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I found a kit to ferment your own 20% ABV Liqueurs on Midwest Supplies, and was wondering if anyone has used it? If so, how and how well does it work?? Here's a link to the product http://www.midwestsupplies.com/other-products/liqueurs/classic-liquors-kits.html

i found Kits on midwest supplie to do exactly what you are talking about. Anyone know how and how well this works?? http://www.midwestsupplies.com/hazelnut-brandy-kit.html

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This is one I'm gonna start on in a few days. Extract-4.5 gal boil, 5 gallon batch, 2 stage fermentation Ingredients Amt Name Type # %/IBU 7 lbs Dark Dry Extract (17.5 SRM) Dry Extract 5 80.6 % 3.8 oz Brown Sugar, Dark (50.0 SRM) Sugar 6 2.7 % 8.0 oz Caramel/Crystal Malt - 80L (80.0...

Thanks for the help!

Ok so this is my first shot at brewing without a kit or set recipe, and i wanted to throw together a quick light ale,so I was looking for some confirmation/critique of this recipe: 5 gallon batch 3 lbs exta light DME 2 lbs rice dry extract 6 oz Melanoidin-specialty grain 1 oz Vangard hops...

Ok so this is my first shot at brewing without a kit or set recipe, and i wanted to throw together a quick light ale,so I was looking for some confirmation/critique of this recipe: 5 gallon batch 3 lbs exta light DME 2 lbs rice dry extract 6 oz Melanoidin-specialty grain 1 oz Vangard hops...

Racking your beer is definitely the way to go. I like to rack when putting it in secondary, and then a couple more times also just for good measure. I'll rack to secondary, let it settle for a couple days, then rack again if there is settlement. 2 days later, I'll repeat and do this about 3-4...

I see nothing wrong with your technique for dry hopping. One thing worth noting is that I wouldn't keep that beer in there much longer than 3 weeks. If you keep it in primary for over 4 weeks the trub can start to break down, leaving fatty acids in your beer, and making it taste like soap...

I think with raisins, and with your method, I really don't think you have a huge risk of contamination. If you have a Home brew store around you, you can buy small amounts of actual nutrient for like 1-2 dollars. I wouldn't worry about it unless it gets stuck. Its more for insurance than a...

A couple things I noticed: 1) You didn't use any type of yeast nutrient. I didn't either my first time and it got stuck fairly quickly. You can add a handful of raisins at any point to give yeast more of the nutrients they need. 2)To get your cider sweet, there's a couple things you can try...

So I'm getting a light scottish ale recipe off a HB website and it seems like it's missing something to me: 3.3 lb. Gold liquid malt extract, 1 lb. of Light DME, 4 oz. Brown Sugar, 12 oz. Crystal 40L, 4 oz. Chocolate Malt specialty grains, 8 oz. Maltodextrin, 1 oz. Tradition pellet...

So i could be breaking some cardinal rule by even asking this, but when making cider earlier in the year I cam across a lot of opinions that said if you want to drink this stuff right away, a good idea is to cold crash. Would it be ok to crash my mead with chemicals to leave some...

I will definitely try degassing when i get home.

This is is my first mead. I started 2 gallons of Malkore's (not so) Ancient Orange Mead, and OG read at 1.075 (i figure that probably low for a mead, but i decided to just run with it). Today, i took another reading and saw that the SG had actually gone up to 1.08! I assume this just has to so...

I am interested in spicing my cider. it is just 3 days into primary right now. im planning on leaving it flat. what would be the process to "dry spice"? is it as easy as just adding them in in secondary?

This is the first attempt at brewing hard cider. I've kept the recipe very simple so far, just with 2 gallons of cider from the local orchard and about 3/4 a cup of brown sugar. I let it brew for about 2 days and tasted, and it tastes sweet, but somewhat bland, like apple juice. Although...