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Ugh, this is user-error on my part. Brewtarget says post-boil should be 1.044, but i am getting1.055. Im getting better efficiency on my equipment than i have configured in thee app. I am getting 85% efficiency, not 70%.

Brewtarget says i should be getting 1.038 SG pre-boil with this one, but im getting way higher than that. I double mill my grains and stir the grist a few times in the first 30 minutes of the mash. For the final 30 minutes i use the Brewzilla mesh cover to let the grain bed filter. Continuous...

Wife wanted something to remind her of our honeymoon in New Zealand. This is an attempted clone for "Speights Old Dark" 5 Gallon Batch - Brewzilla 3.1.1 5.5 LB Briess - 2 Row 2.5 LB Briess - Pilsen Malt 1.6 LB Briess - Caramel Malt 80L 0.4 LB Carafa II 1.0 OZ Roasted Barley MASH: 152 @...

Centennial blonde always works for me when i am in a pinch.

Fruit from second batch is currently in the primary. Accidentally ordered white grape concentrate instead of red. Going to go with it, and see how it goes. Should be more like a rose.

Hey Yoop, one thing i noticed in the recipe is that it doesn't say when specifically to add the grape concentrate.

Ok - question about processing the chokecherries prior to primary fermentation. Whats the best tool for the job to make sure the chokecherries are busted up without smashing the pits (dont want to release the bitterness/arsenic poison)? What i have tried so far: - Food Mill - Cant process...

Bumper crop of chokecherries and wild plums this year (and acutally got time to harvest them). Getting ready to run another couple batches of this excellent wine.

Ran this one yesterday. No chill cooling overnight and pitched this morning. Moving to ferm chamber @ 52 degrees once i see signs the fermentation has started. I used dark Munich malt (on purpose) and twice the amount of carapils (on accident). Used a little bit longer mash schedule in my...

On my second batch of this. Followed the recipe and conversion schedule exactly. This is truly a great recipe. Its a little sweet (i guess from the corn) and malt forward. Excellent.

This one was a big hit. Malty goodness and no overpowering hops.

Hi. I am a homebrewer in north dallas. How can i go about getting your malts? Want to get a few 50# sacks to try it out.

Going through round 2 on making this wine. Had some nice time over the holidays to do this one again and a strawberry/rhubarb wine. Looking back at this part (quoted below) of my original analysis, i think i was overly concerned about the OG. Taking a hydrometer reading with so much fruit in...

After a couple weeks in on this, some thoughts: General Thoughts/Comments: Crushing/Breaking Skin on the Cherries and "little stems": So far the most troublesome part of this wine was getting all the berries crushed. I had 16 pounds in the batch and thought i did a good job crushing, but...

UPDATE: Overshot the OG a bit i think due to the red wine concentrate having more sugar than expected, and had to add a bit more water. Currently sitting at 1.11 (14.5% potential). I used the "Wineexpert Red Grape Concentrate 1L", so have added this to my notes to use less sugar next time...

Yeah my oldest daughter got into chokecherry picking and wanted to go every evening after dinner. She liked the riding around on the ATV looking for the "mother lode" bushes that had the huge clumps of chokecherries, stealing them from the "angry birds" that were surely coming to get us for...

Another question: What is the purpose of the 12 hour lag time(s) between the adding of the campden, pectic enzyme, and the yeast? The only thing i can think of is that it might be letting the must cool to pitching temps. After starting today (crushing the cherries was fun, let me tell you)...

Hey, seems like a great recipe. Going to start it tomorrow (5 gallon batch to start). Thanks so much for sharing. Was able to harvest around 70 pounds of chokecherries in northwest nebraska this year. Worked out just right that we were there during the peak season for them (wild plums and...