Search results

A Guess: 1 # of sugar to 1 gallon of water increases the SG by .046. You want to increase the SG by 0.010. .010/.046 = 0.2174# sugar needed per gallon Since you have 6 gallons of must: .2174*6 = 1.3# sugar needed. Best Wishes

When I started brewing I lived in Minnesota. I thought I had figured out this great cooling method... My beer went from the brew-pot to a glass carboy, then directly to a snowbank in our back yard. Okay - put the 'L' on my forehead now. What's amazing is how many batches I brewed with this...

1.109 - Woo Hoo, it's finally kicking in! Thanks again Yooper :mug: I sure didn't realize it could start so slow.

Thank You - I'll do just that! Funny thing, I had the hydrometer in the liquid as I typed my last post. When I returned, it had risen up to 1.20+, then I noticed all the air bubbles and little flecks moving around and sticking to the hydrometer. A quick spin and it was reading correctly...

Thanks Yooper! I am more encouraged, though still uncertain. Last night I gave it a good stir trying to get some oxygen mixed in. Tonight when I popped the lid, there were active bubbles occurring and what looked possibly like yeast mixed in with the berry bag (which was now pretty puffed out...

Thanks! I'm on my way!!!

Have I killed it? I've been messing with the sample I pulled and neglecting the primary fermenter. Tonight I took a look and it's either yeast on top or something scary... and I'm not too optimistic at this point. I'm giving it another 24 hours without stirring (in case that on top is bad...

I've started a 5 gallon batch of Nanking Cherry Wine. The recipe I followed is from Terry Garey's 'The Joy of Home Winemaking'. I used a recipe called 'Denny's Pie Cherry Wine' & converted a 1 gallon recipe to a 5 gallon batch. I started the wine on 11/20/11 following cool down, yeast...

That's encouraging - good deal!

I'm guessing at this and with the help of a different post: https://www.homebrewtalk.com/f25/calculating-gravity-101641/ I was helped with a similar question earlier today, here's my thought: 4gal(1.070sg) + 1gal('x'sg) = 5gal(1.090) 4(1.070) + 1x = 5(1.090) 4.28 + x = 5.45 x = 1.17, you...

Ha! Great suggestion!! If there is enough, I may just ferment another gallon - otherwise I'll follow that tip. Thanks!

Thank You! I think I'm on my way.

Thank You brazedowl! 1) I haven't added the yeast. At about 74°F I added the campdon tablets. According to the recipe I add the pectic enzyme after 12 hours, then wait 24 hours and add the yeast. 2) Now I'm nervous, I do not want a reinactment of my sweet twangie chokecherry wine of about...

I'm new to brewing wine and just started a batch of Nanking Cherry wine following a Pie Cherry Wine recipe. The recipe (which I've converted from 1 to 5 gallons) calls for 18.75 quarts of water. I had 13.75 boiling in my primary kettle and another 5 in a secondary kettle. When I added 12.5#...

Thank You Sir!

I definately relate! My first (and only to date) wine was a chokecherry - many years ago. I enjoyed and shared it way to soon I expect. It was more of a 'hooch' as I read above - being from my methodology or just impatience. I now look back and wonder what it would have tasted like after a...

I started brewing about 15 years ago when a good friend gave me a can of malt extract and a bag of bottle caps for a Christmas present. ~$100 later I had my first home brew - Good thing it was a winner! I just dusted off the carboys after years of storage. 18# of Nanking Cherries I picked...