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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. I

    Advice needed on correcting a degassing foulup

    I used bentonite on two batches that I am making in parallel, and it cleared a bunch of stuff, then I used Keisesol and Chitosan, and it didn't clear for crap... worked wonders last time, and trying to figure out what went wrong. The only difference is that last time, the wine had sat a LONG...
  2. I

    Question about counter pressure bottling and foam

    Sorry to bother the group, but I have a question about counter pressure bottling... so far, I have bottled three batches, one hard cider, one sparkling wine (in beer bottles) and a wheat beer. All three foamed a bit more than I would have thought, I was able to control the cider and the wine by...
  3. I

    Back-sweetening lesson learned!

    Learned VERY interesting lessons about Back-sweetening yesterday. I have a batch of strawberry table wine in the fastferment, cleared it with bentonite, Keisesol, and Kitosan. I wasn't going to stabilize because I was planning to back-sweeten with Erythritol, a non-fermentable zero-calorie keto...
  4. I

    First try at beer...

    I started this hobby almost two months ago, starting with Blackberry wine because of the simple expedient of finding a use for excess blackberries from the garden.... next I made a hydromel as a test, then another batch of wine (strawberry from fruit this time) and a batch of Roland's Fantastic...
  5. I

    Greetings from Paradise (well from NEAR Paradise)

    Hey! Scott here from Springtown Texas, about 30 miles WNW of Fort Worth, half way between Weatherford and Decatur, and about 7 miles as the crow flies from Paradise Texas. I am starting with wine, but as I have heard "an empty fermenter is an unhappy fermenter" so I will probably shift over to...
  6. I

    Wine question - Pulp versus foam?

    First time making wine since I made it in high school with hawaiian punch fruit juicy red 40 years ago... My blackberry wine is deep into primary fermentation. I ran the mascerated blackberrys through the "fruit and vegitable strainer" attachment on my Kitchenaid stand mixer to remove MOST of...
  7. I

    New to wine making, starting with blackberry... any advice would be appreciated!

    New to wine making, other than the wine I made out of Hawaiian punch fruit juicy red 40 years ago in High School... that said, I too harvested just over 60lbs of black berries from my 10 3 year old plants, normally I make jam, but when I froze enough mashed berries to make 160 jars of jam, I...
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