Search results

Lately I've been interested in making some strong dessert type wines and the thought crossed my mind that I might be able to use some specialty grains such as crystal 80 or 120 to add some interesting character to such wines. Has anyone here ever tried this with any success? I thought I'd...

Oaking? Suuure, but what about cherrying, appling, birching, walnutting, etc. I've got a piece of juniper that smells amazing and I'm considering chipping it up and adding it to some different wines for aging There are lots of woods that have wonderful aromatic properties that could impart...

Hello all. A while back I got this wild idea that I wanted to make a very high gravity apple wine that would have a good bit of alcohol warmth and still maintain some residual sweetness like a dessert wine. I used 4 cans of frozen concentrate, 22 oz brown sugar, and topped up to a gallon with...

Another noob here with a basic question that I couldn't seem to find answers to in other threads... My most recent brew is substantially undercarbed and Im curious if the combination of fairly low temperature and the slight increase in pressure in the bottles could've halted the yeast. I used...