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Don't know if anyone is interested but a restaurant is looking to expand to brew house, and they are looking for a partner/brewmaster. https://tampa.craigslist.org/hil/wan/d/tampa-brewing-craft-partner/7078834788.html

I found an old ceramic whiskey jug. It has a sort of unique cork. Since I don't know where to get one like it, I was wondering if anyone knows how to properly recondition a dried out cork. Do I just soak it in water?

Got a store juice wine I have made before. This time it started fine, I moved it to a glass carboy and put it in the dark. Went to rack it and it's super sweet still. 1.050 from 1.105. No sulfites or preservatives. This is my brew log; 8/16/19 Welch's Simply Refreshing Peach mango. Fjc. 1...

Let me start by saying I would love to paint my motorcycle this color. However as it is my wine, I am a bit concerned. That galaxy of stars looking thing is not on the surface. It is layered into this brew. The wine was started on Aug 11 2019 using Northland blueberry, blackberry, acai. This is...

This time using canned guava paste. 2 cans, 1 1/2 gallons of water, and 2tsp pectic enzyme to start. Tried using my powered wisk, this stuff is thick. Had to break out the big gun... So time to let it sit, I'll check it tomorrow, and see what it needs, adjust the SG and pitch. Hopefully...

Made a batch up to sanitize some bottles. No overt odor at that time. Just opened the stored container I put the extra in and gave it a sniff (I do 't know what I was thinkning) and OMG!!!! I do not recommend doing this, at all, ever! Why do none of the sources online that tell you how to use...

Fermented at 72°F 1 gallon: 2 gallons welches simply refreshing peach mango 1 gallon freeze concentrated to 2/3 gallon. Use plain juice with water pinch of nutre to make starter 1 gallon carboy add all concentrate top with plain juice. Mix small amount of juice with pectic enzyme pour in. Add...

My latest cider has a heavy sulphur odor, not quite rhino fart level, one day after pitching. My notes do not mention the K-meta at all but I'm pretty sure I used it. It is also possible that I added twice as much as the package said to use..... Brain says I did 1/2 tsp in 6 gallons, package...

Will any of the following interfere with fermentation? Sodium bicarbonate Calcium cloride Magnesium sulfate My stepson wants to get a 5gallon of filtered water with that stuff added.

It's a basic cider that has been aging with granny smith slices in a 5 gallon carboy. I just picked up a bunch of gear from a beer guy. In it are two bags of priming sugar, a bunch of bottles, and caps. What do I need to do to bottle carb this? Do I need to add yeast?

Failure to launch. Banana wine. Og 1.092. 2 one quart starters. Still not enough activity to say it's fermenting. No colony to speak of. Very minor off gassing. The only thing I can think of is I might have doubled the K-meta. It's the only thing I didn't write down as I did it. Can I remove...

Tea. Just did a search. Found a lot of "yes you can use it" answers, but none that gave an equivalent for wine tannin. As in 1.5 tsp wine tannin= x amount black tea prepared thusly. Anybody got a clue? I have a peach passion fruit black tea I'd like to use in my banana wine.

before or during fermentation. I have a watermelon wine brewing that is taking on a smell that I had with a summer squash based wine. the only thing they have in common that none of my other brews have is suspended organic matter. I ran it thru a strainer before pitching but still have a lot...

And a blend of nute and energizer. When I started this hobby at the end of last year, I had a bottle of juice, a plastic gallon jug and a packet of yeast. That worked (sorta) well enough to go ahead and invest in better equipment. To the left you will see the description of captain cheap. I tend...

I did a crap 2 gallon batch effectivly diluting a gallon of cran - rassberry with a gallon of water due to putting WAAAY too much sugar in it. Bottled it as soon as possible. At 5 months we opened one .750L and swimbo liked it so much we worked our way through the rest of the bottles. The last...

Swimbo found this and said "Make this". A few problems. There are no weights for the fruit. The amount of honey seems shy for a 5 gallon batch. and she doesn't like the idea of using all 3 fruits. So current plan is 12lbs of honey. 6 gallons of water. 6lbs (approx.) of mango, cubed, frozen...

Picked up some Welch's "Refreshingly Simple" peach mango which contains, in order, filtered water, cane sugar, apple and grape concentrates, citric acid, natural flavor, mango and peach concentrates, beta carotene for color. Freeze concentrating a gallon for pre ferment addition to boost both...

With this? The wife was going to make an apple pie so she stole 2/3 of a can of fajc from me and put in a mixing bowl with these apples. Fast fwd to over a week later and she's going "Smell this". It's got a faint fermentation odor. So now I get to decide what to do with it. Current carboys are...

How's that for "clickbait"? seriously tho'. I started a gallon batch using a..."guide" posted By @bernardsmith utilizing some sliced frozen summer squash (it was too mushy when we cooked it, had to do something with it) now it's making a cap in the fermenter that traps almost all the CO2. I'm...

all 1 gallon. Started early dec before I learned the value of keeping notes. fermented at an avg. of 72F. If there is no activity in the carboy and no gas escapes when you pop the cap ( yes they were capped for more than a week) will bottling hurt the aging. there was no sediment, nice and clear...