Search results

This is a great thread! I only have books, and this site, but I’m going to be looking into some of these posted!

Thank you Bernard Smith! Of course that is the way to measure whether I am getting any real brewing going. I did that before and did not see any results - the Gravity was near what I would have considered Original; not at 1.0. More like 8%... Thanks again, I still did not get the answer on the...

Thanks for the replies! First sorry for the long delay in response, I had major problems with the security on my phone. I had to shift to my desktop PC. Yes, my recipe, etc. was vague, because I was looking for information on the converted Refrigerator environment. Specific Gravity, bubbler...

I have a quick question on brewing using a converted refrigerator with an external thermostat. Since I have begun using it, I don't get any activity on my bubblers whatsoever. Is this normal for that environment? I know that yeast can convert sugar into alcohol in a non oxygenated environment...

Said Melomel (#2 Pear/Mango)

Hard Cider; good, a little yeasty about 8% alchohol. Mead, actually Melomel, Fruit in primary fermentation - 2 Gallons, #1 used tannin; 13%, #2 without tannin 8%. Still aging - I'll chill one and enjoy. Banana wine, around 15%, 3 month aged and conditioned, really smoothing out. Cheers!

Which means it is in the secondary fermenter, doing well.

I have a 2-gallon batch of Banana wine started; already out of the "cover with Muslin" stage - this is my 4th overall. I'm trying different adjustments each time - this time I am brewing without raisins or peels. Hoping to have a nice smooth dry wine from this. We'll see