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I am making a Fontana wine kit. Pinot Noir. On day 8 the gravity was .992 so I racked, added campden, and oak. On day 30 I racked again, added more campden and removed the oak. It is now 3 months later and I have done nothing. Just let it sit with an airlock. I got a little confused about...

I brewed a NEIPA. Fermented it for 2 weeks, then took it out of the temp chamber and dry hopped. After another 2 days I was ready to bottle so I took it out of the chamber. It was really warm. Yikes. Somehow the temp probe fell off and it was outside of the chamber. So my little heating...

I am making a batch of Welches wine and I am trying to adjust the sugar to get to a good specific gravity. I am new to using a refractometer. When I use the hydrometer it measures 1.107 and on the other side of the hydrometer there is also a Brix scale which says it is about 25. When I...

I have made four batches of mead so far. The first three were not so good because I hadn't learned about yeast nutrient and degassing, yeast type etc. Mostly they were too dry and hot. So for my last batch I wanted to make a sweeter mead. I used 2.6# of honey for a gallon batch with an...

I picked up a gallon of fresh pressed apple juice from the local orchard. I have made some great cider with this stuff in the past. I was getting ready to mix up a batch and found that my little plastic jar of Pectic Enzyme powder had solidified. I mean hard as a rock. I got it to soften...