Search results

Hmmmmm, red IPA......sounds right up my alley.

OK, suspicions confirmed. Lots of good points for how and why to use Amber DME. Thanks!

I accidentally ordered some amber DME instead of light DME from an online source. We are talking 6 pounds here! DOH! After looking through lots of recipes on the site, I realized that this type of dry extract has been shunned from the online brewing community. From what I can tell, there...

After-thought: The above is a 5 gallon batch. I could do a 3 gallon batch with -6# strawberries -3# dried plumbs -6# cane sugar This might give the strawberries more prominence.

I just picked up the following from Costco (best place for fruit wine making supplies :)) -6 lbs frozen strawberries ($8) -3 lbs dried plums ($6) -10 lbs cane sugar ($5) Now I'm looking for a recipe. I like the following from Jack Keller's website: # 6 frozen chopped strawberries # 3 dried...

Yea, I can't believe how good this tastes after only 4 months from start date! Another 6 and it's going to be stellar.

I was going to wait to post this, but judging from the success at a recent NYE party I thought it would be better sooner than later. Yeast: Lalvin K1-V1116 Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.098 Final Gravity: 0.998 5 gallon batch First, freeze 8...

Thanks HH, I appreciate the legwork. I should really look into promash or beersmith. Although Beer Calculus is pretty nice, especially for free! cuinrearview - you are right, the honey malt is not helping. I just happen to have some biscuit malt, so might opt for that. However, the...

Thanks for the link, here's a slightly modified recipe based on eschatz's favorite IPA (https://www.homebrewtalk.com/f12/help-me-choose-between-these-two-bells-two-hearted-recipes-86254/index2.html) % LB OZ Malt or Fermentable 35% 3 0 Light Dry Malt Extract 24% 2 0 Amber Dry Malt...

Blue, that's funny....you found my other hobby....fish tanks. Lots of cross-over to this one actually with the chemistry, biology, and sanitation practices! That's where I got the idea to do my current yeast culturing experiment. I agree.....but I'm not about to go buy a stir plate, or spend...

I've been brewing for a year or more with the help of a few partners (partial mash, hoping to do all grain someday) but this is my first batch on my own. I need expert opinions on a few matters. Recipe is a combination so no OG is given. My grain bill is this: Extract: 6# Munton &...

Well, just to update....the carbed bottles of melomel are very nice and bubbly at this point. Luckily the still bottles are still corked and stable as far as I can tell (knock on wood). Definitely lesson learned, and I'm going to be more cautious with my stabilizing in the future!

By the way I DID try this with my leftover juice. Whoooooweeeee that's a drink!

Well I bottled this yesterday. A little more than a month from start to bottle. Not bad! I stabilized and backsweetened to 1.004 or so. It's quite good already, but needs to mellow out some. The tartness of the pomegranates really comes through well. It cleared quite a bit, and is almost a...

blue, I'm way, way less experienced than most on here (present company included), but you might learn from my mistakes...:D I set up a starter w/ aeration 2 days ago. I just used an old (but clean) 2 quart plastic bottle with an aquarium pump and diffuser. I drilled a hole in the plastic...

I was just about to post a similar question. One issue I can think of is that you are pumping unfiltered, unsanitized air into your sensitive culture. I'm a little afraid of contamination. I also wondered about setting a timer for on 5 minutes, off 5 minutes, or something to that effect. This...

For the sparkling batch, you will have to use lactose to sweeten in addition to adding the priming sugar. I added 16 oz of lactose to 6 gallons of cider before I caught a noticeable sweetness. It's a matter of personal preference what you use to sweeten up the still batch. I don't mind...

Sorry if I'm hijacking.... Is this why my pomegranate wine (FG 0.998) continues to bubble (really slowly) even a week after I added K Sorb and Campden?

Funny, I JUST set one of these up last night (haven't pitched yeast yet). However, mine was a pyment with 3 gallons of grape juice added in addition to 12 lbs honey. Anyways, I "steeped" the wort with the cinnamon & orange (skipped clove, nutmeg, allspice) for 12 minutes. This was done right...

What about the "wine conditioner" that is supposed to stabilize and sweeten in one shot? Is that method basically not acceptable or trustworthy?