it doesn’t. Apparently fruit flies carry the bacteria so if they can get to the wine it’s a problem too. I’ve always wanted to try making vinegar but haven’t yet. I might try with some of my cider this year. To do so...

Apparently you can get a bit higher oxygen concentration in your wort using pure oxygen. My tanks aren’t easily accessible so I’m not going bother. I’m happy with my aquarium pump. I can let it run for 30-60 minutes vs 2.

My aquarium pump and diffuser works great and I don’t have to buy any consumables to use it. It works especially well if I leave it in the starter or the fermentation vessel until it’s going hard. I guess I could pay $100 to get the Regulator and use my oxyacetylene tank. But I probably won’t...

Can you measure the pH? I wouldn’t add anything neutralize acid without some measurement. The idea of the MLF is converting malic acid to lactic acid which is softer. The pH often goes up as a result. Wine makers do this regularly. I feel sorry for you guys who want a sweet cider and bottle...

An aquarium pump with a sanitary filter and diffuser is cheaper in the long run.