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8 views

How to avoid SCOBY in the Kombucha bottle? (second fermentation)

I am a kombucha brewer, and for a long time I have been trying to avoid SCOBY formation in the bottle during the second fermentation. Does anyone know some way to do this?
1
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1answer
36 views

Slow but effective fermentation

I have successfully made several (at least 15) gallons of homemade wine, and only really had one come out undrinkable (was black cherry experiment, made a decent cooking wine) I started with a simple ...
0
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0answers
13 views

Corny keg post sizes

My corny keg has two O-rings on each post is this ok? As my other keg only has one, do I leave both O-rings on or remove one?
2
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2answers
30 views

Is SG 1.005 OK for cider before first racking

The primary fermentation for cider is going for 9 days and SG wend down from 1.052 to 1.005. Is it normal to have such a low value before first racking? Should I add sugar to rise SG to 1.015 and ...
2
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1answer
21 views

Stuck fermentation on wild fermented cider?

I pressed about 40 L worth of apple juice 12 days ago. Sweet cider was put into a carboy and foamed heavily after 3 or 4 days for about a week with consitent airlock activity. In the past two days, ...
2
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0answers
20 views

Pitching stressed yeast cake (Wit)

I've recently made a wit and used Wyeast WLP 3944. I didn't have time to make a starter and only had one package of yeast. Beersmith estimated the package to be around 66% viable given the date on ...
2
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1answer
22 views

Water is way past the max level line on airlock

Will this cause a problem in the fermentation process? My first batch was fermenting fine but this batch the water is up way higher and I'm wondering if that's why I'm getting no bubbling so far. ...
2
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1answer
35 views

Over-primed for bottle conditioning. How many days to blow off carbonation before allowing to resume?

Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results ...
2
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1answer
68 views

How can I raise alcohol content in my rum?

I have been letting it sit for 10 days and it is still not 40%. I would like to know how to raise alcohol content in my rum while it is still in the process of fermentation. There are bubbles rising ...
5
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1answer
39 views

RIMS declining efficiency

For many years, I was getting efficiency at about 81% after backing into the numbers with Brewers Friend doing simple non-recirculated infusions at 2qt per lb with continuous fly sparge. About a year ...
1
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1answer
34 views

Is it fermenting?

I'm in a similar situation to the OP in this thread. I think I under-pitched my yeast. Can you help me figure out if that's the case? Here's the recipe I followed. I didn't measure the OG before I ...
2
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2answers
41 views

Removing carbonation in mead

I'm making my first batch of mead, and just racked it over for the first time about 2 weeks ago. It's clearing just fine, but it's pretty carbonated. I'm not sure what to do about the carbonation. ...
3
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1answer
43 views

Is there a sediment from clearing pectin haze?

Does the use of pectic enzyme leave a sediment as pectin haze clears? I have a couple gallons of jalapeno wine with a diluted apple base that I have added additional pectic enzyme to, and I'm ready ...
2
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1answer
34 views

Fermentation started right after air-locking, but stopped after a few hours

I have 30L of pressed apples. After getting the wild yeast started in one week, I put an air-lock on. This is how my carboy looked right after that operation: I used organic raw apple cider vinegar ...
2
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2answers
38 views

Mold or fermentation not touching the edge of the carboy

I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild cider. After 4 days of no action, this is the carboy at 16h in day 4: And 4 ...
2
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1answer
37 views

My brew has stopped

I made some Young's Scottish Harvest Heavy from a can. I used cane sugar, which I prefer for colour and taste. My refractometer said 1.048 pre yeast. Ten days on, gravity seems to be static at 1.020-1....
3
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2answers
36 views

I got a strong, chemical-vinegary smell when I opened the plastic fermentation bucket I use to store all my brewing stuff. Is it still safe to use?

