Recent content by Ang

What an excellent suggestion, thank you! I have a local apiary too!

A friend is selling Steeped Tea and I have started a local brew club. I am hoping someone here can suggest a good recipe that uses any of that selection of teas to make a nice wine to share during her sales parties to boost both our interests? I plan on making at least 3 gal of dandelion wine...

I never see this tool mentioned and I'm wondering if anyone has found it useful? Some of my food fermenting friends have asked me if it would tell them the ABV of their kombucha of kefir before giving it to their kids. Thanks

I have heard both yea and nay for primary grapes on the vine. I will pluck the berries for small batches, some say why bother. Maybe the greens are bitter? Any thoughts?

Oxidation. That's opposite. Never heard of it?

What is micro oxidization?

I am in North Alberta and my two 8yr old Valiant grapes gave me 4gal of secondary wine. I only had 1-14 pH strips that said pH 2 in the fresh crushed/ pressed juice. SG 1.108 after adding 1.5 gal water and 8 lbs sugar. I don't have my brew book with me and just read that I should add nutrient...

Thank you, this was very helpful!!

My first real attempt at skeeter pee stuck at 1.030 and stayed there for over a month, I tried the advice offered and I had to dump it cz if it's not fermenting, it's rotting. My second try is only five days old and I will test it tonight

I started a batch of green tomato Sept 10 with 8gal crushed green fruit 15lbs inverted sugar Cloves & ginger 4 Tbsp lemon juice 1 1/2 tsp tannin 1Tbsp energizer 1/4 tsp K meta Water to 25L O G 1.080 Now it is Sept 19 and apparently I have a FG of 0.992. This was a previous post of mine...

I harvested 7.5 lb of Valiant grape from two 8 yr old vines. This is my first home grown grape wine and I want to age it 14.5 yrs to my daughters 18 birthday. My recipe needs 6lb "wild" grapes per gal. 1/2tsp enzyme, 1 tsp nutrient, 2lb sugar and a camp tab. I will use 1118 yeast. I am learning...

But, what, did it consume some sugar? Do they have a sugar debt? It's weird

Sept 10 I started a green tomato batch. The recipe called for 2 1/2 lbs of sugar per gal. After inverting 15 lbs of sugar I got a OG of 1.080. That is way lower than I expected, closer to 1.100, has it to do with the fruit?

I have used balloons to airlock pop bottles and milk jugs. Just poke a couple holes in the drip end opposite the opening so it doesn't blast off.

Today it is still at 1.030! I am going to pitch it and try again. Unfortunate!