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Making hard lemonade. OG was 1.09. Just took a reading and it was originally 1.04. A few minutes later, the reading was 1.045, then 1.05. Why is this happening? Is that normal? Should I take the first reading or wait for it to stop changing? Thanks.

3.3 Amber LME 1 Amber DME 4 oz Caramel grain 4 oz smoked grain 4 oz choc grain 1 oz roasted barley .5 oz bittering hops .5 oz aroma hops

I bought a kit to make Scottish ale. FG as-is comes in at just under 4. I would like to kick it up to 5. I am assuming that I only need to add some fermentable sugar to the mix. About how much would I need to add per 5 gallons to raise the gravity by 1? I am assuming this won't affect the...

Making a hard raspberry lemonade and want to add a hint of basil flavor. Best way to do that? When to add?

These are some great ideas. How/where do you get the favors to do this? I would imagine you would have to make a 'tea' of sorts to flavor as to not cloud the wine.

I am thinking about doing something other than fruits. Maybe like rosemary or basil - just a hint. Maybe another spice or herb. It's for an Italian Fest contest an I want it to stand out. I started a Chard 3 days ago. Ideas? Anybody experimented with herbs or spices with Chard?

Here is the scoop. The Italian Festival in Memphis is a huge deal and it's hard to get on teams and into booths. Friends of friends heard I make wine and beer and they asked me to be on their team and want me to make some wine. Stellar opportunity. So, I need some good sound advice...

I've got 5 gallons that is ready to bottle. I want to carbonate it (bottle conditioning). Can I use table sugar for the primer sugar and how much should I use?

Have decided to carbonate this. Can I use regular table sugar for the priming sugar? If so, how much would recommend for gallons of lemonade?

Still fermenting nicely. Ended up being a seal issue. 1.085 OG. Gravity on 6/23, 1.070. Gravity 6/26, 1.055. Still debating on whether to carbonate or not - maybe 1/2 and 1/2. Using a priming sugar for carbonating - how much sweetness will that add? Should I also include a...

I usually let it sit for 5-7, re-rack and wait another 7 days. Just surprised I am not getting more airlock action. It came and went. The beer I started on the same nite is still bubbling away. I plan on letting the hard lemonade go to full attenuation.

I got a day's worth of fermenting, as in watching co2 release airlock. Hoping it fermented long enough and did not stall. Going to rack Saturday and take a gravity reading. It it is off, can I safely restart fermentation? OG 1.085

I don't use a stabilizer in beer. But I do wine some and I am doing a hard raspberry lemonade now and someone mentioned stabilizing that.

Also- what if I wanted to backsweeten but not carbonate? Use a stabilizer?

One clarification: the yeast goes dormant after attentuation correct? - does not die or breakdown. Attenuation is when there are no longer sugars to consume? Chemically speaking, what does stabilizing do? I know it stops the yeast, but what is chemically happening? Can fermentation be...

Great stuff, guys. Thanks. Just ordered the book. This stuff is addicting!

Awesome. That's what I wanted to know. So, the yeast really never dies - just goes dormant?

Is the fermentation in the bottles not changing my gravity and alcohol content?

Hello all - * Sort of new at brewing and love it.* But, as with anything, I HAVE to know the inner-workings and the why/how*of what I am doing.* 'Just becuase'* doesn't cut it for me. So.... * Fermentation - simplisticly speaking, yeast eats sugars.* By-products are CO2 which escapes and...

Good deal. I think my concern on backsweetening was based on the thought that I was going to stabilize before attenuation. I am bottling, so I will let my backsweetening act of the primer sugar for carbonation as well.