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thanks for the help! as it turns out, I did a blind taste test for my husband. I added a tiny bit of tannin to one. A tiny bit of acid blend to the other and the 3rd I left as is. My favorite was the tannin. my 2nd favorite was the as-is. My husband picked the "as-is". I decided to just...

yes, i have tannin on hand. maybe i'll try a small amount with tannin AND a separate small amount with acid blend? See which of the 3 tastes best? Since we have 5 HUGE fig trees on our property; this is a recipe I'd like to perfect for years to come... I also feel like there was slightly too...

Oh, and in case anyone would find the recipe helpful in answering my question here it is: Fresh Fig Wine (from Jack Keller Website) 4 lbs figs 7 pts water 1-3/4 lbs granulated sugar 3-1/2 tsp acid blend 1 crushed Campden tablet 1 tsp yeast nutrient 1 pkg Montrachet wine yeast

Hi all. I made fig wine about 1 year ago. Followed Jack Keller's recipe to the letter. It turned out pretty good. I think it could use a little acid bite, my husband thinks it is fine the way it is. Neither of us are very big wine connoisseurs to really know what we are talking about...

it was great!

Ha Ha! Me too! In fact the whole reason I'm on this thread right now is I was brewing an easy extract ale on friday when my son broke my hydrometer. Clearly, I needed a new one ASAP so I went to my LHBS and got one....but of course I couldn't buy JUST a hydrometer....so I got to thinking...

Thanks for this post! I've been reading posts all day trying to figure out the best way to use these jack-o-lanterns in a homebrew. :mug: Unfortunately I made a miscalculation when I was at my LHBS yesterday....I just sorta "guessed" what I would need and so I ended up buying 1 lb black...

ha ha! this makes me think of 2 nights ago....he woke up crying in the middle of the night; so I brought him into bed with us. Then my husband got up extra early and it was just me and the boy. Still alseep, he rolled over; fell out of bed, and cried for a split second...by the time I went to...

oh yeah. the kid was fine. you have no idea how tough my 2 year old is. He falls on his head almost daily. Call me a bad parent if you want; but unless I use a leash or some sort of shock collar there is no stopping the tornado that he is. Around 11 months of age the pediatrician told me I...

How to begin the story?....let's see...thought I could squeeze in brewing a quick extract ale while my 2 year old boy napped today. Put him down for nap. Santizied equipment, boiled water etc. When I went to add the syrup to the water I realized there was MOLD all over the surface of the...

thanks so much for your quick replies!

what is the potential problem of overpitching?

so I pitched and no activity so far after about 12 hours. Not terribly unusual. THe problem my LHBS is closed on sundays so the earliest I could get more yeast would be tomorrow anyways. I have wine yeast....is that a terrible idea?

Long story short I was distracted by my 2 yr old while making beer from a kit. I heated the can of malt extract syrup with the packet of dry yeast still on top. The yeast packet was never immersed. The whole process was maybe about 15 minutes and I turned it off right before it reached a...

OK, sounds good. My concern was that according to the recipe instructions I was supposed to remove the mesh bags of hops right before pitching the yeast. I didn't do that, and so I was just making sure that leaving the hops in the fermenting beer would be OK. Sounds like it should be no...

I went to check the gravity tonight and realized that I never even took out the mesh bags of hops ~ 3 weeks ago when I pitched! WOOPS! So, what do you think? What's the worst that could happen? I tasted a sample and it tastes OK, the beer has more "floaties" in it than I would normally...

username: missjacki

Gosh, maybe we get even more than 300 lbs.... we've been getting three 6.5 gallon carboys full without even picking all the fruit... We do not dilute the juice, I follow a recipe from our LHBS for "oregon backyard grape wine" and basically I just add sugar about 1lb at a time and keep taking...

I'd agree! This seems to be the case... I'll just wait. Since I'll be needing another primary before I could reasonably transfer the beer, I'll just buy another primary and leave the beer for 3 weeks as recommended. Ready for a dumb question? If I leave the beer for 3 weeks, is it still...

For those of you just DYING to know how it's going...fermentation has been kicking for about 2 days now! Some serious fireworks... I may be needing my primary fermenter for wine making soon (like ASAP) what is the earliest I can transfer my beer from plastic primary to glass carboy?