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What was the ratio of grape to apple juices? What yeast did you use?[some yeasts will promote tropical fruit flavors in this type of grape, others more refined honey/nutty, as well as some will consume a portion of any malic acid present] In GrannySmith apples a lot of the what little natural...

16gal EuroLager 5gal Pumpkin Ale 4gal Breakfast Stout 4gal Brown Ale ============== 29gal + 3292gal ============== 3321 gallons

I made a pom wine once. I recall it took a couple months to fully clear but even longer to condition/age before it was any good [it came out great at about 6mos]. If you used pectic enzyme you probs will be in good shape. My suggestion is keep it in a cool [50-60F] dark spot for a month or 2...

I've about given up on MoreBeer/Wine. Since they moved ops it's a solid week before anything leaves from the warehouse. Great selection but gotta plan weeks ahead of time.

"weldless bulkhead" is what you're looking for. You'll want a stainless steel & larger size for a drum or you'll be pulling your hair out one way or another... then you can attach whatever valve/tri-clamp addon you want...

Come to think of it, adding the vodka is going to throw off all your hydrometer readings. At this point I'd just let it sit for a week or 2 to see if you get any activity. In the future you don't rack it unless it's done. Lees are a good thing. Live yeast will feed on the dead yeast as...

OK let's pull this apart... You're starting gravity with honey was 1.088. You added 30oz raspberries[fresh? frozen? puree?] and also table sugar[how much?] and 750ml vodka[why?] What yeast did you use for this brew? and at what temp did it live at? Most likely you are done fermenting...

Doug & MashPaddled are keying in on very pertinent specifics but bottom line for hobby sized distilling it takes large concentrated musts to extract enough alcohol AND flavor for a brandy. Other options are using a thumper & putting fruit in the thump, or making a sugar wash then macerating...

4 3gal batches, each with a different yeast. After 3 years of experimenting, I'll only use S-04 for the rest of my life.

I think patience will be the key for this time around. Wait & see what happens over the next few weeks. If in 2 weeks you're still at 1.010 then you're probably good to go but I'd wait another 2 weeks before bottling. If it's gone down then wait a few more weeks til it's done & stable. Rack...

I'm not sure what "energizer" is but it sounds like a Go-Ferm type product for yeast starters to wake up from there freeze-dried slumber. No need to add more if that's the case. No need to add more yeast either. Just split the manufacturers recommended dose of nutrient into staggered split...

OK I'll take a stab at it You do have a couple options from what I see... - allow to ferment dry & backsweeten with a non-fermentable sweetener like erythritol or stevia etc - pasteurize the mead at 140F for 20min. prob not practical in a 5gal batch unless you have a BOP - sterile filter -...

There are more than a couple "standard" nutrient protocols. Depends on what your nutrient is & the actual recipe amount of honey added. Large gravity recipes I tend to do 3's - 1/3 nutrient every 3 days. Lower honey sessions I just front load or somewhere in between. I figure a good healthy...

If this is still available I'd love to test this out in my basement brewing area. Always had great luck with Inkbird products.

At least in wines I have found that fermenting fruit in primary gives more of a mature fruit essence or subtlety. Fruit in secondary [after cold crash & sorbate] gives more of a fresher fruit profile. Not sure how that translates to different beer styles.

Potassium itself is a vital nutrient for yeast [and all living things]. They go bananas for bananas! As Lampy mentioned it's the 'sorbate' part of potassium-sorbate that does the damage. If there's pectin in the pepper jelly you may end up with a hazy product unless you you add a pectic...

Where are you located? edited: nm I just saw it in the title

Short for barrel

I actually just had a thought... Get a 5gal bbl. Every year for his bday put down a 1gal batch to add to the bbl. It can become a yearly tradition when he gets older to help you. It'll help to keep up with angel's share and each year draw a sample to see where it's going & if the recipe needs...

Just curious... what size batch are we talking here? Anything smaller than a 5gal bbl you will very quickly over-extract to an "oak tea" & lose more volume. Higher surface-to-volume ratios. I know someone who had a 5liter barrel of bourbon he made for his sister's wedding. There was less...