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Hi everyone. I've been making a wine similar to Edworts Apfelwein. Just apple juice concentrate, sugar and yeast. It has been clearing for a while and I added gelatin as well. That cleared it up ALOT. But it still has this slight haze to it.. Will it fade away with time leaving my brew crystal...

It is currently in the fridge because I am cold crashing it :) But when it has cleared up I will post a picture of it!

Thanks :-)! The yeast frenzies the tannin. The fermentation was completely crazy almost until the end. Blobs every three to five seconds or so. Quite a bit of krausen for the first while too! The flavor changes quite a bit.. It becomes more bitter (hence the backsweetening) but not unpleasantly...

Hi everyone. I want to share this recipe I kinda came up with myself after reading on the forum and googling around a bit. It's nothing fancy but it works and it tastes fruity. - 4 teabags per liter of fluid. Which means making a 3 litre batch would require 12 teabags - Water - Sugar - Tea...

I'm sorry to hear that :-(. Are you making another or are you moving on?

Hi my fellow HBT'ers. I've noticed (I don't know if it is placebo) but my homebrewn (or fermented if you wish) concoctions, I usually do wine, seem to go straight to my head. Much faster than most commercially bought wines. Do you have a similar experience? Almost before I know it I'll be flying...

Thanks for all the answers. Yooper, one question.. You mention wines that are good at 2-3 years and 3-5 years. Is there anything special about those vintages that are hundreds of years old since they continue to get better for all that time.

Hi there. What makes a wine appropriate for aging? The cheaper bottles of wine one can buy are usually best within a year of purchase while more expensive bottles improve. How can this be? Is it because of additives? Is all home-fermented wine going to get better with age if it has enough ABV to...

Great! I'm on to my next brew then! Thanks!

Ofcourse.. Sorry. Here are two pictures of the chip. There are some quite small ones around the neck edge besides the big one but they don't seem important.

Thanks for the tip Inferno :-). I will have to try that with my used one.

Thanks for all your replies guys :-). One last thing I feel like I didn't get a clear answer about is whether it is ok to use the carboy even though the edge of the neck is chipped (some of the glas chipped of). The edges are not really sharp but feel a bit tacky. Should I toss it out and buy a...

Thanks for the reply. That pretty much answered my question. So easy cleaning is the only difference?

Something must be wrong with it then.. I started my batch of wine 24th of december and it is currently at around 11%. Maybe it is in a place that is too cold.. Hmm. Maybe I should try moving it.

Hi everyone. I am about to order some airlocks and other brewing equipment. I stumbled over two different airlocks: the "regular" and the duplex: Can anyone tell me what the differences between them are? The duplex kind seem to be more expensive. Thanks alot.

Hi. I just wanted to share this products claims with you all. It claims to " once it has sat 48 hours, alcohol content can reach 14 percent.". I'm not a hardcore homebrewer (yet) but is it just me or is this impossible? You can check out the list of "features" here: ThinkGeek :: DIY Juice to...

Do you use Nottingham yeast for both wine and beer?

Hi. I mostly use champagne yeast as my all-purpose yeast because i think it works great for most things (wine, mead and so on). Is there a better all-purpose yeast? And what do you use?

Yeah I think it is quite a find as well!

OxiClean - Home Page is this the Oxyclean you are referring to?