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I have been brewing all grain for a few months now but am ready to upgrade. Ive been mashing on my stove top in a one gallon stock pot and sparging using a strainer. My capacity per brew is stuck at one gallon at the moment. My question is what is the best way to upgrade to a five or even ten...

Thanks yooper I like the raisin idea I try to keep it as natural as possible. What would happen if I killed off the yeast before adding the raisins? I don't want to make it too alcoholy.

Ps i used champaign yeast if that makes a difference (I'm definitely getting done champaign character as far as flavor but without carbing it feels like its missing something) starting to think oak is the answer? Wish I had a ph tester kit

Yea I have gushers for sure my sg readings must have been wrong. Anyway I don't think fermentation was over when I bottled thanks for the help though

Looks like a bit of yeast debris left over from the krausen to me but I generally don't do wines mostly beer. But every batch of beer an apple wine I do has that and it doesn't seen to affect anything. By any chance are you fermenting at a slightly high temp? ( maybe 72 rather than 65)

I am currently working on some apple wine (takin a break from brewing beer) and am working with a batch that I started with 1 gallon of whole foods 365 apple juice/cider. It's been fermenting for two weeks and ha a og of around 1.09 and is at about 1.00 right now. I expect it to hit .009 or so...

It was done fermenting it had a fairly long lasting krausen in the primary though a pretty solid layer. The final gravity was 1.1. The temperatures in my apartment were a little hot the last two weeks (closer to eighty than seventy) I'm wondering if it is just fermenting slowly in the bottle...

This is my second brew an all grain irish red. I bottled about a week and a half ago and just checked the bottles to see how they were looking and noticed there is about a half an inch high krausen in every bottle. I used an english ale yeast btw. But anyway i was wondering if anyone knows if...