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99% of the time all welches juice has persertives (Sorbate) in it so it cant go through fermentation during shelf life. in this case you will end up where you started with plain grape juice. Also it wont taste like a sandwich it will pick up notes of concord grape flavors just like a concord...

You don't need to have any foam present to have a healthy fermentation, alot of the time that is from more of a wild yeast devolved with the fruit. most likely the low temp can make it sluggish but it shouldn't come to a halt. i would recommend bringing carboys to a warmer location. this time...

brewing my first lager this friday and had a few questions and am open to any tips as well. i plan on doing a 5 gal all grain brew. with 8 pounds of 2 row pale malt, 2 pounds rye, 1smoked cherry wheat malt, half pound crystal10 and half pound crystal40 =12 pounds total. is there any need to...

just curious on peoples feedback regarding brewing with a refractometer to check brix levels throught boil. how often should i be checking , is there any need to check brix during starch conversion and what are some good ballpark numbers to go off

i could be misunderstanding but i was told the best way to track efficiency is to track brix through mash rests, pre-boil and post boil. i have used iodine in the past but figured it would be easier if i could use one tool.

Hi just have a question for those who track mash efficiency and brix levels to determine completion of starch conversion. I recently purchased a refractometer to start advancing my homebrews. I am very curious what degree of brix is considered optimal during multiple mash rests?