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the threads on cooking wines have peaked my interest. I've recently started a jalapeno cooking wine and was wondering what everyone's thoughts were regarding finished sweetness in their wines? I might have to give garlic wine a try too, maybe add some ginger for stir fry sauces and such..... :D

is this normal with blackberries? I started this batch and it stalled, was repitched and is percolating at a near crawl. I used the same materials in my latest batch of cider sans the blackberries, oak and 71B-1122 instead of EC-1118...

I'm having trouble finding different strains of yeast. I thought I scored big today when I found a wine store with racks and racks and racks of kits, sugar, additives and equipment but when I asked about yeast, out came Lalvin EC-1118 and "that's what we keep." it took my own eye and some...

it's been awhile since I stopped in but after sampling my first efforts, I think I did ok and should keep going. :tank: I started by looking over YooperBrew's blackberry recipe and modified to what I had on hand. just under a pound of reasonably fresh blackberries (not an easy find) a...

raspberry cyser? or raspberry apfelwein? :tank: 1/2 cup raspberries (crushed to 1/4 cup mush) 1/2 lb honey 1 qt applejuice 1/2 cup bottled water OG 1.080, sans water 1.090, I'll be pitching it with Lalvin 1118 I saved from my first batch of cider after I sulfite the must. I'm hoping...

I bottled my second batch of cider last night back into eight 1.38l apple juice bottles I saved for the purpose. it seemed to be a good solution with my limited space, I can now put them on some shelving in my small cellar. of course I didn't get a completely full ninth bottle so I...

ok, is my understanding of bulk aging that the benefit is mostly clearing and that there isn't much difference after that? my second batch appears to have completed fermentation, SG is just under 1.000, no visible gas production and the baffle / air lock doo hickey, actually dropped slightly...

my second batch of cider is giving me something to think about, I added sugar (sucrose) and cinnamon. it fermented down to 1.000 very quickly but taste is interesting in an almost unfavourable way. the cinnamon is ok but there's a sweetness and an unappealling mouth feel, like water. I didn't...

so I finally got both going, I concentrated 4.5l of pure apple juice by freezing which gave me 1l of juice at SG 1.080 which I topped up with sugar to 1.100, suphited, added nutrient (4x by mistake) and pitched with EC1118. it's developed a little krausen and time will tell the rest. the...

the other night I was reading some of the applejack threads and came across a post where a member was freeze concentrating his juice and fermenting to a high alcohol content. this reminded me of a snow shoeing trip I took two years ago where my container of apple juice started to freeze and...

just started a 1 gallon batch, 2 1/2lbs honey (1lb clover, 1 1/2 generic table) 1/2 teaspoon yeast nutrient zest from one large orange I haven't pitched yeast yet or decided which to use but considering the sugar content will likely go for dry with EC1118. here's the Q's, I have the...

after a disastrous attempt at brewing as a young man, I decided to take another crack at it and have a mead and a cider fermenting. I have some questions regarding flavour and aging. here's the particulars of the mead, as I never had it before I started with a very small batch (just over a...