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My wife recently showed me a groupon offer in which you can "buy" 2 vines in a Napa vineyard. You can be as involved as you'd like with the growing and harvesting process. The offer gets you the fruit of the two vines to produce your own wine. Does anyone have any experience with this? Is it...

I actually have a couple of those bottles. Dan Aykroyd made a good choice by investing in that company. Sent from my iPhone using Home Brew

I am definitely trying to make birch beer this spring. Looking out in my back yard, I have roughly 20 birch trees big enough to tap. Now, if only the temps would start climbing to at least above zero.

The way I understand starch conversion is this. Alpha amylase is a fast acting enzyme that cuts starch chains indiscriminately. You end up with sugar chains of varying sizes. Beta amylase starts at the end of the starch/sugar chains and systematically cuts them into simple sugars. These simple...

I though of putting it in a super soaker and spraying packer fans in their formal white away jerseys outside of lambeau.

Just did my second racking of a wine using king of the north grapes. It has a very good flavor, though still fizzy with CO2. The only complaint I have to this point is a quite tart acidic flavor right up front. Could this be attributed to a low pH? Is it to late for MLF? Can I adjust the pH...

The carbonation increases the surface area of the liquid. More surface area allows for quicker absorption. The final "buzz" is the same based on volume, just one acts a little quicker.

They look to be an ornamental apple of some sort. I'm guessing they aren't poisonous, but I'd probably not eat them. Cut one in half. If there is a single large hard seed inside, it would be a stone fruit(cherry, peach, plum, etc). If it looks like and apple inside, you'll have your answer.

64 gravity points in 1.5 quarts. 64/(4/1.5)= 24 points per gallon. 24/3 gallon= 8 points added per gallon. .990+.008=.998

I know it may be a little late, but House of Homebrew in Green Bay will rent out their cider press. They also have a couple de-stemmed crushers for rent. I think they are around $25 a day. Not all that much when compared to a couple weeks of suffering carpal tunnel symptoms.

If they stay another month, I could probably make an ice wine. It was 36 here two nights ago.

This is a question to anyone who picks their own grapes. Will I have any issues using grapes perhaps a few days past their prime? I'd think as long as they don't get hit by frost or mold, they should be fine, but then again...

I have more than I know what to do with. My dad planted 30 vines of each about 10 years ago. He's never really taken care of them though as he says there's more money to be made elsewhere. He's an organic vegetable farmer. Long story short, I could probably get 200 lbs each if I wanted to.

I have King of the North and Swenson's Red grapes. I'm looking for opinions on if I should attempt two separate batches, or should I do a blend? Anybody have any experience with these varietals? Thanks

The ones I've found are the ones without handles. They actually look very similar to the better bottles. At $9 a piece, I figure I'd give them a shot. I'm picking grapes next weekend. Roughly #100.

Is there a downside to using the 5 gallon water jugs you can buy at the grocery store instead of a 5 gallon better bottle? At a quarter of the price, they are very tempting.

I'm figuring on cracking open the first one around Christmas. Of course I have to taste the 4 oz or so left in the bottling bucket. I ended up boiling it for 2.5 hours, giving it a nice caramel flavor and a very distinct dark amber color. It finished at 1.020 FG. That makes it around 13.5% ABV...

Looks fine. I used notty in my Barleywine still in the fermenter. Started at 1.122 and now 2 weeks later is at 1.022. It was at 1.026 after one week. Keep it as close to 60 as possible. I made an imperial stout back in January that wasn't close to palatable after 3 months bottled. It had a weird...

I did the mr. Beer recommended 2.5 tsp in the liter PET bottles. After 2 weeks, they looked like they were going to explode. Even the caps were bulging. Since then I've always batch primed and used the screwy brewer priming calculator. It allows for tsp, tbsp, oz, and other measures for sugar...

I had my fermenter all rigged up for the second coming of the H-bomb. At high krausen, it reached the lid. The krausen has since dissipated, but the brew us still bubbling. I couldn't resist a hydrometer reading after only 4 days. It had dropped to 1.028 already. I'll never doubt the power of...