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I've had a few bottles so far and they have all been good regarding carbonation. So crisis averted there. The beer does seem to be a little light though. I'm not sure how to explain it, but I thought there should be more flavor. Is there something I can change in the next batch, given that I...

Good suggestion. I'll try that the next batch.

Thanks Appleman. I'll try that this weekend.

Is there a way to tell if the beer is carbonated without opening the bottle? It's been 2 weeks since I primed and bottled and I was trying to determine if the beer had been carbonating naturally.

Thanks Masta. I'll just let it be for now...make it a lesson learned. Who knows, it may turn out OK. I heard that they make sugar pills that can be dropped into the bottle if they turn out flat. Thanks again. JD

I had the beer racked in a carboy and then siphoned it to the primary (with the sugar water) to be bottled. Since it's only been a day, can I empty the bottles to the primary to stir and rebottle?

dissolved 5oz of priming sugar in 2 cups of water, then boiled for 5 minutes. I then poured it into the primary. The issue is that I'm not sure that the flow through the tube when siphoning was enough to mix the 2 cups into the rest of the liquid. Maybe I'm over thinking this. Edited by: JD25

Now I'm concerned, as I didn't stir.

I primed and bottled my Weizenbier this afternoon. I ihave 2 questions: 1) My siphoning tube was not in the bottom of the bucket. Did the priming sugar mix make it's way to all of th wort? 2) I filled the bottle directly from the spigot. I did not use the bottle filler, but made sure to keep...

I recently brewed a Brewers Best Wiezenbier and recently racked it to the secondary fermentor. There is still quite a bit of sediment on the bottom. Is it OK to rack again? Also, the color of the beer is quite dark. I was expecting it to be lighter since the gentleman told me it's a weiss bier.

I've had the wort in the primary fermenter for 4 days now. I noticed that the temperature was only 60 degrees. The foaming has stopped,very slow bubbling, and the SG is 1.018. Should I let it ferment longer or can I move to the secondary fermenter? Will the low temperatue effect the beer?

Thansk for the advice. I brewed the beer on Saturday and have it fermenting. Once fermenatation stops, I'll transfer to a carboy fro secondary fermentation before adding the priming sugar. How long can I leave the beer in the seconday fermenter? Also will this beer store until the summer (given...

I was given a 40 qrt stainless steel pot that I plan on using for a Brewer's Best Weizenbier kit that yileds 5 galllons. Is this pot too big as there is more surfacr area that may effect the boiling procedure?

OK, thanks. How long should I bulk age then before bottling. I'd like to have this ready around mid summer if possible, but won't if I'm sacrificing quality. Thoughts?

Hi everyone, I have just racked my Johannisberg Riesling for the 2nd time. It's clearing nicley. The directions say to bottle in the next few days and add K-Meta. I only have Sodium Meta. What should my next steps be to insure best results? Thanks in advance. JD

I've added the agents and the wine (Riesling) is clearing nicely. What do you recommend?? Sounds likeI should let it bulk age for a few months as I'm in no hurry. At what point and what amount tdo I add the K-meta? <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> One...

Wow. I'm impressed with the speed and amount of information you have provided so far. Thanks to all. At this stage, i've added the various agents and waiting for the wine to clear. I plan on letting it sit for another few weeks; racking an addition 2 times waiting for the particles to...

Thanks for the input. He also said to stir the yeast while fermenting 2-3 times a day. The instrictions specifically state not to. Stir or don't stir?? Edited by: JD25

That's what intrigued me...the guys here always say to follow the instructions. Basically, he told me not to de-gas (as racking will do this), have a yeast starter, and a few minor items. I think he was more concerned about the timing of the steps. I've made two other kits using the WE...

Hi All, The local wine shop stated that I should not follow the WE instructions, as they are for wine shops in Canada that rush through the process since they are volume driven. The same gentleman also stated thatI should not have de-gassed my riesling with the tool that you use with a...