Search results

I don't really know what the answer is, but I just bottled last weekend and MOST of my corks are sticking out about 1/3 inch, a bunch are sunk about 1/4 inch and very few are what I would call "perfect". I don't know what to do about it, or if I even WANT to do anything about it. :-)

I Live on some acreage that had many mature grape vines when we moved in 6 years ago. These are table grapes, I don't know the varietals but green seedless, red seedless, green with seeds red with seeds and dark purple seedless (concord?) In years past we have gotten about 300lbs and...

It's worth mentioning that this is not a "random sample" of all beer brewers. Clearly the fact that this is an online forum/chat room will attract a certain segment of the brewing community and simultaneously repel another segment (the artsy fartsy hippie segment) Which I'm sure the...

I'd just add that getting the fruit to the "juice" part is the hardest part (and messiest part) of making wine. So starting with a "kit" would probably be much easier and less daunting for a beginner. I consider myself a beginner, I've been making wine for 3 years (only done 4 batches). The...

I have 30+ lbs of asian pears, and a buttload of table grapes. I'm not interested in making wine out of my grapes this year due to the work invloved and poor quality of wine I've been getting. So, I found an asian pear wine recipe on jack keller's website, and it calls for 1/2 lb golden...

I just realized that I'm brewing 5 gallons in an 8 gallon container...so the chances of enough gas building up to blow through the fermenttion lock are probably pretty slim...huh? I'm used to wine making where you don't add a fermentation lock to the "must" for several days and so usually...

OK, so maybe I am panicking, but I rehydrated the yeast and added it this morning about 8:00 am. So it's been in there for about 7 hours now, and I still see no activity in my fermentation lock. I don't know how often you are supposed to see a "bubble" but I watched the fermentation lock...

dental hygienist, poker player. is that geeky? I used to think I was the biggest geek I knew...until I started meeting some of my wine making, beer making and poker playing friends.

thanks a lot! I can relax a little now and drink a beer! ha ha

ok. ready for a dumb question? To re-pitch means to add yeast again, right? so you're suggestion that even if I DO kill the yeast with this little bit of potassium metabisulfite I could essentially "start over" in 3 days by adding another packet of yeast?

HI, this is happening as I type. I am a wine maker. this is my first batch of beer. The malt and hops and water are boiling as I type. SOme potassium metabisulfite that I used for sanitizing my equipment got into the mixture. What do I do now? Do I need to wait 24 hours before adding...