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Thank you, that is helpful. Any thoughts to the using champagne yeast in the secondary?

Hello. I'd like to make a Brooklyn Local 1 Clone for my dad for his birthday (May 7). Their website has a few details, which are as follows: " The grist bill is 100% pilsner malt, but we also add demerara and dextrose to boost the Original Gravity to about 18 degrees Plato. The bittering and...

Any way I could get your recipe?

2 days, but I've had a napkin with a rubber band over it so far, afraid the krausen would prevent the airlock from working properly. Should I break it up?

Unfortunately, I dont have one. Should I just keep a rubber band and napkin on it for now?

Hello. I'm currently brewing a one gallon variant of ed worts apfelwein (used brown sugar and ec 1118 instead of dextrose and montrachet). I'm brewing it in a one gallon jug and there is a thick layer of krausen at the top. I'm considering moving it into my five gallon carboy, out of fear of it...

I've had Lambrusco and do enjoy it. I looked into it a bit further and the oak leaf is considered a red dessert wine I guess. Its not overly sweet though, which is what I like about it.

I know, this is ridiculous, but last night I tried this wine and really enjoyed it. I don't know enough about wine to even say what this style technically is, but does anyone know of a method to make a similar tasting wine?

A year or so ago I had a sample of this and it was great. However, I've never even begun to make my own recipe before, so wasn't sure if anyone had tried to clone this one specifically, or alternately has tasted this and had some ideas as to how to reproduce the taste. From the website "Zombie...

I used the recipe for Joe's Simple Grape Mead, but instead of using the straight up Grape Juice, I used Welch's White Grape/Cherry Juice. Additionally I did not use the oz of buckwheat honey the recipe calls for but rather just the clover honey. It took a bit longer than I had expected (based on...

Joe's Simple Grape mead is also pretty easy to make. Plus it's (relatively) quick so you can enjoy the results soon.

I just bottled my Ed Wort's tonight and have a question. When I took a final gravity reading it was 1.004. This is after six weeks or so in the better bottle, which was kept in my basement. I followed every instruction to the letter, and it was even back to original apple juice clarity. Just to...

I have a couple of questions that I'm hoping some of you might be able to help me with. I'm currently about to rack a 5 gallon carboy of Ed Wort's Apfelwein. However I would like to make skeeter pee next, and am under the impression that I can use the remaining yeast from my apfelwein as the...

On wednesday my apfelwein (first batch) will have been in the carboy (better bottle) for four weeks. I'm very eager to give this a try, but am slightly confused. The initial post references both six weeks and four weeks as the amount of time it should be left in the primary. Should I wait...

My first batch of 5 gallons is in the carboy right now, so 19474 + 5 = 19479

Thank you all for the great advice.

So it isn't going to hurt a better bottle or my yeast?

Hello. I initially posted this in the beer forum by mistake. I went to the local home brew shop the other day to pick up some stuff to make Ed Wort's Apfelwein, and Malkore's not so Ancient Mead. I got Dextrose, Yeast, A 5 gallon better bottle, and a 1 gallon glass carboy along with the...

Hmm. I'm making mead, and apfelwein so I would imagine these are more wine than beer. What I'm curious to know is whether I can just use the potassium metabisulfite as a sanitizer and if so do I leave it in the bottle as the guy said, or will this kill off the yeast? The directions (or something...

Hello. So far my friend and I have only brewed one batch of beer (it turned out pretty good). However after reading this forum for the past few days I became interested in brewing up some of Ed Wort's Apfelwein. So I went to the local brew shop the other day and picked up some yeast, dextrose, a...