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I thought it was brewed at a higher abv and then shipped and watered down at the canning plants.

I dont know how bell peppers would be but i made a pepper wine out of 3 different kinds of peppers cayenne cowhorn and carmen that turned out pretty good but it has lost alot of its pepper heat from age.

I could be wrong and it sure wouldn't shock me if i am but i heard somewhere that some bmc beers are condenesd and carried by tanker cars and watered down to there abv's at the canning plant. could this be there out to cover there rears? as far as i know the AB brewery in cols ohio canned at the...

Took a sample of my coffee wine and i gotta say wow i really didn't expect that it was very coffee forward and i didn't get much of a booze burn. mine is about 2 months old and is a 5 gallon batch that isn't exactly like Leadgolems but none the less its very good or at least the shot glass worth...

Ive got everything to keg my beer and even a beer gun if i wanted to bottle from a keg but for some reason i have no want or need to keg. i mostly use mine to experiment. been wanting to make soda with them.

Im wondering why use the peel? sorry if this has been answered i havent had time to read threw all of it

Ok fellow brewers ive bought a home in the country that im gonna be brewing in soon so to set up my brewery right the first time. (made the demand to wife as soon as we bought the house the basement is mine) its got hard water so here is what i was wondering what can i do to make the water good...

nice

So how did it turn out?

thats the same brand i been using

Marcus does it smell sweet and like a good fermintation? usually when it stinks bad thats when you want to pitch it. i bet your right about the added water and the cap alot of guys on here have noticed a cap forming on larger batches. i personally dont belive the added water is a bad thing as...

I thought someone tried and said it didn't turn out well. i could be wrong

well i just messed up i started making this but i forgot it first warm the water will this be ok to make this without warming the water?

:mug::rockin:

Have you tried it yet?

You should be fine i've let some stouts lay in the secondary for a year. primed with sugar bottled and put away never had any that didn't carb in the bottle except a massive stout that was to much for the yeast it ended up in the sour/experiment jug. it may be a little slower at carbing tho

does milk sugar add any of the flavor of milk? ive never used it its not fermintable right? i was thinking it may a better back sweetner i dont know tho.

Ill be honest i don't remember what was around it i haven't been to that store in quite some time. ill make it a point to get back there soon and send you some with the pepper wine i forgot to send. ill be interested in the dandelion wine been thinking of trying to brew that one for a while

yea this is some ruff smelling stuff. usually sweeter then you would think from the smell. sanitize a spoon and test it if its not sour you should be good

ive got a cupple bottles aging right now of my cider/champange/ryr /jazz rice/yeast ball mix i let some of this go in a very cold area in my house and it is dry and not tart or infected tasting at all. im sure that the cold had alot to do with that. but id say the chinese figured this out...