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wasn't trying to insinuate that oxygen was the only factor in ageing just a big one from my understanding... and I've heard of commercial brewing using oxygenation to get the desired flavour accelerated in a wine. glass beads is a brilliant idea! I personally just didn't want to dilute my...

depends what i got brewing, but i havent topped up my port when it was low just because i didn't want to dilute and didn't have a similar wine. as long as it was still fermenting there shouldn't be any oxygenation as there will only be CO2 in the carboy. the port turned out to be the best i've...

that is entirely variable on each fruit and each fruits growing conditions/ ripeness. the best way to figure that out IMO would be to weigh a volume and press/juice them to get the percent liquid of your berry and go from there. You can google the dietary information of the starting berry...

i fortified my chocolate raspberry kit port at 15% to 20% with st. remy brandy. I'd say time would mellow it out but it was significantly stronger for only 5% increase, and not really something i would do again. I'd recommend trying 1 bottle first. I used c1v1+c2v2=c3v3 and cross multiplied...

So i bought three seperate wine kits: blackberry cabernet, black raspberry and blueberry. combined all three undiluted and used 4x ec 1118 (18% port wine yeast) starting gravity was 1.117 and began fermentation within 12 hrs. I'm wondering about clearing via chitosan packages that came with it...

Hi, Name's Andrew, from Newfoundland Canada. I'm no stranger to brewing but by no means a pro! Parents always made wine and beer and I've made a mollases/brown sugar turbo yeast "rum" a few years ago lol... it actually tasted good but holy hangover! i've recently done a blackberry Cabernet...

Googled brewing related terms (brewhouse kit hacks/reviews etc..) and this place always had the best answers.:mug: