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Originally took 8 lbs of concord grapes, mashed and placed in primary with 7 lbs sugar, agitated and airlocked. Wifes uncle makes all his wine this way, but uses a 3 gal carboy start to finish. Crap shoot on how it comes out, so I thought I would be more precise with it. Not wanting a dry wine...

I know that is a loaded question.....but does it? If I ferment 5 gallons or fermenting 1 gal, common sense tells me that fermentation is fermentation and will be done when it is done. But, with a smaller amount of fermentables, and the same amount of yeast pitched in each one, shouldn't...

This was my first batch, brewed with kit, no additional items. 7 days in primary, 9 days in secondary. Bottled and set at room temp for 7 days...gave it a taste today. Bottle had carbonation, was still at room temp, but good. Roasted malty flavor. Not as much "mouth feel" (if I am using the term...

Brewed 1/5/12, Docklands Porter kit, OG 1038, moved to secondary 1/11/12, SG1018, checked again on 1/13 just to see, SG still 1018, with airlock still raised a bit (2 PC.), let it sit to condition. Checked it last night 1/19/12, SG still 1018. I emptied the airlock and reset it, it appears to be...

Made a simple juice solution, 3 concentrate and 3 c sugar water, 1 gal total. started yeast (bourgovin rc 212) at 106F, put everything into glass bottle at temp of 98. Should I place airlock right away or just cover with cloth/napkin for a 7 days then stir up and airlock?

Just finished starting my first of what I know is going to be an obsession! Muntons Gold, Dockside Porter. I followed the directions, and my only concern is that by the time I finished adding my cold water to the fermenter the temp had dropped to 70F, so I added the yeast packet and topped the...