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SSBrew - 728
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  1. T

    Crystal Malts

    I have a recipe that calls for English Medium Crystal Malt, but the LHBS has Simpons Medium Crystal Malt. Is there a difference? If so, what is it? Thanks.
  2. T

    Can you over stabilize?

    I have about 2.5 gal of blackberry wine from last summer that Im finially going to bottle. I have racked it several times. I think I stabalized it but I didnt keep good notes and dont want to risk bottling it if it isnt stable. Can I add stabalzier again or will that affect the flavor? I...
  3. T

    Strawberry wine yeast

    Im going to start a batch of strawberry wine soon and wanted some feedback on yeast selection. Im looking for 12-14% ABV and good fruit favor. I have on hand: EC-1118; Premier Cuvee; Premier Blanc; Montrachet Will any of these make a good fruit wine? Or do I need to make a trip to the...
  4. T

    Rubbing Alcohol flavor in wine

    I have made blackberry and pear wine (both this summer) and the both have a strong flavor like rubbing alcohol. The BB wine used cane sugar but I used dextrose for the pear wine. Fermenting temps were in the mid 70's. Any idea where I went wrong??
  5. T

    Cork choice

    I have a couple gallons of blackberry wine coming along real good and its time to think about bottling. This is my first wine so each step is a learning process. When researching which type of cork to use, all I can find is "natural cork may cause cork-taint" and "synthetic corks dont alow...
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