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If you had sufficiently used up the nutrients present in the cider during the fermentations ... and you've fermented to dryness ... and you've waited a sufficient amount of time for the yeast to expire (said to be "weeks to months" ... for example, with champagne "several months") ... and...

Assuming that the 4kg of sugar you add is going to be fermented ... Any residual sugar which does not get "fermented away" adds calories. As well, there are also calories in the actual straight alcohol content. For instance, Everclear 190 (which is 95% pure alcohol) has 190 calories in 1...

Ramona ... if you're interested in another attempt at a simple wine recipe ... there are three recipe suggestions at the following link for: Skeeter Pee lemon wine ... Joe's Ancient Orange honey mead ... and Welch's Grape wine ...

I would suggest to 1) optimize the environment for the yeast ... temp & oxygen, (it's too late for adding any additional nutrients) 2)don't add any more sulfites 3)once to ferment is done, then mitigate the hydrogen sulfide. If you expect to drink the wine before too long and your sanitation...

Red Star Premier Classique yeast particularly will produce hydrogen sulfide gas especially in the presence of excess sulfur compounds ... including your metabisulfite. Furthermore, you stated your primary was a closed bucket ... this lack of oxygen will further stress the yeast. Hydrogen...

Frankenbeers ... love em ... As Bob Ross might say if he was a brewer ... “Go out on a limb—that’s where the fruit is.” ..."we don't make mistakes, just happy little accidents" ... "let's get crazy" ...

Racking always means doing it in a way which limits oxygen ... that goes without saying and the term "racking" in and of itself does not mean "introduce oxygen". It is used as a generic term for "transfer". The only time you "splash-rack" or otherwise intentionally introduce oxygen is when...

https://www.weather.gov/abq/nwrreception https://www.jpole-antenna.com/2013/02/24/increase-the-range-of-your-noaa-weather-radio/

If you leave the beer on the yeast (in the developing lees/trub) when you dry hop, there is an interaction between the hops and the yeast that increases the levels of the geraniol in the result. If you want the additional geraniol and its floral/fruit/citrus quality ... then the secondary is...

Another reason some commercial equipment (such as a sink) may be at a much lower price ... it can be due to the sink often not being able to pass health dept inspections. When opening a business such as a restaurant, brewery etc, where you must have health department inspections and approvals...

Yes ... I keep a broad range of carboys/bottles etc for stepping down to the amount of wine available ... while always shooting for being able to properly fill the maximum number of largest vessels/carboys, for long term aging. And the happy thing about this method ... is that the extra or...

Tannins also affect the sensation of acidity. So, if your cider seems insipid or "flabby", experimenting with increasing the tannin content may help. Be careful with tannins though ... and read-up here on HBT about adding tannin to ciders/wines. For acidity, ideally you need to *measure*...

Adventures In Homebrewing had been my supplier for many years but mostly in person at the Taylor store. I've ordered from them only occasionally. They are now based out of Minnesota according to their customer service. It's a shame that they closed their brick-and-mortar locations ... going...

another suggestion ... As it has been said that grapes are the perfect thing to make wine from. Grapes contain everything that is necessary to make successful wine ... a good sugar profile, the correct pH and acidity, nutrients, tannin components, and even the actual yeast, which exists in the...

With summer coming up I'd suggest Lemon Wine (the one sometimes called "skeeter pee" ... there's an HBT linke below with more info) Lemon wine is a light, fruity wine, great over ice in the summer. If you go easy on the ABV%/opening gravity, it is especially easy to drink and very popular with...

you might check out this article ... https://beveragebeaver.com/this-is-how-budweiser-is-made-exactly-ingredients/

Wild yeasts often release "killer glycoproteins" (aka "competative factor") that other yeasts are sensitive to, so you should choose a priming yeast with this in mind. Priming with a strain like EC-1118 is a good choice. It has a good competitive factor along with low nutrient requirements...

You know you're a homebrewer when ... you're standing in the grocery store aisle, minding your own business and quietly reading the label on something or other, and your other half comes up to you and she says "you aren't thinking of trying to brew with that, are you!??!!"

Cranberry juice naturally contains quite a bit of benzoic acid, which is a cousin of the preservative Sodium Benzoate. This can make it more difficult to get a ferment started and prevent it from stalling. The preservative effects of the benzoic acid are stronger at low pH and less at higher...

you bet ... sahti & sausage and a roll in the snow