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I just added bentonite to my batch, and evidently I didn't mix it well enough, because there are a number of clumps of gray clay at the bottom of my wine now. What would you recommend I do? I could pass the wine through a cheesecloth to get separate the bentonite, I suppose... should I just...

I'm a newbie myself, but is it possible the original gravity reading didn't factor in temperature, and thus was higher than measured?

It probably depends on the yeast you're using. Unless you were improvising, I don't know how you could have ended up with potential alcohol that high, as that would require a LOT of sugar. If you DO manage to get the fermentation to stop now... it will probably be too sweet to drink. Better to...

I will have to try calling a local winery...

You might look into E-Z cap bottles. I believe they're designed for pressure, and you can get them up to 1L in size (most wine bottles are .75 L) Added benefit: they're resealable. http://cdn.shopify.com/s/files/1/0120/0532/products/DSC_9588_1024x1024.jpg?512 (I say this not from experience...

I'm using Lalvin ICV D-47, which supposedly bottoms out at 14%, though if could theoretically go a bit higher given the sugar it's sitting in. (I sweetened a bit more to make sure the yeast did as much as it could). I was originally going to use Montrachet, but was recommended the Lalvin. If it...

I'm making something somewhat similar to Skeeter Pee (which I expect people here are somewhat familiar with). I've pushed my ABV a bit higher, with the goal of the yeast dying from alcohol and not having to worry about a restarted fermentation or using nonfermentable sugars for backsweetining...

I was thinking 140F was probably a highball, but I just looked at a hydrometer correction applet, and at 130F it would make 1.113->1.126, so looks like you're right :( Dead yeast would explain all the sediment at the bottom (there's a fair bit of it...) should I try and filter that out or could...

I am aware that it could take 72 hours to show visible signs of fermentation ( https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/ ) I got impatient after ~60 hours of no visible activity of any kind, so I took a gravity reading. It looks like it hasn't...

That was actually super helpful! I'd come across skeeter pee when I first started researching homebrewing, but had dismissed it as 'not quite what I'm looking for' without reading the whole thing. I've modified my recipe a fair bit as a result and have a number of new things to try. Thanks for...

Anyone?

Thanks Topher! What do I do to prevent that new yeast from taking over and eating up the extra sugar meant for sweetening? (other than using non-fermentable sugars)

I'm aiming to make ginger beer with a high alcohol content. I'm using a packet of Red Star Montrachet yeast, which should be good up to 13% ABV. I have three questions: 1) The ginger beer recipe I'm basing mine off of has you feeding the yeast a little bit of sugar/ginger every day for a week...

Hrm, that's disappointing. I'm only brewing 2 gallons at a time, so there's not a lot of extra and putting it back in isn't something I'm thrilled about. Not to mention it has to be a pain to sanitize all the pieces. I'm not sure knowing the ABV is important enough to me to justify the expense...

here goes: I just brewed my first batch of alcoholic ginger beer. It turned out all right. I'm making a number of tweaks for the second round, and now that I'm more informed, am actually going to measure OG/FG so I can figure out my ABV. (I'm also going to be adding significantly more sugar to...