All Questions

Filter by
Sorted by
Tagged with
1
vote
0answers
5 views

Lactic acid vs alcoholic fermentation

I have been brewing fruit wine with wild yeast for some time now and one think that is really hard is determining the ABV of the wine. So there is my question, I have a certain mash with a known ...
2
votes
1answer
17 views

Own recipe, any hints or tweaks?

A newbie here. I've brewed thousands of litres of good, bright tasty wine over the years, but this year I've turned my hand to beer. I brewed a Yorkshire bitter already, and am currently brewing a ...
3
votes
1answer
21 views

Why is Campden sold in tablet form?

Campden tablets need to be crushed before use. So why isn't Campden sold in powdered form? Presumably this is either because: The dosage required is very precise, and it would be very difficult to ...
2
votes
1answer
25 views

Wild Ferment Cider never fermented

This is my second time doing 5 gallons of wild-fermented cider. Both years I used fresh pressed apples from a local orchard. Last year I had no problems. After two or three weeks at room temperature, ...
2
votes
1answer
41 views

What abv can you get with wild yeast?

I've been doing research about making alcohol, and I can't find much involving how much alcohol wild yeast can produce before stopping. I'm just wanting to make pure alcohol and vinegar for chemistry ...
2
votes
2answers
34 views

Add campden and bottle right away or should I wait?

I know that we should add campden before bottling wine. My question is, I need to add it 1 day prior to bottling or can I add campden and bottle right away. I am afraid of cork popping because if I ...
1
vote
1answer
29 views

What is the relationship between specific gravity and boiling point?

I know that adding sugar increases the boiling point of water, but by how much? Searched the web and can't find an answer. Reason for asking is that a food grade Nylon 66 component I'm considering ...
3
votes
2answers
874 views

Can cider go bad?

This is my first try at making cider. I had great results from fermentation. I was short of some things like a hrdometer so it was reacted off into 2 car boys and sealed with airlocks stored in a dark ...
1
vote
3answers
57 views

How fast should wort be chilled?

Since I usually make small 2.5-gallon batches, I just put my brew kettle into an ice bath in my kitchen sink to chill. The notes that came with my extract kit say to cool the wort to 70 degrees "...
1
vote
1answer
39 views

Is my yeast dead or stuck or just fine?

I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback. This is my first batch of homemade wine. As my first batch, I wanted to do something very ...
3
votes
2answers
81 views

Why has my homemade limoncello got a cloudy residue at the bottom?

This is my first attempt at making limoncello. I used peel from 6 lemons to 700ml vodka, 250g caster sugar, 150ml water. After dissolving the sugar in the water I added the peel and simmered for ...
1
vote
1answer
32 views

Air Still and Pure Turbo Yeast

i just got my brand new Air Still Kit . the kit include Pure Turbo Yeast and from what i read the manufacture of Air Still advice to only use this Yeast when distilling with Air Still . the problem is ...
0
votes
1answer
23 views

How to add fruit juice without splashing

I want to add fruit juice into my primary fermenter, but preferably want to do this with minimal splashing. Does anyone have any good technique or tips for this?
1
vote
0answers
25 views

Oak Barrel Schedule

I’ve been a (grape) home wine maker for 7 years. Every year, I put my wine in non-permeable stainless steel kegs and leave it there for the next 12 months. I rack it 2-3 times to clean the lees of ...
2
votes
1answer
30 views

How to do I mitigate diacetyl in cider that developed during secondary fermentation?

About 10 days after transferring a cider to secondary, it developed a faint diacetyl aroma. I moved it to a warmer location (~70degF) for a few days for a diacetyl rest, but the smell is now more ...
1
vote
1answer
40 views

Harvesting yeast question

I brewed a 5.2% porter using WLP007. Half a Protafloc tablet near end of boil. After bottling I swirled bucket with about 2.5.litres of cooled boiled water. This is what it looks like. I can't ...
2
votes
3answers
59 views

Is there any potential risk in making beer/mead in the same way as it was done in historical recipes?

