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Hey folks. A friend and I recently finished a BlackBerry Stout where our recipe called for an actual secondary fermentation of the fruits. Our OG for the primary was 1.055 The FG after primary was 1.010 Then, I added 48oz of the black berry purée when I racked to secondary. This brought the...

Hello to all my fellow wine makers. I recently made my very first batch of pure home made wine from home grown grapes. However after a month in the bottle I popped my first one to try a taste. I know I know it's likely just green or immature. However I am getting same off flavor in almost all of...

Hello everyone, I hope you all are enjoying the holiday season. I received a six pack of Angry Orchard's Cinnful Apple as a gift and I must say it is my favorite cider of all time. I was simply wondering if anyone had a recipe that would get me even close to recreating this delicious treat on...

When I rack my wine is it ok to add water to eliminate headspace? Also when do I degass?

Recently was at a wine tasting and I tried a delicious red wine that was aged in oak chips. So I came here to do some research. Either my search is not working correctly or there's not much info on it (unlikely). Does anyone have a link or a guide to oak aging with chips. I'm not really into the...

It's harvest season and I've already got more grapes than I have fermenters. I have thought about freezing a bunch to make more when the fermenters open up. Thoughts? Will freezing them be a bad idea?

Just wanna make sure I'm calculating this correctly. My cider OG was 1.064 and my FG is 1.014. If my calculations are correct I'm sittin at about 6.4% ABV. So, if I back sweeten until I get a reading of 1.022 I should be at about 5.4 as a finished product. Any good gravity wizzes that could...

I washed yeast harvested from a previous batch of regular grape wine. I wanted to try some meads and other wines. My question is that there is still a slight hue from the grape wine will this harm my, say peach or strawberry wines? Or just go for it? Thanks!

Hello everyone. I'm definitely new to mead making but I must admit, so far, my first mead ( a cherry Melomel) turned out fantastic. It still has a few months of bottle conditioning to endure but per my taste test I'm pleased. However I'm not sure i measured my original gravity properly and I'm...

I am looking to upgrade my brewery with a wort chiller and I am researching brands. Anyway my question is how fast does the wort need to be chilled? Is it as simple as; as fast as possible? I have been researching this and most people sources agree that faster is better. Is it gonna be...

Okay so I have made two kit beers so far. A black lager and a batch of caribou slobber. Both of them contain a very slight soapy aftertaste. I was baffled at first because I take great care in my sanitation process and use a no rinse sanitizer. After a bunch of research and reading from my new...

Just popped a top on my first home brew ever and was very proud when my black lager turned out pretty damn good! I used a kit for black lager and definitely learned a lot in the process. I have several other irons in the fire and I love this fantastic new hobby. Just wanted to share a great...

I understand that when brewing at home all beers are unique. But if I use a kit to brew would it be morally wrong to give it a name of my own? I was thinking I'd make up some silly labels and slap them on there. Even if the brew is for myself and some friends. What do you guys think?

Hello, I am currently brewing my first attempt of Caribou Slobber Brown Ale Kit. (My second brew ever.). I started with an OG of 1.054 and brewed at about 65 degrees for two weeks. I went to check the gravity to see where it was today and I got a reading of 1.024. To me that seems like it still...

I am rather new to brewing, whether it be Cider, Beer or Wine. I was wondering what it takes to successfully Harvey yeast. So that I don't have to worry about buying new yeast every time. I realize that the cost is minimal, however, it just simply interests me to be slightly more...self...

I am brewing my first batch of caribou slobber and I am fermenting in a room that's 70 deg. Is this too warm? After just 12 hours the airlock is bubbling like crazy.

Hello all. I made some apple cider a few weeks ago, a basic recipe. I had no clue what I was doing so I let the yeast ferment out and I basically got a very very strong alcohol taste. I used champaign yeast and made some mighty dry strong cider. Anyway I kept going with it and racked it twice...

I have some Potassium Bisulfite that my mother gave me from when she made wine. So I have a basic recipe that says I need Campden tablets. Will this work as the same? Or do I have a different chemicals here? I'll attach a pic.

I am looking to expand my tiny homebrew shop. ( I have 1 fermenter and 1 glass carboy). My question is that I see these plastic better bottles for half the price of their glass cousins, what's the downfall? Is it just that you have to worry about flavor contamination ie. beer only carboy or...

I am about to bottle my first one gallon batch of cider and I was thinking I would cork it. But I haven't found any recipe here that suggests doing it. Is it a bad idea? Also, is it ok to pasteurize a corked product?