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Tonight its just some simple sloppy joes.

Hey all I just gave my first batch of red plum wine a taste test a week after back sweetening and I just about did a back flip with the results. It was wonderful. I left it just a little tart but its not over powering. it looks a lot like a rose wine in color. Now the trick is doing it again...

Im ready to bottle my second batch of pee today but when i tasted it i noticed it had a very strong smell acid like smell. it tastes great, dead on with what im looking for. I dont get a single off flavor so im wondering if its safe to bottle or if there is something i should do first.

The starting gravity was 1.050 now it's 1.012 the recipe sheet called for 1.016 the temp is 72 degrees. All that was used was 7 lbs of liquid extract for 5 gal

I am making my first beer in well over 4 years and i am trying to remember when its ready to add priming sugar and how much sugar to add. The directions are rather vague on this part of the process Its a hefewizen made from only LME. Right now its been in secondary for about 2 weeks and im...

Meaning adding the sorbet to prevent secondary fermintation.

I have a banana wine thats been bulk aging for about 3 months now and today i took a small sample of it for tasting. The banana flavor is comming out rather nice but there is also a very strong bitter taste that I think could be corrected with a little sugar. The trouble is I can not remember if...

Also should i stabilize the wine before adding the chocolate

The cherry wine is ready to go into secondary today. I wanted to confirm how much chocolate to add to the secondary. I read 1 bar per gallon. Each of the Lindt chocolate bars has 10 individual squares is each square considered a bar or is it all 10 squares equal one bar?

cool I thought you had to add the sorbet a week or so before adding the sugar to be sure the yeast was dead.

Hey all I went to add the potassium sorbet to my skeeter pee after fermentation but when i took off the cap i managed to spill it all over the floor. Go me. is it ok to put it in the carboy without it? I wont be able to get more sorbet till the first. would time take care of the existing yeast...

Those are the ones i was looking at but they were cocoa I think we have regular dark chocolate at my store Ill take a look. Next question is should I stabilize the wine before adding the chocolate during secondary so I dont have another fermentation or should I just add the chocolate in primary?

would any kind of dark chocolate work like a bakers chocolate or something like that? I was gonna use a bar of chocolate that was 85% Cocoa but im guessing thats a bad idea

I scored on some cherry concentrate today I picked up the equivalent of 120 lbs worth of cherries in concentrate form. Im thinking that should be enough to make 12 gallons of wine once all said and done. I have only one question before I get this going. Should I still use pectic enzyme even...

First of sorry if this is a repeat question. I'm using my phone and can not search the forum. I scored 30lbs of fresh plums got $10 and I want to make some plum wine but I'm out of pectic enzyme. I think I remember reading somewhere that you don't really need pectic enzyme if the fruit is...

I have been looking at this 6 pound bag of fresh red plums sitting in my kitchen and decided I wanted to attempt a port wine with it. Just a single gallon for now but I can't for the life of me find a recipe. I have heard that ports are fortified with spirits but all the recipes have found so...

We have an appointment tomorrow morning with her regular DR she can still hardly even walk around without getting dizzy. I'm sure he will do all the test needed. I'm no longer suspecting the sulfate.

So yesterday my GF was getting really dizzy all day long and it got to the point that we spent the evening in the ER getting her checked out. They didnt find what was causing it. Today on a whim i asked her if she was allergic to Sulfa and she said she is. The dizziness didnt set in till she had...

I have a 1500ml bottle of DB that's over a year old now and discovered a small amount of sediment in the bottom. I'm reading that in some red wines this is normal. Just wondering if anyone else has had this happen.

Bottled my first batch of skeeter pee last night. Well I guess i should say I bottled what was left of the skeeter pee. Out of 6 gallons only 3000 ml made it into bottles. We keeps stealing "samples"