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I didn't notice this earlier; however, when I brought my beer into the kitchen from the closet, it appears to have some separation at the top. At first I thought it was an illusion created by the curvature of the carboy; but, on closer inspection it is really there. There is a dark band at the...

+1. I too leave my beers in the fermenter at least 3 weeks. It gives the yeasties plenty of time to do their part, and allows me to sit on my butt longer because I'm lazy!

Argh, you beat me to it. Thanks for the link, too!

Excellent, thanks for posting. I just did fresh limes, grape juice, yeast nutrient, and I think about 3 pounds of sugar. I don't recall what yeast I used.

mmadmikes: I too made a Lime Wine this year, and it is aging right now. It smelled God-awful during the first few weeks. I had never flown the "Infected Beer/Wine" flag, but I was really starting to think after about 2 weeks that it could have been (film on the top and the smell was putrid at...

dukepukem: Correct, it has been ~6 months. I am bulk aging ~ 9 months (Feb '10), then bottle and age 6 months (Aug '10, or as long as I can wait). It has been very clear since the second racking (~2months ago), and has a good flavor; however, the alcohol "bites" you on the finish. I had...

This is a continuation from another post. This is a strawberry wine I started back in May. Racked again today; the SG is ~0.992 (OG was 1.086) giving me a ABV of 12.3%. The flavor is good; however, there is still an alcohol bite as well as a slight alcohol aroma (although it is faint, it is...

When did you make it, and what are your gravity readings? If you can provide a little more information on how you made it and the ingredients you used, it would help. With that said, I agree with socalamcor do not add sugar to your secondary.

Racked again today; the SG is ~0.992 (OG was 1.086) giving me a ABV of 12.3%. The flavor is good; however, there is still an alcohol bite as well as a slight alcohol aroma (although it is faint, it is there). Any suggestions on the alcohol flavor, and ideas for mellowing it out? I will be...

Worked out just fine. Emptied into the 5 gallon, and then piggy-backed the rest of them. Topped them up, and put them in my outside closet (max temp is 70 in there, and temperatures are dropping) for bulk aging, and as the temperature drops over the next few months, maybe to facilitate cold...

I was gonna make a smart-@ss comment; but I'll leave Yooper alone this time!:)

Actually, that was my plan; however, I didn't write it because I thought it might get too confusing.

All but one of my carboys are filled :rockin:, and I backed myself in to a corner. I have all my 3-gallon carboys filled with wine; however, I need to rack them and don’t have a third. What I do have is a 5-gallon better bottle that is empty. While it will suck having to do double cleaning...

Excellent! I may skip the CFC to cool this down, and just put it in an ice/water bath outside (temps in the 40's-50's) in order to cool it down. I appreciate the advice.

When brewing the extract version of this receipe, has anyone filtered out the pumpkin first; or, do you let it sit in the primary, then transfer to the secondary?

Sounds like making champagne/sparkling wine. I don't know enough to decide whether it would work or not; however, it sounds like a lot of work to make soda. I think if I was going to go through all that trouble I would just make sparkling wine!

Satan's Red

...and for smokin' rock, b#tches!

SUCK Used them for the first, and last, time yesterday. It was a bear trying to pour out the wort and not get some of the trub in there. I used a grain bag, which helped a little; but, there was still a lot that found it's way out. Oh well, only whole hops for me!

I think it is a bit soon to rack; I would wait at least 60 days before your first racking. It is not going to hurt anything to let it set for a while longer.