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Like I said though, the extract and grains are not labeled. I haven't a clue as to what's in them.

My little digital scale says 2.9 lbs of steeping grains. 8 lbs of LME. 1oz. Of Target Pellets. 1oz of Fuggle pellets. 8oz lactose. 8oz Maltodextrin. He said its makes 5 gal.

Haha. Sorry, I meant to write the names and forgot. UK target and UK fuggle. Idk the type of malt extract. Its unlabeled as well as an unlabeled bag of grain. I have lactose and maltodextrin. And Nottingham yeast.

I bought a LME kit from the LHBS. Its a milk stout. This store builds their own kits and must have forgot to throw in an instruction sheet. This is my 3rd kit so I know the process. I just need to know which hops to throw in at the beggining of the boil and which to throw in at the end of the...

I did this. I also bought 3 of the buckets from Firehouse Subs fire $2 each. The problem with the Firehouse buckets is that I could not figure out how to get rid of the pickle smell to save my life. Stick with the Bakery. They're free and no odors. You just can't do a full 5 gallon brew.

If you use the Mr. Beer kit you will probably want to brew more when its finished. You will probably want to brew a larger batch. I agree. Get yourself a larger fermenter. You're going to get it evetually anyway.

Have you used clearing agents or are you letting it go naturally?

You may be right. When BJs manager was telling me this, I had already had 3 Tatonka Stouts. Lol. Who knows what else I missed. :mug:

True story about the beer. I've been to chili's and BJs. Not the others though. I do enjoy going to BJs for their craft beer. Interesting fact: I just leaned that BJs no longer brews beer in house. TABC laws prevent restaurants from brewing in house now. They only make root beer there. The beer...

I'm also new to brewing in Pearland. I've only been living here for a few years. I grew up in Lake Jackson and worked in Dow for a short period of time.

I live in between y'all in Pearland. I just started brewing this year. I have made 5 wines and working on my 2nd ale. I also frequent DeFalcos and Texas Home Brewers in Katy area. Both excellent stores.

I did dissolve the sugar and cocoa in near boiling water. Probably 180 - 200 degrees. Pretty much made a gallon of hot chocolate.

I just started an experimental batch of chocolate raspberry wine. I came up with the recipe based on the chocolate strawberry recipe I found on this forum. Anyway, the recipe calls for cocoa powder which, of course, made the must a chocolate color. Will that color drop out and leave the red...

I just started a raspberry variation of this. Just curious, does the chocolate brown color drop out and leave it red?

Will do. I'll update in a few weeks. Thanks for the advice.

Haven't dumped it yet. I don't need the fermenter. I just figured once it goes bad, there's no coming back. Are there any chemicals I can add to possibly bring it back?

Well I opened the primary today. (6 days after the sneeze) and there was a very powerful sour odor. It burns my nose a little. I noticed there wasn't very much lees either. I think that maybe it quit fermenting early. I guess I'm going to dump this one. :( Ill try again tomorrow. So to recap -...

I made a wine expert kit. Chocolate orange port. And it turned out great. I remember the flavor pack/conditioner was a clear liquid. Maybe they used a chocolate extract? Anybody have any experience with extracts?

It will be a 3 gallon batch.

SWMBO requested a chocolate raspberry sweet red wine. I bought a 4 lb can of Alexander's Premium Burgundy grape concentrate and a 3 lb can of Vintners Harvest red raspberry puree. Also I have some Ghirardelli sweet ground cocoa. (Ingredients: Sugar, cocoa processed with alkali, unsweetened...