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Hello! I am selling some homebrew/winemaking equipment for bottling and storage that I no longer need. All items have been previously used but are in excellent condition. Willing to sell all three items as a set for $150, or individually for the prices listed below. If you’re in the Los Angeles...

Hey all! I wanted to throw this query out there to anyone else who has experience making non-grape wines like myself. Has anyone tried to process their elderberries with a mechanical crusher-destemmer? And if so, how were the results. I ask because I not sure is anyone has tried this...

Hey guys! Wanted to ask if anyone had a good idea on how much oak chips you would want to add to a dry white during secondary. I have never oaked a white before, but I assume the ratio is similar to reds (23 oz per 6 gallons)?

Hey guys, So I had a question about Safale 04 Yeast, or maybe top fermenting yeasts in general. When the cap of foam and yeast forms at the top of the wort, you do not need to stir that back into the fermenting beer, correct? That just naturally settles out? Sorry, I am usually a home...

Hey all! So, I have a nearly finished wine with a starch haze. I read that adding amylase will help get rid of it, but I have not found anywhere that explains how you should add the amylase to the cloudy wine. Does anyone know how this is done?

Hello, I just started a batch of rosehip wine and added maybe a bit too much acid blend than I intended. The PH meter is now reading ph 3.2 for the must. Is this a problem in the long run? I tasted the must and it's not too acidic, but I've heard that winemakers should try to keep their...

This is a question for all the home vintners - what would happen if we just fermented a must made of water and sugar without adding any fruit? Assuming we use a wine yeast, would we get something akin to rum? And if/when it did ferment dry, would it be drinkable? Before anyone asks, I'm...

Hey all! Wanted to ask if anyone out there had a Juniper Berry wine recipe. I ask because here in CA, we have tons of native junipers growing in the mountains.

Does anyone know why rice is steamed when it's used for sake making? Why not cook it in a rice cooker (which essentially boils THEN steams the grains) or cook it on a countertop in a pot (which does the same thing mentioned above). Is there some scientific/practical reasoning behind why rice...

Does anyone know if cold soaking benefits non-grape reds? For that matter, does anyone feel cold soaking really does anything for reds period? Every year I make a batch of elderberry wine. Since I live in California around a lot of Mexican Elders, I usually follow Hank Shaw's guidelines. He...

So, this has been a a question on my mind for a while now. When it's time to oak chips your wine during secondary, do you typically sanitize them prior to adding it to the carboy? I ask because even though I've seen it recommended on a few sites now, I've never sanitized my oak chips. And...

Hello! So, I've been informed by my local homebrew supplier that true Sake Rice is not available in the stores (at least at there's), and that I can just use table rice to make some sake. This is probably sacrilege to some, I wanted to ask if there are any recommendations for a...

Hey all! I was wondering, would 1 sachet/tube of dry yeast be enough to ferment 6 gallons of beer? For full disclosure, this is for a standard Pale Ale.

Hey all! I was wondering if someone out there could possibly help me out. I made a batch of rosehip wine a while back, and a few weeks ago I racked it off to separate the wine from the lees. For full disclosure, I also made up the difference in the second carboy with a sugar water solution...

Hey all! This is probably question for the more advanced/adventurous brewers out there. Has anyone ever made a malt extract that used acorns in place of barley? I ask because there seems to be countless attempts by people to make beer out of acorns. And out of all the (mostly faileD)...

Does anyone here know what the best bottle for storing a carbonated cider would be? I'm looking ahead to 2014 and planning some cider making in the spring. I want to make hard, sparkling cider, but I'd prefer not to use swing-top bottles. I'd also like to bottle condition this batch. Any...

Hey all! Has anyone out there ver tried to make cider out of loquats? I made some wine out of a bunch this past year, but it's a lot of work for a drink that, while ver approachable, doesn't really have any of the qualities people love about the yellow fruits. I figured since they are...

Hey all! Does anyone out there know the nest way to bottle condition a cider? Specifically, is there a good ratio of cider to extra sugar that can ensure good carbonation?

Hey all! I was wondering, does anyone here know what the ideal starting brix and acidity of a cider should be? I'm mostly a home winemaker, so I'm not sure what the levels should be in the case of cider? Also, if there are preferred levels, can these levels be applied to all type soy cider...

Hey guys! I was wondering, if I'm planning on bottling my cider in wine bottles, is it possible to cork carbonated (but not sparkling) cider with standard #9 corks? For what it's worth, I don't have any cider in the works now. I'm just doing some research.