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I've never done a wine kit, but a friend of mine made one of the cheap red wine kits with the juice concentrate and I thought it was lacking in body. I'll be making my first kit in a few months, I've pre-ordered an all juice kit that comes with 6 gallons of frozen juice in a bucket for $99 from...

Just getting into this wine making thing after a few years of beer making. This is what I'm throwing together tomorrow based on the original recipe: 7 cans of purple grape juice concentrate 2 cans of white grape juice concentrate (edit: couldn't firnd this concentrate, used only purple grape...

This thread is taking me back to physical chemistry and thermodynamics, fun times.

I used to just wipe around them with a wet rag... then I started kegging :)

I had one thicker than that about a year and a half ago. I was worried like hell that something went wrong, cause I couldn't find anything like it. Turned into great beer though.

I agree with the post above. I would recommend making the mash thicker and sparging more. If I'm not mistaken (someone please correct me if it's not the case), I think I remember reading that English brews typically favor thicker mashes for some reason.

Just an update on this recipe. Since I first brewed this, I've moved to brewing all grain. To modify this recipe for that, I just took out the DME and instead used a single infusion mash @148F with 12.5 lbs of pale malt.

The tripel recipe that I've made twice now consists of mostly DME with some clear candi sugar to dry it out and increase alcohol. I steep 6 oz aromatic, 4 oz carapils, and 4 oz light crystal. Turns out great, I love the aromatic in it, and the carapils just contributes head retention while the...

I second the suggestion of using the frozen concentrates. I made a sparkling peach wine last year and boosted the sugar with the white grape peach juice concentrate. Also, maybe a bit unconventional, but I boosted the body of mine by adding a pound of lactose. I've also read about people...

Here's a close up of the underside of where one of the legs attaches to the upper level frame. The bottom is attached the same way, I have a 2x4 running in the middle of the bottom level under the plywood that can't be seen. The two center legs are anchored to this piece. Everything is just...

20 lbs Pale Malt 1 lbs Crystal 20L 0.5 lbs Special B 0.5 lbs Munich 0.5 lbs Cara-Pils Single Infusion Mash @ 154F 75 min Boil Time 90 min 0.5 oz Warrior 90 min 0.75 oz Warrior 60 min 1.5 oz Nugget 40 min 0.5 oz Nugget 20 min 1.0 oz Amarillo 20 min 1.0 oz Amarillo 0 min...

32117 +5 gallons of Hefe 32122 gallons total

I assembled my first mash tun with brass fittings from homedepot following the instructions here: https://www.homebrewtalk.com/f51/cheap-easy-10-gallon-rubbermaid-mlt-conversion-23008/ Just ignore the part about using the steel braid as a filter. I've since used stainless steel kits I bought...

Just put the finishing touches on my two tier stand for three tier brewing. Can't wait to brew with it, it should make life a whole lot easier. Built out of 2x4's and 3/4" plywood, put on casters. Real easy to move around and should put everything at hand rather than running around everywhere...

I went with silicone for all of my hot side tubing.

I'd like a code as well, if this is still going on.

I use a garden hose for my brew water. It's a 25' hose hooked up to a carbon filter. I also flush the the hose and filter with the tap water for about 30 seconds before filling my HLT. I also disconnect the hose and don't allow water to sit in the hose between uses. I also have very soft...

I'll admit I'm a fan of the trader joes house brands, simpler times and name tag specifically. And PBR has been a go to since I started drinking beer.