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Apr
22
accepted Is it necessary to top off wine in a carboy?
Apr
14
awarded  Popular Question
Oct
8
comment pressing cider from whole apples
Oxidation is actually a beneficial affect at this stage. Yeast requires oxygen in order to make alcohol and it's pretty handy that you don't have to oxygenate the cider before making hard cider.
Aug
10
awarded  Popular Question
Nov
8
awarded  Yearling
May
18
awarded  Critic
Feb
4
comment Is it necessary to top off wine in a carboy?
I was having a conversation with the local Mead guru at the last UNYHA(Upstate NY Homebrewers Association) meeting and asked this question. He said that he never worries about headspace. Most of his batches sit around for ~5 years and other than normal racking off of sediment he takes no precautions additional precautions. He hasn't noticed any off flavors either.
Dec
10
awarded  Nice Answer
Dec
7
comment amber ale/cherry
I like brewing with fruit quite a bit and if you ask me variety can add a lot of character. Get some of both sweet and sour cherries to get as much of a well rounded cherry flavor as you can. Personally I like a more sour note to my cherry beer (kriek for example) so I'd go heavier on that type.
Dec
7
comment amber ale/cherry
I strongly advise against using a cherry extract. They are notorious for contributing that "cough syrup" cherry flavor.
Dec
7
comment Is it necessary to top off wine in a carboy?
I agree but I suppose I was wondering if wine itself was more susceptible to oxidation for whatever reason. From my understanding wines need to spend quite a bit more time in a carboy than a beer (especially mead). I figured this was the main reason for wanting to top off but I wonder if it is a big enough factor to warrant the risk of contaminating a batch by adding additional fluid.
Dec
7
answered Yuengling Bottles for Homebrew?
Dec
5
comment Is there such a thing as malt-free beer?
I agree wholeheartedly with markskar. I've done a gluten free tasting panel with the guys at the local brewery and for the most part they were kind of meh. Some left a weird aftertaste and most tasted more like cider than beer (or even like nothing at all). If you are the type of person that would enjoy the sort of thing, you could try to recreate some recipes from areas that didn't traditionally have malted grains to waste on beer. Give an African sorghum ale (maybe mixed with honey) a try or maybe a Japanese rice beer. Also, mead is great and there isn't much available on the market. Do It!
Dec
5
asked Is it necessary to top off wine in a carboy?
Nov
8
awarded  Yearling
Feb
25
answered Adding honey to a cooled wort
Nov
8
awarded  Yearling
Feb
7
awarded  Nice Answer
Nov
8
awarded  Yearling
Nov
22
answered Krausen During Primary