To preface, I have zero experience with homebrewing. I mainly am interested in these recipes specifically because they seem super simple and don't require any specialty equipment. I enjoy watching ...
1
vote
2answers
40 views

Cloudiness in cider

Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should ...
2
votes
1answer
39 views

Where do you find the degrees Lintner for a particular malt?

Please note: my example here of a 80°L crystal malt was a bad example since specialty malts have no diastatic power. However the same holds true for any base malt I looked for: I cannot find where ...
0
votes
2answers
32 views

Does wine acidity change during aging

I'm making a wine with some pretty green tasting sangiovese grapes. I did a MLF to help soften the taste but it's still pretty sharp to my palette. How will that sharpness change as the wine ages? ...
0
votes
1answer
37 views

Using corny keg without a gas dip tube

Just thinking about removing a gas tip tube to maximize headspace. What if I just slide its o-ring on the post? That should in theory keep the keg sealed. What do you guys think?
2
votes
1answer
66 views

Is removing alcohol to create low/non alcoholic wine/beer feasible for the home brewer?

Low/non alcohol beverages are probably more popular than ever before with most major brands and many craft brewers now selling products in this category. I know there are ways to make low-ABV ...
1
vote
2answers
26 views

Calculating boil evaporation loss as a function of pre-boil volume (PBV)?

I had done some cursory digging online and found that at my elevation the boil evaporation loss was about 14% per hour. So to test this out I boiled 3785mL (1 gallon) of water for an hour in my brew ...
2
votes
1answer
42 views

Yield rates for priming sugar calculations

I am trying to figure out how Priming Sugar calculators work under the hood and just gave this illuminating article a read. Most of it makes sense, however the author talks about each different ...
3
votes
1answer
77 views

If I stop fermentation early does the sugar left in juice still turns into Co2 after bottling

I am trying to understand a little bit about science process between Fermentation (when sugar is turned into alcohol) and Priming (when fermentable sugar is turned into). I have done several batches ...
0
votes
1answer
32 views

Can I degas to increase pH in a stuck fermentation?

I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck. I understand that dissolved CO2 can cause ...
3
votes
1answer
53 views

Thick vs thin mashes

To begin with, my understanding of a "thin" mash is a mash that is more watered down than it "ought" to be; and that a "thick" mash is one that is not diluted with enough ...
2
votes
3answers
44 views

Fining beer with gelatine in the keg

I plan to fine my beer in the keg with gelatine. I read that there will be some trub that sinks to the bottom and will come out in the first few pints. Is this "trubbie" beer drinkable/...
2
votes
1answer
58 views

After stabilizing a wine with potassium sorbate, do I need to bottle soon?

I read here that wines can be stabilized by "adding potassium sorbate just before the wine is bottled". I understand that "just before" in this context means a day or two later. ...
2
votes
1answer
57 views

What do you do about high cider FG?

I went ahead and tried one of Mangrove Jack's cider kits — the raspberry and mango one if anyone is interested. Shoved the fermentation bucket into the garage, and checked in after a couple of weeks. ...
1
vote
1answer
29 views

How to use fast pitch

I am making a recipe of cream ale beer, do I use both the fast pitch and the Wyeast when brewing the beer? Does the fast pitch replace the sugar?
0
votes
2answers
55 views

How concentrated is grape juice concentrate?

My home grown grapes are coming along well this year, but I don't think I'll have quite enough for a whole batch of wine (4.5l) and I'm not equipped to brew a smaller quanitity. I do have a small ...
3
votes
1answer
34 views

Kombucha lacks vinegar taste

I have been brewing Kombucha for about two years. I tried growing a few Scobys in small jars to give to friends, but I noticed that the liquid in the jars, which should have been mature Kombucha an ...
7
votes
3answers
2k views

My mead has no alcohol, but a lot of sediment

I started making my very first mead. I took 1kg of pure single-flower honey and 2.5L of water (actually, not tap water but a bottled one). According to the suggestions, I did: Warm 1L up to almost 50 ...
1
vote
2answers
399 views

Possible to de-oxygenate and de-skunk a beer?

