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I dont know exactly what to call it other than fermented tea, but what I did was steep 3c of masala chai in .5gal at 160 degrees for 20 minutes, removed the tea and boiled it for 20, then added it to a 1gal fermenting vessel with another half gallon of cooler water along with 2c sugar and...

haha no worries man! what do you mean by leaving it in primary for 3 months? I don't usually ferment in buckets like most people but do everything in the carboy and it turns out well each time... I usually leave the carboy covered with a paper towel for three days then add the airlock until...

very cool man! just wanted to make sure not too much O2 would leach through over such a long time period and oxidize my wine! Thank You

I started a new batch today and while it may be rushing it before I leave for college out of state on the 23rd, I was planning on aging it in a carboy for three months until I get back..... Ive always racked it several times then bottled it as a means of aging, but because I leave so soon I'd...

Alright sorry guys, I'm just stubborn haha

Well let's hope the ascorbic acid did it's job.... I don't doubt it got oxidized but let's pray it'l be good for a bit You're right tho.... I have a lot to learn haha I'll try another around Christmas when I come back from school

There's nothing wrong with accessing a quick resource like this...... Perhaps you should dig your home brewing books out of your ass.... I'm sure you were where I am once. Everyone else has helped make screw ups fun and valuable lessons. It's my first batch ever and I'm not gonna take it too...

K thanks! You have a time machine??Too hard to wait so long haha

How's 72degrees?

Alright, been in the closet since this morning! How big of a factor is temp??

Just bottled all my Irish Stout:D Luckily the taste changed very little! I primed the batch by boiling 65g of turbinado cane sugar in 2c water which I promptly added to the batch and then added a packet of Saflager s-23 to be sure the beer would ferment further(was told it was the best to use...

I appreciate it thank you!

well I have actually racked it once, however there is no rotten eggs smell..... it tastes fine justs smells odd.... ill give it another week before i rack it again then see how it smells then.....

About three weeks ago I began a 4 gallon batch of strawberry wine using 25lbs of strawberries, two lbs of turbinado cane sugar, peptic enzyme, Lalvins 1116, and yeast nutrient with several gallons of distilled water to make up the difference of 4 gallons...... I was told by the owner of a local...

Well perhaps it will turn out just fine...... before I put it in the carboy the flavors were perfect..... as for whether or not it will be now, who knows. Who cares its still fun and I have plenty of good wine to drink if it doesn't.... Ill just give them some of that....

I appreciate it thank you! so just to clarify its not necessary to wait several days to see if an infection develops??

haha thank you. I just funneled it from each of my 1liter mason jars into a sanitized carboy, added an airlock and am currently giving it 48 hours( to be safe) for any remaining potassium metabisulfate to dissipate in the form of SO2.... then ill bring 81g of turbinado and 2c water to a boil...

Thank you. It's not being smug, it's being experimental with a first ever batch..... Oxidation, infection or whatever it's still fun. Ascorbic acid for oxidation and sanitization for infection will give it a good push. It's a beer I'm making for friends before I head off to college and I'm not...

Very cool thanks.

What I will do however is put the beer from my jars back into the carboy, prime it, then bottle it in the long necks you mentioned.... Just have to keep everything sanitized! Can someone just briefly explain the basic priming process?