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so i went to actually use the temp conversion because my wort was like 76F when i pitched yeast. i read that the hydrometer measures the density of the wort, taking into account the dissolved solids like sugar. i was just thinking, would one's sg be thrown off if there were significant hops...

so i started a pretty general pale ale a little over 2 weeks ago and found yesterday that no more bubbles were coming from airlock. i racked into fresh bucket, checked temp and gravity. the temp has been a constant 63-67 F in my fermentation room (finshed carport). The mash temp was abot 64...

i have not gotten into allgrain yet, but that is my ultimate plan once it get things set up. I was thinking of using the keg for a fermenter after cutting the top and making a lid that will seal with airlock. if it is used as a fermenter, would i need another keg for secondary? i was...

ok i may have done this wrong last time. but this time ive got 1.5lb grain and 6.6lb lme. i have a 5gal pot so the plan is to brew with about 3-4 gals and top off. i have a white straining bag thing and that soft floppy sock bag thing. last time i just steeped the grains in the sock thing...

okay first off lets just say someone is planning to bottle and sell carbonated hard cider, yes legally. the TTB considers any carbonated hard cider to be champagne and applies a federal tax of about $3/gallon. beer is taxed at about $.23/gallon. i understand beer can be made using fruit...

ok yall i just bought a bunch of apple cider from a local orchard and i will be starting 4 batches of 5 gallons each. I have 5 different types of yeast and want to know which 4 of the 5 to use. I have: Safale S-04 dry ale yeast Red Star Montrachet Red Star Cote des Blancs Red Star...

what am i doing wrong? i had a 6 gallon batch fermented for couple months sitting on the lees/yeast the whole time. i racked into a 5 gallon and bottled a gallon to try it out. this is not my first cider batch but it is my first one using champagne yeast (just experimenting). anyway, i...

Ok so I just racked my blackberry wine from my 6 gallon carboy, so now i have a free carboy and i want to start something else! im thinking about something simple like a cider from bottled juice or concentrate. just not apple! i was looking at the store and theres cranberry and all kinds of...

i know this isnt the right topic for whatever forum im in but that sucks. lets say, lets just say that i was drunk when i posted earlier, so what? jesus christ, all i was saying is that the apfelwein is the ****. i spelled it wrong? oh yeah, well when i write 'apfelwein' in the message box...

ok i kmnow its only been 4 weeks but i cant stanbd it staring at me every dayu in the room so i siphoned half a gallon out to test it up. my report is here to sayu that it s good. thanks for all advice:fro:

6 gallon batch of blackberry preserves wine: ok all the recipes for this seem to call for 1 tsp for a 1 gallon batch, so to me that means 6 tsp for a 6 gallon batch. the little bottle that the pectic enzyme come in says 1/4 tsp per 5 gallons. so now im not sure if the bottle is...

the thing is all i have is Red Star Montrachet yeast and my lhbs is not local, its like an hour away. what i need is suggestions for my first batch of wine that i can use montrachet with. i was thinking one of those blackberry jam recipes or just a concord grape juice wine. maybe like...

Ok call me a hippy if you want, but i kept all 10 half gallon bottles that my apple juice came in to make my apfelwein. I just couldnt see throwing them away. 1. this may be a dumb question, but later when i start dabbling in real fruit wine and/or grape wine can it be bottled in these...

my lhbs sells the better bottle for $25 and that seems like a lot to me. i know, i need to get into glass, but thats a different issue. crystal springs has 5 gallon bottles full of spring water for $7.99 and when you get one they tack on a $6 refundable deposit for the bottle, that makes it...

that is the question... ok that sounds stupid, but seriously i wanted to see how many people prefer it bubbly as opposed to flat. my cider has always been carbonated and i try drinking it flat but it just reminds me of day old beer from college!

ok i started apfelwein yesterday and followed EdWort's directions to a T, as far as i know.. it may be as simple as filling the carboy too full, its close to the neck. now, 28 hours since airlocking it is bubbling up and through the top of the airlock. the small bubbles are coming up and...

ok what are some examples of sissy-beers and good respectable man-beers? these can be specific brands and/or general categories like wheat beer. im not talkin about random weird beer that you can only buy in winslow, arizona. im talkin about out of all the regular beers you can get at any...

so im making a simple cider from apple juice as my first batch of anything. i put 5 gallons of apple juice into my bucket with yeast and put the top and airlock on. i poured half the juice in the bucket then mixed yeast with half gallon of juice then poured into bucket with rest of juice...