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if this is serious, your first step, and you need to find this out as soon as possible, is to find out what kind of grape it is, as harvest times, and winemaking approach will vary depending on the variety. white or red? vinifera or labrusca? etc.

hi there? what part of upstate? im in newfield, tompkins county

welcome. what state?

well in CA sure, its a lot tougher to break into, just on cost alone, its almost impossible w/ the cost of land there, that's the main reason we moved allt he way over here. Prime grapegrowing land is very reasonable here. I can get 30 acres for under 200k, whereas in Ca that would be in the...

when i did it i dumped out the water in the cooler into the pot for my sparge water, before i added my mash water and grains to the cooler. I dont know where i heard to preheat my cooler w/ boiling water, but i know i did, or else i wouldnt have done it LOL. But now knowing that theres a...

I was wondering. most people here advocate the practice of preheating your cooler tun to prevent gross heat loss when mashing. But even with that practice still recommend heating the water about 10-12 degrees warmer than your intended mash temp. The problem I found when doing my first AG...

lol what do you mean, stainless is noticably cheaper than copper in the current market, as people have mentioned

i bit the bullet, and bought a stainless steel chiller, b/c the lower maintenance was a big plus for me, and figured if it really did suck i would just return it and get a copper instead. I stirred more than twice (like maybe 30 seconds every 5 min), and it still got it from boiling to 70...

closest HBS is an hour away. i just order from midwest becaues its cheaper. oh well ill just bite it, and chalk this up as a learning experience, since even if i order it now, i wouldnt get the dme until days later. I just hope it doesnt taste TOO horrible, or overly hoppy.

anything i can do to fix the gravity now? sugar? no dme here. my problem was i kept jumping back and forth between "how to brew" and the recipe. HTB said a good standard was 2 qts per lb of grain, so that rounded to be about 6 gal of mash water, whereas the recipe had called for a little...

yes thats it.

in wine making i can add sugar to raise gravity. can i do that with beer (since i dont have dme)

i ended up w/ more sparge runoff than i could use.

i used this recipe today: https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ The OG is supposed to be 1.054, but mine only came to 1.040. I had more sparge water than i could use. I was already at 6.5 gallons of wort, so i drained the remaining into a separate pot. Well i boiled the 6.5...

thats what my gut told me, but i figured itd be safer to ask to save buying the wrong one. thanks!

but i don't deal with these sort of parts on a daily basis, but for the universal 10 gallon cooler conversion project, what size hose do i get that fits with the 3/8" barb adapter?

i just got one the other day from walmart for 37.00 for burner, stand, pot, lid, the wire thing to get the turkey in...and a thermometer.

i found a fastenal by my work, and grabbed a bag of ss washers today.

neoprene rubber washers ok?

good to know..thats what i was trying to find out. if i put down the money for a wort chiller now, i have no guarantee that i wont need a pump to run ice water through it as well. My water runs warm in the summer..probably around 70-80 degrees...so i figured that would put a huge damper on it...