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I had a couple of bottles of apple wine made from juice that I bottled on 3-24. I opened one today and the amount of carbonation was amazing. There was some tan-colored sediment. The taste was not good. I thought I would see if its salvageable or if I should go ahead and toss it. SG of...

My must: 40oz of thawed mashed raspberries, 2lbs 12oz table sugar, 109 oz water, total volume 192 oz, starting SG 1.098, pH 3.68, TA unknown; Additives: Tannin, Pectic Enzyme, Acid Blend, Yeast Energizer, Yeast Nutrient; Yeast: Montrachet. Final SG: 0.994. My racking technique: skim off...

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1 gallon batch...came out great!

Thought I'd share this... I ordered a little big mouth bubbler from Northern Brewer. When the box showed up on my doorstep (courtesy of UPS), I panicked. The box looked like it had been hit by a truck. Upon opening the box, I found my bubbler (unscathed), along with two of these (at 6.6 lbs...

I'm ashamed to post this, but I'm totally frustrated. I came across this recipe somewhere on these forums and I thought I bookmarked it but clearly did not, and now I can't seem to locate it. Can someone with better search skills please help me out?

I was foraging for food in my local HEB last week and decided to browse the apple juice from concentrate. I found the "Old Orchard" brand had malic acid listed on the label. I believe it was the only one out of perhaps half a dozen different brands. I decided to get some and try fermenting...

I've been looking for an inexpensive 1.3 to 2.5 gallon carboy/jug/bottle to use for vacuum degassing and additives with the All In One pump. The only thing close I've been able to find is the Little Big Mouth Bubbler® (northernbrewer.com) . Has anyone used this with the AIO? I think it might...

Just looked in on my first 1.2 gallons of apple wine, from bottled juice. Starting SG was 1.082, pH 3.79 This is what I found when I removed the cover. Does this cap (?) look normal? It's about 1/2 - 3/4 inches thick. Also, I'm under the impression that I need to give this a good stir every...

Bear in mind I still don't know what I'm doing. I've finished one batch so far (blackberry from frozen berries), and I'm thrilled with the results. It is apparent that I've got some inaccurate and/or incomplete information regarding racking from primary. I've been working under the assumption...

I tried using these on my first batch (blackberry from frozen berries, DDDB Mod): Amazon.com: NiceCare Brew Bags 2 Pack Extra Large (26” x 22”) 250 Micron Fine Mesh Bag for Fruit Cider Apple Grape Wine Press Reusable Drawstring Straining Brew in a Bag: Kitchen & Dining Aside from being just...

This image was taken seconds before successfully retrieving a #6.5 stopper from inside a 1 gallon jug. Spoiler: General Tools 70396 Lighted Steel Claw Mechanical Pick-Up Tool, 24-Inch - Claw Finger Pick Up Tool - Amazon.com

I noticed that my 3 week old blackberry wine (frozen berries) changes from a dark red to medium amber towards the rim. Is this normal? I'll try to get a picture Sunday.

My first batch. I've got a 1 gallon glass jug and a 16oz glass bottle of blackberry wine on lees, about ready for third racking. One of the biggest lessons I've learned to date is that siphoning off lees is much harder than it looks. I really made messes during my first two attempts. Even at...

I've got a gallon + 750ml of Blackberry wine. I'm trying a modified Dangerdave Dragon's Blood process (modified by addition Bentonite after primary). What I've done so far: Primary fermentation to 0.993 Strained lees (mesh bag), added Bentonite, racked to carboy, airlocked So the wine has...

Just curious, has anyone tried this specific degassing tool? Did it work? Thanks!

I've been looking at several kits, but I'm not sure if they are "one size fits all" or not. In other words, will any of them do the trick regardless of the must ingredients? Any recommendations? Thanks.

I found this chart for grape wines. I've been looking for a similar scale for non-grape wines. Can anyone point me in the right direction? Thanks!

The image below was taken about 4 hours after I had placed a piece of painter's tape on the 1 gal carboy to mark the level (meniscus), about 1 hour after racking from primary (and after adding Bentonite). How can we account for the apparent increase in volume? Initially there were no bubbles...

Marketing genius?