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I'm making 5.5 gallons of a lower alcohol wine, around 8%. Starting gravity 1.064. I added 3 teaspoons DAP and 1 teaspoon energizer. I added another 3/1 teaspoons at around a 1.040 gravity. I was in fear the must didn't have many nutrients in it, just some chopped cranberries and invert...

When you cold crash lets say a wine in the 30's and the tartaric acid drops out will it re dissolve if you warm the wine back up? Just wondering if once the crystals fall out if they are now solid at any temperature or not.

I have a white grape wine 3 months in the carboy. I tested the acid content which says it's around .080. My question is, how much do people find the acid levels drop when they cold crash wines. I know they say it will reduce the tartaric acid, I'm just wondering how much I could expect it to...

I'm trying something new this year. I've always added white sugar or the occasional concentrate to cider to sweeten it after fermentation. It was suggested to me by the owner of the vineyard I picked my grapes to freeze some of the original juice, then use to backsweeten it. Question is, if I...

I've been making wine for several years now. The vineyard I pick my grapes from lost pretty much all the grapes this year due to heavy rains. I was able to pick through them and get enough for a 3 gallon batch. Most the grapes, which I tried not to put in my bucket, were split and had bees...

I stabilized 5 gallons of wine 3 months ago with sorbate and K-meta. I have now been cold crashing to get some of the tartaric acid to crystalize and fall out. My intention is to bottle in a couple more days. I did add some sugar to the wine when I stabilzed it with no problems and may add a...

I have white wine fermenting in a 7.9 gallon bucket, lid, airlock. It is almost 6 gallons full. It is white wine off the skins. I usually rack wine into a carboy at around 1.020 or so. When I do this, I usually am not racking if off any lees. What I want to to this time is let the wine...

I have brewed many different wines over the last 3-4 years but this is my first attempt at white grape wine. I picked, crushed and strained 100 pounds of grapes to get 6 gallons of juice from a white wine grape called siegerrebe. It took 36 hours to get the ferment barely started with cotes de...

I have a modified cream ale 9 days into the primary. Its at a 1.003 which I thought was pretty low. My mash started at 150 deg but after I messed with it "dont know why I did that" it ended at around 145 deg. Recipe was 8 lbs pale malt 8 oz honey malt 4 oz carapils 4 oz flaked barley 8...

I've been having some troubles getting lemon juice to ferment to dryness when making lemon wine. I seem to get stuck around a 1.020. Would there be a huge taste difference if you added most your lemon juice after your ferment was complete? Any thoughts on this? There is not much else in the...

I'm making skeeter pee. Yes, I know what the instructions say to do. I'm wondering how long wine can be left on the yeast cake. I'm familiar with autolysis but I can't seem to find a general rule of thumb for how long is too long. I cant rack at the moment because I dont have a spare carboy.

Has anyone tried to brew Dicks Danger Ale. Dicks Brewing company is in Centralia Washington and the flagship beer is Dicks Danger. I recently saw an article in BYO magazine which had the recipe. Not sure if its a clone or the actual recipe. I started a batch last week but do not know the...

Is Weyerman carafa the same as chocolate malt. I've been looking it up and it doesn't seem to have much of a description other then "adds a deep dark color.....use in dark beers." I'm making a porter and was wondering if it would be a straight across substitution for chocolate malt as I see...

This is a first for me. I've on about my 12th batch of beer over the last 3 years and for the first time my yeast appears dead. I re hydrated nottingham but didn't notice much activity. Of course, homebrewers like myself often worry too much so I figured it was fine and pitched it in which...

I am attempting to make blackberry wine a by removing the seeds before I ferment. I juiced a bucket of blackberries and came up with around a gallon of juice. Unfortunately I did not weigh the berries before hand. Has anyone every made wine with blackberry juice and how much water should I...

I made two batches of cranberry wine. One I just bottled after a year in the carboy and was able to stop the fermentation at 1.015. The second batch I let ferment to dryness and is at a .990. Can anyone tell me how much sugar I would need to add to 5 gallons to get the gravity from a .990 to...

I'm currently making 8 gallons cranberry wine, 3 from concentrate and 5 from 20 lbs berries. I just racked it and it was at a .990. What I'm curious about and cant seem to find any anwers is......Lets say I have a 12.5% wine after fermentation. I seem to usually backsweeten wine by adding...

I dont know what I was thinking. Racked my cranberry wine a little over 4 weeks from starting the ferment as it was starting to clear and had a nice sediment on the bottom. My brain must not have been working properly and I added sorbate and campden to my carboy and racked it right in. I...

I'm making 5 gallons of cranberry wine. I crushed up 20 lbs cranberrys, put in 10 lbs sugar, some raisins, pectic enzyme, campden, 1/2 of the yeast energizer it called for and some champagne yeast. Problem is there too many berries and not enough room for liquid in my 7.5 gallon fermenter...

I started a 5 gallon batch of blackberry wine in August. I'm planning on bottling after one more racking in the next couple months. I made a fairly heavy bodied wine with around 25 pounds of blackberries, however, I'm not getting that blackberry flavor I was looking for. Tastes more like a...