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I thought I have read somewhere where people conditioned and carbed up their beers in growlers and that growlers are built to hold pressure. I obviously would use a low pressure, no more than probably 10 to 12 lbs and take it slow. What about carb caps in a growlers?

I just received a new counter pressure bottle filler and discovered that i love it! I was wondering if i can use to force carbonate a growler that has gone flat that i never hot around to drink. I know what a sin that is but don't want to double the sin by purring it out if i can recarbonate it.

The late addition of the dme would make sense except that this recipe called for 6 lbs or bavarian wheat and .5 oz of hops all at 60 minutes, would I just boil the 5 oz of hops for 50 minutes before adding the dme? or add some of the dme and add the rest at 10 minutes?>

I am in the process of brewing my first real hefeweizen staying true to the yeast and all. It was an all DME recipe as I am not set up for all grain yet. The first stages of fermentation looked good. It was very active and what I thought looked like a real hefe color. After a week of...

which I did not do, so I guess I am guessing at this point? When everything is said and done is there no easy way to determine alcohol content. Last year during my Otobrewfest party some one got the bright idea to add vodka to the cider....I am afraid that at 9% or higher if they decided to do...

So I may not have filled in all the details. I took the original gravity with a hydrometer and then in my infinite wisdom, shattered it. I went to replace it and decided to try a refractometer instead. In talking with another brew buddy he stated that the refractometer is going to be skewed...

Hey guys, This is my third attempt at a hard cider. I believe I over fermented the primary as I got a final gravity of .998 after have an OG of 1.068. I was kind of excited because the ABV of this cider was 9.3%. I figured that after back sweetening the cider with apple juice and a...

I used lemon zest in the boil. I also added honey malt but only 1 lb with 12 oz of clover honey. It is my 4th of July beer so I still have a few weeks before it will be tapped so hopefully some of those flavors will show up. Thanks

I made a honey lemon wheat beer from extract a few weeks ago. After checking the OG (1.062) I tasted the wort before pitching the yeast and thought that this was going to be a really good beer. It went through the primary fermentation and settled at about 1.014 FG. I tasted the beer at that...

It is a kit, a simple shiraz from Vino Italiano. I bought Yellow Tail Shiraz to top it off. I got a 6 gallon glass carboy that I am going to transfer to in another week. Then I will degass and add the rest of the additives which include what you listed above. The guy at my LHBS suggested the...

Check my process, I feremented in a plastic bucket and racked to a 6 gallon plastic carboy. Letting it settle for a bit, then transfering to a 6.5 gallon glass carboy to add the rest of the additives and degass. I am concerned about head space and oxidation, is this where I back sweeten which...

so i am limited to a wine whip is that what you are telling me as far as degassing goes?

Wow, that is a ton of information. Thank you so much for taking the time to help explain things a bit. I really appreciate all the experience and advice people are willing to provide on here. My equipment is brewing equipment that had never been used. It had been stored for a number of...

Ok, so I racked to secondary, I am not overly impressed with the flavor and even less so with the smell of the wine. I cannot imagine that it got infected or something, I am pretty good about sanitation and all. The flavor is ok, I really do not know what to expect since this is my first wine...

Can I use a mityvac to degass my wine in a better bottle carboy? I am afraid the pressure will cause the bottle to collapse, is this a serious concern? I bought a second better bottle for cost reasons and am now thinking I should have stuck with glass for the secondary fermentation and...

It seems to be middle of the road from what my experience is, but it is limited and I do not spend a lot $ on purchasing of wine. It seems to be the type my wife likes best so that is why I started with it. I guess the grand experiment will play itself out in time. Thanks for putting up with...

Its a shiraz http://www.amazon.com/gp/product/B001ELJJVU/?tag=skimlinks_replacement-20 first time so i wanted cheap and most shiraz seemed to be sweet to me so that is what i went with. Thanks for the help, I kinda jumped into this lol

They are just labeled 1,2,3 and so on, I will do more investigating

so i would use frozen grape juice or buy similar juice concentrate from my LHBS to back sweeten? Or are you saying that the kit that I bought already has the sweetner added to it?

If i need to back sweeten, how do I go about doing that. I have back sweetened cider with apple cider concentrate, what do I use for wine?