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Brewed this today, but made a few changes. Steeped 8 oz Munich and 8 oz of Minute Rice(didn't have any rice hulls), at 155 for 60 min. Then added 6# Wheat DME, boiled for 1 hour with the same hop additions as original. Hit the mark right on at 1.050. My yeast starter wasn't quite ready...

Looks like your calculations are correct. I am not positive if all the yeast would die off from "alcohol poisoning". I guess if you do not want it carbonated, to be safe I would go ahead and add some sorbate to it to make sure the yeast die off.

Been going now for 2 weeks. Started at 1.118 now sitting at 1.032. The wine is VERY sweet, but also very cloudy yet. I know it has a ways to go yet....

Been going now for 3 weeks, started at 1.134 and now sitting at 1.110. It tastes ok, REALLY sweet, going real slow, I added another pack of ec1118 tonight to see if that will kick start it again. Starting to lose hope..... Update...After racking and adding another pack of ec1118 it is moving...

Yeah, at my LHBS you can get a 6.5 gallon Ale Pail for like $12.

The actual formula is: (OG-FG) x 131 = ABV% or ABV = 1.05/.79 ((OG-FG)/FG)*100

Ok, I wasn't thinking when I was grinding up my grain and accidently put in a full pound of carapils and biscuit rather then the 1/2 pound it calls for. How much is this going to change the OG of this recipe? Just so I know how close I am when it comes out. Also, how much do you think this...

Plan on doing Yooper's AG Cream Ale this weekend. Will be my first AG...see how it goes.

I know somewhere in this thread someone said they pitched on an apfelwein yeast cake which is a cider/apple wine. Can't recall how successful they were with it, you'll have to go back in the thread and check.

Crap..I prefer the malty/bready taste, but I guess I was making this beer more for the wife then myself. LOL, she doesn't really like anything other then the normal BMC stuff. And then she usually goes and ruins it anyway with tomato juice. I know....it's a midwest thing. I think it's nasty.

You bottled after only 7 days??

Plan on making this over the weekend. My LHBS was out of Maris Otter so I bought some 2 row instead. Think that will make much of a difference??

Just started a batch of this over the weekend. It is fermenting like crazy. The sweet scent of this fermentation is filling the house. Hopefully this comes out as sweet as it is smelling.

Couldn't you just add a couple more cans of concentrate to add some flavor and chill the heat a bit??

Mine had totally stalled out too, after I had repitched. I figured I would give it another shot and racked it from a bucket to a carboy to see if that might make a difference. It did...an hour after moving it I started getting action in my airlock. Slow, but at least it's moving again.

I have this recipe that only lists the HBU and not the specific amount. Can anyone help me decipher the amount of hops I am actually supposed to use? 5 HBU Saaz Hop Pellets (bittering), 1.75 HBU Saaz Hop Pellets (aroma) It's only a 50 minute boil, bittering goes in right away and aroma...

Sorry Meehan, I beat ya to it. Thank you Adam for all the bottles. I assure you they will all be put to good use. Also, thanks for the sample of your brew, drank it as soon as I got home. It was great, definitely see a Nut Brown in my brewing future.

If you are lookin to offload some bottles I would sure take em if no one else wants em. I have a batch of hard lemonade going too and was probably going to end up bottling in pop bottles cause I was outta glass.

Doing much better now, going at about 1 every 10 seconds. Another question...I am running short on bottles. Would it be ok to bottle this stuff in 20-24 oz plastic soda bottles??

What do you recommend for the amount of sugar to use for priming?