Essentially what the title says. I use that bucket to store all the measurement equipment, hydrometer, etc. but also yeast nutrient, stabilisers and chemical sanitisers. The smell that came out from ...
3
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3answers
69 views

Found Old Grains - Usable?

Found a bunch of specialty grains I'd intented for a beer but lost to time. They've been in brown paper bags for well over a year. Is it worth using them at all for a small batch or has time/air ...
3
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1answer
37 views

Flaked Wheat vs Milled Unmalted Wheat

Flaked Wheat vs Milled Unmalted Wheat in beer brewing. Does it make any difference to the brewing process or to the final product?
2
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1answer
22 views

How to transport liquid yeast?

The home brew shop I go to is about a 45 min drive from my house. Do I need a cool box or ice pack to get liquid yeast back home and in my fridge? The guy at the store said that's what I'll need to ...
2
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3answers
63 views

How to make Sweet beer

Can anyone help please if I add honey at the bottling stage will this add more sweetness and what sweeteners are non fermentable?
1
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1answer
28 views

Very fine wax in Mead

Was given a 1/2 bucket of crystalized honey and so made Mead. Used Champagne yeast, Original Gravity 1.092, Final Gravity 0.996. My sort of problem is : there seems to be a 'sediment'. AT THE TOP! ...
1
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2answers
48 views

Question about Citra hops

I've brewed my first Citrus-flavored beer last week, using American Citra hops and I'm curious - what gives the hops a Citrus flavor? Is it natural? Or rather inserted artificially when the hops is ...
1
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2answers
36 views

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

I created a lemon/ginger/carrot mead and started with SG 1.120. I used a mead calculator (https://gotmead.com/blog/the-mead-calculator/) to factor in the sugars in the carrot. However, the ...
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2answers
45 views

Can I distill contaminated wine?

15 days ago I started a batch of wine from a Wine Kit. I went to measure the SG to begin the next step when I found the wine had a film layer at the top. Anyway I phoned the place that sold it to me ...
2
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1answer
26 views

Is there any merit in doing gelatin fining multiple times?

I currently have a Belgian Blond in primary that I'm planning of transferring to a secondary vessel in order to dry hop. I usually do a gelatin fining when transferring my beer to the bottleing ...
2
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2answers
43 views

What is the purpose of the ginger bug?

Ive been reading numerous recipes in preparation for my first brew, and im confused between two types of recipes: The first generally involves boiling ginger, adding sugar, champagne yeast, ...
2
votes
1answer
35 views

Rinsing frozen red currants

I picked some garden grown red currants a good while ago and threw them straight in the freezer without washing them. I'm planning on making wine with them soon. Most recipes I've read recommend ...
2
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3answers
52 views

Liquid yeast in wine making

I've been making beer at home for quite some time now and can definitely see the difference between dry and liquid yeast (especially in some beer styles like hefeweizen). In my area there is a long ...
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1answer
52 views

Why are we missing a 5.5 gallon carboy?

Most winemaker's arsenals have or have available to them carboys from sizes 7.5 gallons all the way down to tiny tincture bottles, however one size that seems to be missing from the list is 5.5 ...
2
votes
2answers
56 views

What style of beer is Carling Black Label

It’s obviously a Lager, but that only describes the yeast. In what style of beer is Carling Black Label made. I drink just about only craft beer, but if I pushed for what I think is a great commercial ...
2
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2answers
34 views

Fast secondary fermentation (wine)

I put my wine in secondary at 1.025 and in 1 day it was down the 1.002. Why so fast? Did I do something wrong? Do I just let fermentation play out or do I stop it?
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2answers
49 views

Balloon-airlock filling up fast

So I’m making some very simple mead (it’s my first time) and I use a balloon on top of my “container” to make sure it doesn’t blow up. But the balloon has already been blown up quite significantly in ...
2
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1answer
63 views

Pressure Fermenting an IPA, how long and at what pressure?

