Search results

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?

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...

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...

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 made my crabapple wine by crushing the fruit into the pail and adding water/ additives. They, 2 6gal batches, have been stirred 2x a day for 4 days. The spiced apple was 1.136 and the pure Apple was 1.104. I intend to pour them through a strainer before filling the carboys. The recipe...

I started my first Pee a month ago and it is still too sweet to drink. I whipped it mercilessly 3 days ago to get it to progress. OG was 1.100 on July 20. July 25 1.082. July 28 1.070. Racked to carboy after adding and mixing remaining ingredients July 29 at 1.064. Aug 5- 1.040 added 1/2 tsp...

Does anyone have a good recipe for hard root beer? I would love to try it!

This was my first batch of SP and followed the directions. Today I pitched my yeast and I'm excited to get brewing and my 4yr old threw the tub plug into the Paul when I wasn't looking! Of course I only just found out at bath time. Is there any way to salvage this batch with sulphites or is it...

I just started my first batch of skeeter pee with a recipe from this forum. Lots of differences from other wine like aerating and waiting days to pitch the yeast (which I don't understand). Any advice or thoughts?

My haskap bushes are loaded with berries and I hate the taste of them fresh picked. Has anyone made wine with them? Any recipes would be appreciated! I don't like to eat fresh rhubarb either so I thought I'd ask rather than waste such beautiful fruit! Thanks!

May 17, 2016 I started a gallon batch of dandelion wine. May 23 I racked to secondary at SG 1.080. The 1/2gal jugs had almost 2" head space and now I have what appears to be a ring of pollen inside my secondary jugs. I will be racking them this weekend so it can clear longer. I have heard of a...

I have watched many you tube vids on home brew and they commonly use balloons to airlock small batches of country wines. I would appreciate any thoughts and advice about this practice. If I will put forth the effort to make dandelion or other labour intensive batches that won't fit into my car...

They say to stir our primary country wines to encourage fermentation and reduce oxidation. I assume to not stir just before racking into secondary so the organic matter doesn't rot in secondary, is this right? Then, if we have that lava "lamp action" in secondary, would that be rotting nasties...

My recipe book says to wait 24 hrs after adding every other ingredient to add the yeast to country wines. Is this for the camp den tablets to neutralize or for all of the additives to blend thoroughly? I get impatient as a beginner to start fermenting right away and wonder if I pitch the yeast...

My kit should have been bottled last Tuesday but I only had an inch of clear on top. I racked it back into my primary and degassed again but today there is still barely an inch of clear at the top of the wine. I followed kit directions and I need the carboy for my mixed berry which is in primary...

I broke my car boy spoon and don't yet have a drill de gasser so I bought a paint mixer to powerfully stir my wines. I have endeavoured to keep it from scoring my primary pail as it won't fit into a carboy which also eliminates foam over. Has anyone used a new sterilized paint mixer effectively...

I made a frozen mixed berry wine (Black, Blue and Raspberry) I have calculated the water wrong. The recipe is per gallon, I wanted 6 so I multiplied everything correctly into 6 gallons of water and now I have over 8 gal or 31L in my primary. The fruit is still thawing and whole I have a 10gal...