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We know the beer brewers use spent grains in cookies, pretzels, and dog treats. What do those of you making fruit and herbal wine do with leftovers/post extraction materials?? :cool:

Glad it's going so well. I'm having a doozy of a time with fermentation over here. Our A/C is out and it's hot af in here (80°) so I wonder if now is the time to repitch and see if that helps. Have you tried the new brewery on Harwood Hill? I just heard about it while I was in the city this...

:D thanks!

Hey, neighbor! Haha, I thought it was GARLIC weekend in Bennington. How'd your pitch go? I'm having all sorts of fermentation problems. I am convinced it's the temperature in our apartment... I don't think our thermostat has a clue (sensor in the wrong place is my guess) so I keep having all...

:mug: Thanks for the welcome and the advice! Despite my rural local I'm also an urban dweller. My across the hall neighbor grows on the roof but we don't have access from our space. Also, I kill anything I try to grow. It's pretty scary. Thanks also for the info on posting blog...

Thank you, all! I'll definitely order one of these. Appreciate the advice!

I searched but didn't see a thread about this, feel free to pop me a link and point me toward where this may have been addressed. My one gallon carboys are too narrow for my auto siphon. I am going to ruin everything if I continue to use tubing and my mouth. Does anyone use 1 gallon carboys...

Hi, y'all! I'm a small batch (1 gallon) brewer of mead, cider & herbal wine and also a writer. My first book will be out next summer. It's all about how to brew sustainably at home. I blog about what I drink, eat and brew. I'm married to a beer brewer and we live in beautiful southern VT...

Hey, there! New member from Southern VT here. I call anything that isn't Long Island, The City and Westchester "upstate" but don't hate me. Went to college outside of Albany and my husband is from Central NY (Utica area).