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Didn't seal them as in, no lid on at all; or, put the lid on, but not a tight seal. Either way I think you are okay; however, I will let some more experienced folks give you the final say. Although I think they will tell you RDWHAHB.

Schlafly Dry-Hopped APA for me!

I have already started looking at the fittings from Bargain Fittings. Seems to have a good rep around here, and looks fairly easy to install. I am presuming that the fitting will work for a standard cooking pot. I’ll need to buy a new pot, because the wifey won’t be too happy if I...

Did my first brew this weekend (IPA for the inquiring minds), and all went fairly well. The best thing about it is it was a great learning experience. A few of the things I learned: • Make sure all tubing, no matter how snug, is connected with a hose clamp • Don’t bother putting the mop and...

That is the one I used and listed in my first post. So far so good; however, it has about 8 months to go! p.s. Yooper, I like the new avatar!

SG hit 1.016 today, and the fermentation (and smell) has noticably slowed. I will probably rack to the secondary tomorrow or Monday evening (I'm down with a cold right now, so I don't want to mess with it).

Receipe: -9lbs strawberry -3-11oz cans of Welch's grape juice -4 lbs light brown sugar -5 tsp citric acid -3tsp yeast nutrient -3 campden tablets -pectic enzyme -1 pack Cote des Blancs wine yeast This receipe is for 3 to 3 1/2 gallons of wine. Your final O.G will be somewhere...

Well, it's bubbling away like nobodies business. Stirred it up today, and took a sample for the heck of it. I'll let it set in the primary for 7 days, stirring once each day, and then rack into a secondary for about 8-12 weeks. We'll see what happens.

I will check that out, and see where I am going wrong. .....or I could let it finish up and backsweeten. I had read somewhere else to try that, as the author didn't make it sound too terribly difficult. However, if it is that difficult to perform, I will take the easier (and recommended) route:)

Yooper, If all went well, I planned on stopping fermentation around 1.008, to keep it on the sweeter side (without having to backsweeten--I was wanting to experiment to see what would happen); therefore giving me around 10.2% (1.086-1.008)*131. You are correct, that if I let it go to 0.990...

I added an additional 2 lbs of sugar, and three more cans of grape juice concentrate; diluted in 1/2 gallon of water. This evening I went ahead and pitched the yeast (Cote de Blanc). It got me an O.G. of 1.086, which is less than I was shooting for; but, I'll wait to find out what this gives...

Put me down for 5 gallons as well. 12,729

Oops! I should have been more specific. I plan on adding adding more stawberries, grape juice, etc. that I would need to make a 5 gallon batch. Not just add more sugar and water!

It is a problem to have. I was originally making 3 gallons of strawberry wine, and through human error added too much water, bringing the volume to 4 gallons. My plan is to bite-the-bullet make 5 gallons worth (oh the horror); however, I am not wise in the ways of determining how much sugar to...

I think you are right that it is water for disasters. It is an all white can, and the new ones may look lilke the can in the picture. The mystery has been solved!

Not in a store. One of the guys I worked with passed away a few months ago. When the new guy was going through his fridge he found it in the back. I'll try and post a pic up later tonight.

Question for you guys out there? Came across a beer can today, it is all white/no label, pop-top style, and is made by A-B. Does anyone know what this beer is or when it is from? I did a quick search on google but came up with nothing. Thanks!

You're a genious, 22 oz probably comes out around 600-700 mL.

I may do a few beer bottles to hand out as samplers, but I'm mainly looking to use larger bottles. We like our wine, and will go through it if it's popped open. Heck, if I could cap the carboy we'd be set!

I too, hate when they put a piece of fruit in my beer or on the rim of my glass. If the brewmaster wanted it in there, he'd of put it in there......bastiges!