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  1. snarf7

    Double IPA overly sweet?

    First time brewing a DIPA...OG was 1089, FG 1019...recipe predicted 1015 and when I took my first hydrometer reading before cold crashing it looked to be 1015 (I must have misread it or wrote it down wrong). And yes before you ask I adjusted the hydrometer readings for temp. I just racked it to...
  2. D

    Adding pectin enzyme to a perry?

    getting ready to make a pear cider/perry. I’m using organic pasteurized pear juice, and plan to add some brown sugar and cane sugar for a caramelized type flavor and to bump the OG a bit(I’m aiming for a high-ABV cider, something in the 10% range so it’ll have to be around 1.100 roughly). I will...
  3. Ring Many

    Kit recommendations for Mateus Rose wine?

    Hi everyone, I'm new to Wine-making and my friend has requested a wine. She would like: 'Mateus Rose Wine' which from my research is a Portugal wine. I'm not a massive wine drinker myself and I haven't heard of this one before. The main description is: "Young, fresh, fruity and versatile...
  4. J

    Ginger, lemon, cinnamon cider brew

    Hey guys! I am new to brewing. So I'll make this quick: Have 2 gallons of an experimental cider going. It has 1 lemon, 20 grams of cinnamon, and about 80 grams of ginger. Mashed the ginger, peeled the lemon, cut the lemon into slices, and tossed peels in with cinnamon sticks, along with...
  5. J

    Sweet Beer

    I brewed a Witbier. I used dry orange peels and fresh peels too. It went through primary and secondary fermentation for about a week. It is has been in the bottles for about 4 days. I opened one just to see how it was. It has a nice beer taste but it taste more like a sweet orange champagne...
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