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1184 dropped it into an empty glass graduated cylinder. acceleration of gravity is way faster than when it isn't full of liquid. broke the bottom of the grad. cylinder hit the floor broke the hydrometer. Whole lot of palm slaps to the forehead that night.

Thanks for the confidence boost to see it through. Im not an impatient brewer by any means but I am hesitant to invest time into something that just Isn't what I was trying to achieve. You are quite right with your raspberry analogy. Ive had a few, the light bodied dry ones can be hard to...

google wine saver. There about 20ish at any local home brew store (LHBS). They come with a pump and onw way valve/ stopper for a wine bottle but fit right inside the plastic hollowed out carboy stoppers. Most from LHBS have the extra carboy stopper included. Cheap, work great and you can pick up...

pick up a cheap vacuum degassing unit. Wines take forever, Remembering to check and top up that airlock is critical during those long months of clearing it. Do yourself a favour and put a vacuum stopper in there, most will hold vacuum indefinitely. No more topping up that airlock just give it...

for additions I have 2 approaches I generally take. Early as soon as fermentation has slowed and buubles are less constant you can add additional items. Fermentation at this time is still active and adding anything with significant sugars will begin to ferment and dry out. If youve done a...

+1 on let it ride. You most likely slowed or halted fermentation with that temp drop. it will pick back up with all that amount of new sugars you just introduced. This could be very interesting blueberry wine dries out tasting nothing like youd expect a blueberry should but leaves that...

13%A.A. for 60 minutes would be way too much for my taste as well. It will dissipate somewhat overtime but its still most likely going to be quite bitter. Personally I'd either swap the cascade and magnum following the recipe or use use 0.5oz magnum and dry hop the rest to balance it. Your...

This is my first wine Its a blueberry of my own recipe. I snuck a taste when I was racking and I was very surprised how not blueberry it tasted. Im no wine expert by any means but it reminded me of a cabernette mixed with a malbec and some flavour all its own. I was actualy quite pleased with...

For carbing with sweetness you can use a non fermementable sugar such as aspartame (to taste) and fermentable sugar for priming just like a beer (dextrose about 1oz/ gallon) for residual sweetness without making a bottle bomb. I like to give 2 weeks for bottle prming minimum before I start...

Just dropping them into the primary would work just fine. Personally I wouldn't bother waiting till a specific FG, once there's little to no active fermentation in the airlock I would drop them in. Ive never noticed a strong flavour from vanilla beans so the earlier the better imo. Only thing to...

I like to make the full 6.5 gallons pouring about 3/4 gallon into a one gallon moonshine jug. I find this gives me lots of options down the road. I can skip secondary pouring the one gallon jug into the 6.5 carboy to reduce headspace. If I'm dry hopping I will usually throw the hops in an...

You look like your on the right track so far. Are you dry hopping any of these hop varieties? sometimes I will rack to 5 one gallon jugs and just play around with some different hops or amounts in each. My best advice for brew day is Dont Panic. Sanitation is important and cleaning your...

You might be making this harder than it needs to be. You can skip secondary and bottle after reaching final gravity, you can also condition in the primary. Nothing is critical to the day give or take a few wont really hurt anything. I bottle from the carboy all the time. Just siphon with a...

Well its not just the blow off I was trying to eliminate. I dont like to return a sample to the carboy so there's the SG check losses from the primary and the sediments at the bottom during transfer are fairly significant especially if I'm racking to secondary then again to a bottling bucket...

Ive always used glass carboys for fermenting and always struggled with foam over losses, transfer losses etc. so I'm trying out the plastic bins filled enough to allow me to fill the carboy as full as i want for secondary. These are not airtight, air locked or able to keep sanitation for the...

I recently made a batch without straining and coured raw plant material into the carboy thinking it woul be like adding fresh hops from the vine. This ended very badly. I've always had my brews foam up like crazy after pitching the yeast that last about a day and a half. This time I used a...

Im calling this brew either PSH beer (pressure smashed hash beer) I'm using hops and cannabis (100% legal medicinal user) as a flavoring agent. This will not get you "high" I'm using the leaf and stem portions only with very low THC content. Started this one last night my recipe so far: -can...

After stumbling on this site a few hundred times looking for brewing help and catching the brew bug I thought I would join up myself. I've been known for my diy ingenuity and creating theories that lack common sense or good judgement. Some may call this insanity but it all works out in the...