I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...
Winemakers often add potassium metabisulphite to the finished product for two purposes: To prevent further yeast growth (so that they do not eat the remaining sugars) and as a preservative, to prevent ...
Last weekend I brewed a super classic, nothing special stout. I plan to add coffee to it in the secondary, and didn't want any craziness from the stout itself so that I could really play with the ...
So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to ...
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...