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I’m making hard cider (Ed Wort Recipe) but I’m only doing 1 gallon. I am going to ferment it in the apple juice bottle. It is a big mouth lid opening and none of the airlocks I have will fit. I saw a YouTube video (PawPaw) where he barely unscrews the lids so Co2 can escape. I’m wondering if...

I haven’t brewed beer for a few years, I’ve been making wine and hard cider. I have been growing hops for years and have 8 hop bines (im guessing I’ll end up with 100 hops or so not sure of the lbs) but never brewed with them yet. I am wondering what is a good light IBU beer that I can still...

I’m starting brewing beer after taking 2 years off and instead was brewing wine and hard cider. I realized I need a new brew pot I think that is what it is called? - it’s a big ass pot). My old pot was warped at the bottom and shakes and looks like it is possessed during boil. My wife is scared...

I have 20 gallons of hard Ginger beer I made (4) 5 gallon carboys and I thought I’d like it but the taste doesn’t have enough body- it tastes like water with ginger in it. I could bottle it as beer and slowly drink it, but was wondering if I could just add some sugar and wine yeast and make it...

I’ve done about 30 gallons of Hard Ginger Beer (5 gallons ea) and have never had good carbonation. I’ve checked carb sugar levels, caps, etc. Finally I’ve realized my ABV is too high for the yeast I’ve been using (S0-4 Yeast which ABV Max is around 8%). My Hard Ginger Beer is at 10%. So I have...

Was looking to buy a new Brewing Kettle as my old Brewers Best one got warped and now jiggles like a drunk woman at the disco - when I brew. I realized Restaurant Supply Stores probably has large stock pots and sure enough I found one that is 6 gallons and very heavy duty aluminum for $38. Does...

Ok I know this is weird, but after bottling my wine I have one more bottle left that is 3/4 full with wine. I have wanted to try my hand at fortifying wine and though I'd take this opportunity and just screw around and try fortifying just this one bottle. I am ok with this being a best guess...

Can’t get Hard Ginger Beer to carb. I’ve made my recipe multiple times and never get it to where it is bubbly when I pour and drink it, it is flat every time. Here’s some info: 5 gallon batch OG: 1.08 FG: 1.0 Yeast: S0-4 Aged 6 months at 65 degrees racked as needed Bottling Procedure: Make...

I've made 30+ gallons of hard ginger beer and have used yeast nutrient and yeast energizer but no other nutrients. Should I be adding other nutrients such as citric acid, tannins, or anything else to help the yeast feel happy with its basic needs?

I am making Jack Keller's Carrot "Whisky" Wine (middle name is Whisky because it has wheat in it) and all was good and happily fermenting for about 10 days and time to remove the solids (carrots) but stupidly I had not put the carrots I pureed into a bag so when I went to siphon the first time...

Ok I think I know The answer to this but I thought I’d check. I am brewing 5 gallons hard ginger beer and a lot of sediment goes to the bottom (a couple inches worth), then I rack it after 30 days but I found that I lose way too much liquid that is stuck in the lees. So I add 5 gallons of...

all the fruit wine recipes I see say to crush the fruit (cherries, strawberries, etc). I’m wondering why they never recommend blending the fruit? Would blending fruit extract more fruit flavor and sugars? I have a Vitamix so blending shouldn’t be a problem.

I’ve done both blueberry cider (approx 4 gallons Tree Top Apple juice and 2 lbs frozen blueberries) and cherry cider (same quantities of juice/fruit as above). And both taste medicinal even after bulk aging 6 months and bottle aged 2-3 months. Am I using too much fruit? (I rack the cider after...

Been brewing for a while but still make silly mistakes like making hard cider and not paying attention and adding to much sugar, I think I figured I added 2 lb too much of table sugar to Ed Worts Alphenwein recipe. I’m usinf SafCider yeast. Can I expect the ABV to go up 1% per lb of extra sugar...

After a bunch of attempts I’ve finally come up with a great Hard Ginger Beer recipe and have made 20 gallons over the last year. But now I’m looking to make some variations of it with additional ingredients, but not sure what to use. Do anyone have any ideas that might pair well with Ginger...

All recipes/books on wine I’ve read say to stir the wine every day (once yeast is added) for the initial fermentation (where the wine is in a bucket only covered by cloth). I have always just swirled the wine because didn’t want to have to worry about contamination. I don’t go crazy swirling...

wondering why they close old threads and or threads that go on for eternity. I loved following Ed Worts Alphenwein thread but now it is closed and you can’t even view the thread past the first page (I think there was something like 30 pages before it was closed). What’s the point of accumulating...

Was in my local Costco in Seattle area and saw at the front door Mac & Jack’s beer in cans! WHAT!?! Mac & Jack in CANS!?! I grabbed a 6 pack for $7. It is their Resolution IPA, the greeter at the door said “It’s not African Amber”, she said it like she’s had to tell hundreds of people. I’m...

Want to make a Hard Blueberry Cider recipe. I will make it based of of Ed Wort's Alphenwein but use a Cider Yeast. My question is I don't want to end up with a super high FG and be drinking rocket fuel because I am adding more sugar (blueberry juice) to Ed’s recipe. So can I simply figure out...

Sorry This is a Yeast & Hard Ginger Beer question, I didn’t see a forum for that. I did a hard ginger beer (5 gallons) with Safale S-04 yeast and used 5.5 lbs of granulated sugar. The OG was 1.080 and now 20 days later it is only at 1.032. It’s been fermenting at approx. 65-68 degrees. I also...