Say a beer has been exposed to too much oxygen and it is now giving off cardboard and stale flavors (oxygen-related off-flavors). Say another beer has been exposed to too much light and is now ...
1
vote
2answers
33 views

Yeast packaging formats by example

When it comes to yeast I often see three different descriptors used: active vs. dormant needs to be rehydrated vs. doesn't dry vs liquid/wet As a newbie, my immediate inclination is to associate dry ...
2
votes
2answers
51 views

Formula for calculating pitch rate

I see a whole bunch of online pitch rate calculators such as this one by Brewer's Friend, but I'm struggling to find the actual formula(e) used under the hood by them. Does anybody know of any ...
2
votes
1answer
39 views

Any good Wild Fermentation for beer and cider sites, forums, recipes, and or books for beginners

I have a few fields with different fruits from grapes to dragon fruits, and I am an amateur homebrewer and want to get into wild Fermentation for ciders, fruit wines and later for beer after I learn ...
1
vote
1answer
28 views

I've lost my online site for Mead Making!

I am making my fist batch of Honey Mead. I had followed the "fast mead making" recipe on " Stormthecastle", added the orange and the raisons, the balloon with pinhole first ...
2
votes
1answer
35 views

Will taking the top off my vessel on day 9 spoil my brew?

I’m on day 9 of my home brew and the top has been taken off for about 5 seconds. Reading up on the CO2 layer that the yeast creates in wort and that exposure to oxygen can spoil your beer, I fear my ...
1
vote
1answer
31 views

Started first fermentation with Red Star Blanc. I was planning on adding the Cuvee yeast for second fermentation. Will this be ok for sparkling wine?

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the ...
0
votes
1answer
74 views

What possible reasons cause a (pale) beer to fail to carbonate in the bottle

tl;dr: Almost half of my pale beers have trouble carbonating in the bottle, being almost uncarbonated after 2 weeks I don't think I have ever had this issue with a dark ale or porter. Details I've ...
2
votes
1answer
54 views

Interpreting how diastatic power impacts the mash

I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale. I've seen a few references that essentially say: if DP >= 70 Lintners, there ...
1
vote
1answer
23 views

Hop alpha acid, iso-alpha acid and resin contributions to the boil, by example

Just read this Beer and Brewing article on iso-alpha acids in hops and am trying to understand something. The 3rd paragraph in that article states: "Iso-alpha acids are formed typically during ...
1
vote
0answers
19 views

Is it common to refrigerate after 2F with ginger beer?

I've been having luck brewing kombucha this past year and am interested in trying out ginger beer since I have been lead to believe the processes are quite similar (besides the 1 way valve for 1F). ...
1
vote
1answer
27 views

What is the "gravity correction factor" for IBU formulation and why do we apply it at 1.050?

The formula I've consistently found for calculating the IBU for a particular hop is: IBU = Weight (ounces) x Alpha Acid % x Utilization % x 7489 --------------------------------------------------...
0
votes
2answers
35 views

ABV question in 5 gallon melomel batch

I started a melomel batch two weeks ago. Below are a list of batch details: 5 gallon batch frozen blueberries (roughly 4-5lbs per gallon) 18.5 lbs of honey (raw, unpasteurized honey from my fathers ...
2
votes
1answer
70 views

Treating water with brew salts to hit a target profile, by example

I'm fairly new to brewing and for the first half-dozen batches I have just used packets of Burtonizing Water Salts to treat my water picked up at my local homebrew supply store. So far, per that store'...
2
votes
1answer
25 views

New to Cider making

I made about 8 litres of cider 2 weeks ago and put it in a 30 litre fermentation bin which meant that there is a lot of air still in the bin. I have now learnt that is not ideal. Is there anything I ...
1
vote
1answer
41 views

Besides sparge water, what other water do all-grain brewers add in (and why)?

I have done a few extract kit beers and now a few partial mashes. I am starting the process of ramping up to all-grain. In many online "brewing calculators", such as this mash water ...

15 30 50 per page
1
2 3 4 5
122