Recent content by cseifert151

Awesome! I kinda figured but it never hurts to ask. Thanks!

Im brewing a batch of blueberry skeeter pee. It didnt take off and ferment very quickly. I had started it in a carboy and moved it over but i was seeing these tiny little clouds appear. Would that be from the blueberry juice or am i looking at a wine infection?

Ahh! Thank you! That's definitely a relief.

I made a watermelon wine using pure juice with some added sugar to bump to 10% alcohol. I started Saturday and by this afternoon (Monday) it was done. I used a Red Star Pasteur Champagne yeast. When I transferred to the carboy, the was a white goop at the bottom that was kind of sticky and a...

Perfect! Thanks all!

So I've been working on a blueberry melomel: 1 gal batch 3.5 lb local honey 18 oz blueberries 1 tsp yeast nutrient WL sweet mead yeast OG about 1.110 but with a little headspace for water later in carboy I added the nutrient yesterday because after a week, the gravity had only changed to...

So i am very new to the world of melomel and even regular wine making, really. I am trying my hand at a blueberry melomel. 1 gallon batch (all items listed are just what i would like to use but are not in the quantities i plan to use, just what is available to me 22 oz frozen blueberries...

Thanks everyone! I'll definitely do some more research before playing around with it!

I've recently had the pleasure of tasting a Few Belgian beers and wanted to try my hand at it! I have heard that fermenting it at 85-90 F really gets the flavor of the yeast going. And suggestions on good ways to up the temp accurately?

Check with a hygrometer reading. It is the only way to know for sure. Different yeasts act differently and the only way to know is to monitor the gravity of the wine. I've had this problem plenty of times!

It appears to be rising sediment. It slowed and I'm watching it closely but I did have to get some of it out. It's my first attempt at pressing my own juice in a wine so it's very strange!

My blackberry port is doing this. Does anybody have any idea what I can do to make it stop before it over flows. The mass on top just keeps rising and it just transferred to secondary

I have been doing a lot of reading here and on other sites suggesting that primary fermentation may be better in a glass carboy. What are the Pro's and Cons of fermenting like this?

I am almost done with my first cider batch and saw that few people mentioned any sort of tannin or yeast nutrient. Was using those a poor choice in anyone's experiences?