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To answer the questions I would like around a 14% semi sweet wine with a noticable flavor of peach without it being overpowering, but so you didnt have to wonder what the flavor was. Thanks for all of your replies thus far.

So I have 35 lbs of peaches I have frozen and thawed once in the freezer. I would like to do a peach wine and a peach mead with all of them (2 seperate batches). I would appreciate any recipe suggestions because this is my first mead. I also am looking for the best way to divide up all of this...

I weighed them and have 36 lbs 8.6 oz of fruit. I want to divide these up to make 2 good batches of peachy stuff. I want a Mead and a Wine. Ill probably go with a 5 gal Keller rasin and peach wine, or a Leon Kania from the alaskan bootleggers bible. and the rest for and a Peach Melomel. Any...

Ok so I just got a bushel and diced them all up and froze the peaches. I bet I have about 30 pounds of fruit but will weigh them later. Any suggestions on recipes?

The recipe said mash at 151 and I overshot it, should I have kept it lower? I figured it would be easier to losen the lid off the cooler than to add more hot water. I did a Hefeweizen before at 160 and it came out ok so Ijust rolled with it. Any advice is appreciated this is all new to me.

Im getting a good deal on a bushel of peaches. I wanted to see if anyone had a recipe here that yielded a peach wine with a strong peach flavor. Also how is the best way to prep the fruit. Thanks

My recipe was: 8 oz wheat malt 9 lbs british 2 row pale malt 8 oz american crystal 60L 1.25 oz tettanger 90 min .25 willamette 15 min .25 cascade 15 min Mashed at 160 for 90 min and boiled for 90. I dont think I sparged enough. I topped up to 5 gal, and I think diluted the wort...

Is it Steel or Aluminum?

I recently came across a few old commercial AC units which are being recycled but have working fan motors. Most of the motors are produced by Dayton. I didnt know if anyone would be interested in some for motorized grain mills. Im scouring to see if there are any 115v or 120v, but they mostly...

I figured I would check here first to see if anyone was looking to sell one before I go and get one this week. I live in the Baltimore area.

Has anyone else tried this one? I am Curious to how it turned out. Could I use a spare 5 gallon as the secondary instead of a 6. I am running into equipment constraints. Additionally what strain of yeast did you use?

Looking for any bottles in the Baltimore, MD area. Please send a PM if you have any you're looking to get rid of. Thanks.

Tried to send a PM yesterday. I live in Hunt Valley. Can pick up and pay cash.

I got one from this guy about 3 months ago. Works great. I actually have readings now.

bump.......

I am in the process of finding parts for a keezer build. I wanted to save money on buying faucets and assemblys. So I found a good deal on kegs from a supplier, and quick connects form brewersdiscount. I wanted to see if I could buy a old used draft tower from a restaraunt supply and remove the...

So to follow up. I cold crashed it for 3 weeks at 38-40F then added gelatin to clarify a little. Last night I added 2.5 tsp Potassium Sorbate and racked it on to a can of Apple Juice Concentrate to backsweeten because I felt it was too tart. ( I definately added 1 too many limes). I then put it...

+5 = 16574

Worried was probably the wrong word choice, however I do enjoy a fair alcohol content in my homebrews. I usually have at least 4 or 5 percent minimum (when I remember to take readings) in most beers I make.

Ok sorry for the late reply but I finally got the gravity as 1.003 right now. Its tasty and has been in the fermenter for about 35 days. It tastes good, dry, and slightly tart but im worried it is low in alcohol content. Im starting to think I should have added maybe even 500 g of dextrose. Im...