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I am in the middle of my first lager ever. I brewed a Mock recipe I came across for a Yuengling Lager. I fermented at 50° until 1.01 SG. I pulled to room temperature for the d rest. D rest took a week. Placed back in freezer and dropped temperature by 2° per day. I am currently at 40°, then it...

I wonder what the wine would taste like if you used the pizza dough yeast? Or what bread yeast would taste like in a wheat beer since wheat is in bread.

Thanks Yooper. Huge help. I don't care for sweet wines a whole lot, but it is the only way my SWMBO drinks it. You

I did 5 gallons extract brew and kegged, and I did 5 gallons AG and bottled it. Both version#1. That are ready to during, but I am out of town at work. The good news is I will be home Christmas eve. Will make a great beer for Christmas. Can't wait.

OK. I have not done a lot of wines. Mostly beer, but I have done about half a dozen wine kits. I currently have a watermelon wine that I made from 10 watermelons this summer and added invert to bring OG to 1.6 that is clearing. I would like to back sweeten this wine, but how to stabilize...

When do you add it?

Wouldn't siphoning the wine into a funnel and letting it run into the carboy like that cause your wine to become too oxygenated. Wouldn't it be better to run a racking cane to the bottom of your carboy?

I am subscribed. I really want to know how this turns out. I just experimented with bananas in a wheat beer, so maybe I could use some of what I use here in my next batch. What does the pectin do?

Are meads delicate on temps? Just grape wines are delicate on temps, or all wines. I have a watermelon wine that I want to back sweeten, but I don't want to use potassium sorbate because I read that when it breaks down it leaves off flavors of celery or pineapple in our wine. What would be the...

This is a great method. Would I be able to do this with wine or mead? Would it keep the wine from spoiling or would I still have to add K metabisulphite if I plan on aging for a long time?

I like this recipe. Gonna try it. Just bought some extra fermenters from AHB for cheap black Friday sell, so I am good to go.

Subscribed. Can't wait to try this one

1100+5 gallons pear melomel = 1105

I gotta try this one.

I just juiced 12 Texas Black Diamond Watermelons and strained the pulp. I added inverted sugar and ended up with a OG of 1.068 I was thinking of fermenting it out dry and then adding Potassium Sorbate and then creating a sweetening blend with a fresh watermelon and sugar. Does this sound okay...

I am confused. What does freezing the wine do to it to lower the alcohol content? Would this work with beer also, I just saw an article about a world record beer called snake venom that is 67.5% ABV. I wonder if this is how they did it.

I don't know much about wine making as I usually just buy the kits from my LHBS and follow the instructions. I mostly make beer anyway, but my buddy decided to make a wine, and his wife ordered some cheap kit off of ebay or something and he send me a message on FB asking for help. He said the...

Sounds delicious. I have never made a mead. Maybe I should try this one.