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those bubbles probably are just residual CO2 if you check the gravity you can tell if fermentation is over.

i think some berries can just be extremely tart once all the sugar ferments out. You may have to add a little sugar, take a couple 4 oz samples and add 1/8 tsp of sugar then taste, then add another then taste until it's good and you know how much you need per 4 oz. You will have to add sorbate...

plastics do interact with the environment like that but very slowly so checking weekly is probably far too often. I'd wait 3 months before the first reading, start with lightly carbonated water, and test for loss of carbonation. I would also seal the carboy with something other than an...

you only want to leave an inch and a half or so of headspace. carbonation works better with less empty space but you need a little.if you have a bottling wand you just fill it until it's almost right at the top of the bottle then pull the wand out and you have the right amount of headspace which...

I agree that is not the best way to go to make the best result but it sounded like the goal was just high alcohol content. I was trying to give a rough estimate of what amount leads to what result. DME, honey, or a mix would probably produce a far superior result.

all plastics interact very slowly with their environment and contents. Glass does too but probably 100 or 1000 times slower. PET bottles definitely are fine for storage less than a few years meaning for any beer, but glass would be best for anything that might be in storage longer or improves...

yeast float in the beer due to brownian motion and movement of the water molecules. CO2 carries yeast upward too. Cold water molecules move less. As the water cools a couple things happen. 1. Less brownian motion as water molecules move less. 2. CO2 becomes MORE soluble as the temperature...

you can really mess up and still get a good result. If the beer had enough carbonation still in it there was probably minimal oxygen absorbed. You know it had carbonation if it foamed up a little like soda pop when you poured it.

Add sugars. You can use light dry malt extract or the syrup, corn sugar, honey, or table sugar if that's all that is available. 1 lb table sugar per gallon increases alcohol content by about 5%. Make sure to use a yeast that can handle the alcohol level, many ale yeasts can't go higher than the...

Make a tea from them in a pint of water on the stovetop, chop up the nutmeg and add them to the water and boil for 20 minutes until half the water is boiled away then strain and add to the beer.

I think this is a good question. I am more amateur (6 batches in 7 years) and what I noticed was that when I bottled after fermentation stopped dead plus a few days (2 weeks) I got a pretty good product. When I left it longer I had it go bad, and I think the problem was my equipment was subpar...

Another method probably more flavorful than boiling that nobody has really discussed here is making a "small beer". Small beer was a traditional product used before the mid 20th century that was 2-3% alcohol. It was made because it was much safer than the iffy water supplies at the time and for...

i had a possibly similar situation but with extracts. i used the wrong combo and i wound up with way too many nonfermentables and gravity that fell from 1.050 to 1.020 when fermentation ended. It was not really sweet more heavy and low in alcohol.

Thanks it got going after 24 hours and even more after 36. My bucket seems to leak around the seal and it pushes the water level in the airlock up so it is uneven but never bubbles, so I can tell there is constant pressure production in there it's just leaking out somewhere else.

probably will work if it doesn't try a 79 cent dry yeast pack.

Started a mead with homemade honey (friend keeps bees). 1.095 starting gravity 4.5 gallon approximate batch size Lalvin 71b yeast rehydrated 20 minutes at 100F pitched 104F ambient temp 65F added 1 tsp of cream of tartar 1/2 tsp DAP 1/2 tsp yeast nutrient (hulls) 1 tsp acid blend...

My carboy is broken. Can I cool my beer in my garage at 45 degrees for a few days to clear it and let the sediment settle out then just bottle directly from the primary fermenting bucket if the gravity has bottomed out and stays stable?

I started a cider yesterday with: 4 gallons apple juice 4 lb sugar 1/2 tsp yeast energizer (DAP) 1/2 tsp yeast nutrient (yeast hulls) 1/2 tsp acid blend (malic citric tartaric) 1 pack lalvin 1118 yeast boiled a cinnamon stick in a cup of water for a couple minutes and added the water to...