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Be weary of bottle bombs when u crack those bottles, especially if u recently added yeast or sugar.1030 is really high for a finishing gravity! I've sadly experienced beer geysers when i bottled a beer at 1020

There is also Heavy Riff in Dogtown which is really good. Also Alpha brewing on Wash ave which has a lot of sour beers.

That all sounds good. Wine will take longer than a beer to ferment. With wine, you can also give it a vigorous stirring or use an airstone to oxygenate it the first week to help kick things off. 1.12ish is a good SG number; that's what i do to get a 15% abv, flavorful wine. I would check the...

When you start collecting beer and wine bottles whenever you are at a friend's place or a restaurant

78 is fine. I've fermented blueberry wine at 74 and it turned out amazing. Here's a 1gal recipe you can scale up to fit your batch size (ABV=14%): 3-4 lbs blueberries per gallon wine 3ish lbs sugar Small amount Tanin (or black tea/raisins) Yeast nutrient Pectic enzyme Yeast (1 packet...

I would add both pectinase and amylase enzymes to clear wine made from starchy fruits. I currently am doing this with my banana wine. Also cold crashing works great for clearing a wine at the end of fermentation, and prior to bottling.

I have had great success smoothing the acidic bite from my blueberry and strawberry wines using egg shells as a clarifer. Just boil the eggs, peel the shells, sanitize, and drop them in your carboy. I used 1 shell per 1 gallon carboy. Rack wine off the shells in roughly 1 week. In addition...