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may not work for the wine...though it may. will have to try it and see how it tastes. but worst case i can use it in my coffee stout...

nope. even at bottling the cream would instantly curdle. alcohol and cream just doesnt work. i may have found a solution that just might work though. pinnacle makes a vodka that is whipped cream flavored. gonna attempt that in the brew to see if it works.

i want to try making a strawberry and cream wine. is there any way to get a cream flavor into wine that anyone knows about? i understand this is a really strange request but im at a loss on this one.

update: its bottled and tastes amazing! I guess I should just RDWHAHB next time...

you can let it thaw but im lazy and just dump it into the bottling bucket and give it a stir till its dissolved well. never had any bottle bombs...though i have had a few that were very carbonated. not gushers mind you just VERY carbonated.

update: something about cracking it open and messing with it started things up again...no where near as vigorous but its bubbling at what i consider a normal pace. gonna let it do its thing and will update in about a week or so when i guess fermentation should be done.

the gravity is between 1.02 and 1.03 from 1.075. hard to tell exactly what it is since it still has a krausen and i dont have any way to pull any out to test outside of the bucket. so basically it fermented almost entirely in 2 days.

i was trying to avoid having to pop it open to take a new reading...but will try to do it tomorrow

I am making a graff. started it fri afternoon...it bubbled like mad...so vigorous it was almost a constant bubble. its now 2 days later and its slowed to a bubble every 15-20 seconds. is this normal? ingredient list: 4 gal juice 5 tsp yeast nutrient (recommended amount for 5 gallons) 1...

ok i gave up and looked it up online and did the math myself. now if anyone is interest and i did my math correctly... the original calculation for table sugar (sucrose) is 3.82 grams/liter which i converted roughly to 0.5 oz/gallon or 14.5 grams/gallon. now im not going to say my math is...

@ tipsy: yes your idea will work to a certain extent...thats assuming i dont mind making a batch FAR larger than what i want. Thus why i clarified and asked if anyone knows a weight of sugar to add. i will be quite happy with a weight of sugar they add to a single bottle...i dont care i can do...

I had already considered that but getting the correct SG would be difficult as you would have you have the same volume of liquid as the juice concentrate to have the math work out. But with every candy you put in it will add more volume thus throwing off the amount of actual sugar used to get...

I have an idea for carbonating...using jolly ranchers or other hard candies. The idea is to melt said candies in say 1-2 cups of water and adding to the 5 gallons of cider. my problem lies in how many to use so I dont get bottle bombs. For full information the cider is sitting at 1.01 and...

from what i just saw in my last batch that i left out to test it...OMG yes...tasted bloody horrible!

thanks doc...just wanted to make sure there wasnt some strange reason you couldnt because the only reason i could come up with was oxidation but thats easy enough to get around with a can of co2

oh i thought i said that. i fully plan to primary in the bucket and secondary in the carboy. im just trying to avoid having to buy a second carboy for multiple rackings to clear and refine the wine. now i may have misread but i thought it was important to do several rackings to get the wine off...

newb question here. i was curious if there was any special reason to use a carboy over a fermenting bucket for making wine. more importantly racking. i have a bucket and a carboy but would prefer bounce between the bucket and the carboy for secondary racking to clear and age. any and all...

I always use 1 can of concentrate per 5 gallons of brew and it works great!

bovine you rock...that is exactly what i was looking for...wonder how i never managed to find it in my earlier searches.

i decided im gonna run a little experiment. gonna whip up a SUPER simple batch just to see how things turn out. heres how its gonna run: 16 oz hersheys special dark cocoa powder 2 lbs honey (its all i have) 5 lbs sugar (give or take...gonna add it slowly till i get to a SG of at least 1.05 -1.1...