I'm using a FermZilla Fermenter I plan on using a pressure fermentation method. This will be the first time doing this I would to get some advice from those who have done this. length of time under ...
1
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1answer
22 views

differences acid blend formulation

E.C. Kraus AC190 acid blend for wine making uses the following formulation: 50% Citric acid 25% Malic acid 25% Tartaric acid LD Carlson acid blend is composed of the following: 40% Citric Acid 50% ...
2
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1answer
26 views

Adding Additional Pumpkin To My Porter

I'm brewing a extract Pumpkin Porter kit and just transferred from primary to secondary. I tasted it and I could taste the spices but was wondering if it was too late to pumpkin it up a little. Could ...
1
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3answers
44 views

Apple wine fermentation

I have added yeast nutrients and yeast together at the beginning of my wine process. Is this a bad idea as it was by mistake? Cesar
1
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2answers
62 views

How can I make maple bacon mead?

I never made a beverage with meat in it so I'm a little scared. I think I can bake the bacon to make it crispy, then crumble it into the mead. Will it be safe to sit for a month of fermenting? Is that ...
1
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0answers
33 views

Have you made grapefruit wine and what were your results?

So I made a grapefruit wine recently, using Ocean Spray 100% grapefruit juice, mostly because I am lazy and it was a test batch of about a gallon and a half. The results were interesting. It is clear ...
0
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1answer
30 views

Should I transfer strike water through a sparging device or more directly?

I use a pump to move strike water from my HLT to the mash tun. I've tried it with and without this nozzle at the end of the hose. The nozzle splatters water when my output valve is open more than ...
3
votes
1answer
55 views

Why has the Specific Gravity to Potential Alcohol conversions changed?

Ok, so I have implied but not said outright that I have been making wine for almost 30 years, but what I have also implied but not outright said is that there has been a break in that amateur ...
3
votes
1answer
71 views

Dark liquid floating in secondary fermentor

I started the fermentation for a pale ale two and a half weeks ago, dry hopped it five days in and then racked it four days ago. The trub has fallen to the bottom and I just noticed a dark layer of ...
6
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3answers
243 views

Is it Safe to Carbonate Beer in a Can?

I have been thinking of getting canning equipment for my homebrew set up to make it easier to share beer ( no worries about collecting my swing top bottles down the line). The only question I could ...
5
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2answers
60 views

How does one apply nutrient to a mead brew

My wife discovered that the mead we are brewing smells a bit off, and a book we have on the topic suggest we may not have applied enough micronutrient. Any suggestions on getting more in? We have ...
1
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2answers
44 views

How to disassemble a Krome Dispense beer tower?

I have a beer tower whose lines need replacing. But, I am having great trouble actually pulling the old lines out of the tower. They seem to be attached to some metal disks, which I can neither pull ...
0
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1answer
45 views

Batch Management - How do you manage your batches for container volume?

So what do you feel is the best way to manage batch sizes? Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size ...
4
votes
1answer
43 views

Ale Popped the Bung

This is my first brew, so I kinda look at it as a rite of passage, but I had 5 gallons of brown ale fermenting in a 6.5g carboy. The airlock was super active for the first 16-18 hours. Soon after that ...
1
vote
2answers
40 views

What is the best wine filtering system?

As a hobbyist who produces at least 5 gallons a week of wine, what filtering system do you recommend? I am also looking at transfer pumps as well. I am getting older and have torn rotator cuffs and ...
3
votes
1answer
32 views

has anyone experimented with using yeast hulls to supply sterols rather than oxygenating/airating their beer/wine/mead must or wort?

So this question challenges a lot Brewers assumption that yeast needs oxygen to reproduce. It just plain doesn’t. Yeast does use oxygen, but it’s a mighty and inaccurate over simplification to say it ...
1
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3answers
68 views

How do you feel about Swing Top wine bottles?

The question says it all. I am sure they are great for wines that will be consumed young, but what about for wines you are going to store for longer periods of time? Months, years?

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