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was reading the following on a website today and thought of you and your question. Pectin haze. Test for pectin haze by adding four parts of methylated spirit to one part of wine, mixing and leaving for thirty minutes. The formation of clots, strings or jelly indicates pectin in the wine...

maybe it is the less fermentable solids, waxes, skin pigments, etc. that will eventually drop once the yeast eats all the easy sugars and the gravity drops.

i would recommend against choosing the wine you want to make, first. i don't think it works that way. you have to find out what grows well in your area first. otherwise, you'll be fighting disease and weather for the life of the vinyard. most important are climatic conditions and weather...

not much experience here, but just guessing, i'd say it's pectin. how much enzyme did you use? if it's pectin, and you used enough enzyme, it should go away and clear over the next few weeks. i've also read that elderberries contribute a lot of tannin. this may make your wine a bit...

did you boil with a lid on? would have been nice to loose another .5 to 1 gallon water. that would have helped your OG. amp

one of local beer shops actually carries the chechvar. in my mind, the american labeled brew does not quite live up to the memory of the budvar i enjoyed in berlin with my buddy ken and a little local german hottie bringing us cool brews on a late fall sunny afternoon... and at over 8 bucks...

seems like cooking the oats w/ husks could release tannins. i suppose if cooking before grinding, they will need to be rinsed and dried. if baking/roasting maybe not a problem?

should have also mentioned i have roasted barley and black patent malt. was just checking on my three week old apfelwein and saw those two bags in addition to the other stuff i mentioned. want to minimize the use of adjuncts, though, and maximize creative use of the oats as the base...

david42, do you mean x is 50% of the weight of the barley? so if i used 10 pounds of 6 row, i could use up to 5 lbs oats? (just keeping the math easy) or do you mean, 1.5 pounds oats max for the recipe for 5 gallons? on the mash rests, i was hoping to keep it simple and do a single...

I'll agree, Budvar is one of my fav beers of all time. I drank quite a bit in Berlin when I used to visit there. It is difficult to find in America, I think because of the Budweiser competition. I would love to be able to brew this beer. Is the first recipe a pretty good clone? alesucker

Oats are fresh from the field..... They are still in their husks with nothing added or changed. I'm basically looking at them as a starch source to be converted to fermentables by the 6-row barley enzymes. I guess the question is if the barley has enough enzyme present to convert itself as...

Hi all! Hoping for some practical advice from some of the many experts on the site. Looking to start first batch of AG beer. Was thinking of trying an oatmeal stout type beer. However, all the recipes I've found so far use oatmeal as opposed to whole oats and I specifically was hoping to...

the batch i started 4 days ago with Everfresh apple juice from Sundance juice co out of warren, MI was 59.

are you externally carbonating? could be carbonic acid buildup if pressure too high. gives the beer a bitter finish and makes it a bit sour. alesucker