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  1. R


    YELLOW WATERMELONS from my local produce stand! They're supposed to be sweeter and taste more like honey. Testing alcohol potential of the juice. Highly considering making a mead with them. UPDATE: 1.030 SG from the juice itself and no additional sugars. Most likely going to do at least a 1gal...
  2. A

    I don't know what it is, but I'm not sure it's fair to call it cider

    So my boyfriend and I decided to take up cider brewing during quarantine. We followed a YouTube recipe. It was all going swimmingly. It was bubbling a lot but so what? We just tasted it yesterday ready for bottling and it tastes waaay too strong. Like, spirit strong. We added almost a kilo of...
  3. Redhouse Brewing

    ABV % Calculation

    Does anyone know how to calculate the following information: I added 150 ml of vodka tincture (orange peels soaked in vodka) to 6 gallons of beer in the fermenter. The vodka is 40% (80 proof). I just need to know how much this will increase the abv for the 6 gallons? I've read...
  4. Aróchito

    Cider's been brewing. Too late to add sugar?

    My cider's been in primary for almost 3 weeks. About to put it in secondary, but I'd like to make it a little stronger. I originially put in some sugar along with the yeast nutrient and yeast. Is it too late to boost the abv with some extra sugar? Thanks in advance.
  5. K

    Hydrometer Reading Confusion

    We have created a brew of cider. Our initial hydrometer readings goes as follows: 1.056 Gravity 7.5% ABV 13.8 Brix Our problem is we are getting two different readings off the the same internet calculator for ABV. Brix Calculator https://www.brewersfriend.com/brix-converter/ at 7.5% ABV...
  6. V

    Different ABV Values

    Hello Forum: My hydrometer calculation is giving me a different value than online ABV calculators. OG = 1.090 FG = 1.032. ABV Calculators will get me around 7.57%. When I follow the instructions from the hydrometer it has me convert the OG and FG values into potential ABV first and then...
  7. Konstantinos

    abv vs vol

    Hallo! A quick noob question: Is abv the same as vol? I brewed a 4.4 ABV irish red, what's the vol I should be targeting for priming? Thanks!!
  8. Ron C

    We created a ridiculous spreadsheet for Wort Correction - Feel free to poke holes in it

    Hello all, My brewing friends and I created a spreadsheet originally intended to calculate ABV while accounting for a Wort Correction Factor based on Hydrometer and Refractometer readings. We've been using it successfully for a few brew sessions now, and I figured it might be a good idea to...
  9. T

    Forgot to add sugar before yeast!

    Hi there, I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar...
  10. Westgaard

    Incorrect Gravity Readings

    Good afternoon, I just made a 1/2 gallon batch of apple wine using bottled apple juice, Red Star Premier Blanc yeast and a few raisins...and a whole mess of sugar. My OG reading was higher than I meant it to go (1.20, checked twice) and after only 11 days it has apparently stopped fermenting...
  11. P

    Est ABV maxed out at 10% (Beersmith)

    Hi All, Creating a recipe for a barleywine and never gone up to 9%abv so far and as I'm adding malt to my recipe, the abv stopped incrementing after 10%. Is there a reason for that? Cheers,
  12. H

    Maximize nutrients for fermentation efficiency?

    Hello, I have been brewing for about 7 years now and have noticed what I think every brewer realizes: yeast work better and faster when they are given the proper amounts of nutrient additions. After some trial and error, and working more on the mead and cider side (where the main sugar...
  13. DrGarbonzo

    Pliny clone- missed OG by .020; suggestions?

    Hey all, I brewed Northern Brewer’s Pliny the Elder extract clone yesterday and am wondering if i misunderstood the instructions. They recommend making a 6 gal wort to account for krausen and hop absorption loss, but my OG ended up being 1.050 instead of the target 1.070! The ratio of water to...
  14. MaxTheSpy

    Yeast Help

    I would like some insight from those smarter than me, I've been using Redstar Premier Blanc for the last 4-5 years using other yeasts very rarely. I decided to actually look up the specs on Premier Blanc and this is what I found: Species: Wine Fermentation Temp Range (°F) : 59-86 Apparent...
  15. T

    How to make higher ABV

    Hey everyone, I brewed a block party summer ale from northern brewing and I don’t think I boiled the wort hard enough but it’s been fermenting for 2 weeks and one week was colder temperatures so I got a heat pad to make it around 70F and it’s been at that for a week under a blanket for...
  16. RevFrank

    Reducing ABV

    What is the best way to go about producing a 4% ABV batch of a 6.5% ABV beer? I thought about adding 3 gallons water to a 5 gallon batch of 6.5% to produce 4% ABV but I worry about diluting the taste in the process. Anyone have any ideas on the subject?
  17. blackelbow

    BJCP Style Dashboard

    Hi there brewers. I made a little excel dashboard that shows charts and graphs of key info for the BJCP 2015 beer styles, including comparisons for average values over all the styles. Others have probably done similar things, but I couldn't find them on HBT. I was unable to post the spreadsheet...
  18. D

    Increasing ABV during active fermentation

    Hey Everyone, I've been having difficulty with BeerSmith lately. My OG is coming out way lower than what BeerSmith says it should be. I'm going to do some research over the weekend to figure out if it's a setting in BeerSmith or if it is my brewing. Either way, I brewed a NEIPA yesterday...
  19. Sludge Brewer

    New ABV Concentration, Extracted from Frozen Batch

    Somehow, in what I thought was a temp controlled fridge, a batch of beer mostly froze in the keg during carbonation. I didn't learn this until after the 11th bottle because the keg wasn't giving up anymore liquid. Had I reason to check the keg first I think the beer would have been fine if I let...
  20. C

    Calculate ABV when adding fermentables in Secondary

    Hi, I've been searching online forums to find a good answer for this question: I know how to calculate ABV in a routine beer batch. What I can't figure out is what to do with my math if I add additional sugar (honey, agave, etc.) when I transfer to the secondary. If I start at 1.055 and then...