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Great thanks! It's not a full black but it's very dark! Just primed and bottled it after tasting it and adding some vanilla! Truly a great batch!

Hey guys! I started a Black Belgian IPA the other week and I'm planning on priming it and bottling it in the next several days.... It's been fermenting for the last 12 days and I was curious if Belgians are generally left unfiltered..... Specifically whether or not simply racking the beer from...

Hey guys! I started a Black Belgian IPA the other week and I'm planning on priming it and bottling it in the next several days.... It's been fermenting for the last 12 days and I was curious if Belgians are generally left unfiltered..... Specifically whether or not simply racking the beer from...

Not necessarily..... If you give it some time the yeast will die off; those still alive that is from the high alcohol content paired with a lack of food.... If you're patient give it a week then sweeten, but in theory you should be able to sweeten now if your yeast doesn't surpass it's tolerance

The best thing you can do is buy your juice and add water incrementally; tasting it as you go to assure the must does not become too watered down! Are you using grape juice concentrate or just grape juice?

Sounds like you did everything right! Keep us posted on visible activity or a lack thereof

So cool!:D

Man if your gravity says 1.007 then you should expect fermentation is coming to an end...... With such a small amount of sugar still present it's not that there's stuck fermentation but that the yeast do not have more sugar to consume and that they are beginning to die off from the high alc...

76 is good! As for stirring, you can if you please..... It won't hurt but the addition of oxygen may help! Another method is to stick your carboy in a bathtub full of water that's roughly 85degrees to stimulate the yeast. Don't leave it in there too long just until the must reaches the same...

K thanks! Not opposed to drinking it quickly:)!!!

Thanks man! I think it was the use of ascorbic acid that prevented oxidation and full failure haha I just hope it lasts a reasonable time! Was definitely a fun batch ha ha

You ever used Welch's Black Cherry Concord Grape??? Makes for a fantastic wine:)

Jensmith is right.... Keep in mind blueberries have a small amount of sorbate so an increase in temp and the addition of yeast nutrient and energizer should be good to stimulate the yeast

Beer turned out quite well:) not completely done but I cracked open my first cold one yesterday and was very good! Did have a very slight cardboard taste but the bold flavor is still present!:) turned out great for a first batch

Thx

You add any sorbate? If not you can add some more sugar and yeast if necessary to boost the ABV , however this will require you to rack it a few more times before bottling but it seems like you're patient enough

Yeah Honda is right..... It's almost as though the fruit cells crap out more than just juice as their membranes and cell components break down over time. The last batch of strawberry I made didn't have this problem. Most likely because I strained out the berries from my must after soaking them...

It wasn't being smug it was being frustrated.... While it was advice I've interpreted him to be condescending. I'm sorry. Won't happen again

It wasn't being smug it was being frustrated.... While it was advice I've interpreted him to be condescending. I'm sorry. Won't happen again

It's not like it's rotting, just has a wierd "off" smell..... Don't know how to explain it.... I may just need to rack it again