Search results

Actually, I had bottled it already, then realized I added too much Kmeta. I'm planning on pouring them (lightly down the side of the bottling bucket) and giving it a liberal stir in the bucket. Waiting a few minutes, then re-bottling from there. Think that'd help? Since it's a wine I'm not...

Thanks Yooper. Still kicking myself for even adding it, since I doubt anything would re-ferment in the bottle given the high abv, but I was using my brett gear so I wanted to make sure. So I'm thinking of pouring the bottles down the side of the bottling bucket, splashing a little on the way...

So I just bottled 1.5 gallons of dandelion wine, came in at around 14.5%. I just realized I made the classic 'added way too much k-meta' mistake... added 1/4 tsp to the bottling bucket and stirred it in. So around 6x the normal dosage. It still tastes pretty good, but there's a little sulphite...

Looking good... I just bottled a cascade IPA with golden promise and oats with the A24. I ended up with 88% attenuation! 1.068 down to 1.009. Samples taste amazingly fruity

I used 3 lbs of corn sugar on my last batch. It's sitting somewhere around 10.5% abv. It's delicious IMO, so yes you can definitely do 3 lbs no problem!

thippe mine took about a month before I started getting a decent hiss upon opening. I don't think it's reached it's full carbonation yet though. I've been opening one a month just to check, but I'm saving all of mine for at least another few months in the bottle to condition before I really...

How long does a batch of EdWort's apfelwein typically take to carb in the bottle? I bottled mine about a month ago and aimed for around 2.5 vol CO2, but I'm waiting at least another 4-5 months before I even crack one open. I know ciders can take some serious time to carb in the bottle, just...

I've got about 18 bottles of a belgian-style barleywine that's at 3 years. It was one of those batches that was still tasting a bit harsh even after 2, so I'm gonna hold off a bit longer to enjoy them. Longest I've ever gone was 4 years.

They will most definitely carb, it just may take them a while. I made sure to suck up a 'little bit' of yeast off the cake when siphoning. It's usually more towards 5-6 months of sitting in a carboy that you have to start worrying about yeast viability and possibly re-yeasting if bottle priming.

Just bottled mine yesterday. 2 month primary. Oaked for the last month. Still samples taste like a Chardonnay. Very nice. Bottle primed with sugar aiming for 2.5 vol. Letting these sit in my basement for at least another 6 months. This will be a killer in the summer time!

AImhoff I don't think autolysis is a concern with wine yeast as much as it is with brewer's yeast. Even wilds/lambics can sit on the primary yeast cake for years with no noticeable 'soapy' flavors. Same would go for wine. Update on my batch – I debated transferring my Apfelwein to...

Bought 6 gallons of good local cider, hit it with pectic enzyme, and about 14 hours later pitched the Montrachet. 3 lbs corn sugar added to this one, and samples are tasting amazing. 1.071 down to 0.996 in a week and it's still bubbling away. Gonna rack this one to an extended secondary on 1 oz...

I'm wondering how an oaked version of this would taste? I.e. 3 months on 1 oz of American oak cubes. Just kegged a batch of cider with English ale that got down to 0.991. Thinking about doing this real soon and bottling it for long term aging. Thanks for the helpful detailed recipe!

Buy some cheese cloth or grain sack material, and put it over the top of the jar. Use the threaded 'O' shaped part of the mason jar lid to fasten it down. I'd leave it out overnight (so like 8-10 hours) when the weather's a bit cooler and no rain. I got a great batch going doing it this...

I've currently got 2 wild strains that are really kicking. One was harvested from peach skins that I put on a stir plate the other day for it's third step-up (0.75 mL starter of 1.040 wort) and it had a huge blowoff. The other harvested from backyard flowers is cranking and has some serious...

Thanks guys. I'm just gonna keep drinking them, and if they seem like they are increasing in carbonation a few weeks down the road then I'm putting them all in my kegerator fridge. I'm not as concerned as I was yesterday. I figure if I bottled with plenty of healthy yeast, and they had been...

It was around 1.085 OG, and 1.025 FG. Im thinking that's around 8.5%. I'm really hoping that's true that the yeast just ate it up quickly and weren't stressed. I just fear that it may be a bug in the coffee grounds, because the cold-steeped coffee wasn't sanitized, and it's eating up the...

I did! I actually still have almost 2 cases that I've been patient with, and they are still sitting in the basement after over a year of brewing it. I have tried a few, and even after a year of aging they are still tasting pretty harsh at almost 15% abv. It was a lot of work with all the...

I did! I actually still have almost 2 cases that I've been patient with, and they are still sitting in the basement after over a year of brewing it. I have tried a few, and even after a year of aging they are still tasting pretty harsh at almost 15% abv. It was a lot of work with all the sugar...

So I brewed an Old Rasputin clone a while back. Built up a yeast starter twice of WLP-001 california ale, and fermentation was a breeze for this yeast. Left it in primary for 1 month, and just bottled from there. Gravity was down where I wanted it. At bottling, I added cold-steeped coffee, and...