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I have a theory that a lot of homebrewers are people that also like to cook. They like the process of creating the brew as much as the brew itself. Or maybe if they don't like to cook, they like making things.

Game on! Go Devils

Welcome from Chestnut Hill.

Thanks. I had read conflicting information. Some information seemed to suggest that MORE than the 1 tablet per gallon was needed. I will stick with 1tab per G next time. Assuming no benefit, how significant is the risk of this wine going bad after say 1 year?

I made an RJ spagnols chilean malbec kit wine. Cru Select. The instructions said age at least 3 to 6 months, but if aging more than 6 months add sulphites. So I added 2 crushed campden tablets to six gallons at bottling. What effects do you think this would have in terms of preserving it and or...

The pics of lugs that you showed on page 2, is each one of those white plastic trays a 38 pound lug? Just curious. I'm also ordering some 18 pound crates from chile from a local distributor.

Sorry if I missed it, but what kind of grapes did you buy?

3 weeks later and ... it's testing and drinking day! I have to say, I was really surprised with how good the beer came out (it's a nut brown ale). I had a Brooklyn Brown ale in the house as well, and this was a little richer in texture and flavor, more enjoyable to drink. Perhaps with a couple...

Welcome, from Philly.

If you use unpasteurized juice, you will want to use campden tablets to kill off bacteria and wild yeast before pitching your yeast (unless you want to use the wild yeast to ferment your cider). Generally, whether pasteurized or not, you want to use cider with no preservatives.

Yup, all it needs now is THE HAPPY ENDING. So guys, how did your wine come out????

I got a stainless steel 20 quart, $30 after $10 rebate, at JCPenney. Pretty nice pot too. If you look around, you will find something. I'm only a noob but I researched this and the consensus seems to be, (unless you are going turkey fryer w/ aluminum pot) the 20 quart is a much better option...

"Hey" from Chestnut Hill in Philly.

Thanks for the replies. I have a couple of follow up questions. 1. If it turns out the extra dextrose doesn't carb, then it would just sweeten the drink a tiny bit, so no harm no foul and worth trying, right? 2. What is the significance of the OG in your responses? If the OG is higher, is the...

I've got a cider going with S-04, OG 1.060. I've read that the ale yeast will leave behind a little sugar, not ferment all the way like Montrachet. Now, my question is, will that yeast still be able to carbonate if I bottle prime? My thinking was that if the yeast had petered out at something...

I just read 11 pages of this old thread and I just presumed that Walker or Lounge Lizard might have told us how their wine finally came out. Guys??

First batch

First batch

If you use S-04 so the sugar doesn't fully ferment out, then does priming still work for carbonation or is the yeast all used up?

That's a good point. If this is your only access to fresh cider, you could make a cider with an ale yeast and then do apple wine with something store bought later. I think you get the picture.