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I ONLY use Google to search for home brewing related answers. Forum posts I click on may be as old as the forum itself, but they may still hold the answer to my query. Others will read what we're writing in the future. That's how forums work.

I pressed some apples and made 4 1/2 gallons cider with nottingham yeast. It came out absolutely horribly sour and bitter. I believe the causes to be using too many unripened apples, using a blender allowing seeds/ stems to open before pressing [its all I had to work with], introducing lots of...

Guys. Its filtering. ABV, hop euphoria, freshness, taste, bigger pours, surroundings and mood aside, how many homebrewers actually filter their product? The vast majority leave it just clear enough or even cloudy. Most breweries/ wineries microfilter sediment and yeast out of their product for...

*bump* Anyone else have an overly sour or acidic wine that they fixed by diluting and sweetening it with a very low acid juice?

Because pineapple juice was the source of all the acid. I don't want to add more. I want a juice with very little or no acidity. Wine conditioner is pointless because my batch is already stabilized and I need something to dilute and sweeten, not just sweeten.

I've got around 4 gallons of stabilized 14% pineapple wine. It tastes really acidic and sour. I was planning on back sweetening anyway, but now think I need to add juice with as low of an acidity as I can. I don't mind mixing different juice flavors to save this wine. And I don't have the...

We're not all as sophisticated as you would like. No need to be snide. Homebrew works any way I make it work, for me. I've got it from here, thanks for the info.

Hmm thanks for the answers. Guess I really need to get a hydrometer. I know they're cheap but I'm broke right now. (One of the reasons I started brewing) Priorities.. Still curious if I had a yeast with around 10% tolerance, and 10% of the wort by weight was sugar, would it all be converted...

Heyoh! Just getting into this brewing thing and it's awesome. I have 2.5 gallons of pineapple wine almost ready as my first brew and just started 5 gallons raspberry lemon wine that seems to have stalled -used Red Star for it and Lalvin for the pineapple. May pitch Lalvin to re-start...