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Hi, I've seen lot of recipes for citrus wine and they all add lot of sugar i order to lower acidity. I understand that it is not possible to just ferment freshly pressed orange juice as it is too acidic hence there will be need for some adjustment, but rather than just dilute the juice and...

Hi, I'm thinking to make mead and I'm already brewing a small batch of white wine and vitis labrusca wine, both grown in my backyard. I was thinking to do some malolactic fermentation to my white wine as it was really unripe (London is not the best place to grow a souther mediterranean vine...

I'm a bit confused, I did an all grain batch following a recipe I had made checking the RSM of different grains. The result should be much pale, 3.98, however I've just finished secondary fermentation, racking in a couple of days, and the beer is like a brown ale. It should be a pilsner, so...

HI, I wanted to make a blonde and really bitter beer, so I used the following proportions for the grains: 55% Munich malt 40% pale malt 5% crystal malt I was expecting a really pale wort but it came out really dark, say like a really dark brown ale. I had used in the past just crystal...