Search results

#2 today... I quite like this one!

My first...

Not off topic--there are winemaking and wine recipe boards here too. :-) https://www.homebrewtalk.com/forum/forums/winemaking-forum.25/ https://www.homebrewtalk.com/forum/forums/wine-recipes.79/

I started the kit on June 2. It is the 10L Vinters Reserve Gewurztraminer kit from Winexpert. I am told it will improve further if I let it age, but it's my first, and I am not wait another 6 months to start drinking it. LOL I will save a few bottles to see how much it changes, but I expect a...

Not everyone would consider knowing what's going on a "waste". :-) Although I probably would actually wait until day 4 or 5.

What's the hydrometer reading?

This place? http://www.h2owatercompany.com/types-water/index.html They list a number of types of water (not sure if they sell them all though--there is very little info on the "'their water" page...) Which one did you buy? Edit: Ah, I found a link to a water report on their bottled water...

I'm gonna go with...the mineral water, which has, um, minerals in it, including salts. Why would you use mineral water for your brew?

Glass of my first wine kit, a Gewurztraminer. Took a sample for tasting and degassing test. Tastes great already! (But does need more degassing.) I'm bottling later this week. It's actually perfectly clear--that haze is condensation from the cold glass.

Welcome! I had my first hard cider at a crepe restaurant in Paris. Good stuff!

The gose would be good. I'd consider a blackberry cider too.

Berliner Weiss from a local brewery:

Basic wheat beer a month or so ago, and currently have a gose sitting on some fruit. Planning a dunkel and another sour in the future. Maybe a Scotch Ale down the road too.

Looks like they're gone now anyway. :-) If they nested to store in a smaller space like buckets, I would have jumped on it, but I just don't enough room. Glad you found another buyer!

I agree you might want to stick pretty close to the instructions for the first time, but in the future, you might want to look into extended maceration (EM), which means leaving the skins in for 1-2 months. A lot of kit wine makers do this with (reportedly) very good results. I have 2 of the...

Sigh. Dang it. I literally just bought the 7.9 gal Speidel this afternoon, or I would have taken those off your hands. :-(

I can't help with your question, but I wanted to say thanks for introducing me to the concept of champagne kombucha. I made regular booch last year, but never heard about this. Time to start growing a SCOBY again! And if you have any tips you'd like to share for the "champagne" version, I'd love...

My first pour from my first batch of beer, EVER! It's not great, or even really good, but it's drinkable, so I am calling it a success! (It's a wheat beer made from a pre-hopped, canned LME.)

Update: Just opened the first bottle from the first batch for a taste, and the bitterness I tasted at bottling has definitely mellowed. It's well carbonated and has a semi-decent head on it (doesn't last long though). The beer itself is a bit thin, but that's my fault. I believed the can, which...

I don't know about cider, but I saw a thread recently over on the sister site, Wine Making Talk, about fig wine.... https://www.winemakingtalk.com/threads/fresh-fig-wine.57275/