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I'm making a mead with a yeast Brett blend. Wyeast 9097. I'll ferment in the mid 60s and I'm wondering if I should aerate and if I should degas this wine? https://www.wyeastlab.com/vssprogram.cfm?website=2

I'm making a mead with a yeast Brett blend. Wyeast 9097 I'll ferment in the mid 60s and I'm wondering if I should aerate and if I should degas this wine? https://www.wyeastlab.com/vssprogram.cfm?website=2

I'm just getting going with my first few batches of kombucha. I'm going to add some fruit at the end, but I plan on reusing the scoby. Should I pull the scoby out of the kombucha before I add fruit? I think this will help keep the scoby cleaner for the next batch. Thoughts?

Hi all, I'm an average beer brewer and I want to try my hand at kombucha. I don't want to buy a scoby or kombucha to make my batch. I'd like to just culture my own bacteria and yeast for this project, if possible. Has anyone done this successfully? I'm assuming that the majority of the...

I'm still fairly new to wine, but not to fermentation. The hang up I'm having is calculating the batch volume based on how many pounds of fruit and water you put into the fermenter. Is there a good way to guess how much liquid volume a particular fruit will contribute to the batch volume...

I'm really craving smoked salmon. I'll have to use a smoker and I have no way to cold smoke it. I'm turning to you guys to help with a recipe, techniques and possibly a sauce. I'm thinking that creme fresh and rye bread will enter the equation. This will be for the family for holidays. Give...

I moved my keezer from down in the basement to upstairs and I'm having pressure issues. I had to wrap my dual regulator in a towel and throw it into the keezer to move it upstairs. The gas hoses are glued into the collar and there was no other way to move the regulator with just two...

I finished up fermenting a gallon and a half of cherry wine. It's been in secondary for nearly a month. I didn't add acid blend, tannin, pectic acid, or anything else to the wine yet. I figured I could get away with adding this sometime before I bottle. Can I add this with a clarifying agent...

I've got about 2 gal of cherry wine on the cherries right now. It's fermenting in a Better bottle, so I didn't use a paint straining bag yet because of the neck of the bottle. It's been 3 days and I've got good airlock activity. I want to move the wine off the cherries in the next week but...

I've never read anything on water profile for fruit wine. I'm looking into making a few gallons of cherry wine and a few gallons of plumb wine. Any suggestions for either? I've got some salts that I use for brewing but could use some guidance for chloride and hardness levels. Cheers

I've got two quick questions. I'm about to put together a cherry wine and a plumb wine. Both the recipes tell me to stir daily. I'm pretty sure this is to degas the wine. What does degassing wine do? Both of the recipes tell me to rack to secondary before the wines are done...

I'm looking to make a cherry wine. The cherries that I have are pretty sweet. I'd prefer a dry cherry wine, and didn't know if you necessarily need to start with tart cherries to end up with a dry cherry wine. Anyway, I'm freezing the cherries and will try to mash and depit them sometime in...

I'm about to embark on building my first (and hopefully final) keezer collar. I'm just running off picnic taps right now and I'd like to go ahead and drill the holes for the taps. I'll probably upgrade to taps one by one or a few at a time until I get all of my kegs on tap. I'm working with a...

Hi, I've got a pretty good handle on steeping and brewing but I've never done root beer. I've done a lot of searching on google and most of the recipes are extracts. I'd like to try my hand at something a little more homemade. I'm not against using sasparilla, wintergreen, or any other...

I didn't know where else to bring it up, but I'm making sauerkraut. It relies on lacto to ferment. I'm wondering if anyone has tried their hand at it, and what some good recipes are. It looks like most people just let cut cabbage sit around with some salt on top and wait for a week. Anyone...

I'm planning on going up to an apple orchard this Sunday. I'm going to try to buy a few gallons of apple cider that I'll ferment soon. I've brewed lots of beer, done a few wines, and a few meads, but never made a cider. I've got kegging equipment, or I could just bottle the stuff. I'm pretty...

I'm looking for a way to use up a few bottles of braggot that never carbed for me. It's wildflower honey and a simple barleywine. It is very strong and fairly sweet. Any ideas for food pairing or cooking with this?

Maybe I'm overthinking this but it seems like everyone uses a crapload of cleaner/sanitizer to clean their kegs. They fill at least 1/2 full on every video I've seen. I'm thinking that about 1/2 gal of oxyclean followed by 1/2 gal of starsan should do the job. add water and cleaner. Put...

I've recently posted a thread on kegging with different serving pressures. I'm now looking into using a secondary regulator, but I'm not finding any information online. I'm just trying to serve a few different kegs with a few different serving pressures. I have something that looks like this...

I just bought my kegging equipment and I have 3 kegs, a 3-way T and one dual regulator. I'm going to serve 10 gal of cream ale 2.7 CO2 volumes, and one ESB 1.4 CO2 volumes. I am wondering if I can carb them seperately. I'll hook up the ESB and then unhook it to get the proper carb. I'll...