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Thanks for looking in, I thought I could just bag some grain and hold it for mash but I am not sure now I have 6lbs of rye in 2 gallons of water. I brought it to 110 held it for 30 minutes, brought up to 152 and held it for 90 minutes. Not much water left, (like half soaked into the grain) the...

So my challenge is with the fact I have 4 gal of wine in two different vessels a 3gal and 1gal I have transferred 3 times (racked) and still hazy... My thoughts are using K so2 to help fight o2 when combining into a 6 gal (now freed up vessel) and then using Super Kleer to then transfer into a...

So First wash and started over at the Beer recipe calc but do not think that is going to jibe with what I seek. Looking to do a 95 rye 5 barley all grain but only want to try 2 gallons. I am going to use Turbo Yeast, I was wondering about the ratio of grain to water. In my case I am doing a 95 -...

Made a batch of Peach with some Banana over 4 months ago, transferred once every 30 days. This, after it started in a well stirred bucket for about 9 days and measured 10.00 there abouts give or take a slash for calibration upon it's first run in the carboy/ gallon jug. Here it is almost 5...

I am making more and more wine, just getting to my Muscadines and have 14lbs to make 3 gal. I was wondering if running them through my Masticating Juicer (Omega 65rpm) is a No No? I wonder if it will bruise the grapes? I wonder why bladder presses are used or the other one's instead of a large...

So I have a bucket with an airlock hole. And I was (so I thought) told that degassing is done soon after fermentation starts.... What a mess. Two days into a 6 gallon with 1118 levlin is a C02 bomb once stirred and my bag is gassing up too. Am I starting my degassing too soon? I was wondering...

Anyone use double the amount of P.E when making fruit wine? I know the residual of methanol but at double and coupled with no more than a 1/2 bottle to my head on a heavy night I've nothing to fear. Just curious about the results of viscosity and so forth? The Pears I used are hard, even after...

New PH meter, Dr. Beverage testing it in Hanna Sachets 7.01 and 4.01 https://www.amazon.com/dp/B00ST3VTQ4/ref=nav_timeline_asin?_encoding=UTF8&psc=1 What is .14 equate to, when the meter is supposed to be accurate .02 + or - I guess my question is the scale the meter uses to roll over to a...

I was wondering if anyone adjust the PH of their wort before pitching yeast. I partial brew, where I use a couple lbs of grain and then DME to supercharge the gravity. I was wondering if I can just add hydrochloric acid to lower the PH if I care to or use Bicarb to increase alkalinity? My...

So I ended up with Mold, Never Got SCOBY I got SCOMY... Too Warm?

So I got a new PH meter, came with the powder packs with instructions to hydrate using DEIONIZED h20 not Distilled, see difference when calibrating a sensitive piece of equipment. Here is the thing with the buffer solutions I am confused a bit about. The Deionized h20 is recommended to be...

Thanks for looking in, I was looking at getting one of those test kits, some are pre conditioned strips others are vials and droppers. I read reviews on the "A" and there is complaints when using with Red wine, color match off, things like that. Is there another kit? Is there an old way to do...

New to this, watched a handful of vids, read some articles. I understand that the thumper is like a second run....Does that mean I need to heat the thumper? I ask because of the thumper being the second run so I thought the 'Heart' was around 168ºf - 172º. Second question if I skip the...

https://www.ebay.com/itm/DIY-12-19L-30L-2Pot-3Pot-Wine-Alcohol-Water-Distiller-Moonshine-Still-Boiler-New/392380434865?_trkparms=aid=555018&algo=PL.SIM&ao=1&asc=20131003132420&meid=6cbb3b7a5625454fb04791a7b03799c4&pid=100005&rk=4&rkt=12&sd=123544737602&itm=392380434865&pmt=1&noa=0&pg=2047675&_trk...

I see recipes that call for Boiling water atop of the diced fruit. I was wondering what is the deal with the boiling water? Needed? I thought Campden does the trick..

Mama came home with 12lbs of pears, said they were on the ground so I assume they are ripe. I was told they are hard on account they are baking pears...Is there such a thing? I ask here because with bulk fruit there is no chance of it getting outta here alive. Only one way outta here and that is...

Thanks for looking in, I went to buy some Sarsaparilla and found there is Indian, Mexican, Jamaican... Which and do you know the diff Please?

I cannot find 8 balls RB Recipe, I've been looking but no luck. I hear many like it and wanted to give it a go. Thanks

Thanks for looking in Wanted to know what you all are using for a fan in the kegerator? Where and how you attach it? Bottom is warmer then the top for One, Secondly the exhaust from the freezer part that lets cold air in to the fridge part, is freezing my liquid lines that are atop of my...

Thanks for looking in, 40º f Lines are good according to Mikes Calc Dialing in the carbonation. The chart states 12 for what I am tapping, 8-9 for the stout. for 40ºf sea level. Both seem a bit low, So I've increase to 10 and 17 was wondering how long I need to wait to see if that was the...