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My last two batches of Star San have started clear, then gone cloudy. From the posts above, I guess my water has recently increased in hardness. That, or perhaps alkalinity--or a combination of the foregoing.

15,221+5=15,226

If 13% ABV is the norm, then I suppose 12.3% ABV is not such a mystery. Incidentally, this is where I read that the tolerance of Montrachet was 15%: http://www.homebrewit.com/wineyeasts.php Perhaps Montrachet can give a 15% ABV using certain techniques, for example, feed then starve then...

Hi, All. Just bottled some pear wine I made using pear juice concentrate. Based upon the original specific gravity (1.112 at about 72 °F), I should have ended with a pear wine having an ABV of 14.9%; instead, I have a wine that is 12.3% ABV (final gravity of 1.020 at 72 °F). The montrachet...

Thanks for the reply. I just jostled the carboy a bit and a bunch of bubbles released. Likely a sign of off-gassing as you suggest. I suppose transferring the beer to a bottling bucket and getting the beer off the hops will stop the off-gassing activity so I can prime and bottle. Or should I...

Hi, All. I am currently dry hopping (w/ oak chips) a beer and have noticed an increase in "activity." Not sure what that "activity" is as I had pretty much hit my final gravity (1.014) by the time I transferred to the secondary fermenter. For the first week or so, there was some bubbling, but...

Hi, All. I bottled some Apfelwein a couple of weeks ago and just cracked open a mildly carbonated bottle around noon. ;) Just wanted to see how it was progressing as it is my first batch. Anyway, the Apfelwein definitely has a sulfurous nose, garlic, I think--which is also present in the...

Just an update. Unfortunately, this technique did not work for me. I used some gelatin (100 bloom type B) I picked up from my local brew store. I followed the instructions on the package, which called for dissolving 1 tbsp gelatin in 1 cup of water. I heated the solution to about 175 F, and...

I hope I can achieve the same results. Was that 2 tsp or 2 tbsp gelatin?

Hi, All. I've had this batch of beer going for about a month now (still in primary). http://i37.tinypic.com/2uo50rt.jpg I was planning on bottling this weekend, but, as you can see, there is a little problem with clarity. This is my third batch of beer recently, and I have not yet had...

BTW, would solid stoppers be better than the setup I have in the picture above?

As above, I am think of bottling in both beer bottles (carbonated) and wine bottles (still). I am still pretty new to all this stuff, so, I am wondering, is there any harm in adding Campden? I read somewhere that 10% ABV is sort of the minimum recommended ABV for storing a wine. At 8.5%...

Thanks for the tip! I just ordered some pear juice concentrate so I can make Birnenwein in accordance with EdWort's Apfelwein recipe. I read on the site that most of Nature’s Flavors fruit juice concentrates can be diluted at approximately 1 part fruit juice concentrate to 3 parts water. As...

13,926 + 5 = 13,931 https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/index547.html#post1573405

Just got a batch of Apfelwein going myself. Followed the original recipe except I added crushed Campden tablets (5) in with the dextrose and let the resultant must sit for about 24 hours before pitching rehydrated Montrachet. I rehydrated the yeast with Go Ferm, and I have made two 1/2 tsp...

If you happen to have a hydrometer, take a reading to see where your wine is at. Likely, hydrometer or not, you will need to let it sit for a bit to completely clear. "There are reports of Apfelwein being left in the primary for 12 weeks with no problems."...

Just an update. I went ahead and racked the wine to another fermenter (or four!) just a couple of weeks ago. The wine had a strong punch of fruit in the nose (nice!) and was quite hot (very distracting), but there was nothing that was particularly off. I think the "white growth" was indeed...

Thanks for the replies! I certainly feel much better. When I transferred the wine to the secondary (about 3 weeks ago), the SG was 1.019. Bubbles are still rising to the surface of the wine, and the fermentation lock is still bubbling, albeit slowly. My plan was to wait for fermentation to...

Hi, All. I have a plum wine (my first wine) that I transferred to secondary fermenter after two weeks in the primary. It's been about 3 weeks in the secondary and a ring of white growth has formed on the inside of the carboy, just above the wine. Not sure what is going on. The wine is still...