Search results

I occasionally brew one gallon batches, but never beer, usually wine, braggot, or mead.

I suggest 10 to 12 pounds of table sugar. A minimum of 10 pounds. I made a blueberry wine, 6 gallons only 5 pounds of blueberries to save money. I used 10 pounds of table sugar. It came out sweet, perfect for the party it was drank at. when I make this hard ginger ale again I will use 10...

What where the results?

This is just a follow up to end this thread for now. The brew got infected and was extremely dry. So I've let the idea go for now.

I treated it like a beer I was brewing. I probably would just boil it next time without steeping it.

I've tweaked a recipe I found on this site with a different recipe I found on this site. The spices are all from a ginger ale soda recipe, and the excessive amount of sugar is for the yeast. I think this will be dry, and I did this because even though I own a hydrometer I never use it, and have...

Final product. It was well received by friends and family. And, got people really hammered quickly. One person didn't know it was a blueberry wine and thought it was a sweet cranberry brew. Otherwise everyone knew it was blueberry.

I know this post is dead, but I'd like to throw my two cents in. I've been in a pinch financially, and have had to resort to cheaper ingredients for making alcohol. I stick to ec-1118 because it's cheap, and strong. I also use table sugar. I buy the 10 lb bags at Wallie world. I find that I can...

I finally bottled it. I'm waiting to see if I get some bubbles. I'm not going to age it more than 3 weeks.

Still bubbling away!

Well, I think I have come to understand what you guys meant by, "Too soon to bottle." I have never made a batch this big before (6.5 gallons approx). I did not understand that it would keep fermenting and fermenting and fermenting. It has been going strong for exactly 2 weeks without slowing...

Another question...I have never made a large batch (5gallons) like this before. I usually make a one gallon batch using 1 packet of ec-1118 dry pitched. For this batch I used 2 packets dry pitched. Will this mean that my fermentation process will take longer because of the amount of sugar water...

I love this input from you guys. I have beer bottles and sparkling apple cider bottles to use. Like any good wino, I just cannot wait for it to be ready. Plus, I have promised people a taste, but every time it - my meads (with honey) - come out way too sweet. So I am going to do a rush job, and...

I just started a batch that I posted in the mead forum, as I wasn't sure where to put it. 5lb blueberries, 10lb sugar, 4 gallons mineral water, 10 teabags and 2 packets of ec1118. I'm going to bottle after 2 weeks to make a sparkling wine. I see this is an older post. So can any of you guys give...

Does anyone else have any ideas about the possibility of bottle bombs? Every time I do experiments I worry about this. When I made a braggot using ec118 I bottled after two weeks, priming it. But I was using honey and beer wort. I've never used table sugar before. I was not even sure what forum...

I just finished adding 10lb of table sugar, 5lb of blueberries, 10 teabags, 3.75 gallons of mineral water and ec1118 into my primary fermenter. I am a little tight on cash, so I've ditched the honey and am going for broke. I'm also going to treat it like a beer, and bottle it after 2 weeks...

How long d ours ec118 take to flocculate out. I started both if these at the same time. The ec118 was always darker. I put more tea leaves in it and tea. I moved once and everything stirred up in b both bottles - completely cloudy. I figured it'd take months to settle, but the bread yeast...

Thanks for the replies. I actually wasn't going to rack these bottles, but just let them sit until even the raisins settle, which is almost complete. I'm going to rack into drinking bottles on the 4th of July, and add sugar to bottles to make sparkling cyser. Another questions is if I cold...

I started both of these on the same day 3 months ago. On the right I used bread yeast and 3 pounds of honey. on the left I used champayne yeast and 4.5 pounds of honey. These are both cysers. why is the EC 118 so dark? they both stopped fermenting within 2 weeks after initiating the batches. Did...

Thanks for the feedback!