Recent content by Yankeehillbrewer

Well it only managed to drop another point or so. Pulled another sample and it's at 1.029. Not quite where I wanted to end up but I think I will just leave it be. I suppose I could pitch some champagne yeast, but it's pretty tasty as is, just a touch sweet, and needs to clear out a bit still.....

I'm an Iodophor guy, it's what I used when I started brewing and it has always worked well for me, so no reason to switch really, I trust it. Yeah the contact time is longer, but I just let things soak while I do something else, and it does stain a bit, meh. I've thought about using Star San...

Not a fan either but whatever, I just don't drink them. The ones that I have had just seem to have this underlying yeasty, sweet thing going on that just ruins it for me. It's all just a gimmick in my book. As far as if it's to style or not, I'm sure breweries could give two shits what the style...

Thanks, I'll probably pick up a 3 Gallon Carboy to let it age in for a bit before I bottle it

Just a little update, pulled the fruit out of the Fermenter today, didn't rack to a secondary because I don't have one. I just cleaned and sanitized a strainer and scooped it out. I think that will be a good thing because my hydrometer sample was at 1.030, so hopefully the yeast can chew through...

Appreciate the input, she seemed to think they were ripe, but I was/am a little concerned about the tartness. The bunches were pretty inconsistent, some were nice, some were tart, I guess that's sign of them not really being ready? Hopefully the higher ratio of Honey to Grapes will offset some...

How much Carapils? If it were me, I would have dropped out the carapils at that Mash temp. I've been out of brewing for a bit, but if I remember right Carapils is quite as fermentable as other grains, probably not the entire reason, but I would say definitely a contributor. Hate to say it, but...

Things seem to be moving right along, I've been degassing everyday for a little bit, just swirling the fermenter for 30 seconds or so. Lots of fizzing which I assume is a good sign of Fermentation, I was expecting something similar to a Krausen, but all the grapes skins are floating so I suppose...

Made this a couple of hours ago, wound up getting some really nice local honey from Parma, ID. just said Local Flora on it. Didn't quite get my volumes right, but I wound up at 1.132 and about 3.5 gallons. I had some Fermax on hand still, so I used 3 tsp of that. I'm a bit concerned because the...

yet another question.....got to thinking about water today. I wouldn't dare use the local water for brewing, it's way too hard. Eventually I will send off a sample, but in the meantime I will plan on using 100% RO water when I make beer. We run our water through a Softener & Carbon Filter, I...

Cool thanks, that threw me off a bit. Looks like one of the homebrew shops in my area stocks it.

1388 is a Belgian Strong Ale yeast?

So I think I will go with 9lbs of honey, 7lbs of crushed grapes for a 3 Gallon volume, that should put me at an SG of 1.125. Not sure what the local homebrew shop has for yeast but if they do have 1388 I will go with that. Will also add the Fermaid & Pecitnase at the start of fermentation then...

great thanks. One more kinda silly question, are you taking an actual SG reading or just calculating it? seems like it might be kind of tough to get a true reading on a hydrometer with all that stuff in the fermenter.

loveofrose, thank you for taking the time to type up. What is the sugar content of Moscato grapes? I gotta say that I like the idea of not having to juice these things. You're getting 2.5 gallons of finished pyment with this recipe? Thanks again, much appreciated!